Once the kids separated out and counted their stash and the adults had consumed copious amounts of Prosecco, it was time to feast. L had a wardrobe malfunction and came running in straight from Nordy's out of breath but looking fabulous. So to answer my rhetorical question above, this is what an award winning chef has for easter. I was just grateful to be there to share in the food, friendship, convivialite.
asparagi bianchi alla veneta
steamed white & green asparagus drizzled with egg vinaigrette
pappardelle al tartufl nero e funghi
wide ribbons of pasta tossed with black truffle and wild mushrooms
tortelloni pasqualina
homemade tortelloni filled with cheese and prosciutto in a green pea & creme sauce
risotto all'aragosta e asparagi
creamy aborio rice with maine lobster, asparagus, cherry tomates and white wine
costelette di agnello repiene
lamb chops stuffed with prosciutto, fontina and wild mushrooms in a red wine sauce
and grilled salmon for the lone vegetarian....
torta di choccolato e lamponi
chocolate torte layered with fresh raspberries
and we can't forget the wine.... a fabulous '97 Brunello de Montalcino! actually a few '97 Brunello di Montalcinos..... which is why the picture of the dessert is so blurry! 😉
Some tips on vinaigrettes....
Vinegar come from the french words vin (wine) and aigre (sour) and is the result of fermentation in wines and other alcohol. When making a vinaigrette, consider what you are dressing before selecting your oil and vinegar. If you want a light dressing for a more delicate salad such as mache, grab for the bottle of vegetable oil. if you want a strong more robust dressing, consider a strong extra virgin olive oil.
The same is true for the vinegars. If you are making a salad with fruit or it's a hot summer day, consider a champagne vinegar. You can also use lemon juice, orange juice, or blood oranges! One of my favorites when making my green bean and red baby potato salad is a deep aged balsamic with dijon mustard and a friend's home made olive oil.
Getting the ratio of oil to vinegar is key so start with 1 part vinegar to 2 parts oil. Then add the oil slowly whisking constantly until you have the desired taste and consistency. Taste it with what ever you will be dressing as it will be less strong when tossed on mache or potatoes.
Also, if you are adding herbs, shallots, or garlic to your vinagrette, add them to the vinegar first and let them infuse. Add the salt and pepper then as well because once the oil is incorporated, the infusion slows down.
Experiment with different oils and vinegars such as sherry vinegar, champagne vinegar or fruit juices. With oils, try sesame oil or hazelnut oil and if they are too strong alone cut it with a light flavored vegetable oil. And with the summer right around the corner, this is a perfect time to start.
Buona Pasqua d'Italia et Bon Appetit de Paris!
