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richard-in-cincy

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Hosting a dinner for a home-sick Italian from Rome, and yes, I have no flaps about preparing Roman food for a Roman. LOL

I have a whole beef tenderloin in the freezer that I need to use. Trying to work that into the menu for 8.

 
Richard, I have a 3" thick coffee-table size Italian recipe book at home. Any thoughts on where you

want to go with this: antipasta? pasta? meats? seafood? all of them?

Scungilli! Just because I like saying that word.

Scungilli!

Okay, enough with the tenacles.

 
Marilyn I'm open. I've got several Italian cookbooks at home

that I'll look at as well. I just wondered if anyone had any Rome/Lazio recipes they like. Thanks!

 
In Every Night Italian by Giuliano Hazan there are 2 beef tenderloin recipes.

One is Beef Tenderloin Braised in Three Wines, the other is Beef Tenderloin with Black Olives. If either appeals I'll be happy to type for you. I googled to see if they were readily available but no luck. But then, I'm not GayR, the Queen of finding stuff on the net. ;o)

 
One of the recipes in the Italy the beautiful book attributed to Lazio is deep-fried artichokes.

Desserts are a ricotta pudding and something called rice cake that looks like rice pudding.

 
beef

gosh, Richard, I just got back from Rome and there wasn't beef in sight. It was only fish, and specifically, sea bass. Maybe that's seasonal? cheers (and hope all is well with canines), Bonnie

 
Thanks all. I've finally had some time to do my own searching

and I found this:

The Cooking of Lazio and Rome:
Lazio is extraordinarily fertile, and since the ingredients are so good, as a general rule the cooks keep things as simple as possible lest the sauces mask the taste of the ingredients.

Which lead me to put a tentative menu together:

Antipasti platter--I love putting these together from the wonderful imported ingredients I can get at Jungle Jim's.

Pasta alla Gricia--a Lazio pasta with unsmoked bacon and pecorino romano cheese. Of course I will be making homemade handcranked fettucine for this.

Tagliata alla Rugola--grilled tenderloin, sliced and arranged on a bed of arugula salad, dressed with olive oil, salt, pepper, and lemon juice.

Fagiolini con la Cipolla--simple saute of parboiled whole green beans and onions.

Crostada--the guest of honor is making her grandmother's crostada.

Too simple? Another side?

 
The one thing I noticed while in Italy was the lack of green salads

With our culinary experience limited to Pittsburgh and Albuqeurque ilks, we were used to antipasti including salad greens. But over there, it was all meat...or meat and cheese. Not a shred of lettuce to be had. We weren't smart enough to realize salads were on another part of the menu.

We finally went to a large fruit/veggie/meat market in Florence (Centro Market?) and bought all kind of goodies to make up a huge salad back at our pensione. The owners looked at us like we were crazy as we tried to mime a request for a large salad bowl and tossing implements. Hard to describe how good it tasted after going a week without greens.

Once we had our "salad" fix, we were able to enjoy the restaurants.

In Rome, I was awed to watch the waiter wash, peel, carve and serve fresh peaches at the table next to us. Such perfect showmanship, he never touched them except with a spoon and a sharp knife. Think you can pull that off, Richard?

 
Bonnie, all's

well with my furry ones, although Siegfried had a blood bacterial infection last month that we nursed him back to health from. Perhaps I should rethink the beef. I've had it in the freezer all winter and need to use it and I thought this would be a nice occasion to pull it out. One of my neighbors is from Venice, I should go see what her take on Lazio foods is.

 
And since peaches aren't in season...

I won't have to attempt this! : )

I usually put grilled vegetables on my antipasti platter, along with the meats, cheese, cured olives, pepperocini, and other pickles. I can get products out of Italy where I shop to do this. I really liked that grilled steak and salad platter idea. Salad for the omnivores, meat and lettuce for the low-carbers, the Italians can eat salad last like they're used to, etc.

 
I love to say that..."Zuppa di Pesce alla Romana" We are not italian, but for some reason, my Dad

gets an italian accent and asks for "Zuppa di Pesce" In all it's glory with full accents... Puts a smile on my face every time.

 
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