Elizabeth Minchilli's Blog, page 19
February 13, 2018
best cheese recipes
This is only a summary of my latest post. To read the whole thing, click on "Title" above. This will lead you to my website.
February 5, 2018
pasticciotto at pasticceria ascalone {puglia}
I was in Puglia last week, putting the final touches on our Week in Puglia tour. Sophie and I stayed a few hotels, ate in several restaurants and visited cheese makers and olive oil producers.
We also snacked.
Sophie and I consider ourselves to be professional snackers. If there was a snack category in the Olympics, then we would be gold medalists. And being professionals, we don’t snack randomly. We do our research so that every single bite we put in our mouths is the best it can possibly be.
Which is how we found ourselves in Galatina at snack time (11am if you want to know) last Thursday. Galatina is a small town just south of Lecce. Like Lecce it is paved in worn slabs of white stone, and the buildings are Baroque confections of honey colored carvings. After a brief visit to the major churches, Sophie and I made a beeline for Pasticceria Ascalone.
This jewel box of a pastry shop is where (so legend has it) the pasticciotto was invented. The pasticciotto is a small oval shaped pastry made from short crust and filled with pastry cream. It is eaten throughout southern Puglia, but was born in Galatina. The story dates back to 1875 when Nicola Ascalone decided to use his leftover dough and pastry cream to fashion a mini pastry, since there wasn’t enough for a full sized cake. This small golden delicacy flew off the shelves and made his pastry shop so famous that it is still going strong 300 years later.
Today, his family still runs things in the unchanged shop. Although there are now a few electric refrigerators holding the pastries, the selection remains pretty much unchanged.
Although we’d had pasticciotti other places in Puglia, both Sophie and I agreed that these were the best, by far. Granted, we were eating them hot out of the oven. But still, the crust was perfectly crunchy yet moist, and the pastry cream was eggy, not too sweet, with just a hint of vanlilla.
We also tried their other famous pastry, the fruttone. Baked in the same shape as the pasticciotto, the filling instead is almond paste and sour cherry jam, and topped with a thin chocolate glaze. And although it might be sacrilegious, I think I may have liked that as much or even better. But since I’m not 100% sure, (and since I ate it too fast to take a photo for you to see) I might just have to go back sooner than I thought.
FYI: This pastry shop is as charming as it is quirky. It closes in the middle of the day, from 1 to about 5pm. So make sure you arrive during opening hours. And if there are not pasticciotti, don’t worry. They will eventually come out of the oven, and it’s worth the wait.
Pasticceria Ascalone
Via Vittorio Emanuele 17
Galatina
+39.0836.566.009
Tuesday – Saturday, 9am-1:15pm, 5-8:30pm
Sunday 9am-1:15pm
Closed Monday
For more of my favorite places to stay and eat in Puglia make sure you download my app, Eat Italy. Eat Italy is a free app, with many cities and regions available as in-app purchases (Venice, Rome and Florence) or completely free (Puglia, Umbria, Torino and Milan).
And if you’re curious about my adventures in Puglia and the rest of Italy you can preorder my newest book, Eating My Way Through Italy : Heading Off the Main Roads to Discover the Hidden Treasures of the Italian Table. The book will be published on May 22, 2018.
If you’d like to join us for a Week in Italy tour, just send me an email. Our Puglia tour is in the final planning stages for 2019. If you’ve like to be put on the waiting list, let me know.
The post pasticciotto at pasticceria ascalone {puglia} appeared first on Elizabeth Minchilli.
January 29, 2018
stuffed bread {masseria potenti} video
When I travel throughout Italy one of the things I always seem to come away with are new techniques. Not simply recipes (although I get a lot of those too). What I’m talking about is new ways of treating well-known and familiar ingredients that result in something I would never have imagined had I not been there, in the kitchen, watching.
Last summer, while I was at Masseria Potenti in Puglia, Maria Grazia (the incredibly gracious and beautiful owner) led me into her kitchen where she took ordinary bread dough and – in about 5 minutes – whipped it into something completely fantastic.
