Last week I got together with friends to cook Italian food. Unfortunately, our hosts had received some horribly upsetting news just a few days prior to our get together — they’d lost a very dear friend in dreadful circumstances! I had met that friend on several occasions and I remember her very fondly, so I would like to dedicate this post to Vivian Hart.
Our menu was as follows:
- Cheese stuffed roasted mini peppers
- Rosemary and olive oil focaccia
- Spinach and ricotta gnocchi
- Chicken with agrodolce sauce
If the list of dishes sounds ambitious, we did have a few things to nibble on while we were cooking! And although it sounds like a lot of work, there were five pairs of hands to do the preparing and cooking, and I find that Italian food is not as labour intensive as say North African cuisines — that is apart from home made pasta!
The cheese stuffed roasted mini peppers were very straightforward to prepare. The trimmed whole peppers were roasted until soft and starting to brown.
Once they were cool enough, a slit was cut into the side of each pepper, and they were stuffed with a mixture of goat’s cheese, mozzarella and basil. Here they are, ready to go into the oven again:
The recipe for the caponata came from Jane Grigson’s Vegetable Book – if you don’t have your own copy already, I would warmly recommend that you buy that book – it’s absolutely packed with good recipes AND good writing!
I have previously written about making caponata — you can find my recipe via this link.
Essentially, caponata is a stew made with onions, aubergines (eggplant), celery, tomatoes, olives and capers. The results will vary, depending on the recipe and method you use — there are many, many variations of the recipe out there!
We served the caponata with home made rosemary and olive oil focaccia — a typical Italian flatbread. Here is the dough, already shaped and after it had risen a second time:
Here is the dough with the “dimples”, which are simply made by pressing the fingertips into the dough, and with the rosemary olive oil drizzled over:
The recipe for the spinach and ricotta gnocchi involved a fair bit of chopping, but once that was done the dough was fairly quick and straightforward to prepare.
The dough was shaped into walnut-sized balls which were refrigerated for 30 minutes or more before being boiled.
The finished gnocchi were delicious! A regular portion consists of 8-9 gnocchi. I knew that we still had our main course to eat, so I held back a little! 🙂
The recipe for chicken with agrodolce sauce came from the olive magazine website, as did the focaccia recipe. Once all the ingredients had been prepared, the cooking was very quick!
After the vinegar and sugar had been added to the vegetables, the escalopes were returned to the pan and cooked for a few minutes together with the vegetables:
We finished our meal with some fresh cherries and strawberries, and more reminiscences of our dear departed friend.