I’m calling this feast movable because in fact, if you wanted to, you could cook all of it at home, throw it in some tupperware and take it to your friend or lover’s house. “Just a little something I whipped up,” you might say. Everything is vegetarian, but I promise you won’t miss the meat. This meal was inspired by new fabulous Bocca cookbook. The Panzanella salad is from there and wow was it awesome. Though, the cookbook suggests cutting the crusts off the bread, I beg to differ and thought the crust parts were the best.

 

The orange salad was inspired by a Sicilian winter salad that simply calls for oranges, garlic and olive oil.

Orange and Radicchio Salad

You will need:

3 blood oranges or cava cava oranges (pink flesh), peeled and chopped into small pieces

1 small radicchio, chopped into small pieces

2 cloves garlic, pressed or chopped into tiny pieces

1/4 cup olive oil

salt and peper

Method:

1. Throw it in a bowl and mix! Let stand for maybe an hour in the fridge so the intensity of the garlic wears off a little.

I thought an appetizer was necessary, so I threw in one of my mom’s old standbys.

Brie, Avocado and Panchetta on Baguette.

Makes 8 toasts

You will need:

1/3 of a baguette, slices thinly into 1/4 in thick pieces

olive oil

4 tbs pancetta

1/2 of an avocado

8 small slices of chilled brie

Method:

1. Preheat oven to 350. On a baking sheet, lay out the slices of bread and drizzle ever so lightly with olive oil. Add a small slice of avocado, then the brie and then the pancetta. Bake for about 10 minutes or untill brie is melted, serve immediately.