Homemade Italian Dinner
The blog is about wine, food, and travel so let's
talk about food today. Clark and I
generally agree that well prepared tasty and yes gourmet dinners should be made
with 5 ingredients or even less. Too
many ingredients lead to a clash of flavors.
Keep it simple so to speak. We
found a great pasta sauce recipe and decided to try it and it was great! Simple, quick, and tasty. The entire meal took one hour to
prepare. Of course, you want to use high-quality ingredients. Pictured below is
the canned tomatoes we used which are basically high-quality Italian
tomatoes. In addition to the basic
recipe, we threw in a couple of additions.
We love anchovies but went a little overboard. Would only recommend 2 or 3 filets at most. We also added a clove of garlic and
decorated the sauce to with a few Morel mushrooms and chopped fresh basil. The salad was a basic wedge salad with
lettuce, blue cheese dressing, and blue cheese crumbs, chopped bacon, and avocado. Overall the food was wonderful and again
simple and quick to make. Give it a try in your home. Please look forward to my article on an upcoming French Bourgogne dinner featuring Epoisse cheese and Grand Cru Bourgogne wines that has been in the planning stages for over 4 years.
High
Quality Italian Tomatoes peeled and whole in can
Blue
Cheese Wedge Salad
Marcella
Hazan's Pasta Sauce with Fettuccine, Morels, and Basil
Brian Flanagan
ReplyDeleteAnother terrific Marcella recipe I got from the "Minimalist". Both him and Marcella were big on very easy recipes with very few ingredients.
https://occasiowinery.com/marcella-hazans-roasted-belgian-endive/
And a Bittman salad that is fantastic this time of year. But don't refrigerate it- it ruins everything-
https://dinersjournal.blogs.nytimes.com/2008/06/20/recipe-of-the-day-watermelon-and-tomato-salad/
Use heirloom multi-colored cherry/grape tomatoes and cut them in half.
Bon Appetit!
Brian