Il Menu
Serve your guests food that is simple and delicious and they will feel right at home. Pasta is the perfect entrée for casual get togethers or formal dinner parties. It’s delicious and extremely versatile. Pairing pasta with ingredients that are fresh and in season is an ideal way to entertain.
We begin with the first artichokes of the season and pair these with the delicate, sweet flavor of tender calamari. Linguine with Leeks and Clams is a classic Italian favorite. Tender, young leeks are the perfect accompaniment to the the light, fresh flavors of this dish. In early Spring we are not quite ready to give up the heartiness of winter meals, so we selected the perfect combination: Stuffed Bell Peppers. This entrée combines the flavors of fresh bell peppers with a hearty meat filling that tastes as delicious as it smells while baking in the oven. Fresh mint awakens the mild flavor of zucchini and fresh cherry tomoates. Wind down to a satisfying end to the meal with a "vegetable inspired" dessert of carrot cake infused with typical Italian dessert flavors.
Antipasti
Artichokes with Fried Calamari Flavored with Aromatic Herbs
(Carciofi e Calalamari Fritti alle Erbe Aromatiche)
1 pound fresh calamari, cleaned and sliced
1/4 cup milk
1/2 clove garlic, chopped
1 tablespoon fresh basil, chopped
1 tablespoon marjoram
4 medium artichokes
4 inches for deep frying canola or peanut oil
1/4 cup flour
1 tablespoon Italian parsley, chopped
MARINATE calamari rings with the milk, chopped garlic and aromatic herbs for 1 hour. Drain calamari in a colander with large holes, being sure no extra liquid is present.
CLEAN artichokes of the tough outer, loose leaves. Cut tops with a large knife to the choke (heart of artichoke). Trim bottoms until 1-1/2 inches thick.
HEAT oil in a deep fryer or 4 quart saucepan until oil reaches 250 F. Deep fry artichokes in hot oil (holding them down with a long fork) for 12-15 minutes or until tender. Do not crisp. Remove and place bottom up on paper towels to drain. When cool to touch, using your fingers, gently open the artichoke leaves.
RAISE the temperature of the oil to 325 F. Refry the artichokes until crispy and medium brown in color, approximately 1 minute. Remove and let drain on paper towel to cool.
COAT calamari with flour and deep fry in the same hot oil, handful by handful. Remove with a slotted spoon and place on paper towels to drain.
SERVE calamari and artichokes on the same platter. Sprinkle with sea salt and fresh parsley
Primo Piatto
Linguine with Leeks and Clams
(Linguine con Porri e Vongole Veraci)
2 pounds clams
3 medium leeks
2 cups white wine
2 cloves garlic
1/4 cup extra virgin olive oil
1 bay leaf
2 tablespoons butter
4 tablespoons Italian parsley, chopped
to taste sea salt
to taste freshly ground black pepper
1 box (16 ounces) BARILLA Linguine
SOAK the clams in water for one hour with sea salt. Rinse well after soaking.
BRING a large pot of water to a boil.
CHOP the garlic thinly and sauté in a skillet with the olive oil.
ADD the clams, bay leaf and wine. Cover and cook until the shells open. Discard half of the shells and filter the juice
MELT butter in a separate pan; add leeks and sweat them for 3-4 minutes.
Adjust with salt and black pepper.
ADD the leeks to the skillet with the clams and simmer for one minute.
COOK pasta two minutes less than the package recommended cooking time. Drain, saving a small amount of the cooking water.
TOSS hot pasta with the sauce; adding pasta cooking water if sauce becomes too dry. Finish with chopped parsley.
