Saturday Night Dinner

Hi all,

Took a little while to get back here..been kind of busy. Last night we had a wonderful dinner. The menu was Pollo alla San Marino; an Italian version of Cordon Bleu;... Risotto ai Funghi Selvatici; three mushroom risotto;...and Spinaci alla Milanese; Spiach Milan style. The chicken came out so moist and flavourful. It is stuffed with fontina cheese and prosciutto, rolled in italian bread crumbs and top with a creamy brandy sauce. The Risotto included porcini, shititake , and crimini mushrooms. Heaven on a plate. Thanks honey for making the risotto for me! the spinach was two pounds of fresh spinach wilted with pine nuts garlic and nutmeg. My buddy Fernando started the meal with a wonderful antipasti and Abby brought a delicious tiramisu cake...mmmm! I tell you, nothing is better on a rainy night than a table of good food shared with good friends. Boun Appetito!

Fall is in the air

Well fall is finally in the air. The coolness inspired me to a warming comfort food dish. Pasta Fasuli; bean and pasta soup. The aromas excited the senses with savory goodness. Starting off with dried kidney and Lima beans brought to a boil and then soaked for and hour then added to a mixture of cooked  bacon, onion, carrots, garlic and celery with Chicken stock and spices. After simmering for a couple of hours to blend all the flavours a cup of uncooked rigatoni was added and cooked for about 12 minutes until al' Dente. I served it with a nice hearty whole grain bread. Fresh pumpkin pie (not necessarily Italian) made a wonder finish to the meal. I look forward to the fall weather and the meals that accompany the cool weather. Boun Appetite!

Bucatini all' Amatriciano

 My next destination is Amatrice, Italy; a town near Rome. Every summer this town holds a celebration where an aromatic dish with fresh thyme and bacon excite the sences. Bucatini all' Amatriciano; commonly refered to as Lover-style pasta. Along with the thyme and bacon, a red jalapeno pepper gives the sauce; made with Roma tomatoes; a nice zip. The dish starts off with sauteing in olive oil fresh parsley, thyme, onion, and a diced up red jalapeno. When the onion gets soft you add a 1/2 pound of diced bacon and cook for about 8 minutes; filling the kitchen with such a wonderful aroma. A splash of a good balsamic vinegar and 4 cups of chopped Roma tomatoes complete the ingrediants for the sauce. Covere and simmer for 20 minutes. Add cooked bucatini; a long hollow tube of pasta, thicker than spaghetti.  Along with the pasta I served asparagus that I sauted in olive oil and butter with Italian seasoning and homemade bread rolls with a herb and cheese topping. Boun Appetito!