Critique My Italian Dinner

[Jessica]

I decided to skip the Venetian meal and instead include some Roman recipes. We're still watching Summertime but when we traveled to Italy, we stayed in Rome and loved the food, so I was inspired by those recipes.

I am not great with menus so feel free to critique at will...

Starter: Pizza Bianca with Roasted Vegetables

Main Course: Chicken with Sage Leaves, Green Beans with Lemon (or other, more creative, vegetable)

Dessert: something small from Italian bakery :). I don't want a whole batch of dessert sitting around all weekend.

Should I have another course? What kind of wine might go with this?

If you missed my earlier thread, this is a romantic dinner/movie night for DH and I.

Thanks!!!!

Edited to say: what kind of wine will go with this, not with us LOL.

[MinEaston]

Looks divine to me. I might suggest that you add a salad of some kind. When we were in Italy last June/July, we especially enjoyed Insalata Mixta or Insalata Caprese. The first was generally just arugula with an olive oil dressing, the second was simply cut-up tomatoes, fresh buffalo mozzarella, and basil, with olive oil drizzled on top.

But it looks fine as is too. Mmmm, Italy. I am anxiously awaiting tomorrow evening, when I can start cooking again after a long hiatus (long story, bottom line is that I've been way too busy for the last 2 months to do other than quick, albeit healthy, meals). I'll have to remember what we enjoyed so much about the food over there. And the wine.

Oh, as for wine - a light red would work, or a nice crisp, dry, cold white.

[gertdog]

Jessica, I think it sounds lovely as-is. If you were looking for a different vegetable side dish, both artichokes and fava beans are in season now and would fit with your theme. A saute or gratin of artichokes and new potatoes would be good, as would a dish of braised fava beans and spring onions.

Our current favorite Italian white wine is Zenato Pinot Grigio- yum!

[wallycat]

YUMMMMMMY...
I need to know the dessert ;)

It looks perfect as is, but if you're inclined to add something, I wonder if a fruit/salad type of thing would be good.
Great between dinner and dessert; fine as an extra appy, or in place of dessert for those who like light fruit after a meal.

I know in Italy they do a lot of asti as an apperetiff(sp?) but I might go with a Soave...sort of bubbly, light and summery yet has some kick.
For me personally, it would be anything RED :p :o :D ;)

Happy Romance ;)

[sharhamm]

FYI....Have any of your folks that have traveled to Italy checked out the slowtalk.com? The Food and Drinks sections have some great recipes and they have different forums about travel in Italy and elsewhere. It is not as active as this site, but something that may interest a few of you.

[eas11]

Jessica, this menu sounds wonderful!
I think because its a special meal, I probably would also include a light salad of greens and homemade dressing. After all, how often do we have a 4 course meal at home?
We drink Ecco Domani Pino Grigio at home.

Does sound like a romantic evening! Enjoy cooking and eating and.... never mind ;)

Ellyn

[Jessica]

Thanks for all the ideas.

I am never sure if Italians eat salad before or after the entree. When we were in Rome, we ordered entrees and salad together and sometimes they brought the salad with the meal and sometimes they brought it beforehand. Is this what they do, or is this what they thought we, as Americans, would want?

LOL, Ellyn :)

[Vicanddi]

Jessica, your menu sounds wonderful. I agree with the idea of a light salad somewhere between the pizza and the chicken. Your chicken sounds wonderful, btw. Can you share the recipe? TIA! :)

[Jessica]

I have not actually made this chicken yet. I found the recipe mentioned on our board and then I did a Web search to find it. Here it is. I will probably use less oil.

{ Exported from MasterCook Mac }

Seared Sage-Marinated Chicken Breast

Recipe By: Lidia Bastianich
Serving Size: 6
Preparation Time: 0:30
Categories: Poultry

Amount Measure Ingredient Preparation Method
6 chicken breasts, no skin, no bone, R-T-C
12 sage leaves fresh
kosher salt
black pepper freshly ground
1/2 cup extra-virgin olive oil
4 garlic cloves peeled

Place the chicken pieces between two sheets of plastic wrap and pound them lightly with the smooth side of a meat mallet or small, heavy skillet to a thickness of about 1/4-inch.

Repeat with remaining chicken pieces.

Lay 2 sage leaves on one side of each breast and fasten them to the breast with a toothpick, weaving in and out as if you were making a stitch. The toothpicks should lie flat.

Season the chicken with salt and pepper and lay them on a baking sheet.

Rub both sides of the chicken breasts with the oil.

