I had a guest tonight, to watch the convention coverage, and therefore made supper.
We started with a minestrone.
Here are some of the ingredients… fresh and Sabine.
And….
The setting:
The first course.
The second course…
Saltimbocca alla romana.
The beginning….
More later… perhaps.
Coat of Arms by D Burkart
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Thank you for sharing, Fr. Z!
Are all those vegetables home-grown? I have some Yukon Gold Potatoes growing in my garden. There’s nothing better than fresh grown potatoes!
Please show us what kind of wine filled that decanter. An aged California Cab, perhaps? ;-)
Lovely. Keep posting. I want to see how you do the veal. As Jacques Pepin always says, “Happy Cooking”!
Is that an “It’s better in Latin” mug I see?
Mike: It sure is… and… it is!
Geoffrey: Nope… not a Cab tonight.
Father,
Do I see a “Cooking with Father Z” show on Food Network in the making? If not, you should publish your favorite recipes in a book. Don’t even need a publisher nowadays. Check out http://www.lulu.com.
I for one would buy your book! Your recipes and pictures always make my mouth water!
Is there any way to get some of these recipes? Or did I miss that link?
It looks wonderful!
Father,
I always love how many priests are bon vivants. I have a friend who’s a diocesan priest who studied at the NAC, and when he returned stateside he cooked us an Italian meal that was the best meal — hands down — I’ve ever had. Makes sense, of course, since Catholicism values the stuff of earth, like food, and seeks and creates beauty and goodness, as happens in cooking.
Question: what are your favorite red wines? I’m always on the lookout for people’s tips in this area.
Now for Saltimbocca alla romana is one required to flatten out the veal with a mallet?
What is the best way to pound it out?
You just got our mouths watering in anticipation with the “beginnings” of the Saltimbocca…
Cheers.
Those vegetables are gorgeous! There’s nothing better than fresh vegetables! They remind me of my childhood with my grandmother. So much happiness, and delicious food!
Please post the rest of the meal, Father–don’t keep us in suspense!
By the way, I just noticed the coffee mug — “It’s Better in Latin” — nice!
Father:
Would you mind sharing the recipe? My husband LOVES minestrone.
Rachel: There was no recipe. I just … made soup.
I remember there was celery, onion, chopped chard and parsley, tomato, various beans, carrots, a few rinds of parmigiano.
Oh yes… some fresh coriander and fennel seeds. Yum.