Why I'll Never Be Svelte #2

Last night's dinner with company (on our Italian plates from Deruta):
Homemade focaccia with tomato salsa for appetizers, 
recipes from Mario Batali's book:  roasted lamb with olives, prunes, shallots, in a reduced wine sauce
Roman artichokes,
Pot-roasted celery root, 
More focaccia
and dessert: clementines and blood oranges in balsamic and pepper with fresh made coconut biscotti.



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