Scallop Sauce with Olive Oil, Garlic, and Hot Pepper, p185
After being otherwise occupied for the greater part of the last eight weeks, now I need to start getting caught up with the Cooking Italy curriculum. Only after making our xmas dinner did I realize that risotto with porcini was on the Cooking Italy schedule. I could have made that instead of the truffled risotto and ticked another off the list. Oh well. Instead I got started again with the scallop sauce since it's simple and the kind of thing we eat frequently, one of the few kinds of things I might make without even looking at a book.
Our new year's eve dinner as planned was simple, but turned out even simpler than planned. I scurried around making a fig flan without thinking that it would need hours in the fridge to cool properly. So that will be eaten later.