OUR TYPICAL THANKSGIVING DINNER

Thanksgiving dinner that my family enjoys yearly.

Lot of time and work, but simply worth it. 

Antipasto:  Shrimps and stuffed clams 

               Fried Calamari

            Vegetable tray with stuffed mushrooms, fried mushrooms and peppers

Home made ravioli

Ravioli with sage and butter

Ricotta ravioli with sauce

Turkey stuffing

Stuffed turkey

Roasted potatoes

 

ANTIPASTO DI VONGOLE - Clam Antipasto

Clams, in my opinion, are the perfect starter to an Italian meal.

Ingredients:

2 doz. clams (the smaller the better)
1/4 cup olive oil
1/4 cup parsley, chopped
2 cloves garlic, minced
1 red peperoncino

Procedure:

Place the clams in a pot and cover with water and salt for a minimum of 2 hours in order to remove the sand.

Prepare chopped garlic, parsley and peperoncino.

At this point, rinse the clams well under running water.

Place the oil, garlic, parsley and peperoncino in a pan.

Add the clams in the pan, raise the heat and cover with lid.  

Turn the clams few times so that the clams open and flavor blends better.

Turn off the heat as soon as the clams have opened (otherwise they harden).

Bring to the table after sprinkling with more freshly chopped parsley and black pepper.

SUMMER VEGETABLE ANTIPASTO

 

This antipasto uses a colorful mix of summer vegetables. This is an easy sharing plate of roasted eggplant, peppers and asparagus, blanched cauliflower and garden fresh tomatoes. 

Ingredients

3 Italian eggplants

1 lb. Asparagus

4 or 5 Bell peppers

1 small cauliflower

3 garden fresh plum tomatoes

Olive oil

Salt and pepper

Heat a griddle pan to high. 

• Peppers: Grill the whole peppers over high heat, turning them frequently until all of the skin becomes charred and blistered.  As soon as you remove the peppers from the grill, place them in a bowl and cover securely with plastic wrap. Leave the peppers for around 30 minutes. This steaming step softens the peppers and loosens the skin. Peeling. Just grab the pepper and, using a paring knife, simply pull the skin from the flesh. Once the skin is removed, open up the pepper to remove the seeds. 
• Eggplant: Slice the eggplants.  Brush the eggplants with a generous amount of olive oil and salt and pepper, then griddle until completely softened and grill-marked.  As each slice is done, lay it in a shallow bowl and keep the bowl covered with cling film.  This will steam and soften the vegetable even more.
• Asparagus: Once the eggplant is done, lightly coat the asparagus spears with olive oil.  Season with salt and pepper and grill over high heat for 2 or 3 minutes or until tender.  Add them to the bowl, covering each time with cling film.
• Cauliflower: Cut the cauliflower into florets.  Boil the florets for 3 to 4 minutes.  The cauliflower will not be completely soft.  It should just become a little tender.  Pour the cauliflower through a strainer.  After draining, put the cauliflower in the ice bath for 3 minutes and drain.
• Tomatoes:  Slice the plum tomatoes.

Place the roasted peppers in a small round bowl.  Add garlic, parsley, olive oil, salt and pepper.

Using a large round plate, place the bowl with peppers in the center of the plate and then arrange the eggplant, asparagus, cauliflower and tomatoes around it.

Spoon over the juices from the shallow bowl over the vegetables.

It's time to reach for some crusty Italian bread.

Trust me, this ANTIPASTO will make your special dinner a HIT!

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