A couple of weeks ago, I finally had the pleasure of entertaining in the new place. It was relaxed and casual, with dinner served on the terrace on a beautiful West Texas evening. I wanted something simple, so I opted for Italian, utilizing some of my favorite recipes which are easy fare, but not your basic spaghetti with meatless balls.
To start, I served some olives, breadsticks (HEB sells the brand above from Liguria in three different flavors, but you can find them here. Addicted!) and these delicious artichokes which are similar to a stuffed version, but oh so much easier.
Next was one of my favorite salads for fall: Dama Bianca. This salad is very simple, but combines ingredients in a way that makes them special--and delicious! Fennel, celery hearts and fresh mozzarella dressed with lemon juice and olive oil combine to create the "white lady," an Italian classic.
Recipe: Dama Bianca
What makes this simple salad so delicious is the care you take in preparing the ingredients. Unless you're a master chef who can slice celery and fennel like it is butter, it's best to use a mandolin as paper thin slices of both take on a different quality than thicker slices. Likewise, tearing the cheese gives it the perfect, feathery texture to complement the crunch of the vegetables. Traditionally, this salad is made with the female fennel bulbs, which are fat and wide and considered to be sweeter than the male.
2 medium fennel bulbs, stalks discarded, but reserve a few of the fronds for garnish
6 pale inner (white) celery stalks, leaves reserved and stalks thinly sliced
1 (1/2-pound) ball buffalo mozzarella, roughly torn
1/2 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
6 tablespoons good-quality fruity extra-virgin olive oil
1/4 teaspoon fine sea salt
Halve fennel lengthwise and remove the core, then thinly slice crosswise with a mandolin or shaver, then layer in a large salad bowl. Top with celery and mozzarella. Whisk together zest, juice, oil, sea salt, and 1/4 teaspoon pepper and drizzle over salad. Garnish with the celery leaves and fennel fronds.
For the main course, I served a pasta dressed with a pea and walnut pesto then tossed with some white beans. This sauce is delicious anytime of year made with frozen peas, but is especially good with fresh peas in the spring. My published recipe is vegan, but I used Parmesan cheese since it was dinner for company.
Dessert was my best chocolate gelato recipe with amaretti cookies crumbled over the top. Of course I had a small bowl to nibble on the side. No one wanted coffee, so we sipped small glasses of Weller's bourbon, which has always been a favorite I could never find in Indiana.
It was a fun evening and wonderful to share food with friends.