Meet Jul 19, 2011

Appetizers: Olives, marinated peppers, goat cheese, farmer’s cheese marinated with herbs, garlic and olive oil, provencal pate, truffle mousse Second Course: Bucatini all’Amatriciana Salad: Fennel and Celery salad Desert: Cantaloupe with blackberry sauce and toasted pistachios RECIPES

Bucatini all’Amatriciana

1tblspoon EVOO

1 medium onion, sliced thin

3 cloves garlic, sliced

¼ lb guanciale, cut in 1 inch slivers about ¼ inch thick. Can also use pancetta

3 cups (28 oz can) San Marzano tomatoes – used the ones from Ferarri’s in Los Altos

½ teaspoon red chili or pepper flakes – Calabrian if you’re lucky enough to have them.

¼ lb. grated aged pecorino- the pecorino romano has stronger and better in my view.

salt

1 lb. bucatini or spegahetti

1. Heat oil in large 12 inch skillet. Add onion and garlic. Saute over medium heat until transparent. Add guanciale and sauté until barely starting to brown.

2. Break up tomatoes and add to pan. Cook about 15 minutes, crushing tomatoes with a spoon until sauce has concentrated and homogenized. Season with pepper, salt, and 1 tablespoon cheese. Remove from heat.

3. Bring large pot of salted water to boil and add pasta. Cook until al dente, 9-10 minutes depending on pasta. I start tasting it at 9 minutes and decide when it’s done. Drain and transfer pasta to pan reserving about a cup of the pasta water. Reheat pasta and sauce tossing to coat pasta thoroughly. When pasta is well coated and heated through (about 5 minutes) add remaining cheese and toss. If sauce is to dry, add a few tablespoons of pasta water and toss again. Serve with more grated cheese.

Fennel and Celery Salad

2 medium fennel bulbs, trimmed

3 celery ribs, trimmed

¼ cup EVOO

3 tablespoons fresh lemon juice, more if you prefer.

Salt

¼ teaspoon black pepper or more to taste

Fresh shave parmesan cheese

1. Cut fennel bulbs in quarters and discard outer leaves if tough. I removed core also. Slice fennel and celery very thin. A mandoline is best but can be a pain.

2. Put fennel and celery in a large bowl and drizzle with olive oil and lemon juice. Season with salt and pepper and toss.

3. Top each serving with some of the shave parmesan

Melon Balls with blackberry and pistachio sauce (4 servings)

¼ cup shelled unsalted pistachios

1 cup blackberries

2.5 – 3 tablespoons sugar

1 tablespoon fresh lime juice

1 ripe cantaloup, about 3.5 lbs, halved and seeded.

1. heat oven to 350 F, spread pistachios in a baking pan and toast in oven until fragrant, about 4 minutes. Let cool and roughly chop

2. Cut ¼ cup of blackberries in half and set aside

3. In a blender puree the remaining blackberries with 2.5 tablespoons sugar and lime juice until smooth. Taste and blend in more sugar if necessary. Divide sauce among 4 serving bowls

4. Scoop or cut out melon into balls or squares and put in serving bowls, top with halved blackberries and pistachios.