Easy Italian Three Course: Buon Appeaaaaaaaayyo!
Better late than never, I always say. This dinner was from October 17th, and in all honesty conceived of in under 5 minutes. With the help of “Italian Easy: Recipes from the London River Cafe” and a certain East Village Italian place that shall remain nameless, my Italian cooking isn’t bad for a Kraut-Mick!
~ Italians love the pasta as middle course experience, so this menu works well (and quickly) when trying to achieve that.
First Course: Sformato de ricotta
Secoundi: Zucchini & Mint with Butter and Penne
Third: Beef Straccetti with Arugula & Parmesan Salad with Lemon Vinaigrette
There is a lot going on here, but all pretty basic. I’ll give you the recipe for the Sformata because it’s a bit obscure, but the others are easy to find similar ones on the good ‘ole interweb! The pasta is as easy as it sounds, just sauté the zucchini in butter, then toss in 2 T of chopped mint at the end, and season to your liking. With the Beef, just remember, lot’s of garlic and rosemary on the beef and pounded real thin. You can use any steak cut, but I would stick with a sirloin, or rib cut.
Serve Gelato or something light for dessert…there is a lot of butter here and not a time for tiramisu.
Buon Appeaaaaaaaayyo!
First Course: Sformata di ricotta (baked ricotta)
2 1/4 cups ricotta
7 T unsalted butter
2oz grated Parmesan
1 garlic clove
10oz cherry tomatoes
6 eggs
1 cup creme fraiche (I used the standard substitute of 3/4 cups sour cream and 1/4 heavy cream and it worked out fine)
2 T fresh thyme
EVOO
Pre-heat oven to 400.
Firstly, butter an oval dish with the 7 T of Butter. I know this sounds crazy, and it sort of it, but the butter will form a crust for the ricotta mixture later…you’ll see. Dust the dish with the grated parm, so that it sticks to the butter.
Toss the garlic (peeled and halved) and the tomatoes into the dish, with 1T EVOO and S & P. Roast for 15 minutes then remove tomato mixture to a plate. Leave butter in the Oval Dish!
Mix together the eggs and ricotta in a food processor, pour into a bowl then combine with creme fraiche and 1/2 of the thyme. Season. Then spoon ricotta mixture into the oval dish, and scatter tomatoes and remaining thyme. Drizzle with EVOO and bake for 20 minutes. I then broiled for a few moments to get a nice brown crust.
Let sit for a few minutes, wait for it…It’s so freakin’ good you are gonna burn your mouth as we all did if you don’t!
I added a sprinkle of fleur de sel as well, as I found it needed a touch more salt.
This is a great conduit for any of your favorite combinations….prosciutto and mushrooms, leeks and peas, and could be a great brunch item a well.
