These “bawls”  were intended to float in a most delicious chicken broth, but it turns out they were destined instead for this mid-week meatball sandwich. We made pan con tomate, piled on the delicate meatballs, then topped them with roasted peppers. We gilded the lily, adding hard-cooked eggs drizzled with olive oil and sprinkled with salt and pepper. We ate off paper plates, sitting on the edge of the canal dangling our legs above the water—it’s summertime.

 

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