I have to umpire tonight so its pot cooking time.
Grillades and grits with collard greens flavored with cooked down pork ribs.
Since Iāll be out, likely no pictures.
You know your wife is from this part of the country when she walks in and says something smells good. Only a true daughter of our south Alabama creole country would think that Roux and collards cooking would smell good. Cause aint nothing like that collard stink.
Tegame di Vernazzia. This is a dish composed of the following layers: olive oil, potato slices, paper-thin sliced onion with minced garlic, anchovy fillets, parsley and rosemary, San Marzano tomato strips with juice, olive oil, more potatoes, more onion and garlic, more anchovies, more parsley and rosemary, more tomatoes, more olive oil, more potatoes, more parsley and rosemary, more tomatoes, more olive oil. The anchovies practically dissolved while the dish is baking. Be sure to have some bread to sop up the sauce.
Brian, total EVOO was about 1/4-1/3 cup for a 1.5 quart gratin dish. I failed to get a photo of the plate after finishing the tegame. It took 3-4 baguette slices to sop it all up. Not that Iām complaining.