This month's Foodie Club was at our house and I got to set the theme and cook the main course. I chose a Roman theme after being inspired by the Rome episode of Anthony Bourdain's "No Reservations." I made Eggplant Caponata, Octopus simmered in a tomato and white wine sauce with capers, served on the side of Cacio e Pepe, which is a creamy spaghetti with loads of pecorino and black pepper. I've never cooked octopus before and it was quite the experience. It turned out pretty deliciously though. Depal made 2 kinds of paninis for the appetizer--one with braised oxtail and swiss cheese and the other a creamy artichoke and roasted red pepper. He also made a super tasty roasted mushroom soup. He never uses recipes and it's always incredible! For dessert, Leah made 2 kinds of fancy cookies. It really was a fabulous dinner overall!
Italian operatic photo shot.
