There's been a few requests to actually see proof of this birthday party. I hope somewhere Leo was looking down and appreciated that we celebrated for him!
Bruschetta
2 - 3 medium ripe tomatoes
3 T. extra virgin olive oil
3 fresh basil leaves
Salt and freshly ground black pepper
8 1/2 inch slices Italian bread
1 garlic clove
Cut the tomatoes in half through the stem end. Cut away the cores. Squeeze out the seeds and juice. Chop the tomatoes into 1/2 inch pieces. In a medium bowl, toss the tomatoes with the oil and salt and pepper to taste. Stack basil leaves and cut them crosswise into thin ribbons. Add the basil to the tomatoes and stir well.
Turn broiler on high. Place rack about 5 inches away from rack. Toast the bread on one side until golden brown, about 2 minutes. Turn the bread and toast the other side, about 2 minutes. Rub it on one side with the garlic clove. Pile on tomatoes & serve immediately.
Roman Egg Drop Soup
About 2 quarts vegetable or chicken broth
4 eggs
3 tablespoons freshly grated Parmigiano1 tablespoon very finely minced parsley (optional)
A pinch of freshly ground nutmeg (optional)
In a bowl, combine the eggs, grated cheese, and, if you're using them, nutmeg and parsley. Add a ladle of cold broth and beat the mixture lightly with a fork or whisk.
Bring the remainder of the broth to a boil. Add the egg mixture in one fell swoop, stirring vigorously with a whisk or fork so as to break up the egg, which will form fine light flakes, minute rags (straccetti, in Italian) that give the soup its name. Simmer for another 2-3 minutes, stirring constantly, and serve, with a little more grated Parmigiano on the side.
Cannellini Bean Salad
2 T. extra virgin olive oil
2 T. fresh lemon juice
Salt and freshly ground black pepper
2 cups warmed cannellini beans
1 small yellow bell pepper, diced
1 cup cherry tomatoes, halved or quartered
2 green onions, cut into 1/2 inch pieces
1 bunch arugula, trimmed
In a medium bowl, whisk together the oil, lemon juice and salt & pepper to taste. Drain the beans and add them to the dressing. Stir well. Let stand 30 minutes. Add the pepper, tomatoes and onions and toss together. Taste and adjust seasoning. Arrange the arugula on a platter and top with the salad. Serve immediately.
Pasta Primavera
4 T unsalted butter
1/4 cup chopped shallots
1 cup chopped carrots
1 cup broccoli florets, cut into bite-sized pieces
4 asparagus, trimmed and cut into bite-sized pieces
1/2 cup fresh or frozen green peas
1 cup heavy cream
salt and freshly ground black pepper
1 pound fresh fettuccine
3/4 cup freshly grated Parmigiano - reggiano
10 basil leaves, stacked and cut into thin ribbons
In a skillet, large enough to hold the fettuccine, melt the butter over medium heat. Add the shallots and carrots and cook, stirring occasionally, five minutes or until softened.
Bring at least 4 quarts of water to a boil in a large pot. Add salt to taste. Add the broccoli and asparagus and cook for one minute. With a slotted spoon, scoop out the vegetables and drain them well, leaving the water boiling in the pot.
Put the broccoli and asparagus in the skillet along with the peas and cream. Bring to a simmer. Season to taste with S & P. Remove from heat. Put the fettuccine into the boiling water and cook, stirring frequently until the pasta is al dente. Drain the fettuccine and add it to the skillet. Add the cheese and toss well. Sprinkle with the basil and serve immediately.
Mixed Fruit with White Wine and Mint
Chop and combine the cantaloupe, strawberries, grapes, and mint in a large bowl. Pour the warm wine mixture over; toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours. When ready to serve, sprinkle with mint.
As a variation, substitute water for wine and peaches for cantaloupe in the above recipe. When ready to serve, spoon fruit into champagne flute and slowly pour in pink champagne. Garnish with mint.
No comments:
Post a Comment