thinly-sliced raw fennel, seasoned, topped with excellent oil, drops of lemon, and slivers of Parmesan on top, served with with crusty Italian bread
loin lamb chops (Ceriello, in Grand Central Market), marinated in oil, chopped rosemary, slightly-crushed garlic, salt and white pepper, then grilled on ribbed enamelled cast-iron pan, followed by a dribbling of oil and lemon; served with vegetables prepared in a separate ribbed pan: grilled seasoned tomato halves finished with Balsamic vinegar, and grilled spring onion halves (Vidalia) finished with lemon and parsley