A Summer A'Fare

Benvenuti Cibistas!
I know it's been a while since I've posted my culinary adventures.   Don't think it's because I abandoned you!  Rather, I simply had a summer that was more consumed with dancing, imbibing fabulous wines, and sustaining myself on a diet of sunshine, than any memorable cooking explorations.   That is, until I realized that I hadn't shared the latest Cibo In Cucina adventure that ushered in these summer months.  This menu, of course, as always, concocted and consumed alongside my mistress in the kitchen, soulsister chef Danielle Cowden, was inspired by the varied roast meats that typically make an appearance on any summer picnic table. 

The Menu du Jour:

Appetizer- Eggplant roulades (Grilled eggplant stuffed with chevre, roast pistacchios, and dried currants soaked in sweet vermouth, mustard seeds, and basil).

Main-  Zucchini-ricotta Ravioli with Stewed Porchetta sauce cooked in a beef demiglaze, topped with ricotta salata.
 
Grilled Heirloom tomatoes with basil-breadcrumb crust.

House-made Italian flatbread topped with buffala mozzarella, arugula, vincotto, and chili flakes.

Arrosticini/Spiedini- Central Italian roasted lamb skewers with sides of spicy hazelnut romanesco paste or parsley-olive oil-garlic glaze.

Dessert-  Polenta-encrusted Raspberry mousse tarts.


Eggplant Roulades:  Chef Danielle had wanted to try these out for some time.  Reconstituting the dried currants with my one of my fave liquors rendered it sublime.

Final Product:
Ravioli fatt'in casa (Housemade ravioli with
Zucchini-Ricotta filling *and a secret
ingredient, part family recipe, part
personal craziness).

I had bought a locally cured porchetta and wanted it to play the central part to a divine dish.  So off with homemade ravioli you go... Next time, I'm tackling my own housemade porchetta (once I make friends with a local farm that raises pigs sustainably).

Italian Homemade Flatbread (Pizza)

 

Spiedini/ Spiducci (the way we say it where they originate, in Abbruzzo), or Arrosticini.  Delicious lamb skewers.  Yes, they have them in many cultures, yes they have them with different meats, but there's something about the way these ones taste...  Whoever tries them, loves them forever.

Trying out different dips or sauces (though, they really don't need anything).

Polenta- Raspberry Custard Mousse Tarts.

 

Love and Buon Gusto, Con Affetto, Giovanna