Welcome to my world - a blend of passion, taste, and old-world traditions. Benvenuti nel mio mondo - un mischio di passione, gusto e vecchie tradizioni.

Tuesday, December 27, 2011

NEW YEAR'S EVE MENU

I thought I would post my menu for New Year’s Eve!


I want it to be traditional but yet stylish and refined.


I like to start with an appetizer:

Smoked Salmon Salad
All photos - Copyright - ©2011 - La Casa e Il Giardino – picasaweb


Ingredients
  • 6 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 small red onion, thinly sliced
  •  6 cups baby greens
  • 8 ounces thinly sliced smoked salmon
  • 1 tablespoon capers (optional)
Procedure
Whisk oil and vinegar in small bowl to blend well. Season with salt and pepper.
Place greens in large bowl. Toss with enough dressing to coat lightly. Place greens over a large plate.  Fold smoked salmon slices and arrange over greens . Drizzle more dressing over salmon. Sprinkle salmon with capers. Garnish salad with red onion.


Lentil Soup

Pancetta or Cotechino may be substituted for the ham.




Stuffed breast of Veal - Punta di Vitello farcita


Ingredients

1 1/2 lb. Veal belly or breast
4 eggs
1/2 cup grana padano cheese or alternate
2 cups cooked spinach
1/3 lb. speck or prosciutto
Sprig of rosemary
1 cup white wine
1/4 cup extra virgin olive oil
Salt and pepper

Procedure

With the eggs, cheese and some of the black pepper make an omelet and save.

Flatten the veal belly with meat pounder, cover with speck or prosciutto, add the omelet and finish with the chopped spinach.  Roll and tie with butcher's string.

Place the veal roll into a roasting pan.  Add salt and pepper, sprig of rosemary, wine and the rest of the olive oil.  Bake in a 325 degree preheated oven for 2 hours.

I believe I came up with a menu which is both tasteful and easy to make.  What do you think?

WISHING YOU ALL A HAPPY NEW YEAR!