Almost a month ago I first solicited thoughts from regular customers and followers, and then announced that we’d be offering a trial run at once a week lunches, on Mondays. A three-course prix fixe menu, with wine, water, and coffee included. Numerous folk responded with some variant of “I’d be there!” So, we put it on our schedule. And the first two weeks went by, and not a peep, but hey, it was a new thing, it takes time for word to get around. Then suddenly for this last Monday, we had four separate reservations for a total of nine people, from the US and Colombia. None of them were the “I’ll be there” people, but we’re keeping our fingers crossed that they’re coming too.

Fresh pan de manteca, one of the breads that we started making back during the pandemic’s height when we were delivering breads. It’s a classic bread from around Trujillo, where Henry’s from. It’s a lighter gluten bread and made with lard as the fat in it. When we’re in Trujillo, someone delivers a bag of these every morning to the house in exchange for a couple of soles. They are the mainstay of breakfast and then snacks throughout the day.

Based on a classic southern Italian recipe, sometimes attributed to Sicily, sometimes to Abruzzo, we started the meal with my version of Casarecce con habas y prosciutto. It probably has a cooler sounding name there, or maybe not. Casarecce are a traditional shaped pasta from the area, sort of a double scroll with a twist. They’re tossed with a mix of fresh broad beans (habas), crispy prosciutto, leeks, chilies, mint leaves, and a mix of ricotta salata and pecorino romano. Of course, following all those same steps we’ve been covering in our recent pasta posts! Based on feedback from three of the four groups, this was the star of the meal, and people loved it. Us too. We made more of it for ourselves! And it’s coming back for this Friday’s dinner menu.

Salentein Corte de Blancas 2019, a blend of Chardonnay, Gewürztraminer, and Sauvignon Blanc

For the main course, a medallion of pork loin, cooked sous vide to medium in advance, then rubbed with a spice mixture of salt, pepper, cumin, and smoked chili flakes and pan seared. It’s served with a Sardinian style sweet and sour sauce based on bitter chocolate, raisins, prunes, red wine vinegar, salt, and bay leaf. Accompanied by garlic sautéed spinach.

Mosquita Muerta “Pispi” Blend de Tintas 2018, an unusual blend of Merlot, Petit Verdot, Bonarda, Cabernet Franc, and Malbec

And, finishing off the lunch with a dark chocolate and olive oil mousse that has a touch of smoked sea salt in it. Oranges, raspberries, and blackberries macerated in Hesperedina, a sour orange liqueur, and a drizzle of arrope de chañar, a molasses made from the fruit of the chañar tree, in English known as the green palo verde tree. Common enough in central and northern Argentina, but fairly unknown outside of there.

Overall, I think, a great first lunch. One of the guests already reserved again for this coming Monday, along with some others. Spaces still available!