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| Nothing like fresh ingredients |
Antipasti.
This bit is simple. Lay the table with parma ham (or in my case fine Iberico ham), fresh bread, goose liver pate, olives and breadsticks. It just starts things off nicely and keeps the guests occupied while the next course is being prepared.
The next courses rely on advanced preparation. This is where the 2 hours prior to the guests arrival come in. The cooking is done while they are eating the first and preceeding courses.
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| Ready to go. |
Primi.
Cook pasta and stir in pesto sauce. The pasta I selected was the little twists (fusilli). To make the pesto sauce you need the following ingedients.
About 40 fresh basil leaves;
4 cloves garlic;
50g pine kernals;
1 teaspoon of sea salt;
Olive oil; and
50g parmesan cheese.
Mix the ingredients together with a pestle and mortar until a smooth paste is achieved. You could use a food processor if you prefer however since I don't have one a pestle and mortar will have to do.
Frittelle di zucchini.
I did this as a little rest gap before the main course. These are courgette fritters and are easy to make and fantastic to eat.
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| Fritter mix |
750g grated courgette;
1 crushed clove of garlic;
3 eggs;
2 tablespoons of parmesan cheese;
sea salt;
black pepper (ground);
Half a teaspoon of nutmeg;
5 tablespoons of flour;A handlefull of fresh chopped mint leaves; and
Olive oil.
Beat the eggs then pour in a bowl with the courgette, flour, salt, parmesan, nutmeg, pepper and mint. Crush the garlic and throw this in too. Mix it all together thoroughly. Heat the olive oil in a frying pan then fry heaped spoonfulls of the mixture in the pan. Fry until one side is done before turning over (or attempting to turn over) to fry the other side. The result is a courgette fritter.
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| Fritters afritting |
Secondi.
For this you need a beef steak/beef medallians for each person. The beef is simply fried in olive oil until done depending on how you like your steak. The beauty though is in the sauce.
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| How do you like your meat? |
500g of mixted mushrooms (closed cap, oyster, shitake, porcini - whatever you like);
1 large onion finely chopped;
1 clove garlic (chopped);
1 red chilli pepper (chopped);
1 tablespoon each of basil, sage and chives (all finely chopped);
Sea salt;
100ml beef stock;
70g butter;
100ml cream; and
A dash of Fino de Jerez (Optional as not in the original recipe but who cares).
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| Meat, mushrooms and er... monions? |
Fry the onions, garlic and chilli in the butter until soft. Throw in the chopped herbs and stir in cooking for about a minute. Add the mushrooms and salt and stir into the mixture. Pour in the beef stock and sherry then cook for about 3 minutes.
Place the beef on the plate then top with the sauce.
To accompany this I roasted vegetables together in an oven dish. Aubergines, courgettes, garlic, onions, tomatoes and green peppers with sea salt, fresh ground pepper and olive oil. Parmesan cheese can be sprinkled over the top about 2 minutes befre serving. I also served peas in tomato pulp.
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| Result. And it was a beauty. |
I cheated here as one of our guests brought a fruit crumble which was served with ice cream. Marvelous!
One the next blog we must get round to the subject of wine but for now that's all folks.
Steve
