Though a couple of people munched on some pecorino with their afternoon wine, we advised everyone to "come hungry" for dinner.
Salad with figs marinated in balsamic and honey, red onion, gorgonzola and balsamic dressing, garnished with a warm goat cheese-herb fritter
Tagliolini with a lemon sauce
Pork roasts with gorgonzola sauce
Guava glazed pork roast with guava sauce
Warm potato salad
Panna cotta with strawberry sauce
Ciambella stuffed with gelato
Brad plated the salad while I fried the goat cheese fritters that I made and froze on Saturday. I did sample a warm goat cheese fritter, as this was the first time I tried the recipe. ALl the herbs came from the wonderful garden, and I used smashed rosemary crackers instead of bread crumbs. I thawed them before frying. While he served the salads, I cooked five pounds of fresh tagliolini and tossed three huge bowls of pasta in a light lemon sauce (marscapone, lemon juice and zest, cream and parmigiano). There was a lot going on, so I forgot to take a photo of the pasta!
Both pork roasts were seared on the grill, then seasoned or sauced, wrapped in foil, and cooked slowly over Brad's hand built fire in the kitchen's wood burning grill. Here are the two kinds of pork:
Here are the potato and carrot side dishes. The raw carrots were brushed with olive oil and lemon honey, seasoned with sea salt and thyme, and baked. We made two pans of each of the potatoes and carrots.
I forgot to take of photo of the strawberry sauce!
If you want to make a ciambella, here is a recipe.
I bought one in Rome, and brought it to Montisi frozen. Cut top off cake (thawed). Hollow out a trench in the cake with a spoon. Stuff with gelato. I used peach and strawberry. Put lid back on and re-freeze. Take out of freezer 15 minutes before serving.
We did it!
Goat Cheese Fritters:
12 oz goat cheese or chevre
4 T. mixed herbs (parsley, rosemary, basil)
1 egg, beaten with 1 T. water
1 c. flour
3 c. breadcrumbs (or panko)
Mix herbs with cheese, and roll into a log. Refrigerate for an hour. Cut into 16 “slices”.
Dredge in flour, then egg, then crumbs. Place on cookie sheet and freeze until ready to use. Fry in olive oil, browning on all sides. Drain on paper towels. Add to top of salad.
Pork with Gorgonzola Sauce
1/2 c. Dijon mustard
2 T. olive oil
1 T. chopped thyme or rosemary
2 pork tenderloins (1 ½ lb each)
3 T. butter
3 T. flour
3 c. cream
¾ c. white wine
¾ c. chicken broth
12 oz. crumbled gorgonzola
Mix oil, mustard, and thyme in a bowl. Season pork with salt and pepper. Sear pork in large skillet over high heat, turning, about 10 minutes. Transfer seared pork to oiled pan, and spread with mustard mixture. Cook at 425 about 30 min (meat thermometer 150)
Melt butter in saucepan over medium heat. Add flour and whisk. Gradually whisk in cream, white wine and chicken broth. Boil until mixture thickens and coats spoon. Add gorgonzola and whisk until sauce is smooth and reduced (5 min.). Slice pork and spoon sauce over.
Panna Cotta (Giada's recipe) *Diva's hint: If making this in Italy, double the gelatin, due to the not as cold fridge temperatures.
For each 6 servings:
1 c. milk
1 T. gelatin
3 c. cream
1/3 c. honey
1 T. sugar
pinch of salt
Place milk in a saucepan. Sprinkle gelatin over and let sit for 5 min.
Stir over med. heat until gelatin dissolves, but milk does not boil (5 min.).
Add cream, honey, sugar and salt, and stir until sugar dissolves. (2 min,).
Let cool slightly and pour into 6 glasses. Cover and chill at least 6 hours.