Apart from pasta, no less than 13 wines were served:
Aperitif: Rosato di Carmignano 'Vin Ruspo' - Ambra 2008
first flight: DOC - Rosso di Montepulciano - Azienda Casale Daviddi 2007
2nd flight: DOCG Vino Nobile di Montepulciano - Azienda Casale Daviddi 2007
3rd flight: DOCG Chianti di Colli Senesi - Parri 2006
4th flight: DOCG Chianti Classico - Rocca di Montegrossi 2006
5th flight: DOCG Carmignano Riserva 'Le Vigne Alte di Montalbiolo' - Ambra 2005
& DOC Rosso di Montalcino Ucceliera 2006
6th flight: IGT Toscana 'Geremia'- Rocca di Montegrossi 2006
Here is Jamie’s Recipe… Spaghetti with Salami, Fennel and Tomatoes.
Serve 4
- Extra virgin olive oil
- 140g good spicy ltalian salami, sliced
- 2 cloves of garlic, peeled and finely sliced
- 1 tsp fennel seeds
- 1 bulb fennel, halved and finely sliced, feathery tops reserved and chopped
- 2 x 400g tins of plum tomatoes
- 1 dried chili, crumbled
- Sea salt and freshly ground black pepper
- 450g dried spaghetti or linguine
- 2 handfuls of stale breadcrumbs (FYI- the Italian guests did not approve the bread crumbs)
- a sprig of fresh rosemary
Pour 2 good lugs of olive oil into a pan. Add your salami and your sliced garlic. Lightly crack the fennel seeds either in a pestle and mortar or with a knife and add to the pan. Cook for 1 minute on a low heat – the fat should cook out of the salami and it should begin to get crisp. Add your sliced fennel and stir, then put the lid on the pan and increase the heat to medium. Cook for 5 minutes, then add your tinned tomatoes and even a little dried chili if you like. Cook slowly for 25 minutes until the mixture has thickened. Season to taste.
Cook your pasta in a large pot of fast boiling salted water until al dente. While it’s cooking, make some crunchy breadcrumbs, to give this dish a great texture and crunch. Just get a couple of good handfuls of coarse breadcrumbs and fry them with 4 or 5 tbsp of extra virgin olive oil until they go crispy. Throw in some rosemary sprigs as well to give extra flavor. When your pasta is cooked, drain it in a colander and immediately toss it with your lovely tomato sauce. Serve in a big bowl and sprinkle with the green fennel tops and your crispy breadcrumbs.
Tiramisu: this recipe is honestly copied from Epicurious.com!
Makes 4 to 6 generous servings
- 3 large eggs, separated
- 3/4 cup sugar
- 1 (8-oz) container mascarpone cheese (1 scant cup)
- 1/2 cup chilled heavy cream
- 2 cups very strong brewed coffee or brewed espresso, cooled to room temperature
- 2 tablespoons sweet Marsala wine
- 18 savoiardi (crisp Italian ladyfingers, 6 oz) Known as 'Lange Vingers' in Dutch.
- 1/4 cup fine-quality bittersweet chocolate shavings (not unsweetened; made with a vegetable peeler)
- or 2 tablespoons unsweetened cocoa powder
Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks.
Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks.
Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.
Stir together coffee and Marsala in a shallow bowl.
Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture.
Chill tiramisu, covered, at least 6 hours.
Just before serving, sprinkle with chocolate.
Cooks' notes:
• The eggs in this recipe are not cooked, which may be of concern if there is a problem with
salmonella in your area.
• Tiramisu can be chilled up to 1 day.
Source: Epicurious.com © Condé Nast Digital, Inc. All rights reserved.
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