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Our Tuesday Montisi Dinner

Though a couple of people munched on some pecorino with their afternoon wine, we advised everyone to "come hungry" for dinner.

MENU:
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
Honey-thyme carrots
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!

goat%20cheese%20salads.jpg

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:
Guava%20pork.jpg

Gorgonzola%20pork.jpg

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.

Warm%20potato%20salad.jpg

carrots.jpg

I forgot to take of photo of the strawberry sauce!
panna%20cotta.jpg

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.
stuffed%20ciamballa.jpg

We did it!
We%20did%20it%21.jpg

RECIPES:

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)

Sauce:
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)

Sauce:
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

assorted berries

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.

Comments (12)

nancyhol:

OMG! It all looks wonderful!

Sounds like a lot of work for you and Brad - I bet you were tired when that day was over!

Nancy, we managed a nap from 3-5PM, then another doppio latte across the street, and I had a second wind! I finally had a glass of wine with dessert, then after all the dishes were done, shared a bottle of brachetto with Brad and Sandi. What I CAN'T do is drink and cook/serve!

Thanks so much Palma for the fritter recipe-I'm definitely going to try them. You are an incredible hostess/chef and being a former caterer, I know what I'm talking about! Brava!

ida:

food looks great... i had no phone broke mine..will call u

Barb Cabot:

You simply take my breath away! 3 cheers for you Palma and Brad too! Yowzah, you two are AMAZING!

Palma, it all looks so delicious (standing ovation here). I'm sure they enjoyed every last bite. How did you handle the leftovers with the refrigerator you had?

Thanks for sharing your recipe, I will definately try them.

Linda

Linda,

Leftovers went into Gail's fridge! LOL Mine got filled again, as I was cooking for Thursday's party!

sandrac:

What a fantastic menu, Palma. It all looks so beautiful. And so delicious -- I'm surprised there even were any leftovers!

sassysonya:

Wow I'm impressed!!! How does one get invited to these extravaganza's?? I'd come along just to be your official 'washer upperer' :-)

Kim:

Palma, I have to ask. Did you bring recipes with you or was this "off the cuff?" totally impressive!

Kim,

I brought a binder full of 30 recipes, quadrupled for the number of people, and converted to grams and liters as well as cups and ounces! I also brought shopping lists (not that I found everything). I did lots of improvising.

It was all great, but the goat cheese fritters were incredible and the most talked about item from the menu. I think even I can make them.....maybe :)

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