Smalltown Food Picture no.42

As I have said before, if you want to eat really well, throw yourself at the mercy of the cook. This was what Brett wanted to fix for me this morning - called a "ah-h-h, it's sort of a capocollo scramble". It was sliced peppers and assorted veggies, and capocollo ham - scrambled with an egg and covered with grated parmesan and diced tomato. And some herbs. It sounds so simple, but it was just amazing. Very hot and spicy.

"In its production, capocollo is first lightly seasoned, often with red and sometimes white wine, garlic, and a variety of herbs and spices that differ depending on region. The meat is then salted (and was traditionally massaged) and stuffed into a .casing, and hung for up to six months to cure. Differences in flavor can also depend on what type of wood is used for smoking, as well as what breed of pig is selected. Capocollo is esteemed for its delicate flavor and tender, fatty texture, and is often more expensive than most other salumi. In many countries, it is often sold as a gourmet food item."

Lorna's omelet and hashbrowns

For those keeping track:
Two breakfast courses, coffee, one loaf of fresh baked bread and a bag of blueberry scones - $16 and change. Plus some for Hannah for keeping my cup full. ;-)