I had a hard time deciding what to call this recipe. Maria Grazia calls it ‘strudel’ but it really isn’t that. Stuffed bread? That’s actually what it is, but it looks like so much more than that.
Whatever it is, it’s all about technique, presentation and (it goes without saying) great ingredients.
I haven’t supplied a recipe here, since I want you to make up your own version. Maria Grazia just used a hunk of regular bread dough. You’ll notice hers is speckled. That’s because she threw in some poppy and sesame seeds at the last minute. The only other ingredients are the roasted vegetables and torn mozzarella. And olive oil. LOTS of olive oil.
Just in case you don’t know how to roast vegetables (and surprisingly I found out a lot of people don’t know how via my Instagram stories): Cut up zucchini, bell peppers and eggplant into uniform pieces. Toss with olive oil and salt and roast in an (180C/350F) for about 40 minutes.
The rest is pretty easy. If you were in Maria Grazia’s kitchen that is. And since you weren’t, and I was, here follows a video I made for you. Enjoy!
Massaria Potenti
Contrada Potenti, 74024 Manduria TA
For more of my favorite places to stay and eat in Puglia make sure you download my app, Eat Italy. Eat Italy is a free app, with many cities and regions available as in-app purchases (Venice, Rome and Florence) or completely free (Puglia, Umbria, Torino and Milan).
And if you’re curious about my adventures in Puglia and the rest of Italy you can preorder my newest book, Eating My Way Through Italy : Heading Off the Main Roads to Discover the Hidden Treasure of the Italian Table. The book will be published on May 22, 2018.
The post stuffed bread {masseria potenti} video appeared first on Elizabeth Minchilli.
January 23, 2018
lentil soup with pancetta
The other day, while I was going over the edits from my next book, I was surprised by one of the comments my editor made. Even though I had mentioned that the dried beans called for in the recipe had to be put to soak the night before twice (in the chapter introduction and in the recipe itself) she said I had to repeat it again, in the headnotes and maybe even a fourth time, as a special added note. Her reasoning? There is nothing worse than wanting to make a recipe for dinner and realizing that you should have started things the night before.
Ok, I totally get that. Lesson learned.
Which I guess explains my love for lentils. They are the bean (well, they’re not really a bean) that not only requires no soaking, but cooks up in about 40 minutes. Which means there is NO reason to use canned lentils when dried are SO much better. (sorry for the RANT).
There are several other things that helps explain my lentil love:
You can store them forever, so you can always have them on hand.
There are so many different varieties of lentils, you’ll never get tired of them.
They are flavorful enough to stand on their own, but also serve as the perfect backdrop for whatever else you’re in the mood for (curry, pork, vegetables, etc)
I was recently thinking about all of this when I made lentil soup last night. I never start out with a recipe, but kind of just make it up as I go along. This time not only did I let my Instagram followers tag along in my stories, but then Domenico said it was really the best lentil soup I’d ever made. And I have to admit it was good. And since I woke up this morning to at least 30 requests for the recipe so here it is.
Although I’ve posted lentil soup recipes in the past, a few tweaks help explain why this particular soup was a stand out.
I used a base of pancetta and celery ground to a fine paste in the food processor. This added a instant richness to the broth. I could have chopped things up, but processing them to a paste helped things cook faster, and really added depth
Great lentils: I bought tiny little brown lentils from a stand at the farmers market. Grown just north of Rome, around Viterbo, they cooked up very fast, but remained firm, and didn’t go all mushy.
Finishing touch: This part was key, I think, to making this recipe so delicious. Once I had ladled the soup into the bowls I added swirls of whole organic yogurt; fruity extra virgin olive oil; and aceto balsamico tradizionale (they good stuff). A final grinding of black pepper and it was good to go. Somehow the combination of all these last minute condiments really punched the soup up. While I might normally scatter fresh parsley on top of lentil soup, in this case it didn’t need it.
