For Halloween, we had friends over for an Italian dinner. Yes, there is no connection, but it was a fun evening to entertain and we had a great time. Of course, I love deciding what china to use and put the table together. The idea was kind of fall, but not in an obvious sort of way. And the menu was also inspired by fall, with cheesy, hearty items to match the cooler weather.To start:
Gnocchi alla Romana (Roman gnocchi is made from semolina, not potatoes, which is cooked in milk then blended with eggs, butter and cheese. After it thickens, it's cut into circles, then baked in the oven with a little more cheese and butter.)
Unstuffed artichokes
Grissini, olives and pickled okra (I have about two cases of pickled okra in the closet, so it is served regardless of the cuisine.)
First course:Dama Bianca (This white lady is a simple salad made with thinly sliced fennel, celery, fresh mozzarella and a delicious citrus vinaigrette. Recipe below.)
Main course:
Potato gnocchi gratin
Roasted butternut squash with balsamic reduction
Tuscan beans and onions with skillet roasted cherry tomatoes and basil
Dessert:Chocolate cake with frozen gianduia mousse
Coffee
David sent me four sets of these super cute copper-colored mushroom salt and peppers from West Elm, so I used them for the first time and placed a set between every other place setting.Recipe: Dama Bianca
This is a great salad for fall, with crunch and a light flavor. Everyone loved it at dinner--perhaps their favorite thing that I served. It's simple and can be done ahead of time.
For the salad:
2 medium fennel bulbs, stalks discarded
6 pale inner (white) celery stalks, leaves discarded and stalks thinly sliced
8 ounces fresh mozzarella (optional), roughly torn
For the dressing:
1/2 tablespoon grated lemon zest (preferably from an unwaxed organic lemon)
2 tablespoons fresh lemon juice
6 tablespoons good-quality fruity extra-virgin olive oil
1/4 teaspoon fine sea salt
White pepper to taste
Discard the stalks from the fennel and slice the bulb in half. To me, it important to cut the tiny triangular heart at the base of the bulb. Some people don't, but I think it's usually a little tough. and easily removed. Then, use a mandoline and slice into thin pieces. Combine with the celery and mozzarella in a large bowl or platter. You can make the salad to this point and refrigerate for several hours.
For the dressing, whisk together zest, juice, sea salt and white pepper to taste. Slowly add the olive oil and whisk until it's emulsified. Drizzle over salad, toss to combine and serve.
Mangez!