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Napoli and Roma!

  • Dec 1, 2012 · 6:00 PM
  • This location is shown only to members

Hey gang!

I have posted the rest of the menu and added the recipes to the files section of this site.

To attend, please contact me via e-mail at [masked] or use the e-mail on this site to let me know which of these dishes you wish to prepare. Once You have done that I will add you to the RSVP list manually and place your name next to the dish you are to prepare (you cannot RSVP yourself). You can also call me at[masked] if you have detailed questions (please do not use the 'comments' feature to ask questions, as I may not see them right away, and it confuses others).

The number in parentheses after the dish name indicates how many people are needed to make that dish (about 10 servings).

The recipes are here:
Note that some of the files have more than one recipe because the cookbooks were printed that way. So be sure to look at the right recipe!
Please remember to prepare about 10-12 servings of your recipe. You may have to double or triple the recipe as written in the cookbook, because many as written are for only 4-6 servings.

Items in red and bold are still needed. When we have enough of that menu item, I will change the listing to to plain black.

Buschetta (2) (1-Amy Zogg)
Frittata with asparagus (2) (2-Devi)
Frittata with mint and pecorino (2) (1- Chris Schiemann, 1-Amy Zogg)
Roasted Pepper Salad (2) (2-Bonnie Griffin)
Stuffed Clams (1)
Pizza Quattro Stagione (Four Seasons Pizza) and Pizza Margherita (2 pies) (2-Angelo Ferrillo)

Potato & zucchini soup (Tony Princi)
Yellow Pepper Soup (Angelo)

Pasta & Polenta:
Cannelloni (3) (There are four recipes available!) (1-Michael Massa, 1-Sue Bice, 1-Judy Falcone)
Polenta casserole with meat sauce(2)(1-Ivory Hatcher)
Green Polenta(2) (1-Cynthia)
Baked farfalle with mushrooms, prosciutto, & peas (2)(1-Shannon Lee, 1-Pamela Deshler)

Sausage, Ribs, & Beans (2) (1-John Stacy, 1- Chris Schiemann)
Lamb with peas and eggs (3) (1-Cheryl Skelton, 1-Jeff Moor, 1-Dave Dixon)
Hunter’s Lamb (2) (1-Lisa Sansome, 1-Mary Damer)
Steak, Pizza Style (2) (1-Dave Dixon)

Fish & Seafood:
Fish in Crazy Water (2) (1-Mike Scarpitti)
Monkfish with capers (2) (1- Chris Schiemann, 1-Trevor Major)
Calamari stuffed with shrimp(3) (1-Sergio Simon, 1-Janine Titko)

Vegetables/Side Dishes/Salads:
Caprese Salad (2) (1-Karen Kramer)
Spinach Roman Style (2) (1-Trevor Major, 1-Lois Rogers)
Swiss Chard (2) (1-Cynthia)
Marinated Fried Zucchini (2)
Grilled Sweet Peppers and Eggplant (2) (1-David Dixon,1-Lois Rogers)
Roman-Style Peppers (2)
Stuffed Tomatoes (2) (1-Chris Schiemann, 1-Janine Titko)
Layered Eggplant Pie (2)
Artichokes, Peas, Pancetta (2)(1-Anton Wood)

Pecorino Romano with sliced pears and fig jam (2)
Strawberries in white wine (2) (1-April Innocenti, 1-Susan Hue)
Dal Borgo’s Walnut Cakes (2)  (2-Casey Federspiel)
Chocolate Cakes (2) (1-Una Barbee, 1-Diana Jackson)
Sour Cherry Tart (2) (1-Barbara Damiano)

Notes on wine:
Be sure to stop in at Gentiles to see a nice selection of wine from the regions of Lazio and Campania. They will be set aside just for us!

As usual, there will be an assortment of red and white wine in a box on the floor at Gentiles, located at King Avenue and North Star Road. Other shops may have some wines from these regions, but the selection is often poor.

From Lazio (the area around Rome) only white wine is commonly available. Frascati is the easiest to find; Orvieto is also common.

Campania's volcanic soils (from around Mount Vesuvius) have for hundreds of years provided excellent red and white wines.  The predominant red grape in the area is Aglianico and the best wine made from that grape is Taurasi (Riserva).

Information on Campania wine is available here:

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  • David D.

    Perfect as always. Food was great AGAIN. As always, great food, great people and a really good time. Looking forward to the next noe.

    December 14, 2012

  • Cynthia


    December 3, 2012

  • Janine (Flumignan) T.

    It was a great time!

    December 2, 2012

40 went

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