Lentil Soup with Pancetta
Prep 10 mins
Cook 45 mins
Total 55 mins
Yield 6
Ingredients
4 tablespoons of extra virgin olive oil
1 medium onion, finely chopped
1/2 teaspoon fine sea salt
150 grams / 5 1/2 ounches pancetta, but into cubes
2 stalks of celery, cut into three or four pieces
1 carrot, finely chopped
4-6 sage leaves
1 1/2 cup of lentils
6 cups water
For finishing:
Whole milk plain yogurt
Extra virgin olive oil (olio nuovo or something very fruity)
Aceto Balsamico Tradizionale (the real stuff)
Instructions
Pour the olive oil into a 2 quart pot. Add the onion and salt and heat over medium heat until the onion is wilted and just beginning to turn golden. This should take about 10 minutes.
In the meantime put the celery and the pancetta into the food processor and process until it is a paste. Add to the softened onions, and cook for another five minutes, stirring occasionally.
Add the chopped carrot, along with the sage leaves, and stir. Cook another 5 minutes and then add the lentil and water. Bring to a simmer and cover. Let cook for about 40 minutes, until the lentils are tender.
All lentils cook differently, so after 30 minutes start to taste the lentils. They should be tender, but not firm nor mushy. They might take up to 50 minutes, depending on the size and age.
Taste for seasoning, but keep in mind you’re going to be adding some ingredients to the bowl.
When ready to serve, ladle soup into individual soup bowls. Drizzle about 1 tablespoon of yogurt into each bowl. Then drizzle the Balsamico (about 1 teaspoon) and olive oil (1 to 2 teaspoons). Serve with crusty bread.
The post lentil soup with pancetta appeared first on Elizabeth Minchilli.
January 15, 2018
shopping at the market in rome + 5 rules
Although everyone dreams of finding an open air market during their trip to Rome, it’s not that easy. In the last 20 years almost all the outdoor markets in Rome have disappeared. There are many reasons for this: changing family structure, changing shopping habits, competition from supermarkets and finally new legislation that says outdoor markets are less hygienic.
But just because there are fewer outdoor markets, that doesn’t mean that markets have disappeared altogether. I shop and lead tours through some of my favorite markets that manage to survive in the center of Rome.
But before you head to any market in Italy are five rules to keep in mind. After many years of making mistakes and offending people without knowing any better, I’ve learned that there is an entire unspoken set of customs to be followed if you have any hope of coming away with what you came for.
-Don’t touch before you buy. Let the fruit and vegetable vendor fill your basket.
-Be true to your vendor. Loyalty to your chosen stand will always get you the best produce.
-If you don’t know ask. Vendors often have the best recipes.
-Watch and learn. Most vendors will let you watch while they prep the vegetables for sale.
-Don’t bargain. It’s just not done.
And here are some of my favorite markets:
Farmer’s Market at Circo Massimo, Via di San Teodoro 74
When this market first opened about 5 years ago it was part of an initiative by the national farmer’s union to promote buying directly from your local farmers. It was an immediate success. Last year they closed the market down for about 10 months to reorganize it and bring it up to date. Open only on the weekends, it’s where I tend to do most of my shopping for the week. They also have a stand that provides lunch, which you can take out to the picnic tables in the back to eat.
Saturday, 9-5; and Sundays, 9-3pm. (beware, hours do sometimes change)
Campo de’ Fiori Market, Piazza Campo de’ Fiori,
One of few remaining outdoor markets in the center of Rome. Yes, it’s full of junk, but it also has some of the best produce in the city. Beware of anything multi-colored, truffle-flavored or (god forbid) anatomically shaped pasta.
I actually do very little shopping here because even though the produce is good, it’s horribly expensive.
Monday – Saturday, 7:00am to 2pm
Testaccio Market, Via Galvani 57
One of the best markets in Rome, it has recently moved to a modern building, but is still home to some of the best vendors in town. Everything from meat and fish to fruit, vegetables and even wine. Located near the old slaughterhouse, the butchers also sell a wide array of offal. They also sell horse meat, in case you are in the market for this.
