Question I would like to prepare a traditional several courses Italian meal. I would like to
start with a simple insalata caprese, followed by a cioppino I love to make. What
should follow, including a dessert? Which wines would be best with the
courses? Thanks
Answer Ciao Carol,
when you write "cioppino" is the fish stew, isn't it?
If yes, please note that the coupling between cheese (caprese) and fish is not well-advised.
To start I can suggest you some Popcorn Shrimp
See the followings:
ingredients list:
1 lb of small shrimp, shelled.
2 eggs, beaten.
Breadcrumbs.
Dash of cayenne pepper.
Instructions for Popcorn Shrimp:
1. Combine the breadcrumbs and the cayenne pepper in a bowl.
2. With a slotted spoon, dip a spoonful of shrimp in the eggs, then drop them into the cayenne/breadcrumb mix.
3. Toss with a fork to coat thoroughly.
4. Deep fry until golden brown.
5. Drain and eat like popcorn
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your cioppino
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I can suggest to have some Pulpo a la Gallega
See the followings:
Ingredients
2 lbs octopus
1 onion
2 bay leaf
2 larger potato, boiled and sliced diagonally into rounds (about 1/2" in thickness or less)
1 teaspoon hot paprika, to taste (about, or more)
sea salt
extra virgin olive oil
Directions
1Fill a large soup pot with water, enough to submerge the octopus.
2Cut onion in half and add to water, along with the bay leaves.
3Some will say that also adding a wine cork (yes a wine cork) will ensure a tender octopus.
4You are within your rights to use your culinary judgement on that particular point.
5hehe Bring the water to boiling, and submerge the octopus 3 or 4 times, to scald it basically.
6Bring the water back to a boil and place the octopus in the water.
7This time we will leave it in there.
8Reduce heat to a simmer, and cook the octopus 20 minutes-- a larger octopus will require longer cooking time-- up to 45 minutes.
9Remove from water, and slice diagonally into rounds (ovals really).
10The slices should be about 1/2" thick.
11Presentation: Arrange potato rounds on a plate or wooden serving tablet and top each with a slice of octopus.
12The potato should be about the same size as the octopus slices, if not, then cut potatoes accordingly.
13Liberally sprinkle paprika and sea salt over all and drizzle with extra virgin olive oil.
14You may wish to garnish with chopped parsley.
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Then I'll love to close with some Peach Sorbetto like this:
2 pounds of peaches (about; enough to make 2 cups puree)
1/2 cup of water, if pureeing fruit in blender or food processor
1 tablespoon lemon juice
1 cup simple sugar syrup
1 tablespoon peach brandy or Amaretto
Cut peaches in half, remove pits and peel. To puree peaches in a blender or food processor, add water. If using a juicer, the water will not be necessary.
Measure 2 cups puree. Combine with sugar syrup, lemon juice and liquor, chill. Pour into an ice cream machine and follow manufacturer's directions.
Makes 1 quart.
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If you really want to dream about one of the beautiful places in the world, in term of sea, food, land and people, do not hesitate to drink, for all the meal, some bottles of VERMENTINO DI GALLURA wine!
White and really amazing!
I really hope this could be of help and, if yes, rate me.
ciao
MAGU
p.s.: for the cioppino, do not forget to prepare some "garlic bread" as follows:
1 16-ounce loaf of Italian bread or French bread
1/2 cup (1 stick) unsalted butter, softened
2 large cloves of garlic, smashed and minced
1 heaping tablespoon of freshly chopped parsley
1/4 cup freshly grated Parmesan cheese (optional)
1 Preheat oven to 350°F.
2 Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes.
3 Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.
4 Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.
