Good Morning.
My granddaughter and I had lunch at a great Italian restaurant yesterday. I had a linguine with onions, red and yellow peppers, and chicken breast in a fabulous sauce with too many calories and she had a cheeseburger - the best one I've
ever seen in a restaurant; it was fat, smothered with cheddar, and cooked medium rare as she ordered it rather than this gray, hockey puck thing served up at most places. In any case, I was inspired to check through my Italian recipes to come up with a nice little dinner and we begin with an appetizer of Fried Radicchio. If you don't like a variety of cheese, this menu
ain't for you. Put a bottle of Italian red wine on the table, even a big jug of it. It doesn't have to cost a fortune. The cheese
will eat up half of your budget.
1 head of radicchio with large outer leaves that can be filled
4 oz. goat cheese
4 oz. ricotta
Kosher salt and freshly ground pepper
4 slices of pancetta
Olive oil
Fresh basil
Remove the core from the radicchio and carefully pull off four big leaves. Use the rest of the head for a salad at another time.
In a bowl, combine the goat cheese, ricotta, and a good sprinkle of salt and pepper. Fill each of the leaves with this mixture
and carefully fold the leaves over the filling to make a bundle. Wrap a slice of pancetta around the bundle and secure with a
wooden toothpick. Heat a large skillet and add about a tablespoon of olive oil. Place the bundles, seam side down, in the skillet and lightly saute over medium low heat, covered, until the pancetta is brown, maybe two minutes. Turn the bundle and brown the other side. You may get a little cheese oozing but not to worry. Use a spatula to remove onto individual plates. Chop up some fresh basil for garnish and drizzle with a bit of olive oil. Serve one per person as a first course.
Next we have a simple salad of Mixed Greens with Gorgonzola.
1/3 cup olive oil
1 tbsp. apple cider vinegar
1 tbsp. lemon juice
Pinch of sugar, just a pinch
Kosher salt and freshly ground pepper
2 tbsp. pine nuts
1/4 pound Gorgonzola, crumbled
1 pound of mixed greens - argula, baby spinach, maybe some of the leftover radicchio, even a bit of iceburg
Toast the pine nuts in a dry skillet for two minutes over medium heat. Shake the pan while they're toasting so they don't burn. Remove from heat and let cool. Combine the olive oil, vinegar, lemon juice, sugar, and a good sprinkle of salt and pepper. Place your selection of greens in a salad bowl, preferably wooden, and toss with the dressing, toasted pine nuts, and Gorgonzola. Serve immediately.
Gorgonzola may be my favorite blue cheese. If anything, the name sounds a bit more lyrical than Stilton, Roquefort, or Maytag. Most words ending in a vowel sound kind of sexy which is why Italian dishes are fantastic before you even take a bite.
To wit, the next course is Farfalle with Brie.
8 oz. Brie, rind removed
1 cup olive oil
1 1/2 cups chopped ripe tomato
2 tbsp. minced garlic
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh basil
Kosher salt and freshly ground pepper
12 oz. farfalle
Freshly grated Parmesan
Cook the pasta according to package directions and drain. Heat the olive oil and add the tomato, garlic, parsley, and basil. Saute for a minute and add the Brie. Stir together over low heat. Taste and add salt and pepper. Return the pasta to the drained pot, toss with the sauce, and place on individual serving plates. Top with freshly grated Parmesan.
Serve your pasta with any good bread, garlic, herbed, or otherwise.
For dessert, we have Wine Gelatin with Berries.
2 envelopes Knox unflavored gelatin
1 1/2 cups cold water
1 1/2 cups dry white wine
1/4 cup granulated sugar plus more for the berries
1/4 cup dry red wine
1 cup berries of your choice - sliced strawberries, raspberries, blueberries - tossed with a bit of sugar before serving
In a saucepan, combine the gelatin and the cold water. Add the white wine and the sugar. Bring to a simmer and stir until clear and dissolved. Remove from the heat and stir in the red wine. Cool to room temp. Place the gelatin mixture in a glass bowl and chill overnight. To serve, scoop some of the gelatin onto chilled dessert plates and garnish with the berries. I would
add a dollop of whipped cream but suit yourself. You can also serve a wedge of cheese on the side so you even have cheese with dessert.
This isn't a particularly summer meal but you can always throw a checkered tablecloth or some place mats over whatever outdoor table you have sitting on your patio or deck and do the candle dripping wax down a wine bottle thing. I would
invite people who have a nice sense of humor. Stodgy and Italian aren't compatible.
Best regards,
Elisabeth
* At the table one does not grow old. Sounds good to me.
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