CENA CLASSICA MENU
Nonni was the chef for a former Ohio Governor and the owner and chef of a wonderful restaurant unfortunately no longer open. The bread was loved by all.
4 large cloves garlic, finely chopped;
½ c (plus) extra virgin olive oil;
1 loaf Ital. bread, about 13 inches;
8 oz. gorgonzola or other blue cheese, crumbled;
1 med sweet red onion, halved lengthwise and cut into paper thin slices;
Coarsely gr pepper;
12 kalamata olives, pitted & halved;
¾ -1 t fresh rosemary, finely chopped
Or ¼-1/2 dried, crushed well
Combine garlic & oil. Slice bread in half. Take thin slice off rounded half so it’ll lie flat. Place cut sides up on foil lined pan. Brush with garlic oil. Sprinkle with cheese, top with onions. Season with pepper. Arrange olive halves, sprinkle with rosemary Cover with plastic wrap for up to 2hr.. Remove wrap and bake on center shelf at 400 until cheese melted – 8-10 min – rest for 2 min and cut into 1 ½ to 2 in slices.
Delicious both as a seasoning, a relish, and used like a pate.
3 ounces, drained and washed, canned tuna or salmon, or unsalted sardines or unsalted anchovies
2 t. white wine
½ t. mustard seed
½ t. oregano
½ t. celery seed (or lovage)
1 T. olive oil
½ t. honey
Pinch of basil
¼ t. thyme
1 mint leaf, finely chopped
In a mixing bowl, thoroughly combine all ingredients. This fish-pickle may be stored in the refrigerator in a glass jar for up to 2 weeks, and should then be replaced.
1T. fish-pickle (see previous recipe)
3 T. olive oil
1T. cider vinegar
¼ t. ground pepper
Pinch of cumin
2 T. pistachio nuts, chopped
Use fresh watercress and serve it as a salad in a dressing made by combining the fish-pickle, olive oil, and vinegar
Alternatively, put the watercress in a pan with a little water, season with pepper, cumin, and chopped pistachio nuts, and simmer gently for 2-3 minutes over low heat.
8 medium carrots
½ c. white wine
½ c. vegetable stock
2 t. olive oil
½ -1 t. pepper
Thinly slice carrots lengthwise, and sauté them in a mixture of the wine, stock, olive oil, and pepper until done.
Serve carrots with the sauce.
½ t. ground pepper
2 t. chopped onion
1 T. lovage (or clery seed)
1 t. cumin
½ t. celery seed
½ c. damsons (or plums)
¼ c. mead or 1 T. honey
2 c. chicken stock
Dash of wine vinegar
½ c. boiled wine
1 T. olive oil or butter
In a mortar, grind together pepper, onion, lovage (or celery seed), cumin, and celery seed. Add chopped damsons. Blend with mead or honey, stock, vinegar, boiled wine, and olive oil or butter. Bring to a boil and simmer for 30 minutes over very low heat. Serve with the roasted duck or chicken
This delectably pungent sauce is good with other meats as well.
2 cornish hens or small roasting chicken
¼ t. ground pepper
½ t. ginger
3 cloves (or juniper berries)
½ t. cumin
1 T. fish-pickle (see previous recipe)
½ c. cooked chicken livers, chopped
¼ lb. ground pork
1 c. bread crumbs
1 raw egg
2 beads of leeks, finely chopped
1 t. celery seed (or lovage)
½ t. oregano
1 c. chicken stock
¼ c. white wine
2 T. finely chopped dates or dark rasins
2 T. olive oil or butter
In a mortar, grind together pepper, ginger, cloves (or juniper berries), and cumin. Add to fish-pickle, chicken livers, and ground pork. Bind with bread crumbs and well beaten egg. Stuff the birds with this mixture, and roast in oven till done.
Make the gravy by combining leeks, celery seed (or lovage), oregano, stock, wine, and dates or raisins. Add pan juices, bring to a boil, simmer slowly for 20 minutes, and thicken with flour.