FOOD FROM SARDINIA 1

SARDINIA

SASSARI

SARDINIAN SEMOLINA GNOCCHI RECIPE

1

INGREDIENTS:

• 5 cups milk
• 1 1/2 cups semolina
• salt
• 2 egg yolks
• 8 TBSP butter plus additional for finishing the dish
• 1 cup grated Parmesan or Pecorlno cheese
• 6 ounces ground lean beef or pork
• 1/2 cup dry white wine
• freshly ground black pepper
• 1 - 1 1/2 cups freshly cooked tomato sauce
• 1/4 pound Parma ham, thinly sliced

METHOD:

1. BRING the milk to the boil in a heavy pan and sprinkle in the semolina, stirring all the time to prevent lumps from forming. Season to taste with salt, and continue cooking, stirring constantly, for about 20 minutes, or until the mixture is very thick. Take the pan from the heat; beat in the egg yolks, 4 tablespoons (2 ounces) butter, and half the cheese.
2. MIX until well blended, then turn the mixture out on to a wet plate - or better still a marble slab and smooth out with a wet knife to a thickness of about 1/4 inch. Leave to cool completely - the longer it is left (within reason, naturally) the better.
3. PUT the meat into a small heavy pan with 4 tablespoons (2 ounces) butter and fry it slowly over a low heat, crumbling it with a fork When well browned, add the wine and continue cooking until reduced. Season to taste with salt and pepper, moisten with a little water, cover the pan and continue cooking slowly for about 30 minutes.
4. CUT the cold semolina into rounds about 2 inches in diameter - this is most easily done - with a lightly floured cutter or juice glass. Grease a round ovenproof dish with butter and cover the bottom with a layer of semolina rounds. Spread with a layer of the warm meat sauce, then cover with 2 or 3 slices of ham, and sprinkle with tomato sauce and grated cheese. Continue in this manner until all the ingredients are used up, leaving aside 2 or 3 tablespoons of grated cheese, and finishing with a layer of semolina rounds. Dot with butter and sprinkle with the remaining cheese. Bake in a slow oven (325 degrees F.) for 30 minutes, or until the top is a golden brown color, and serve with plenty of additional grated Parmesan or Pecorino.

FOOD FROM LIGURIA 2

LIGURIA

PORTOFINO

CHICKEN WITH TOMATOES AND OLIVES

Original Recipe Yield 2 servings

Ingredients

      2 skinless, boneless chicken breast halves

3 plum tomatoes, seeded and chopped

1/2 cup black olives, halved

2 tablespoons chopped fresh rosemary

6 cloves garlic, pressed

4 tablespoons olive oil

1/2 (750 milliliter) bottle dry white wine

Directions

Place chicken breasts between 2 sheets of plastic wrap. Using a meat tenderizing hammer, pound each breast to about 1/2 inch thick.

In a large skillet, heat olive oil over medium heat. Briefly cook chicken breasts in oil, turning to lightly brown both sides. Add garlic and rosemary, and continue cooking until garlic is soft. Pour wine into pan, and cover pan with lid. Bring to a boil, and simmer for about 5 minutes.

Add tomatoes and olives to the pan; continue cooking, covered, for approximately 10 minutes

Option : use 1/2 of the black olives and 1/2 green olives

Catering Italian, Mediterranean and Beyond: FOOD LIGURIA 1

Catering Italian, Mediterranean and Beyond: FOOD LIGURIA 1: LIGURIA VERNAZZA Trenette with Eggplant and Pesto Sauce -Trenette con le Melanzane Ingredients: 1 1/4 pounds (600 g) tr...

FOOD LIGURIA 1

LIGURIA

VERNAZZA

Trenette with Eggplant and Pesto Sauce -Trenette con le Melanzane

Ingredients:

• 1 1/4 pounds (600 g) trenette (again, whole wheat will be very good) or Linguini
• 5 smallish eggplants
• 6 tablespoons pesto sauce (see link below)
• Grated Parmigiano Reggiano for dusting
• Salt

Preparation:

Peel and dice the eggplant, and set them to boil in a pot of salted water and cook until almost done, 7-8 minutes. Add the pasta (trenette cook in 3-5 minutes -- if you're using spaghetti instead, which take 10-12 minutes, add them to the water that much sooner), and when it is still slightly al dente transfer the mixture to a bowl. Stir in the pesto, which you will have diluted with a tablespoon or two of pasta water, dust with the grated Parmigianino, and serve.

