Ahh, home again.I'm back in Napa Valley for Christmas and it's the first year I can remember that it hasn't rained every day. Coming from Chicago where the current weather is about 17 degrees with 30 mph winds, I'm a pretty happy girl. I've been wearing tee shirts, playing tennis every day, catching up with friends and, the best part, cooking with my mom and sister.
So, to celebrate my recent travels to Rome, we decided to cook a traditional Roman feast for Christmas Eve... we started with an antipasto plate, prosciutto salad and fried artichokes (look for the fried artichoke recipe posted earlier this month.
Arugula, prosciutto, blood orange salad with pistachio nuts
I recreated this dish from Avec (see post from Avec last week) to kick us off and it got rave reviews.
For 4-5 people
12 thin, thin slices of prosciutto
1 lemon
2 tablespoons of olive oil
2 bunches of arugula
Deshelled pistachio nuts
3 blood oranges
Salt and pepper
Take the prosciutto and layer them loosely on top of each other on the bottom of the plate. Rise the arugula and pat dry. In a cup, mix olive oil and lemon juice with salt and pepper. Toss arugula lightly in dressing and then place on top of prosciutto. Peel blood oranges and slice in half. Shave thin pieces and arrange on top of arugula. Garnish with pistachio nuts and serve.
The Shaw/ Beatty Family Antipasto Platter
We decided not to follow the traditional route for our antipasto platter for various reasons so this is what we came up with...
5 slices of 3 varieties of Italian salami (We bought ours at Guignis!!!)
3 wedges of cheeses (I had the cheese monger at our specialty grocery store pick these out, one was a specialty goat, specialty gouda and specialty brie)
1 baguette
4 roasted garlic cloves (We spread the roasted garic on our baguette like butter, yum!)
My mom's pear chutney (suckers, you can't get your hands on this but Stonewall's Apple Cranberry works just fine)
Arrange all separate components on plate and enjoy!!!
See part 2 for some delicious homemade gnocchi...
1 comment:
great job on these magoo. Yum.....
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