HG likes fresh, seasonal raw vegetables. A healthy, festive way to dine with friends is to prepare a very big platter of crudites (as raw vegetables are described on Paris bistro menus.) Broccoli and cauliflower florets. Scallions. Slivers of fennel. Radishes. Slices of young turnip. Red pepper slices. Fava beans in a bowl, sprinkled with olive oil and shavings of pecorino cheese. Set the table with small bowls of good olive oil (fruity Sicilian, robust Greek, flavorful Californian). Maldon Sea Salt. A pepper grinder. Sourdough bread, toasted and rubbed with garlic. Bagna Cauda (olive oil, garlic, anchovy mixture lightly heated)…And, Dukkah. What is “Dukkah,” you may inquire? It is an Egyptian mixture of ground hazelnuts, sesame seeds, spices. A little bit hot. Very addictive. Have lots of red wine and some chilled white ready to pour. Let the feast begin. Dip. Crunch. (HG likes to dunk bread spears into olive oil and dip them in Dukkah. Ah !!). HG follows this with a simple dish of pasta (capellini) with anchovies and garlic (pour the remains of the Bagna cauda over it). Fresh fruit for dessert. Keep the laughter going with after feast grappa, brandy or sambuca.
