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First Course:
Antipasto with Capicola, Sopressata, Prosciutto Italian lunchmeats, Asiago, Montegrappa, and Alta Badia cheeses. Side dishes and sauces were roasted red peppers, mustard-horseradish-beer dipping sauce, cranberry apple chutney, Italian brined olives and baguettes, celery, carrots.
Second Course:
Roasted Red Pepper Soup (Here's the recipe, Sue!)
On a cookie sheet place a layer of cut up red bell peppers with the skin side down (5 or 6 nice sized ones), then place about a third of a Vidalia Onion sliced over the peppers, spread over that 5 or 6 cloves of garlic cut in chunks, then layer a large sliced carrot, about 1 cup of frozen corn, sprinkle a nice amount of salt and pepper, drizzle a lot of olive oil over the top and bake in a 375 degree oven for 45 minutes until everything is sizzling and cooked tender. Place all ingredients in a blender and add chicken broth to thin the soup. We usually do the blender part in 2 portions because it can't all fit. Serve with a dollop of sour cream or heavy cream to finish.
Third Course:
Penne Pasta with Tony's Fresh Tomato Sauce
Tony harvests his Roma and San Marzano tomatoes in August and September and laboriously makes pots of sauce to freeze for the winter. He uses lots of garlic, olive oil, pepper, salt, fresh Basil and Oregano and finishes the sauce with fresh Feta cheese melted on top. We always serve pasta with grated Pecorino Romano cheese.
Last Course:
Italian Desserts
We went to the Strip District in Pittsburgh, and at Pennsylvania Macaroni Company we found Toasted Sesame Cookies, Toasted Almond Cookies, Almond and Fig Cake, Fresh Figs and Chocolate Dipped Biscotti. At Enrico Biscotti Company we found a Hazelnut Ricotta Chocolate Torte, Pecan Sandies and Coconut Macaroons. We served these with espresso and regular coffee.
We shared our thoughts on Philippians Chapter 4 while we enjoyed dessert. What a great group of friends. We are truly blessed to have such rich fellowship and godly examples in everyone!!