One end of the market is given over to housewares and clothes (which are fun) and the other end has about a dozen stands selling ready to eat food. So do make an effort to go there for lunch. Mordi e Vai is my favorite, selling panini filled with Roman specialities like Carciofi alla Romana and Pichiapo.
Monday – Saturday, 7:00am to 2pm
Nuovo Mercato Esquilino, Via Principe Amadeo 184
This is Rome’s ethnic market, and is lively, colorful and full of hard to find things like mangoes, yams and lemongrass. It has one of the best fish markets in town.
Monday, Wed, Thurs, Saturday: 5am-3pm Tuesday & Friday: 5am-5pm
Trionfale Market, Via la Goletta, 1
The Trionfale market is not only Rome’s biggest, it’s one of the biggest in Italy. With over 270 vendors, you can find just about everything here. Located in a heavily residential neighborhood near the Vatican, it is one of the most authentic in Rome. I actually don’t go to this market very often, since it’s no where near where I live. But if it was, I’d be there all the time.
Monday – Saturday 7-2; Tuesday and Friday open until 7.
Via Baccina Mercato Rionale
Via Baccina 36
This small market on my street was dying a slow death for years. Last year it was down to just 3 stalls. Thankfully it’s undergoing a re-birth and you can find me there almost every day, picking up something for dinner. They’ve even set up little tables, where you can enjoy a panino made from the alimentari stand or a smoothie or juice made by Marta from her fruits or vegetables. And the pasta guy also sells amazing pastries. Rumor has it that a coffee bar is about to open.
The nut guy is also a good place to stock up on dry goods to take back home with you. I particularly recommend his pine nuts, and he also has great coffee.
For longer descriptions about these markets and for more information about eating and shopping for food in Rome download my app, Eat Italy, available in iTunes.
For more advice on how and what to eat in Italy you might be interested in my book Eating Rome: Living the Good Life in the Eternal City.
And if you’re heading beyond Rome, Eating My Way Through Italy (May 2018) will help you charter a delicious course.
The post shopping at the market in rome + 5 rules appeared first on Elizabeth Minchilli.
January 9, 2018
critabianca {a hotel in puglia}
The past year and a half has sped by even faster than usual. Things I thought happened a few weeks ago actually took place a year ago. How did that happen?
Well, I know how it happened. Every minute that I wasn’t researching, I was busy writing my 2 new books. Now that I have a chance to sit down and catch up and I find it hard to believe that I actually visited (and ate!) all the things I did. And in fact, a lot of my discoveries didn’t make it into either book, only because there just wan’t enough room. Luckily, though, I have this blog to share things on, as well as my app, Eat Italy.
One of the most darling places I stayed in over the last year was Critabianca. The discovery of this piece of paradise is due to Sophie’s adoption of this corner of Puglia as her home away from home. The small town of Cutrofiano, in Salento, is her base, but when we all decided to take a family vacation last September she started visiting some of the hotels in the area. Also? We were researching for our upcoming Week in Puglia.
Critabianca is a restored farmhouse that had a much more sophisticate life in the 18th century when it was a country residence of a local middle class family. This layered history has been artfully uncovered by it’s most recent owners.
The family who have taken over this place are a huge part of what makes it so special. Nicoletta, Alessandro, Roberta and Roberto made our stay there perfect. The four of them are so lovely, warm and inviting that we felt extremely pampered during our entire stay.
One of the most delicious parts of our stay were the incredible breakfasts. In Italy I’ve gotten used to breakfasts that aren’t exactly inspiring. But even compared to fancier places, Critabianca’s breakfasts were incredible. Each morning we would be woken to the smell of freshly baked goodness coming from the kitchens below. By the time we arrived at the tables set amid the citrus grove, the buffet was set with cakes and breads freshly baked by Roberto each morning. Soft brioches were at each place, while a picture perfect focaccia was on the table. There was also fresh mozzarella and ricotta, cakes, fruit and….well, see for yourself. It was hard to tear ourselves away and even harder not to completely stuff ourselves.
