AN ITALIAN STYLE-WEDNESDAY MENU

Last Wednesday’s Menu was received with rave reviews by my group of friends and associates. For this Wednesday, we are inaugurating the pleasures of a new gathering place and a new hostess. The home is in the suburbs, not far from a small river, and usually, when we visit we compete with the Coqui’s (very small frog autochthonous of Puerto Rico) sounds. Our gracious hostess asked for my help to organize a varied Menu, simple to assemble. As she is going to share with us various unforgettable opera recordings from the Italian maestros, performed by the late Maria Callas, I suggested an Italian style Menu to complement the magic mood that should prevail during the evening. The gentlemen in the group will bring several bottles of a crispy Bolla Soave to be served with the dinner. Hope you will share some of the magic of this Wednesday evening.

ANTIPASTI IDEAS:

 Small Melba toasts topped with Olivada or Pesto (can be bought at the supermarket gourmet section)
 Sliced prosciutto wrapped around breadsticks, with radishes and black olives
 Papper thin Italian cold cuts, such as salami, mortadella, and coppa; some slices of Provolone, aged Mozzarella and Manchego, served with assorted breads and crackers

CAPONATA RICE SALAD:

1 1/2 cups long grain rice
1 onion finely chopped
1/4 cup plus 2 tb olive oil
1 eggplant cubed
2 garlic cloves, crushed in the mortar or finely chopped
3 tb Balsamic vinegar
2 tomatoes, chopped
2 tb small capers, drained
1/4 cup chopped stuffed green olives
1 rep pepper, chopped
1/4 cup finely chopped mixed fresh herbs, such as basil, marjoram,
oregano, parsley and cilantrillo

Cook the rice according to package instructions. Cook in a skillet in 2 tb olive oil, the onion until translucent. Add the eggplant, garlic and red pepper. In a large bowl, while still warm, toss the rice with the remaining 3 tb olive oil and the balsamic vinegar. Add the eggplant mixture, tomatoes, capers, olives and fresh herbs and toss. Season with salt and pepper. Let stand for at least 20 minutes before serving.

TUSCAN CHICKEN
Recipe can be doubled or tripled

1 broiler fryer
2 tb olive oil
1 tsp crumbled rosemary
1/2 tsp crumbled sage
salt and ground pepper to taste
1/2 cup dry white vermouth

Follow the basic directions for roasting a chicken, making sure that you rub it with a mixture of olive oil, crushed garlic, crushed oregano and salt to taste. Rub the chicken thoroughly. Sprinkle it with the herbs, and with salt and pepper and roast it for 20 minutes at 350 F. Pour the vermouth over the bird and continue roasting, basting it every 20 minutes with the pan juices, until done.

POTATO CHEESE PUFF

1 cup water
2 tb butter
1/2 tsp salt
1/3 cup milk
1 package (4 servings) instant mashed potatoes
2 eggs slightly beaten
1/2 cup shredded sharp cheddar cheese
pinch of cayenne pepper (optional)
1 tb grated parmesan cheese

Bring water, butter and salt to boil; remove from heat. Stir in milk and potatoes; cool slightly. Beat in eggs, cheddar and cayenne until well blended. Turn into well greased 1qt casserole; sprinkle top with parmesan. Bake in a preheated 400 F oven, 25 to 30 minutes, until golden, puffed and set. Serve at once. Makes 4 servings.

The above dishes will be served with a delicious CAPONATA, which by now we assemble without a recipe, using the freshest vegetables and herbs, sautéed in a splash of white wine, olive oil and balsamico, with a tsp. of brown sugar to caramelize the vegetables, 2 crushed garlic cloves and salt and pepper to taste.

For dessert, the hostess will order Tiramisu from Giovanna Huyke’s Gourmet to Go Shop. Buen Provecho!