A traditional Italian dinner is what was requested. But what exactly to do you mean? From what part exactly? It was mostly Italian-American but with some other parts thrown in. And wine.
Taking those chokes out of the artichokes before you stuff them is the thing to do. And it wasn't so difficult since I steamed them first, took out the chokes and refrigerated them until the next day. Then made the stuffing and filled the 'chokes. The combination of steaming and baking worked well.
Taking those chokes out of the artichokes before you stuff them is the thing to do. And it wasn't so difficult since I steamed them first, took out the chokes and refrigerated them until the next day. Then made the stuffing and filled the 'chokes. The combination of steaming and baking worked well.
The Orecchiette needed the best pasta and I found one from S. Martino of Abruzzo. A little pepperoncino perked it up. The veal got pounded and the sauce freshly made with few ingredients including capers though pungently tomato-y. The fennel got micro-minute blanched and then bathed in a warm bath of olive oil and a few tasty additions to melt in the mouth.
Though the salad wasn't necessary it added a bit of freshness. A large bowl of bright shiny red-purple Radicchio with Endive cuttings, handful of Arugula and some torn green olives. Dressed with a whisper of lemon juice, balsamic and best evoo. An additional salad of sliced Bosc pear, piquant Gorgonzola schmeared on a toasted slice of Ciabatta, and a toss of toasted almonds.
The Crostini with the flaky crust dotted with rosemary-sugar and a multitude of apple slices and lemon juice set all bellies to the couch. (photos soon)
Though the salad wasn't necessary it added a bit of freshness. A large bowl of bright shiny red-purple Radicchio with Endive cuttings, handful of Arugula and some torn green olives. Dressed with a whisper of lemon juice, balsamic and best evoo. An additional salad of sliced Bosc pear, piquant Gorgonzola schmeared on a toasted slice of Ciabatta, and a toss of toasted almonds.
The Crostini with the flaky crust dotted with rosemary-sugar and a multitude of apple slices and lemon juice set all bellies to the couch. (photos soon)
MENU
Stuffed Artichokes
Orecchiette with Pancetta, Mushrooms &
Sun-dried Tomatoes
Veal Scallopine with Tomatoes
Olive Oil braised Fennel
Radicchio, Endive, Arugula, Green Olive
Salad
Pear and Almonds
Apple & Rosemary Crostini
Biscotti
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| Taken after the salad course (when I remembered to take a photo). |
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| The Radicchio salad partially consumed. |
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