It was the last dinner of the heirloom tomatoes and the first one for perssimmons and pomegranates.
We started with a salad of persimmons, pomegranates, arugula, prosciutto, and saba. As you can see in the picture Polenta stole some proscutto and liked it!
We had caramelized the tomatoes and then used them in the sauce. It was one of our favorite pastas: Lentil Pasta from the restaurant Loconda Veneta.
For desert we had German Chocolate Cake from Whole Foods.
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