The intent of the dinner was to introduce the guests to the cuisine of the Piedmont Region which is the northwestern most locale in Italy, right next to the French border. The cuisine has a lot in common with the rest of Italy, especially the north, but it has some specialties and nuances that are very unique.
The Participants
The first course consisted of 3 antipasti. These were not particularly unique to the region, but it was felt that some preamble was necessary. Antipasti can take a wide variety of options and can literally take up half of the meal. We tried to be a little restrained and began with grape tomatoes stuffed with basil pesto, quartered artichoke hearts marinated in a garlic-parsley vinagrette and the perennial fresh Prosciutto (Parma). These were accompanied by grissini and french bread (I have to admit that french bread is the best).
First Course: Antipasti
The second course consisted of one of the most famous dishes of Piedmont. It is called "Bagna Cauda" which literally translates to "Hot Bath". It is a concoction of garlic, butter, anchovy fillets, olive oil. Another version substitutes cream in place of the olive oil. The mixture is heated slowly so that all the ingredients dissolve and kept warm at the table. Fresh vegetables, like red bell pepper, savoy cabbage, fennel, leeks, precooked onions, etc are then dipped into the Bagna Cauda and eaten with good bread. A good serving of Bagna Cauda on a cold day " fa mange' an mort!" (makes the dead rise to eat).
Second Course: Bagna Cauda
The third course consisted of Polenta. The traditional way to make it is use a ratio of 3 parts water to 1 part rough ground yellow corn grits and salt to taste. Gradually bring the water to a slow boil and keep stirring with a wooden spoon until the mixture becomes very firm and begins to make small volcanoes. Then reduce the heat until ready to serve. The options of the contorni (side dishes) to polenta are endless. Usually it is sausage and various kinds of sauces. This time we just chose 3 sauces.
As the first sauce we chose was the very famous Piemontese Fonduta made from Fontina, milk, butter, egg yolks and porcini mushrooms all cooked slowly over a double boiler. The second sauce was a standard red tomato sauce with onions, olive oil and basil. The third sauce was the green pesto sauce made from a parsley basil combination. All went very well with the polenta!
Third Course: Polenta with Three Sauces
The fourth course consisted of another famous Piemontese serving: Fritto Misto. It roughly translates to "Mixed Fry". Tradition has it that it should consist of 13 different kinds of food. They can be meats, vegetables, or sweets, all fried in an egg and bread crumb batter.
A little restraint was shown by only serving 3 kinds of fritto misto. The first was thin cutlets of chicken breasts. The second was what is called "Frittura Dousa", which was a specialty of my Mother. It consists of semolina or cream of wheat cooked with milk, some sugar and a little salt, a zest of lemon and some vanilla flavoring to form a polenta-like slab when cooled. It is then cut up in diamond shapes and fried. The third type of fritto were slices of cotechino sausage which is usually cooked over New Year's with lentils for good luck. A vegetable was served which consisted of asparagus in olive oil and shallots.
Fourth Course: Fritto Misto & Asparagus
The fifth course was the dessert. Since we were not successful in finding any Panettone left at any of the stores. We decided to cook our own the night before following a recepie by Biba with some embellishments to make it more authentic.
The panettone dough was made by using the dough cycle for a 2 LB loaf on our bread machine. This took 1:30. The dough was then pushed down and put in a cylindrical earthen cookware with a parchment cylinder extending above the edge of the cookware. The dough was placed in a warm oven and let rise for 2 1/2 hours. The Iron chef set his alarm and got up at 0200 am to check that the Panettone had risen correctly. It was then cooked in a preheated oven at 375 deg. for 35 minutes. By accident during cookin, the parchment cylinder came loose and the dough leaned over forming what looked like a leaning mushroom Panettone!
The dessert wine, Passito, was made in 1980 by a family friend named Lessi who lives in Mazze. This wine is similar to Vin Santo or Tokay (the favorite wine of Catherine the Great of Russia). It is made by letting white grapes become nearly raisins and then pressing them to make this wine, usually 15% or more in alchohol content.
Finally, around 11:45 PM, espresso coffee and Grappa were served as a fitting conclusion to a special meal. Buon Pranzo and Buona Salute a tutti.
Fifth Course: Dessert: Panettone and Passito
A brief discussion of the wines served follows. All were home-made, either in Italy or in the USA.
