I've mentioned the phrase "amuse bouche" before, but I guess it's been long enough for me to bring it up again. It's a simple "amusement for the mouth", and in this case it was the few last slices of hot Italian bread we had on hand, along with a small ramekin filled with Tibvrtini Olio Extra Virgene di Oliva with some parm reggiano tossed in.
It was sort of a joke when I presented it to Julie, but it really did serve to wake our palettes up before dinner last night. The Tibvrtini oils we carry are absolutely magical all by themselves, but the parm gave it a really nice flavor. I just wish we would have had more bread left!
Note: Apparently there's no accent in amuse. Thanks, Gail!
That is more than a tiny bite or mouthfull. It sure looks good. I know the Olive Oil is the Bomb!
We are getting ready for the Oakland Raider V New York Jets game. I have a sponser and we are cooking for 80 plus people. I know the food will be footballspectacular. We are going to use the Pasta that you gave me in Cyberspace!
Amusé Bouche
Bacon & small spoonfull 1977 pasta.