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Italian Dinner from Michael Whites "Classico e Moderna"

KateBChi | Feb 15, 201410:01 AM

Got this cookbook for Valentine's Day from SO with the understanding that within the next two weeks I would make a full on dinner from it. I have never eaten at Marea or Ai Fiore or any of his restaurants but some of these recipes look/read so terrific that I am quite inspired. A few recipes really called out to me but I am not sure how well they mix together. I was wondering if anyone who either has the cookbook, is familiar with some of the dishes from his restaurants or just loves great Italian food might offer some guidance.

A dish I have never been satisfied with in my kitchen is Veal Saltimbocca as it never tastes quite as good as my memories of it from time spent living in Rome. This recipe is fast and simple but I think it might be a winner and if it works would be a great addition to everyday type dinners. With that in mind I am vascillating between a first course of fusilli with red wine braised octopus and bone marrow or Parmesan sformato with some wild mushrooms added or the tuna crudo with oyster cream and crispy sunchokes. I am afraid the fusilli with octopus might be too filling with the saltimbocca. I am planning on making the baby stuffed pepper recipe to serve as a contorni with the saltimbocca (baby red and yellow stuffed with bread crumbs and Parmesan). I haven't made a sformato in quite awhile but one of my favorites is a Parmesan version. The tuna would work I think but the SO never "wants" a crudo but will eat it.

I don't normally make dessert but a full on dinner sort of requires something sweet at the end but am inclined to try the panna cotta with fruition di bosco since it is something I can make the night before.

Thoughts, alternatives, suggestions appreciated.

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