Whack the garlic cloves with the flat side of a knife and scatter them over the chicken.

Cover the baking sheet tightly with plastic wrap and refrigerate for 1 hour.

Heat one or 2 large, nonstick or well-seasoned cast-iron skillets over medium-heat.

Add as many of the chicken pieces, sage side down, as will fit in a single layer.

Cook until well-browned on the underside, about 2 minutes. Turn the chicken and cook until the other side is browned and no trace of pink remains in the center, about 1 to 2 minutes.

While you're cooking the rest of the pieces, keep the chicken warm on a baking sheet in the oven (set on the lowest setting).

Serve immediately.


—————

Per serving (excluding unknown items): 162 Calories; 18g Fat (98% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 3 1/2 Fat
_____

[jphilg]

Jessica, I think it sounds wonderful!

[Jessica]

Thanks for that slow talk link. My DH and I like to travel that way--go to a place and stay for a week or so.

[RPM]

Given your thoughts about desert, you might consider an assortment of cheeses. In my travels in Italy, I found that cheese was offered after the meal much more frequently than sweets. Also, left over cheese is not a bad thing! Small chunks of parmisiana reggiano with a few drops of good balsamic vinegar is a classic.
Richard

[Jessica]

I think I will do that, Richard. Cheese and fruit after the meal sounds good to me.

And, welcome to the boards!!

[Wendy w]

Great menu and thanks for the chicken recipe. My sage plant is going crazy right now. :)

[Jessica]

Wendy, did you see your June issue? There is a recipe for potatoes with sage that looks really good.

[Wendy w]

Jessica, I was able to do my "once through" last night and yes, I noted it. Thanks! :)

[eas11]

Originally posted by RPM
Given your thoughts about desert, you might consider an assortment of cheeses. In my travels in Italy, I found that cheese was offered after the meal much more frequently than sweets. Also, left over cheese is not a bad thing! Small chunks of parmisiana reggiano with a few drops of good balsamic vinegar is a classic.
Richard

Good suggestion! What other cheeses are usually included along with the P-R?
Jessica, you're going to have us all duplicating this wonderful dinner!

And welcome to the BB, Richard. Nice to have another male around here, especially one who cooks! :D

Ellyn

[Jessica]

Are there any other Italian cheeses people like? I am going to Whole Foods and that store has a nice cheese selection.

[RPM]

I do not profess to be a cheese expert, but I like cheese and wine. We had a lot of different cheeses many of which I was hard pressed to pronounce, let alone remember. Some of the other classics are gorgonzola, fontina, asiago, provolone (lightly smoked). If you are going to whole foods, they will be able to suggest many others and provide sample tastes. A nice wine that would go with the chicken and the cheese might be a Vernaccia di San Gimignano.
Hope this helps,
Richard

[Jessica]

You guys are awesome.

My current wine stash includes two pinot noirs, a Montelpulciano and a Chianti classico. Thoughts? DH will want red wine.

[RPM]

Personally, I would stick with either of the two Italian wines with my preference towards the chianti classico.

By the way, with regard to a previous post commenting upon my liking to cook, I'm not so sure whether its that I like to cook or that I like to eat. The two activities seem to synergyze.

Richard

[Mamasue]

Jessica...your menu sounds great and I love Lydia and love to watch her cook on TV. I agree with the others for dessert...a nice platter of fresh fruit and cheeses to munch on even during the movie. Maybe you could feed him grapes like the Romans did! :D

Oh, the salad is always served last because its considered a digestive. I think that they serve it either before or during is because it is an "american" thing.

[eas11]

Originally posted by RPM
.....By the way, with regard to a previous post commenting upon my liking to cook, I'm not so sure whether its that I like to cook or that I like to eat. The two activities seem to synergyze.

Richard

So true! I said "one who cooks", without including the word "like".... I agree that sometimes our cooking is out of necessity, and not always a pleasure- like the meal we're discussing on this thread!

[eas11]

You are too funny, Sue :D
But, after preparing this meal/evening..... he needs to feed HER the grapes!

[SPITFIRE]

My vote would be for the Chianti Classico. Chianti usually lends itself to poultry, pizza and all things pasta!

:D

[Mamasue]

Originally posted by eas11
You are too funny, Sue :D
But, after preparing this meal/evening..... he needs to feed HER the grapes!

:D Hehe....and peel them too!

[KathrynY]

Another vote for the Chianti - Jessica, your meal sounds lovely. :)

Sue and Ellyn, you guys are too funny! :p