A TUSCAN FEAST

April 14, 2006

[Tuscan Table Setting] [Chefs: Lloyd and Chaloner] [Serving

Doreen Chaloner and I offered a Tuscan Feast as an Auction item at a fundraiser for Programa Niños pro Incapacitados last January. We prepared a five course meal with fifteen dishes and served two wines, held at our home. We printed out an elegant Tuscan Feast Menu for each table setting and rolled it up, tied it with a blue ribbon, and placed it on each napkin. Check below for Doreen and my recipes for all the courses listed.

GLI Antipasti:

Crostini di Fegatini (Chicken Liver Toasts) [Jim]
Piatto di Antipasto (Antipasto Plate) [Doreen]
Mini Frittata (Mini Omelets) [Jim]

I Prima:

Zuppa di Pomodori (Roasted Tomato Soup with Herbed Croutons) [Jim]
Panmolle (Bread and Tomato Salad) [Jim]
Spaghetti alla Fornaia (Baker’s Spaghetti) [Doreen]

I Piatti di Mezzo:

Pesci con Burro de Limone (Sea Bass with Lemon Butter and Herbs) [Doreen]
Sformato di Formaggio (Cheese Mold) [Jim]
Chiocciole alla Salsiccia (Snails with Sausage and Tomato Sauce) [Jim]

I Secondi:

Arista con Salsa di Fico (Pork Loin with Fig Sauce) [Jim]
Pollo e Salsiccia (Chicken and Sausage) [Jim]
Pomodori con Limone (Roasted Tomato with Lemon and Rosemary) [Doreen]
Cipolle al Forno (Baked Onions with Thyme) [Doreen]
Fagioli (White Beans) [Doreen]

I Dolci:

Crostata de Noce con Gelato di Limone (Walnut Tart with Lemon Ice) [Doreen]
Crostata di Mele (Apple Tart) [Doreen]
Ricotta Con Le Fragole (Strawberries and Ricotta) [Jim]

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Cooking with Jim

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