Each element of the restoration and decoration of Critabianca was as filled with thought and love and good taste as the breakfasts. In fact, we loved the ceramics that were located both on the table and throughout the hotel so much that we made a pilgrimage to the potter, Donna Barbara, who made them. I also loved the way that the walls were left with pentimenti revealing the past inhabitants and how the family filled the house with their own heirlooms including the hand crocheted bedspread that was in our room. When I asked where I could find a similar one, Roberta told me it was a wedding gift over thirty years ago from her aunt.
The only sad thing about this place is that it is too small for Sophie and I to use as a base for our Week in Italy tour (there are only six rooms.) But the up side of this? We know it will remain a small and intimate place that we will visit anyway, on our own, many times in the future.
Critabianca
Strada Provinciale 278 Km. 1,57
Cutrofiano/ Collepasso Contrada La Cavalliera
Tel: +39.331.766.8648
For more of my favorite places to stay and eat in Puglia make sure you download my app, Eat Italy. Eat Italy is a free app, with many cities and regions available as in-app purchases (Venice, Rome and Florence) or completely free (Puglia, Umbria, Torino and Milan).
And if you’re curious about my adventures in Puglia and the rest of Italy you can preorder my newest book, Eating My Way Through Italy : Heading Off the Main Roads to Discover the Hidden Treasure of the Italian Table. The book will be published on May 22, 2018.
The post critabianca {a hotel in puglia} appeared first on Elizabeth Minchilli.
January 5, 2018
authentic {olio nuovo} dinner party
I’ve been fascinated with cookbook clubs recently. I have to say that when I read this article I didn’t even know they were a thing. Book clubs, yes. But a cookbook club was, oddly, new to me. The way it works is that you form a club, and once a month you meet at one...
The post authentic {olio nuovo} dinner party appeared first on Elizabeth Minchilli in Rome.
December 19, 2017
eating & drinking in nyc {2017}
The picture perfect bar at La Coucou
Although I do a lot of planning of meals in my professional life, when I travel to New York I always tend to let the cards fall where they may. They always tend to fall in delicious places, so in that respect I’m lucky. Or have great friends and family who lead me to wonderful meals.
Here, in no particular order, are the highlights from my trip to New York a few weeks ago. Use it in good health (and with a healthy appetite!). Sorry there are not longer descriptions, but if I waited to do that, then this post would never be written!
We did two very fun food tours, one with In Food We Trust and the other with Joe DiStefano which you can read about here.I highly recommend both!
Revenge BBQ – Irvington, New York My sister and her family live in Irvington, just outside of New York and so we spend a lot of time there. The night my mother was also in town we got take out from the newest arrival in downtown Irvington: Revenge BBQ. It is SERIOUS barbecue. So if you do find yourself in Irvington, or just want to take a day trip up the Hudson for some fresh air, this place actually worth a trip. You could, conceivably, take the train up, and then pick up a picnic to enjoy in the park along the river. But make sure you call ahead and reserve, since they do sell out. It’s that good.
The Oyster Bar We always make sure we eat at least one meal at the Oyster Bar in Grand Central.
La Colombe Coffee is always an issue, but I can always depend on La Colombe.
Umami Burger We ended up here, as we usually do, for a post cinema burger fix.
Peking Duck House: We usually go for Dim Sum in China Town at least once during our trip. This past trip we changed things a bit and headed to Peking Duck House for…Peking Duck. It’s basically the one thing they do, and everyone orders it. They bring the duck to the table, before slicing it paper thin then bringing it back with steaming pancakes, duck sauce and scallions and cucumbers. Delicious and fun.
Atla Since we couldn’t get a reservation for dinner, we ended up going here for lunch and waited a bit for a table. It was worth every minute of our wait at what was one of the best meals I had during our stay. It’s Mexican, but a very modern twist. We shared small plates and so got to taste our way through much of the menu. It’s been showing up on all the ‘best of’ lists of 2017, to give you an idea that I’m not the only person in love with this place.
Arcade Baker Go here for the pastries, for sure, but also for the space itself. It’s located in a building lobby in the most unlikely setting.
