Columbian Luncheon 2004

Lerosey Dinner Recipes

9 Guests arrive at Noon

Christopher Columbus Antipasti

Provolone, Mozzarella, Gorgonzola, Parmigiano Reggiano, Pecorino Toscano, Oro Antica Riserva, Re Nero Stagionato, Provolone Dolce, and Imperatore Cheeses

Mortadella, Capacola, Pepperoni, Genoa, Nocetto, Milano, Parmesano, Soppressata, and Cacciatore Salamis

Artichoke Hearts, Baby Spinach, Capers, Anchovies, Pimentos, Golden Peperoncini Peppers, Olives Stuffed With Feta, Oil Cured Olives, and Maggioresi Olives

Basket of Italian Bread, and freshly baked breadsticks

Chianti or Pepsi

Prosciutto and Melon

Make balls of honeydew and cantaloupe, wrap each in a long strip of ham, secure with fru-fru toothpick

"Veal" Parmigiana

1 whole pork tenderloin
1/3 cup dry bread crumbs
1/3 cup grated Parmesan cheese
1 egg, beaten
1/3 cup olive oil
2 cups grated mozzarella cheese

Cut tenderloin into 12 slices. Pound each piece with a heavy mallet to quarter-inch thickness. Combine the bread crumbs and Parmesan cheese; dip each piece of meat in the beaten egg, then in the crumb mixture. Heat oil in a large skillet; brown the meat lightly on both sides. Remove the pork to paper towels to drain. Spoon enough sauce into the bottom of a large baking dish (enough to lightly cover the bottom of the dish). Cover with almost cooked mostacolli. Place the pork on top in a single layer; pour the remaining sauce over the meat. Bake in a preheated 350°F oven for 1 hour. Remove from the oven; sprinkle with cheese. Bake 15 minutes longer, or until the cheese is melted.

Mostacolli Sauce

1 pound ground beef and 1 pound sweet Italian sausage, out of casing
1/2 C. olive oil
1 large onion, chopped
1 green pepper, chopped
8 garlic cloves, minced
1/2 C. red wine
1 box white mushrooms, sliced
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
2 cups tomato juice
1 large can crushed tomatoes, Italian style
1/4 cup water
1 T. salt
1 teaspoon sugar
1 T. crushed fennel seeds
1 T. dried oregano
1 T. basil
1 tsp. black pepper
3 C. freshly grated Parmesan cheese

Cook first 3 ingredients in a Dutch oven, stirring until beef crumbles and is no longer pink. Return beef mixture to pan. Stir in tomato sauce and next 10 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring often, 30 minutes Uncover and cook an hour, stirring frequently, scraping bottom of pan to reduce scorching. Stir in cheese. Allow to cool, cover and store in fridge overnight. Reheat until bubbling, use to bake "veal."

Marinated Vegetables

red, yellow and green peppers, sliced
sliced baby carrots
blanched cauliflower heads and broccoli fleurettes
sliced fresh white mushrooms
halved cherry tomatoes
2 cans drained mandarin oranges
1 medium red onion, cut in half, then sliced, separate the crescents
2 large bottles Wishbone Italian dressing

Toss all ingredients, allow to marinate for 24 hours, covered in fridge. Serve on a bed of shredded lettuce.

Zabaglione

(pronounced "zah-bahl-YON-ay")

4 lg. egg yolks
1/3 cup sugar
1/3 cup dark rum
1/3 cup dry Marsala wine
1 cup heavy cream, beaten to a medium-thick consistency

In a large, deep, bowl, beat eggs and sugar till thick and pale
yellow. Set on top of a smaller saucepan, over simmering water. Slowly add
the rum and Marsala and beat well with a whisk or electric mixer until fluffy,
doubled in size and hot. Set over ice water and stir till cool. Gently fold
in cream. Cover and refrigerate several hours or overnight. Serve with a
slice of pound cake on which halved, fresh strawberries have been arranged.

Coffee and Biscotti