Gil’s tongue was a lovely little morsel, surprisingly delectable for all its swelling. I skinned, sliced, then sautéed it with olive oil and garlic, adding chunks of plump Roma tomatoes, and finishing with green olives. I served it alongside a lovely arugula salad that I dressed simply with olive oil, lemon, and shaved Parmesan. Crostini rubbed with olive oil and layered with anchovy paste, and a cutting, fresh white from Liguria, Bisson Bianco Marea—hard to find, and utterly worth the search—completed the meal. I dined outside on my little terrace, Manhattan like a magical film still, as it
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