Italian Gourmet Dinner

Welcome to our Fall Italian Gourmet Dinner. For our first gourmet dinner we shall start with a simple Italian meal and I shall be hosting. As we are just beginning, I have made up the menu and chosen the recipes. In the future this will be done by those attending. We thank all of you who are brave enough to join the group.

We will meet on Saturday, November 5. Dinner starts at 7 p.m.

As we have a number of items, prepare enough for a taste only for each person. After everyone RSVP's me, I will contact you with the number to prepare for. Please keep track of what you spend so we can divide the costs of the dinner. This is open to couples and/or singles and guests you want to bring.

As there are only six assignments, I may assign two people to work together if we have more attending. Please call me with your choice - first call, first choice. Roseann 552-9799 or email rkrane@yahoo.com.

Please be aware that if an emergency arises and you can not attend, you are still responsible for providing food for the other people. Keep track of your expenses and be sure you make enough for all the people at the dinner. Bring your receipts to the dinner and the costs will be divided.

Menu:

  1. Antipasti, olive oil
  2. Wine, Soup
  3. Veal Scaloppini
  4. Eggplant, Pasta
  5. Salad, Italian bread
  6. Hostess: Coffee, cream, sugar, tea, Biscotti

     


    Antipasti Platter

  7. 1/2 pound marinated roasted peppers, recipe follows
  8. 1/4 pounds grilled eggplant
  9. 1/4 pound grilled zucchini
  10. 1/2 pound marinated mushrooms
  11. 1/2 pound assorted green and black olives
  12. 1 (7-ounce) jar marinated artichokes
  13. 3/4 pound marinated or plain bocconcini (small mozzarella balls)
  14. 1/2 pound soppressata (hard Italian sausage), thinly sliced
  15. 12 pieces of thinly sliced salami

    Arrange all components decoratively on a large platter.

    Marinated Roasted Red Peppers:

  16. 3 large (about 2 pounds) red bell peppers
  17. 1 tablespoon balsamic vinegar
  18. Salt and freshly ground black pepper

    Lay peppers on their sides on racks of gas burners and turn flames on moderately high. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.) Transfer to a bowl, then cover, and let steam 10 minutes. Alternatively, place peppers in resealable plastic bags to steam. Peel peppers and discard stems and seeds. Cut lengthwise into 1-inch-wide strips.

    In a bowl, place cleaned peppers. Douse with balsamic vinegar, salt, and pepper, to taste. Cooks' note: Peppers can marinate, covered and chilled, up to 3 days. Yield: 6 servings

    19. 2) 2 loaves Italian Bread (sliced medium to thin), olive oil for dipping

    3) 3 good bottles Italian Wine: 2 red and 1 white


    4) Spinach Salad with pine nut dressing

    3/4 to 1 cup pine nuts
    3/4 tsp tarragon leaves
    1/2 tsp grated lemon peel
    1/4 tsp ground nutmeg
    1/2 c olive oil
    1/3 c wine vinegar
    1/2 tsp salt
    Spinach leaves and ground nutmeg

    Toast pine nuts, spread shelled nuts in a single layer in a pan and bake at 350 for five minutes until light gold, shaking occasionally. Blend nuts with all ingredients well. Wash spinach several times and pat dry. Pour dressing on spinach and toss. Sprinkle with nutmeg.


    5) Minestrone Soup

    1 pound beef stew meat, cut into 1-inch cubes
    8 cups beef broth
    1 onion, chopped
    1 teaspoon dried thyme
    2 Tablespoon minced fresh parsley
    1/2 teaspoon salt
    1/4 teasspoon pepper
    1 (16 oz.) can peeled diced tomatoes in juice
    2 cups chopped cabbage
    1 (15 oz.) can cannelli beans, drained
    1 zucchini, thinly sliced
    1 cup uncooked small elbow macaroni
    1/2 cup grated Parmesan cheese

    In a slow cooker (crock pot), combine beef, broth, onion, thyme, parsley, salt, pepper, tomatoes and cabbage. Cover and cook on low 8 hours or until meat is tender. Turn control to high. Add drained beans, zucchini and macaroni. Cover and cook on high 30 to 45 minutes or until zucchini and macaroni are tender. Top with cheese and serve.

     

     



    6) Scaloppini Mostarda (very small servings for each)

    12 thin slices veal scaloppini*
    garlic and herbs
    6 ounces olive oil
    4 ounces dry vermouth
    10 ounces cream
    2 teaspoons prepared whole mustard
    1 1/2 teaspoons lemon juice
    salt and pepper to taste
    flour

    Season the veal on both sides with Italian herbs, garlic powder, salt, and pepper. Dust with flour. Place in a saute pan with olive oil over high heat and brown the veal on both sides - this will only take a few minutes - don't over cook as it must be kept tender. Remove the meat from the pan. Add to the skillet the vermouth, cream and the lemon juice and reduce over a lower heat until thick. Stir in the mustard and add the veal. Add salt and pepper to taste. When the veal is nicely coated, remove from pan and serve. It is strongly recommended this final sauce step be done at the place of service.

    *This recipe is also wonderful using chicken breasts pounded into thin scaloppini. Veal is the true Italian scaloppini, but if you do not eat veal, please contact the person making this recipe so chicken can be substituted for you.

     

     



    7) Eggplant with mozzarella cheese

    2 medium eggplants about 1 pound each
    2 eggs beaten with water

    Cut eggplant into 1/4 thick slices length wise, coat slices with flour and shake off excess. Turn in egg mixture, drain briefly and saute in salad oil until browned and tender when pierced. Use a large grilling pan and spary with oil as needed, broil until browned, turn over and boil until the other side is browned. Line the bottom of a shallow 4 quart casserole with half the eggplant spoon half the meat sauce over the top, cover with a half pound of sliced mozzarella cheese. Repeat making another layer and top with a half pound of sliced cheese. Bake uncovered in a 375 degree oven until bubbly, about 40 minutes, and let sit about 10 to 15 minutes before serving.

    Meat sauce for eggplant and for Pasta

    Break apart 1 pound lean ground beef
    1 pound thinly sliced mild pork sausages with casings removed
    1 seeded green pepper finely chopped
    3 medium green onions, chopped
    1 pound mushrooms chopped

    Cook over high heat, stirring frequently until browned. Add 1 pound can of whole tomatoes, 1 large can (15 oz) tomato sauce, and 1 (6 oz) can tomato paste. (Consider adding more tomato sauce so you will have enough for both dishes.) Simmer rapidly about 40 minutes until sauce is thick, stir frequently. Remove from heat and cool and skim off fat and discard fat.

     

     


    8) Pasta with Marinara Sauce

    Cook your favorite pasta according to package directions. Do not add oil while the pasta is boiling or the sauce will not stick. Drain well and add a spoon of olive oil to the hot pasta and toss. Then add a small amount of the Marinara sauce to the hot pasta and toss so the pasta is coated well. Let it sit before serving.

     

    9) Coffee, cream, sugar, tea

     

    10) Biscotti cookies

    You can use any recipe you want. You can buy them or find a recipe at http://www.ellenskitchen.com/bigpots/biscott2.html
    Current assignments (can change if we get more people)
    1. Roseann/Walt Krane - cookies/coffee - antipasti
    2. Iris/Patrick Stone- salad/bread
    3. Judy Lauper - soup
    4. Nancy/Don Murray - wine
    5. Barbara/Bill Nexsen - veal
    6. Caroline/Evan Sanchez - eggplant / pasta

    Total 12