Last Friday, Nathan and I randomly decided to treat ourselves to a dinner at Incanto, one of our favorite restaurants in the city. I remember the first time we tried this place out was on a Sunday night after a strenuous and stressful weekend of moving (note to self: never try to move with just a pickup truck again). We of course had no idea it was the sort of place you should make a reservation for nor that the chef is famous for his offal-ness (ha ha), so we just stuck to the more “normal” sounding stuff on the menu.
This time around, having done our research, we went all out. House-cured meats? Oh yes please. Spicy pork offal with mint and arugula? Don’t mind if I do. Head cheese? Never thought I’d say this, but yum! This is one Italian restaurant I will gladly go to again and again, since I don’t foresee myself wanting to deal with pork hearts and kidneys at home.
What can I make at home? Simple stuff like this risotto. Especially when I’m trying to use up the last bit of corn and red peppers from last week’s veggie box. That’s right – my life is always about not letting things rot.