Tuscan Spring Dinner Menu
Related Recipes:
Party Menu:
Antipasto
Fennel And Aged Pecorino Salad
This crisp salad combines fennel, scallions and parsley with shavings of sharp, salty aged pecorino cheese; the pecorino from the small Tuscan town of Pienza is especially tasty.
Primo
Artichoke Custards with Fava Bean Sauce
In an homage to spring, Rolando Beramendi makes these lush custards with fresh artichokes; the flavor is wonderfully vivid.
Secondi
Sausage, Bread and Chicken Liver Spiedini
To give these individual pizzas an extra-luxe topping, make a velvety béchamel sauce with goat cheese and freshly grated nutmeg, then add dollops of sautéed mushrooms.
Dolce
Frozen Chocolate-Chip Meringata
Meringata—Italian for “meringue cake”—is an elegant yet homey frozen dessert of whipped cream sandwiched between meringue rounds. Rolando Beramendi slices the meringata and serves it with a warm chocolate-espresso sauce.
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