Secondi
Stuffed Bell Peppers with a Light Tomato Sauce
Tomato Sauce:
3 tablespoons extra virgin olive oil
1 clove garlic, crushed
1 fillet anchovy
4 ripe tomatoes
3/4 teaspoon salt
1/4 teaspoon white pepper
Filling:
1 pound veal loin, diced in 2-inch cubes
3 cloves garlic, minced
2 tablespoons extra virgin olive oil
1/2 teaspoon rosemary
2 ounces Prosciutto di Parma
3 fillets anchovies, minced
2 slices white bread, crusts removed
1/3 cup heavy cream
1 tablespoon Italian flat leaf parsley, chopped
1 egg
1/3 cup Parmigiano cheese, grated
2 medium yellow bell peppers
2 medium red bell peppers
to taste salt
to taste freshly ground black pepper
1 cup chicken stock
Sauce Procedure:
HEAT a medium-size pan with water.
SCORE and “X” on the top of each tomato and place in hot water for 1 minutes. Remove from water and when able to handle, remove the skins.
DICE tomatoes into ½-inch pieces.
HEAT oil in a skillet over medium-high heat. Add garlic and anchovy.
ADD tomatoes, water, salt and pepper. Simmer for 10 minutes; add basil.
Stuffed Peppers Procedure:
PREHEAT oven to 375 degrees.
SOAK bread in heavy cream; set aside.
HEAT 1 tablespoon of olive oil in a large skillet over medium-high heat. Add veal, garlic and rosemary. Cook until veal is lightly browned (approximately 8 minutes). Let cool.
GRIND veal, prosciutto and anchovies in a food grinder.
MIX ground meat, bread, egg, parsley, cheese, salt and pepper in a large bowl.
SLICE the top off of each pepper and remove seeds. Sprinkle insides with olive oil, salt and pepper.
STUFF meat mixture into each pepper. Place in an 8x8-inch glass baking dish with chicken stock on bottom. Cover with aluminum foil.
BAKE for 40 minutes. Remove foil and continue baking for an additional 20 minutes. Place tomato sauce on bottom of serving platter; place stuffed peppers on platter and serve.
Contorno
Zucchini and Cherry Tomatoes with Mint
1 pound zucchini
1/2 pound cherry tomatoes
1 teaspoon fresh mint, chopped fine
1 clove garlic, chopped fine
1/4 cup extra virgin olive oil
1 teaspoon sea salt
to taste freshly ground black pepper
SLICE zucchini into thin slices (about 1/8 inch thick). Sprinkle with salt and let drain in colander for 1 to 2 hours.
BRING a medium size pot of water to a boil. Score an “X” on the bottom of each tomato and place in boiling water for 1 minute. Remove from water and when able to handle, remove skins. Cut tomatoes in half and squeeze out seeds. Set aside.
HEAT the oil over medium heat in a large skillet; add the chopped garlic and sauté until translucent.
ADD the zucchini and cook for 4-5 minutes or until lightly browned.
ADD the tomatoes and cook 1 additional minute. Season with black pepper.
TOSS gently with chopped mint. Transfer to a serving platter or bowl.
3 eggs
3 cups carrots, peeled and grated
1/2 cup sugar, divided
2 cups almond flour
1/2cup flour
1/2 cup Amaretti crumbs(approximately 14 cookies)*
1 teaspoon baking powder
to taste butter
to taste powdered sugar
PREHEAT oven to 350 F.
BLEND egg yolk with half of the sugar in a mixer until light in color and sugar dissolves.
STIR in carrots, cookie crumbs, flour and baking powder.
WHIP egg whites with the remainder of the sugar. Add remaining sugar until stiff peaks form, approximately 2 minutes. Mixture will be very stiff.
ADD ½ of the egg whites into the carrot mixture and fold in remaining egg whites.
LINE a 9-inch spring form pan with parchment paper and grease with a small amount of butter. Fill pan with cake mixture.
BAKE at 350 F for approximately 30-35 minutes.
REMOVE pan from oven to cool. Remove cake from pan; sprinkle with powdered sugar.
*Amaretti are very crisp, airy macaroon cookies that are made apricot kernel paste
TIP: Serve with dry marsala wine.
