DINNERS --- (at O & F's new home)
Appetizers:
Focaccia alla 'marinara'
A classic ancient appetizer with olives, capers, garlic, oregano (originally was the
staple food in the Military Navy of Amalfi, a naval city-state in the Middle Ages, hence the
name marinara 'of the sea').
Lupini
Lupini are crunchy yellow beans that are served as a start up
with green chillies, green olives, parsley and pickled lemon peels.
Wine: Fiano di Puglia, a great white from Apulia
First Course:
Cavatelli Molisani alla Boscaiola
Cavatelli is an ancient pasta, arguably one of the first types done in Italy,
are mentioned by Emperor Frederick II in the 12th century. It is ordinary
from Apulia and Molise (the nearby mountainous region to the north of Apulia).
'Boscaiola' means 'in the wood way'.
The pasta is with a modern sauce that has red onions, wild mushrooms (hence the name)
tomatoes, hot red peppers, and sheep cheese.
Wine: Salice Salentino Riserva from Marchese di Borgosole, arguably the best
Salice Salentino producer I've encountered so far.
Second Course:
Tacchino con le castagne all'Abruzzese.
This is a version of 'turkey' (we will use Quorn of course) typical of the Abruzzi
Region (the mountainous region to the north of Molise), which is accompanied by chestnuts, instead of potatoes, given the abundance
of chestnuts in the Apennines. Chestnuts are slowly cooked with garlic, shallots sage and white pepper and are served as a savory dish, contrary to many other recipes using chestnuts for
dessert.
Wine: Montepulciano d'Abruzzo
Dessert
Panettone
Drinks: Italian Brandy (recommended), but also Rum or Bourbon are excellent matches!
beef shank stew with chestnuts and vegetables
