At the Table
p. 088
A long table in Puglia
The menu for the end of harvest: twelve dishes, forty people, one very old olive tree.
The end-of-harvest dinner at Masseria delle Pietre is laid out on a single table under an olive tree that is, the owners believe, about six hundred years old. There are forty chairs and twelve dishes, and nobody sits down until the last crate is in.
The menu
Burrata and split tomatoes. Orecchiette with turnip tops. Fried courgette flowers. Lamb cooked for six hours in the wood oven. Peaches in wine. Almond biscuits. And a lot of very cold rosé.
We’ve included three of the recipes in this issue, scaled down for a table of six.
“Nobody sits down until the last crate is in.”
About the writer
Kwame Asante
Kwame runs a twelve-seat supper club in Peckham and writes Octavo’s At the Table recipes. He cooks West African food through a Portuguese pantry.
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