the most beautiful food picture
Last Saturday evening, we celebrated Thanksgiving a second time with a hearty Italian meal. The courses were selected and carefully executed by my friend Gina, whose family is from Southern Italy and knows how to cook authentic Italian cibo. After living in Italy for 7 months combined, I have become the ultimate pasta/Italian food snob and cannot eat anything that is “Italian”-American
. That is why I pushed myself to learn how to cook authentic Italian pasta and sauce, with fresh ingredients and careful preparation. Last weekend, I learned how to make a practical Italian meal for the winter months. Though we made enough food for about 20 people, the 10 of us there devoured practically everything. For those of you looking for holiday dinner ideas, I highly recommend the following menu:
Antipasti: roasted red peppers, calamata olives, roasted mushrooms and carrots (drench all of these in evoo and season lightly with salt and pepper); cheeses: goat, jarlesburg, robusto; meat: rolled proscuitto slices
Primo: pomarola pasta (ripe vine tomatoes, carrots, celery, garlic, parsley, basil) topped with romano cheese
Secondo: grilled italian sausages drenched in pomarola sauce, both spicy and non-spicy, served separately
Insalata: romaine lettuce, cherry tomatoes and small cucumber slices
Dressing: roasted garlic drenched overnight in evoo, then add ample amount of red wine vinegar to shake the flavor up
Vino: orvieto classico – rosso (main course) and moscato (dessert)
Dolci: fruit tart, italian cheesecake and fruit salad: cantaloupe/red + green grapes
Caffe’: decaf illy espresso or caffe’ latte
Each course should be served separately on its own plate. Do not try and mix the sausages with the pasta -it will NOT taste right. Most of these ingredients can be found in gourmet food stores, such as Whole Foods and Trader Joe’s. If you are in the DC Area, places like Litteri’s
are ideal places to shop for ingredients.
Buone Feste e Buon Appetito!
Please check out some of my other Holiday articles at Examiner.com