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.
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.
This is a pretty straightforward hearty risotto filled with ham and peas and cheese, can’t go wrong there.
Ice cream and fruit is a common and delicious pairing. What elevates this simple desert is the macerated melon in Kirsch, the homemade raspberry coulis, and the whipped cream on top. A fairly simple desert, but when all’s said and done this is also perhaps one of the most successful desserts I have tried in this book to date. The recipe also called for oranges and bananas in the fruit salad but I opted for simply cantaloupe and strawberries.
This is probably one of the most straight forward, weeknight dinner recipes in the book; simple rich, and hearty, it’s just a great meal. To the extent that this book is very much designed to grand hosting, this dish seems to squeak by as something more down to earth. I used large fettuccine noodles and a 2011 Montalbera Ruche di Castagnole Monferrato Laccento which worked quite well with the dish. I tend to find Italian reds quite bitter and spicy and this wine was no exception and (unsurprisingly) received rather poor reviews online and so I really would not recommend this wine, but it got the job done. The recipe only called for 1 cup of tomatoes but I personally found that a little skimpy so instead opted to add the full can of stewed tomatoes. But other than that I remained true to the original recipe.
The Fettuccine Alla Buranella is a cream sauce pasta with fish and shrimp. Not a bad dish but it lacked a bit of salt when I made it. Also the additional work of making both a fish stock and a bechamel sauce for such a small quantity seemd to make it more work than reward.