Fresh Basil Pesto Recipe

• Prep time: 10 minutes

Ingredients

2 cups fresh basil leaves, packed

      1/2 cup freshly grated Parmesan-Reggiano  or Romano cheese

1/2 cup extra virgin olive oil

      1/3 cup pine nuts or walnuts (optional)

3 medium sized garlic cloves, minced

Salt and freshly ground black pepper to taste

Method

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
Yield: Makes 1 cup.

Like your Pesto a little creamier? Add ½-cup heavy whipping cream in your food processor or blender

FOOD FROM TUSCANY 2

TUSCANY

PISA

BREAD, TOMATO AND ONION SALAD

Panzanella

Serves 6-8

.

INGREDIENTS:

1 lb Italian country style bread 2 days old, in slices 2 inches thick

2/3 cup best quality olive oil

3 Tbsp good quality red wine vinegar or more to taste

1 Tbsp balsamic vinegar

1 1/2 lb fresh, firm, ripe tomatoes, cubed, about 5 cups

1 small Spanish onion, thinly sliced

10 to 15 fresh basil leaves, washed, drained on paper towels and shredded, a few extra for garnish

salt and freshly ground black pepper

METHOD:

Soak the bread in cold water to cover for about ten minutes

Meanwhile, prepare the dressing of oil, the 2 vinegars, salt and pepper, whip with a fork to combine thoroughly.

Remove the bread from the water squeezing out as much moisture as you can.

Coarsely crumble the bread into a large serving bowl.

Add the tomatoes, the onion and the basil.

Add a little dressing at a time till all ingredients are well coated.

Test for seasoning.Garnish with a few whole basil leaves.

Serve.

Can be prepared ahead of time and refrigerated for several hours. Remove from refrigerator about an hour before serving so that it is at room temperature

23 Days to Christams

23 DAYS TO

CHRISTMAS

CATERING ITALIAN,MEDITERRANEAN AND BEYOND

WE WILL DISPLAY A DIFFERENT  OPTION

EVERY DAY, TILL FRIDAY IN BETWEEN:

THE VEGETARIAN

THE ITALIAN

THE CLASSIC

THE INTERNATIONAL

THE INTERNATIONAL 

Oia Greek Salad

Penne with Spinach and Cheese

 

Dijon Chicken

 

 Imam Bayldi

Tres Leches

$14.00 PER PERSON 

We deliver at the location of your choice, set up and tear down the buffet tables, bring our own linen for our tables, chafing dishes and all the disposable plates, bowls, utensils and napkins,

We serve the food for one hour at no extra charge. Drinks are not included

Simply choose your menu !

( Minimum of 10 people )

The prices do not include sale taxes

We are available on Christmas Eve and Day, New Year’s Eve and Day

Lou Tommasini
Catering Italian, Mediterranean and beyond...
For all your Catering needs

For more information email us at
louoforlando@gmail.com

Visit our web site at
https://sites.google.com/site/louoforlandoinc/

www.louoforlando.com

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Recipe Collections posted at

louoforlando.blog.com

FOOD FROM TUSCANY 1

TUSCANY

FLORENCE - PONTE VECCHIO

Piselli alla Fiorentina: Florentine-Style Spring Peas

Servings: 6

INGREDIENTS

2 Tbsp. olive oil

2 cloves garlic, peeled and sliced

3-4 oz. diced ham or pancetta (un-smoked, Italian bacon)

1 ½ pounds frozen petite peas

1 cup water

¼ tsp. salt

freshly ground pepper

1 Tbsp. chopped parsley

In a 2-quart saucepan, gently cook olive oil, garlic and ham or bacon for 2-3 minutes, being careful not to brown the garlic.

Add the frozen peas, water, salt and pepper and cook covered for approximately 15 minutes. Adjust salt and pepper, stir in parsley and serve.

Buon appetito!