After our family vacation to Italy we brought back a favorite or two to try out . First is the Seafood Fettuccini that Christina ordered on the beach in Amafi, then a Lamb Sugo ( or Sauce)over Rigatoni that we had in Bolzano and lastly the Porchetta from the rolling hills of Tuscany, Pienza to be exact. The Italians have this whole laid back approach to meals that we fell in love with. We hope you will enjoy our interpretation of these amazing meals we had on our trip.
Friday’s are a Prix Fixe menu starting with an appetizer, moving on to the salad of the night with warm bread,
then your Entrée, with more bread if you desire and finished with a Dessert of the evening. Buon Appetito!
Oct. 11th. “Frutti del Mare” the Amalfi Coast of Italy is well known for it’s Lemoncello and it’s Seafood. This is an
Interpretation of a dish we had while on the beach. A mixture of Shrimp, Scallops, Clams, Mussels and
Calamari tossed with fresh Fettuccine and topped with a chiffonade of fresh Basil Godere !
Oct. 18th “Salsa di Agnello con Rigatoni” (Rigatoni with Lamb sauce). Trento in the north of Italy at the foot of the
Alps is a mixture of different cultures and food. We had this dish in Bolzano with its Austrian influence (where my family is from) We walked the hills of “villagio di Tomaselli” (the village of Tomaselli)
Oct. 25th. “Porchetta de Pienza” While driving across Tuscany to go wine tasting, Dayna spotted a little sign at a
country store that said Porchetta .Well she immediately informed us that we would be stopping there on our
return trip. Boy were we glad we did. After a quick sandwich, which the sweet little lady behind the counter
sliced off this enormous pork roast we quickly decided to purchase a kilo of this delicious hunk of pork to
take home and make a family meal. We hope you enjoy this as much as we did. Ciao!
Nov. 1st. Prime Rib as always starts off the month of November with some garlic mash and Asparagus
Nov. 8th. Crab stuffed Halibut with herb roasted Butternut Squash and roasted Beet Salad
Nov. 15th. Pasta ala Carbonara has several different stories of its origination, but one thing for sure is it started in
Rome. Some say it was created by American soldiers during the war while trying to make pasta with
Bacon & Eggs. More likely is it originated in the coal mines since the rough translation is
“in the manner of coal miners”. Well whatever you choose to believe this is our interpretation of this
Classic Italian Dish
Nov. 22nd. Ossibuchi al Pomodoro (Ossobuco with Tomato) These are the best when the Lamb Shanks are cut
from about ½ way down the shank part of the leg. Slow roasted with good Italian Pear Tomatoes, Onions
& herbs till the meat wants to just melt off the bone. Served with Gorgonzola Polenta. Godere!
Nov.29th. The night after Thanksgiving we just run Pizza Specials. Everyone still feeling the effects of their Turkey
Feast. Come on in and let us cook for you!
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