In thanks to some friends for watching my dog, I'm making dinner for them. He asked specifically for recipes from "Leone's Italian Cookbook" (and provided the copy)--recipes from a New York restaurant. The book was published in the 60s after the restaurant was closed.
So, I've got a book of old recipes, knowledge that he likes alfredo sauce (which in the cookbook is simply 3/4 c. butter and 6 Tbls. Parmesan cheese tossed with fresh pasta), she can't eat shellfish and doesn't like lamb; and she likes cheap red wine and he likes beer. Ack!
I'm thinking, and would appreciate feedback, starting with bagna cauda and fresh bread, a salad with some bitter greens and a simple dressing, the alfredo pasta as a side, and zuppe Inglese for dessert.
But what would be an appropriate entree'? I don't have access to veal. Would a chicken cacciatora or a beef stew work? I'm not used to serving pasta as a side, even though I understand that is more authentic.
And, again with limited access, what might be a nice wine that would be both good for cooking and drinking?
Any suggestions are welcome.