Autumn feast, featuring cuisine of Puglia, Abruzzo-Molise, and Marche.
To attend, please write to me through the system ([masked]) or call me at (614)[masked] (work days) or (614)[masked] (weekends or evenings). I will add you manually to the RSVP list;please do not RSVP through the system here! We will discuss what entrees you wish to prepare. Please review the menu and think about what dishes you want to make. When we have your commitment, I will add your name to the RSVP list and place your name after the entree.
The recipes are here:
The menu is below. The items in red need to be cooked. Those in black are accounted for. The number following the entree is the number of people who need to make the dish to serve 10 people. The recipes give portions of various size, some to serve 4, 6, etc. You will have to scale the recipe to provide approximately 10 servings. We need several people to make each dish to provide enough of each one. Don't worry about trying to eat everything on the menu; this is not expected, even at a feast. The idea of a feast is to provide a wide variety of food.
In the case of the lamb dishes, we have provided three slightly different recipes, each to be made by one attendee, rather than a single lamb recipe to be cooked by three attendees.
Important note on 'guests':
Because of the difficulty getting an accurate count and other difficulties, I am now requesting that everyone who attends be listed officially as a member. This will help in planning the amount of food to be cooked. So, if you want to invite guests, simply let them know about the site and have them join. They will be expected to contribute to the meal preparation just like everyone else. It's not fair to the rest of the members to bring guests who do not contribute.
Abruzzese lentil soup (Angelo Campanella)
Prosciutto with figs (4) (1 - Tony Matic, 1 - Anton Wood)
Pugliafrittata with onion and arugula (3)(1 - Chris Shieman, 1- Deb McWilliam, 1-Nicoletta Serenata )
Pizza Rustica – Cinnamon Scented Pie stuffed with Prosciutto, cheese and eggs (2) (2 - Linda Browning)
Delicate cheese-filled crepes in broth (2) (1- Lisa C)
Stuffed squid with shrimp - Calamari Ripieni di Gamberi (3) (1 - Nathan Dike, 1- Tony Princi)
Orecchiette with Broccoli (3) (1- Cynthia, 1- Jackie Martin)
Polenta alla Spianatora – Polenta on the table (3) (1 - Mike Scarpitti, 1- Sergio)
Roasted Cauliflower with lemon and olives (4) (1 - Patricia, 1- Trevor Major, 1 Tony Matic)
Peperoni Arrotolati – Stuffed rolled Peppers (4) (1- Susan Gipson)
Eggplant Parmigiana (4) (2-Lois Rogers) (1- David and Melissa Cull)(1- Tony Ricci)
Abruzzo Lamb (2) (1- David and Melissa Cull)
PugliaLamb #1 - Agnello assutte (2) (1 - Karen Kramer)
PugliaLamb #2 Lamb stewed with tomatoes and garlic – Spezzatino d’agnello (David Dixon)
Pork sausage and potato pie – Pasticcio di patate con le salsicce (4) (1- David Dixon, 1- Marla V, 1 Leah)
Fried skate in aromatic Vinegar Marinade – Scapece di razza alla Vastese (2) (1- Sergio)
Pan-Simmered Baby Trout –Tortelle al Pomodoro (3) (2 - Chris Shieman)
Insalata all Abruzzese – Vegetable and tuna salad (3) (2- Devi and Josh)
Wild asparagus and salted ricotta salad (Puglia) (3) (1 - John Hoelker)
Rose Wheels (2)
Almond Tart (4) (1 - Melody, 1- April Innocenti)
Chocolate Cake from Abruzzo (3) (1-Una Barbee, 1- Tony Matic) (1- Tony Ricci)