Chelsea Market The first week we were in New York we were just down the street from Chelsea Market. I wish I had made more use of it, but at least I did manage to have an excellent lobster roll from The Lobster Place.
Air’s Champagne Parlor I met my friend Alice here for a quick drink. It really does feel like a parlor, all pink and girly with bubbly all round. It’s a lovely place to meet up for a drink, but they also have food (smelled delicious but I didn’t try it). The bubbly list is Alice approved (and so good and interesting)
Metta LOVED this place. Although it’s located kind of out of the way for me (it was kind of a hike to get there) in Brooklyn, it was darling and everything we had was excellent. There is a big wood burning oven and most things pass through there. Very cozy and warm inside. Very very Brooklyn. Loved the Tonato with market vegetables; Beef Heart Carpaccio and steak.
Le Coucou This was a huge treat! My lovely editor at St. Martins reserved ages ahead of time at what has got to be the most beautiful restaurant in New York at the moment. The food is French, fancy and my mouth is watering right now just thinking of the monkfish in mussel broth I ordered. Also Michael;s Crepinette de volaille au foie gras (pictured below) was divine.
Bar Centrale I met my friend Sienna at this hidden bar just down the street from Times Square. There isn’t even a sign out front, and when I met her there at 5pm, we were the only people in the place. Pitch perfect Martinis in a no nonsense New York bar. So hard to find these days. It was like an oasis.
Diane and Elizabeth After drinks with Sienna, her husband Yves joined us and we headed down the street to this darling place. I would have never found it without them, especially since it’s in a neighborhood I don’t really know (Hell’s Kitchen). It was very cute, warm and cozy with lots of small plates to share. Great salads with farm fresh lettuces, beets, etc. Roasted cauliflower that was out of this world, and we even tried their version of a corn dog which was fun (and good).
Breads Best bakery in New York? Probably. I met a friend there for breakfast, but wish I had made it back more often to try everything they sell. I did get one of their justifiably famous babkas.
Russ and Daughters Mandatory stop on any of my trips to New York. Emma and I waited over an hour for a seat at the counter. Fun and worth it.
Fish Cheeks Super spicy and creative Thai comfort food one evening at Fish Cheeks.
Flora Bar A real treat thanks to my stepmother! She reserved way ahead of time and we had a lovely table at this restaurant located in the Met Breuer. Again, it’s been making the ‘best of’ lists this year. The most beautiful and delicious Caesar Salad in New York. Loved the simple anchovies my sister ordered. And everything else.
Union Square ‘GreenMarket Our apartment for the first week was just around the corner from the market, which I wish I had had time to cook from. It was fun just walking through and buying fruit. I wish I could have taken home a few of the gorgeous squashes.
One of the best meals I had was was dinner at my friend Melissa’s. Although you can’t go there, you can get the recipe for what she made that evening, Lamb Shanks braised with herbs. There were two David’s there, one made punch from his book punch, and the other David made chocolate chip cookies from his new book l’Appart. . Anya was there too, and although she didn’t bring her new cookbook, we talked about it.
Pastries at Arcade Bakery
Super cool design at Arcade Bakery
Pambazo at Atla
Martinis at Bar Centrale
Babka at Breads
Raw Shrimp in 2 Crabs Sauce at Fish Cheeks
Caesar Salad at Flora
Crab and Lobster Stuffed Dumplins in Yuzu Broth at Flora Bar
Coffee at La Colombe
Crepinette de volaille at Le Coucou
Lobster Roll to go from The Lobster Place at Chelsea Market
Metta in Brooklyn
Martinis at The Oyster Bar
Oysters at The Oyster Bar
All the makings for Peking Duck and Peking Duck House
Peking Duck in it’s very messy pancake
Is this my life motto or what?
Punch by the guy (David Wondrich in background) who wrote the book Punch
Lamb and roast squash at Melissa’s
Breakfast at Russ & Daughters
Union Square Market
Final day in NYC I was a total tourist
The post eating & drinking in nyc {2017} appeared first on Elizabeth Minchilli.
eating & drinking in nyc {2017}
Although I do a lot of planning of meals in my professional life, when I travel to New York I always tend to let the cards fall where they may. They always tend to fall in delicious places, so in that respect I’m lucky. Or have great friends and family who lead me to wonderful...