From Left to right: Maison Prola Honeysalt Vidal 2002 - Made from Vidal grapes picked in Maryland. Maison Prola Honeysalt Rosato 2004 - Made from Chambourcin grapes picked in Maryland. Passito 1980 - Made in Mazze, Italy by Lessi Cantine Prola - Giroda Bianco - White wine from my Father's vinyard in Mazze, Italy. Cantine Prola - Giroda Rosso - Red wine from my Father's Vinyard in Mazze, Italy. Maison Prola - Honeysalt Chambourcin 2002 - Made from Chambourcin grapes picked in Maryland. Not Shown: Ruffino Grappa (essentially the Italian version of moonshine made from grape pressings)
Wines
Cioppino in Honor of MD Terrapin Victory in Peach Bowl 30-3 (Dec 2002) 1 lb Fish stew small bite size pieces ( Tuna, cod, white fish, etc) 24 Medium Shrimp Peeled 1/2 lb Sea Scallops 1 can flat Anchovy Fillets in olive oil 12 Mussels 4-8 cloves garlic 1 Leek or 1 yellow onion 1T Grey Pupon Mustard 4T Virgin Olive oil 1T butter 2C Dry white wine 1C Soup broth (chicken, vegetable or fish stock) 1 16z Can of crushed tomatoes 4 small carrots 1T Rosemary 1T Thyme 1T Basil 1/4 C Calamata Olives without pits 1T Crushed Anise seeds (optional) Salt and Pepper to taste Preparation Directions: In a frying skillet saute garlic (crushed and cut up) in the oil Add the can of anchovies and butter and dissolve them. Add the cut up leek and add to the frying pan and cook adding a little wine. Fill the crock pot (or large pot) with tomatoes, broth, 1C wine Begin cooking mixture about 4 hours before serving Add the mixture from the frying pan to the crockpot Add all the other ingredients except the fish. Add the fish stew pieces about 2 hours before serving Add the scallops, shrimp and mussels about 1/2 hour before serving Add wine as needed to make correct consistency Enjoy!!
HABANERO CHILI A LA MAX (Nov 2002)
1 lb Beef stew meat cut up in small bite size pieces
1 lb Pork loin meat cut up in small bite size pieces
1 Medium yellow onion chopped
1/2 Head [6 cloves] of Garlic (zap 1 min in microwave and then peel)
1T Grey Pupon Mustard
3T Peanut Oil
2T Mexican Hot Chili powder
2T Cumin powder
2C Black Beans (or Kidney beans) soaked overnight and drained
2 Bottles of beer (Kaliber NonAlchoholic)
1 16z Can of crushed tomatoes
1 Sprig of Rosemary
1T powdered Sage
2T Molasses or Honey
3T whiskey or rum or Marsala or whatever hard liquor you have
2 small carrots chopped (otional)
12 to 24 Habanero Peppers (Depending on taste and heat index)
** DANGER** Use powderless surgeons latex gloves to quarter each
pepper with a knife and remove all seeds and inner ribs.
Cut into small pieces. Do not touch any body parts
while doing this!! Do not touch peppers with bare hands!!
Salt and Pepper to taste
Preparation Directions:
In a frying skillet saute onion in peanut oil until beginning to brown
add the chopped garlic cloves toward the end of this process.
Add the beef and pork over high heat and stirring/tossing.
After 1 minute, add the chile powder, mustard, cumin to coat the meat.
Fill the crock pot with the beans, beer,tomatoes, Molasses, whiskey,
carrots, Sage. Add all the ingredients cooked in the frying pan.
Add the Habanero peppers. Stir. Top off with a little water if
the crock pot is not full
Cook in crock pot for 10 to 12 hours stirring occasionally.
Serve with cornbread or polenta.
Enjoy!!
RECIPES FOR THANKSGIVING 1995
DO NOT FORGET TO SAY GRACE BEFORE THE MEAL !
ANTIPASTI
Stuffed Sweet Peppers
Sweet red/yellow bell peppers Roasted and filled with
anchovy-garlic sauce. Roast peppers over stove by putting a
large prong through top. Peel burned skin away. Cut into
quarters. In blender, blend one can anchovies, 3 cloves garlic
preboiled in vinegar, and olive oil.(Or instead of oil use butter
and cream) . Put a teaspoon in each
pepper slice. Microwave for 1-2 min. just before serving.
Marinate Mixture for Artichoke hearts
Essentially Pesto sauce: Olive Oil, precooked garlic cloves,
fresh basil leaves, tsp. vinegar, salt and pepper, dash of mustard.
Marinate mixture for mushrooms (cremini)
Ex virgin Olive oil, vinegar, thyme, salt and pepper
Marinate mixture for Calamata and Pitted Black olives
Ex. Virgin Olive oil, vinegar, Oregano, salt and pepper
Rollade di Prosciutto.
