Wow, I’ve been gone a long time. I always seem to be apologizing for not writing more often. I should just write more so I don’t need to apologize. I don’t have a real excuse for not writing. I haven’t mentioned it here but I’m going to be a Mom in a few months! I’ve been incredibly fortunate and haven’t had any morning sickness or weird cravings at all… so I can’t even blame it on that. Do you remember my crazy pizza obsession a few years ago? I think TM was worried that I would get like that while pregnant. Not obsessed about pizza but weird stuff like dill pickles dipped in peanut butter or beef jerky slathered in cottage cheese. (BTW, I’ve never tried either of those combinations and I don’t plan on it.)
We ate a lot of good food in July. TM’s birthday is at the beginning of the month and we celebrated at Tigelleria Organic Restaurant. It’s close to where we live which was a huge plus since we were leaving on vacation to Canada the next morning. We booked an early reservation so we could pack after we got home from dinner and we were the first ones in the restaurant that evening.
I actually enjoy eating dinner on the early side and beating the crowds.
We started out with the burrata appetizer. Whenever I see burrata on the menu, I’m immediately drawn to it and feel compelled to order it. This one certainly did not disappoint. It was a silky pugliese burrata; served on broiled organic white bread with organic arugula and tomatoes. (We did ask if it was made with pasteurized cheese to make sure I would be able to eat it. There are so many food restrictions when pregnant!)
I’ve been on board the kale train for a few years ever since I read how good it is for you. We buy organic kale at the farmer’s market whenever we can and make kale chips multiple times a week to go with dinner. We don’t usually eat it raw in salads just because we love the taste of kale chips so much but we were both intrigued by the black kale salad. This black kale was tossed in lemon juice, honey & olive oil with mango, pine nuts & homemade goat & walnut cheese. It was light and refreshing and I loved sweetness of the mango in the salad.
TM chose the ﬁletto di maiale as his main dish. He often gravitates towards duck or pork dishes when we go out to eat and this time he chose pork. It was a pan-seared pork ﬁllet with pancetta, sage and onions in a red wine sauce. It came with potatoes and an apple puree’ and roasted chestnuts. He definitely loved this dish as it was cooked to perfection. I unfortunately, was not able to taste much of the meat since it was not cooked well done. (another one of those pregnancy food precautions)
I ordered the spighe al cinghiale: homemade organic ravioli, stuﬀed with wild boar slowly braised with organic veggies, herbs and
montepulciano wine. It was tossed in a white porcini mushroom sauce with a hint of cream and white wine. The picture makes this dish look small but it was quite filling. It had an ever so slight “gamey” taste which truly accentuated the fact that I had ordered wild boar.
It was a lovely dinner and I could see us going back again, especially since it’s so close to where we live!
76 E Campbell Ave. Campbell, CA