Antipasto ~ Appetizer
Asparagi Con Aceto Balsamico ~ Chargrilled Asparagus With Balsamic Vinegar
This makes a simple appetizer or an elegant side dish.
Number of servings: 4
Ingredients
- 1 bunch, about 12 Asparagus spears, blanched
- 1 clove Garlic, whole
- Olive oil
- Salt and freshly ground Black Pepper
- Balsamic vinegar
Instructions
- Once cool, toss the blanched asparagus in a little olive oil with the garlic and season with salt and pepper.
- Heat a griddle pan until extremely hot – you should see smoke rising, and grill the asparagus (discarding garlic) for 4 minutes, turning as necessary so it colors on all sides.
- Divide the asparagus between plates and garnish with a few drops of balsamic vinegar.
- Serve immediately.
Primi~ First Course
Spaghetti Cacio E Pepe ~ Cheese & Black Pepper Spaghetti
Courtesy of Chef Eugenio, Rome- Click for more information on Chef Eugenio’s One Day Cooking Classes & Market Tours
Number of servings: 4
Ingredients
- 4 tbsp Extra Virgin Olive Oil
- 1 clove Garlic
- 1 bunch Fresh Basil
- 1 glass White Wine
- 12 oz. Spaghetti
- Black Pepper, as desired
- Pecorino Cheese, grated
Instructions
- In a large frying pan, add the olive oil, garlic and basil.
- Heat over medium until the garlic is blonde then pour in the white wine.
- Allow the wine to evaporate without stirring
- Remove the garlic and basil and discard and set the pan with flavored olive oil aside.
- Meanwhile, cook the spaghetti in boiling salted water until al dente.
- Drain and save a little of the pasta water.
- Pour the drained spaghetti into the flavored olive oil, and add in a generous amount of ground black pepper, the grated Pecorino cheese, and about a half a cup of the pasta water.
- Toss together for a moment or two over high heat to combine then serve hot.
- Variation: For a stronger flavor, you can add the pepper to the garlic and basil at the beginning with the olive oil.
Secondo~ Second Course
Arista Al Forno ~ Roast Loin Of Pork
Number of servings: 4
Ingredients
- 4 leaves of Sage
- 4 sprigs of Rosemary
- Peel of ¼ Lemon
- Pinch of each- fine Salt and freshly ground Black Pepper
- 1 2lb. Pork loin
- 2-3 tbsp. Extra-Virgin olive oil
- 2 Garlic cloves
- 1 glass dry White Wine
Instructions
- Preheat oven to 300°F
- Finely chop the sage, rosemary and lemon peel, mix with the salt and pepper, and rub into the pork roast – you can also make long but shallow incisions on the surface of the meat to rub the herbs into.
- Place the roast in an baking pan with the olive oil (coat the pan and drizzle some on top of roast), and the garlic, and cook for about 1 ½ hours in the oven.
- Turn the roast and pour the wine over it.
- Increase temperature (to about 400°F) until the wine evaporates, approximately ten minutes.
- Remove from oven and let sit for a few minutes before slicing and serve with its juices.
Dolci~ Dessert
Zia Domenica’s Lemon Cantucci Cookies
Number of servings: 4
Ingredients
- 5 cups Flour
- 1 1/2 cups Sugar
- 3 Eggs
- 2 tsp Baking Powder
- 5 tbsp Butter
- 1-2 small glasses of Limoncello
- Lemon zest
- Almonds (as you like)
- 1 Egg Yolk for glazing
Instructions
- Preheat the oven to 350° F
- In a large bowl, mix all the ingredients except the almonds and egg yolk with a fork until well blended.
- When the ingredients are well blended, add the almonds.
- Roll the dough into a ball then divide it into 4 smaller balls.
- Make long flat logs and transfer to a parchment paper covered baking sheet.
- Press down gently with the palm of your hand to flatten them.
- Using a brush, coat rolls with the lightly beaten egg yolk.
- Cook for 20-25 minutes until they became golden brown.
- Let them cool down a bit, then on a cutting board, cut them diagonally into .5in thick slices.
- Place each cantuccini or slices back on the baking tray with one of the cut side up and toast.
- Let them cool down completely before serving.