Last evening?

I loved the house today. All

afternoon, the aromas of the

slowest sustainable braising

of veal cheeks in a mirepoix

of carrots, celery, shallots,

onion, garlic, anchovy paste,

clear beef stock and a gagli-

oppo from Calabria gave us a

thought to crush some pine

nuts for a pesto, for a light

course of pasta first; and so

the basil, in its brightness,

floated gently above the ten-

derness simmering on the hob.

                         It's not even a nut-

                         it's a little seed -

                         but its place in

                         cooking, in at least

                         one instance, is

                         critical.

To this day, the Presidency

of the United States had not

been mislaid. It would be the

last evening, the authorities

advised, when it would be pos-

sible to say this. Tomorrow

would be soon enough, to see

if they were right. This day

would be for Sunday dinner's

blessings to fill the house,

and guide us to a happy rest.

Marcella Hazan
  and Victor Hazan
Ingredienti
  I pinoli
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