A Classic Italian Menu

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             FOOD FUNNY
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Thanks to Anna Welander for this one:

A man looked at the menu at the airport restaurant and saw that the
sandwiches were named for planes. "I'll have a 'Jumbo Jet,'" he said.
When the order arrived, he was disappointed to see how small his burger
was, but he ate it anyway. He called his waiter over. "Was that the 'Jumbo Jet?'" he asked.

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             TODAY'S RECIPES
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It is the tradition in my family that a person gets to choose the menu
for their birthday dinner. Naturally, that meant that my mother prepared
whatever we wanted for all those years, and being the only cook in the
house was treated to dinner in a fine restaurant on her own birthday.
When I finally became able enough in the kitchen to put together a meal
worthy of an occasion such as her birthday, this was the first course I served.

Tomatoes Stuffed with Tuna

6 ripe tomatoes
Salt
2 7-oz (195 g) cans tuna packed in olive oil, drained
1/2 cup (125 ml) plus 2 Tbs (30 ml) mayonnaise
2 Tbs (30 ml) capers
1 Tbs (15 ml) lemon juice
2 tsp (10 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
Parsley leaves for garnish

Slice the tops off the tomatoes and scoop out the seeds and most of the
dividing walls inside. Sprinkle the insides of the tomatoes lightly with
salt and invert on paper towels for 1/2 hour to drain the excess
moisture. Mix together the tuna, 1/2 cup (125 ml) of the mayonnaise,
capers, lemon juice, mustard, salt, and pepper, and fill the tomatoes
with the tuna mixture. Spread the remaining mayonnaise on top, and
garnish with parsley leaves. Serve chilled or at room temperature.
Serves 6.

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Lentil soup is one of my favorites, and there is a quite acceptable
canned variety sold in US supermarkets under an Italian brand name. This
recipe, however, puts that one to shame. Try it and I'm sure you'll agree.

Lentil Soup

3 Tbs (45 ml) olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
2 medium carrots, finely chopped
1/2 cup finely chopped pancetta* or unsmoked bacon or unsmoked ham
1 - 15 oz (425 g) can of Italian tomatoes, chopped, with their juice
1 lb (450 g) dried lentils
4 cups (1 L) canned or fresh chicken, beef, or vegetable stock
3 cups (750 ml) water
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese

* Pancetta is an unsmoked Italian bacon, available in finer supermarkets and Italian specialty shops.

Heat the olive oil in a large pot over moderate heat and saute the
onion, celery, and carrots until tender and lightly browned. Add the
pancetta, bacon, or ham, and the tomatoes with their liquid and simmer
uncovered over low heat for 20 minutes. Add the lentils, stock, and
water. Simmer covered, stirring occasionally, for 45 minutes, or until
the lentils are tender. Some lentils absorb more liquid than others, so
adjust the amount of liquid if necessary by adding more stock or water.
Season with salt and pepper. Serve with freshly grated Parmesan cheese.
Serves 6 to 8.

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When one thinks of side dishes for a "Classic Italian" menu such as this
week's, one usually thinks of pasta or rice dishes. But tomorrow's
entree is calf's liver, and to my mind that just begs for mashed
potatoes. Here is a version with an Italian twist.

Mashed Potatoes with Parmesan Cheese

1 lb (500 g) boiling potatoes
4 Tbs (60 ml) butter, melted
1/2 cup (125 ml) milk
1/2 cup (125 ml) freshly grated Parmesan cheese
Salt and white pepper to taste
A grating of fresh nutmeg

Boil the unpeeled potatoes in enough salted water to cover. When the
potatoes are easily penetrated with a fork, drain and cool just enough
to handle. Peel the potatoes and press through a potato ricer or food
mill. Combine the riced potatoes, butter, and milk in a pan and beat
with a whisk or fork over low heat until the potatoes, butter, and milk
are thoroughly combined. Add the Parmesan, salt, pepper, and nutmeg and
continue to beat over low heat until the cheese is melted and thoroughly
incorporated. Serve immediately, or hold at room temperature for up to 2
hours and reheat over low heat or in a microwave oven.
Serves 4.

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I actually first sampled this dish in Venice where it was on the menu of
a small inexpensive restaurant I stumbled upon. When I got back to the
USA I sought out a cookbook containing the recipe, and it described the
dish as one that even people who don't like liver will enjoy. I can't
vouch for that since I like liver, but you might try it on any
"liver-haters" in your house.

Calf's Liver Venetian Style (Fegato alla Veneziana)

2 lbs (1 Kg) calf's liver, very thinly sliced
4 Tbs (60 ml) olive oil
2 large onions, very thinly sliced
Salt and freshly ground pepper to taste

Trim the liver of any membranes and veins. Cut into match stick size
pieces about 1/4 inch (5 mm) wide and 1 inch (2.5 cm) long. Heat the oil
in a large skillet over moderate heat and saute the onions for 20 to 25
minutes, until limp and slightly browned. Remove the onions to a plate,
leaving as much oil in the skillet as possible. Turn the heat to high
and saute the liver for 3 to 4 minutes, just until it loses its pink
color. Add the onions and season with salt and pepper. Serve immediately.
Serves 4 to 6.

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This is a recipe I discovered years ago in "The Classic Italian
Cookbook" by Marcella Hazan. Sadly, the book is out of print, but this
recipe lives on. Since my family seems to always have the required
ingredients on hand, it has come to the rescue many times when a quick,
elegant, and delicious dessert was called for. You really have to taste
it to appreciate how the flavors in this recipe combine to form an
unexpected and unique taste treat.

Gelato Spazzacamino

1 large scoop vanilla ice cream
1 Tbs (15 ml) Scotch whisky
1/2 tsp (2 ml) extremely finely ground espresso coffee beans*

* We have substituted finely ground regular coffee beans, and even instant coffee in a pinch.

Place the ice cream in a serving bowl, pour the Scotch whisky over it,
and sprinkle with the coffee.
Serves 1.
Received on Tue Jan 1 13:09:32 2008