This recipe is another first for me. The first time making my own polenta! Despite the cooking time, the recipe is quite simple and easy to do. A nice thing to be able to make polenta fresh. I kind of felt that the dish needed more mushrooms because as they wilted down they kind of disappeared in the dish. Still a pretty good dish. I probably wouldn’t do it again exactly as dictated, but I will certainly pull out the polenta recipe again!
As me and my girlfriend ramp up for our trip to Italy this summer, I have been especially interested in the remaining Italian dishes in the book. This one particularly grabbed my attention because we plan to eat at the famous Royal Danieli Terrace when we visit Venice. Fish stews don’t necessarily attract my attention but this was still quite a nice dish, comprised of about every kind of fish and seafood you could imagine. I doubt I will ever go back to it, but it was still a worthwhile adventure.
Nothing too special about this dish, but it was generally a winner amongst the diners. With battered, deep fried veal and cauliflower it’s hard to go wrong. I could see myself whipping this recipe out again as a side dish to a large buffet platter.
Prior to adding the final thickener of egg yolks, parmesan, and parsley, I thought that this was a fantastic soup as I was making it. Afterwards, I found it a thick, slimy, sludge. I actually would do this recipe again but leave it as a clear broth!
This was one of the best desserts in the book so far. Vincent and Mary weren’t kidding when they called it a perfect pastry crust; tender, crispy, and buttery! This dish just screams summer fare. Because the apricot preserve is quite sweet, I would recommend choosing an apple more on the tart side. Beautiful provincial treat.
Served as a side dish with the Osso Bucco Milanese.
These were gargantuan pieces of meat that elicited no end of guffaws and incredulity from my dinner guests. The one problem I found was that the recipe seemed to lack enough liquid so I added a fair amount of water which diluted the seasoning. The quality of meat was unquestionable but the vegetables got lost in the shuffle. I wouldn’t make this again, not because it wasn’t good, but more because osso bucco just isn’t what appeals to me in a grand dinner.