“Old school” Sunday dinners are an all-afternoon affair with family sitting around the table eating traditional Italian-American multi-course dinners.
My menu was definitively Italian-inspired but not necessarily traditional.
I wasn’t planning to do a post about this dinner when I invited my family but it was so enjoyed by all including the chef (me), I’m posting a few iPhone photos and notes that I hope will inspire.
The menu evolved from my usual approach to entertaining … what I want to eat, cook, have on hand and, oh yeah, and what I think my company will enjoy. I followed no recipes, except one (see broccoli rabe below) so I may not remember every ingredient, but you’ll get the idea.
First Course: A pass-around family-style array of antipasto items.
Tomato Caprese with Pesto Vinaigrette and fried artichoke hearts (rear).
Roasted mini peppers with a tuna, bread, caper, raisins stuffing and drizzled with a balsamic glaze; sausage-stuffed mushrooms; pickled broccoli rabe, Sicilian olives.
Toasted lard bread and lemon ricotta with basil dust.
And, then, of course, there was a pasta course.
Roasted butternut squash, porchetta, peas. Finished with generous amount of grated cheese, fried sage and toasted hazelnuts.
The third course was a stuffed center cut pork roast served on a cannellini bean puree and served with marinated stringbeans and potatoes.
Layered with mortadella, bread stuffing with sauteed shallots, garlic, sundried tomatoes, sage, chopped dates, parmesan, lemon/orange zest and moistened with a squeezed orange. Layered on top is a mixed olive salad that had been marinated with anchovies, olive oil, red pepper flakes, lemon juice.
We ended with coffee and a luscious banana and date cake that my sister made but, sorry, no photo or recipe.
NOTE: Various ingredients were prepped and/or cooked in stages over a couple of days. It makes it so much easier on ‘the day’.
P.S. That’s not my family in first photo but representative of those traditional Sunday dinners.