Carnevale!
Tonight’s menu:
Red & Green Peppers Melted with Balsamic Vinegar
Red and green bell peppers sautéed slowly with olive oil and balsamic vinegar. Spread on slices of rustic bread. Squisito!
Shrimp in spicy garlic olive oil
Baby shrimp flash sautéed in olive oil, slices of garlic, and crushed red pepper. Eat alone or sop with bread. A Portuguese specialty!
Grilled Polenta Parmigiana
Cornmeal polenta baked with Parmesano, chilled, then grilled with olive oil. A rustic Italian comfort food.
Meatballs in Tomato Sauce
Beef meatballs seared and then braised in a sauce of tomatoes, olive oil, and basil. Serve over grilled polenta or by themselves! Caloroso!
Cremini Mushrooms in a White Wine Sauce
Cremini mushrooms sautéed in butter and thyme. Finished off with a splash of Portuguese Vinho Verde and a touch of cream. Serve over grilled polenta.
Tuscan White Bean Dip
Cannellini beans whipped with garlic, Italian parsley, olive oil, and a touch of lemon. Dip with or spread on slices of rustic bread.
Caprese Salad
Slices of Roma tomatoes layered with mozzarella fresca and garnished with julienned basil leaves. Drizzled with a dressing of olive oil and lemon juice.
Antipasti Platter
Spring mix dressed with a balsamic vinaigrette trimmed with prosciutto, salami, Kalamata olives, shavings of Parmesano and French Comte.
Is this really your menu? That’s a whole-lot-of food!
It is, indeed!
I’m about half done with it at the moment. Most of it is pretty easy as far as prep goes.