This is the final post in a series on the Italian themed dinner party we hosted a few weeks ago. If you’d like to catch up, you can read about the appetizers and cocktails here: http://eclecticgirldesigns.com/index.php/2017/06/05/italian-dinner-party-appetizers-and-cocktails/
Part two on the table setting is available here: http://eclecticgirldesigns.com/index.php/2017/06/12/italian-dinner-party-the-table-setting/
This post will cover the menu and recipes for the meal, as well as a small parting gift we gave our guests at the end of the evening.
Primo: Homemade Spaghetti with Roasted Cherry Tomatoes and Basil
After our guests were seated, the first course was served, homemade pasta with roasted cherry tomatoes and basil. While you can certainly use boxed pasta, homemade pasta is not difficult to make and the flavor is substantially better than boxed. I find it is worth the extra effort to make it when entertaining. I promise a post on how to make it soon!
The cherry tomatoes were oven roasted with garlic and drizzled with olive oil. They were added to the cooked pasta along with toasted panko breadcrumbs, parmesan cheese and fresh basil. I served a small portion as a first course for this dinner, but it’s a hearty dish that would also make a wonderful main course. Here is a link with the recipe: http://www.abeautifulplate.com/spaghettini-with-roasted-tomatoes-fresh-basil-and-toasted-garlic-breadcrumbs/
Segondo: Polenta Board with Shredded Beef in Wine Sauce and Kale Mushroom Saute
Years ago I saw a television chef serve up a dramatic polenta board and vowed that I would do it one day. This was my moment! I headed to my local hardware store and purchased an eight foot long 12″ wide pine plank and had the hardware store cut it in half for me. I covered both boards with parchment paper and wrapped them like gifts by taping the edges of the paper down on the underside. This provided a sanitary surface upon which to spread the polenta.
The polenta was spread out in a thin layer on each board and served with shredded beef in wine sauce and sauteed kale and mushrooms alternating down the board on top of the polenta. I learned that it’s important to form a lip around the edge of the polenta to keep the sauce from dripping out.
I kicked everyone out of the kitchen for the night’s biggest surprise–bringing out the polenta boards. It required two people to carry each four foot long polenta board to the table! According to our guests, this was the highlight of the evening. Each table had its own board, and every guest was provided a large spoon and invited to serve themselves by scooping up the polenta directly from the board. There were lots of oohs and ahhs when the boards came out, but it became oddly quiet once the polenta board began to be consumed.
Here’s the recipe for the shredded beef sauce: http://www.thekitchn.com/dinner-party-recipe-braised-beef-in-tomatoes-red-wine-recipes-from-the-kitchn-186550
The recipe for both the polenta and kale mushroom saute can be found here: https://www.pinterest.com/pin/562809284673365728/
A crisp citrus fennel salad was served as an accompaniment. It added just the right contrast in temperature and the licorice-like flavor of the fennel cut through the heavier flavors of the polenta board. I used toasted pine nuts instead of walnuts and added a little arugula to this recipe: https://www.pinterest.com/pin/562809284673391976/
One of the most well-known and beloved Italian desserts is tiramisu. Importantly it does not require any last minute prep, other than a shaving of chocolate on top for garnish. It can be made a day or two ahead and kept refrigerated.
I found a recipe called “The Best Tiramisu You Will Ever Make” and couldn’t resist trying it. It was creamy and delectable. I didn’t tinker with the recipe one bit (other than topping it with shaved chocolate rather than cocoa powder). Given that I’d only made tiramisu once before, I can honestly say it is the best tiramisu I’ve ever made! Here’s the link: https://www.askchefdennis.com/the-best-tiramisu-you-will-ever-make/
We concluded the meal with a digestif of limoncello, a cold, sweet, lemon flavored Italian liqueur. While the actual medicinal benefits of digestifs are yet unproven, it is thought that such drinks help to digest the prior meal. I don’t know whether it assisted anyone’s digestion at our party but it did give us an excuse to remain around the dinner table a little longer.
To make the memory of our evening linger, I prepared two types of biscotti for our guests and packaged them up as a parting gift. Each guest was given a pair of cookies upon their departure. While there are many variations on this twice-baked cookie, I made chocolate walnut and lemon anise almond flavors. I placed the cookies in separate bags so that the flavors wouldn’t mingle. The two cookies were tied together with a tag that said, “Ciao Bella.”
Ciao means both hello and goodbye in Italian. Hopefully our guests will come back soon so that we may greet them again with ciao.