Zeppo wrote:

> How about a small plate with a slice of fresh mozzarella, an artichoke
> heart, a piece of roasted pepper and a slice of roasted eggplant, drizzled
> with some really good EVOO?

That sounds good (as I add it to the list of candidates). I recently read of
someone putting an uncooked artichoke heart in a boil-in bag with the brine
from green olives and cooking it until tender; I might give that a try and
then finish it the way you describe.


> Another could be some sautéed chanterelles (and maybe a little shaved
> truffle) with a bit of shaved parmesan.

I'm already planning to feature chanterelles prominently in another dish,
though what you write sounds very good also.

Bob