The post eating & drinking in nyc {2017} appeared first on Elizabeth Minchilli in Rome.
December 11, 2017
dinner party: last minute ravioli
Ravioli are almost always my answer to a last minute dinner party for three reasons:
1 Everyone likes them
2 I can buy them pre-made
3 The topping can turn something plain into something seasonal and creative
A few days before I left for New York last month I decided, on the spur of the moment. to invite a friend over for dinner. All I had in the house was an over abundance of salad we had picked up in Umbria from our garden, and an equally abundant amount of winter squash that I had bought for centerpieces during my Week in Umbria tour. The great thing about edible centerpieces is…that they are edible. That comes in very handy when throwing last minute dinners.
So while I sent Domenico out to to pick up hand-made ravioli, I worked on the sauce.
I documented all of this on my Instagram Stories and I have never gotten so many requests for the recipe, so I’ll post it below. I think the thing that got people’s attention was the way I used the salami. I’ve written about using bits and pieces of leftover salami in the past here. What I do is just cut them into chunks and them put them in the little powerful processor I have and they turn to chopped meat that adds extra flavoring to almost any vegetable. Even a butternut squash that you bought three weeks ago, used as a centerpiece and then converted into a main course for an impromptu dinner party.
The Menu
Aperitivi:
Old Fashioneds: but instead of sugar syrup I used maple syrup
Hazlenuts & Taralli
Primo:
Ravioli di Ricotta con Zucca : The Ravioli were filled with Ricotta and Spinach, which will work well with almost any vegetable based topping.
Contorno:
Green Salad – tossed with new olive oil, white wine vinegar and salt and pepper.
Dolce:
Grapes and Biscotti (or any seasonal fruit and store bought cookies)
Wine: I served a pretty great bottle of Barolo because I had it on hand. It went perfectly.
Setting the Table
Tablecloth: Pardi
Dishes: Wedgewood Edme (my everyday stuff)
Small dishes for nibbles: Sberna and Solimene
Glassware: Baccarat and Ikea
Flatware: Ikea
last minute ravioli
Author Elizabeth
Although it’s fun to make your own ravioli, store bought is the way to go for a no-nonsense last minute dinner party. Try to buy the best quality possible (not prepackaged supermarket ). The way to buy ravioli is usually by the piece. Figure on at least 5 per person. Although I made this with butternut squash, feel free to sub in any other vegetable that would work. I’ve made a version of this with radicchio and even cabbage.
Ingredients
20 to 24 Ricotta Ravioli
2 tablespoons of butter
2 tablespoons of extra virgin olive oil
1 medium onion, diced
1 teaspoon salt
black pepper
1/2 cup white wine
1 medium butternut squash, peeled, seeded and cut into 1 inch cubes
200 grams/ 8 ounces of small wild boar sausage (or other type of salami)
1 cup grated Parmigiano Reggiano
Instructions
Peel the salami and place it in the bowl of a food processor and process until finely chopped. Set aside
Pour olive oil and butter into a skillet and when hot add the chopped onions and salt and pepper. Cook until the onion is soft, about 8 to 10 minutes. Add the chopped meat, and let cook a few minutes to release the fat. Add the wine and let it cook off. Add the cubed squash, stir and add 1 cup of water. Let cook till quite soft. If it starts to dry out, add a bit of water. This should take about 15 to 20 minutes.
Right before you are ready to eat bring a large pot of salted water to boil and reheat the sauce.. Add the ravioli to the boiling water. If they are fresh they should only take a few minutes to cook through. If the reheated sauce seems too thick, add a bit of the pasta cooking water to loosen.
To serve: Place 5 or 6 drained ravioli in each serving plate, and top with about a cup of sauce. Let guests top with grated parmigiano.
The post dinner party: last minute ravioli appeared first on Elizabeth Minchilli.
