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

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!

Melanzane Sott'Olio ( Pickled Eggplant)

Yesterday, we picked our first crop of Italian eggplants. Usually, I make them stuffed or parmigiana or simply fried.  Today, I decided to make them sott'olio (pickled) so that we can enjoy them all year round. 

Ideal for appetizers and side dishes or filling for sandwiches. 

Ingredients

2 pound eggplant, peeled and cut into sticks or round

Kosher salt

2 cups white-wine vinegar

1 cup fresh celery, coarsely chopped

4 garlic cloves, coarsely chopped

1 tablespoon finely chopped oregano or mint (optional)

Red peperoncino for color (optional)

About 1 1/2 cups olive oil (approximate)



All photos - Copyright - ©-La Casa e Il Giardino


Preparation

Toss eggplant with 1/4 cup salt and drain in a colander set over a bowl.

Cover the eggplant with a plate and a weight (such as a gallon of water), at room temperature for 4 hours or more.  (Eggplant will turn brown.)  Discard liquid in bowl.

Gently squeeze all of the eggplant and place in a bowl.

Cover with vinegar at room temperature for 2 hours or so.

In the meantime, chop garlic, celery, peperoncino, oregano or mint

Drain in colander, then set colander over a bowl and cover eggplant again with a plate and the weight.

Discard liquid in bowl.

Gently squeeze handfuls of eggplant to remove excess liquid, then pat dry with paper towel. 

Stir together eggplant, garlic, oregano and 1/2 teaspoon pepper.

Transfer to a 1-quart jar or smaller containers with a tight-fitting lid.  Use a wooden spoon to press eggplant so as to omit pockets.

Add just enough olive oil to cover eggplant.   After a day, oil may drain down the jar, add more oil, if needed, to cover eggplant.

The jars may be kept in the pantry or closet.  Refrigerate once jar is opened.

Melanzane sott'olio