In which we embrace the plant-base
(Oh hi, it’s been a while, we’re changing things on…
Brunch: pancakes with syrup and bacon.
Snack: steamed cauliflower. I didn’t want to fill up right before our supper club, and I was chopping cauliflower, so I steamed a bit for a snack. Potatoes boiling in the background.
Supper Club: Antonellis’ cheese and antipasti plate.
Suppli with marinara and mozzarella.
Suppli are mozzarella-stuffed fried risotto balls. Seriously good.
Ribollita with parmesan toasts.
Tuscan steak with arugula and marrow butter, Brussels sprouts with salt pork, white beans with garlic oil, and smashed potatoes with rosemary.
Dessert (not pictured): Vegan chocolate cupcake with raspberry filling.
More photos of supper club here.