pasta-free italian

I’ve dreamt about opening my own restaurant for over ten years now. I’ve wanted it to be a tiny little place that I would open later in life, when I already have a steady retirement paycheck and no desire to make it a “career”. I’ve always imagined that the fare would be a mix of American, Latin American, Italian and Asian cuisine – basically the 10 best dishes that I have made over my lifetime. After making the jump to gluten-free/Paleo, I’ve been feeling like my restaurant dreams are far-fetched: how could I make American food without potato, Latin American food without tortillas, Italian without pasta, or Asian without rice? Last night I sat down and put together a dish that made me think that I just might be able to start a Paleo-friendly restaurant someday – while fooling the non-Paleos (let’s just call them “muggles”) into liking it.

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