Buy 1/2 lb prosciutto and mortadella. Have them sliced as
thin as possible. Take out 1-2 slices, roll them around small
cubes of fontina cheese or butter. Run a toothpick through middle.
SOUP
Chestnut- leek-thyme soup. 1 lb of chestnuts, make a cut on
flat portion. Boil for 10 min. and peel outer and inner skin.
Cut up 2 leeks (or Shallots) and sauté with 4 TBS. unsalted butter
and 1 tsp. thyme. In pot put 2 cans chicken broth, 4 cans water
(or milk) add leeks and chestnuts. Cook for 40 min. Take out
chestnuts and leeks with slotted spoon and puree in blender with some of
liquid. Put puree back into pot. Add 1/2 C of heavy cream and
simmer. Optional ( For topping mix fresh shallots, thyme, parsley with
butter or sour cream or fontina. Put 1 TBS. of topping on each
soup bowl).
TURKEY
For a 10 lb turkey, cook for 4 hours at 325 degrees, basting
every 30 min. Cook with breast down. Turn breast up for last
hour. Cover with foil if skin looks too brown. Stuffing: 1 link
(Italian mild or Kalbasi) sausage precooked (skin removed), 2
shallots, 2 pita breads, basil or parsley. Blend everything into
a mixture using blender and add salt pepper and some butter.
stuff the turkey loosely. Turkey is cooked when thermometer
reads 180. If turkey gets too brown, cover with foil to prevent
spaying of fat and burning.
Note: had problems with turkey sticking to new pan.
It lost some of the skin on the breast when we turned it over.
Better to cook it on the grill that came with the pan.
Stuffing came out when we turned turkey to baste.
Extra stuffing was a little burned on bottom of pan.
With 1/2 hour to cook , dice up potatoes and season them with
olive oil, oregano, salt and pepper. Cook them at the bottom
turkey pan.
Yams: Cut in small cubes after peeling, 2 TBS. butter, 2 tsp.
brown sugar, salt & pepper. Micro for 6-8 min.
Cranberries: 1 C boiling water , 1 pkg. cranberries, 1 zest of
lemon, 2 TBS. honey (or 1 C sugar), 2 tsp. cinnamon. Bring to a
boil until all berries pop and let cool.
Sweet and sour Red cabbage
Slice a medium onion, cut up 4 slices of prosciutto--
Sauté in 2 TBS. of butter or olive oil
Add 1 medium Red cabbage sliced thin
1 1/2 C white wine or Sherry
2 C chicken broth
5 TBS. Vinegar
6 oz of maraschino cherries (better if they are cut up
( or 6 oz of blueberry syrup)
Salt and pepper
Heat until all liquid is absorbed
DESSERTS
Frittura Dousa
Gradually bring to a boil 3 1/2 C Skim milk, 1 C semolina flour
1 zest of lemon, 2 TBS honey or sugar, 1 tsp salt. constantly stir as the mixture thickens, add 1 egg beaten.
Pour mixture on a large plate and let cool.
Cut into diamond shapes. Bread squares with egg batter and bread
crumbs. Fry briefly in butter.
Pumpkin Pie
Walnut or similar Pie
Ice Cream
DRINKS
Aperitif
1/4 C Pina Colada mix (coconut milk and pineapple)
3/4 C Prosecco, Brut champagne, Any Dry sparkling wine
Stir mixture in container and pour out onto tall glasses with
some foam on top.
Caluso Rapa Raira
Spanna Wine (Nebbiolo)
Coffee (decaf Medaglia D'oro)
BREAD
Whole Wheat Grissini
1 1/4 C water, 2 1/2 C Bread Flour, 1 C Whole Wheat Flour
3 TBS. Olive oil, 2 TBS. Rosemary, 3 tsp. yeast,1 tsp. salt,
1 tsp. sugar. Dough cycle on bread machine
flatten dough, cut into thin strips with knife
Cook @ 375 in oven for 20-25 min.
Semolina, pepper, onion, thyme Bread
1 bottle of Non Alcohol Beer
2 C Bread flour, 1 C Semolina
1 tsp. salt, 2 tsp. sugar
1 small red pepper cut up, 1 small onion cut up, 3 TBS. thyme
3 TBS. olive oil
3 tsp. yeast
Bread machine, 3 hour fresh milk cycle.
Make sure dough does not overflow pan during rising.
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Updated Jan 10, 2006 / Copyright © 2006, Max Prola