Canal House Cooks Lunch: cannellini cooked with pork belly, served with cracklings and lemon. Cold, rainy day fare.
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- next post: Canal House Cooks Lunch: Copper River sockeye salmon anointed with Villa Bisini Gambetti’s extra-vecchio balsamico (aged over 25 years) and local asparagus dressed in an extra-virgin olive oil with an equivalent pedigree. Cooking is easy when you are lucky enough to land the best. We don’t wear the latest fashions. There’s not a diamond between us. But we sure eat well.