toasting friendship eggplant ricotta rigatoni, veal prosciutto and sage, spinach with garlic, torta caprese

Posted by Barbara

The first time I served this menu was for a couple who had just moved to San Francisco. Having only met them just a few times, I wanted a menu that had interesting ingredients but was approachable, slightly different and delicious.

The first course, eggplant and ricotta is just a tomato based sauce with the added flavor of sauteed eggplant and topped with creamy spoonfuls of ricotta cheese. Veal is not something common to serve for dinner- having grown out of favor for a number of reasons. The use of prosciutto and sage creates a powerful combination. If veal is not your thing, substitute for chicken or pork and the results are still wonderful.

The Torta Caprese is an Italian chocolate cake that is not too sweet and not too rich but incredibly satisfying. I top with an orange scented whipped cream for put heaven.

my favorite rigatoni pasta with eggplant & ricotta sauce

In a perfect world, I would eat pasta at every meal…along with a crunchy, crispy salad…just pure happiness. And rigatoni pasta is one of the best shapes of pasta! Rigatoni topped with eggplant, fresh tomato sauce and soft dollops of ricotta cheese creates the appeal of a hearty flavored sauce combined with lovely, light creaminess…

veal with prosciutto and sage (saltimbocca alla romana)

Literally the name of this Roman recipe means “jump in the mouth” referring to how delicious the meal tastes. Some people feel uncomfortable serving veal, and a good substitute for veal is chicken breasts, or you can even prepare with pork cutlets. The veal (or substitute) can be made an hour or two in advance…

spinach with garlic and olive oil

Spinach, a vegetable rich in vitamins and minerals, and is now being usurped by its famous cousin, kale. But let’s not forget how wonderful fresh spinach can be for a salad or gentle cooked as a side dish. Its elegant and subtle flavor will always have a place at my table.

torta caprese – chocolate almond tart with orange whipped cream

What I love about a Torta Caprese, is that like so many Italian desserts, it is not too sweet, and the consistency of the cake is not overly dense or rich.

Timing

The day before

Write down your menu, make list of what you need to prepare, and when you will prepare it. Get organized (in your head) with any serving plates or things you need for serving.

Make Torta Caprese and the orange whipped cream. Cake stays covered at room temperature.

Clean any fruit garnish for dessert, and refrigerate

Prepare the eggplant tomato sauce

Two hours before

Make the spinach, leave on stove top ready to be reheated

Set table- remember napkins, salt and pepper, extra cheese for the pasta

Organize serving bowls, dishes and serving utensils in kitchen

Put water in a pitcher with lemon or cucumber and refrigerate

Take out dessert bowls, plates and spoons

One hour before

Make the veal, keep in cool oven

Boil water for pasta, remove from heat and cover with tight lid- this step makes it faster to boil later

Place eggplant tomato sauce in large saute pan, ready to reheat

Have the veal juices in saute pan and ready to heat up to serve

30 minutes before

Oven with veal should be set to warming temperature, 170F (65C) to in order to warm meat

Put on music, open wine, set out glasses for drinks before dinner, and any nibbles/appetizers

15 minutes before guests at table

Prepare the pasta, slowly reheat the spinach- add a few tablespoons water or chicken broth to assure it does not burn

Begin to reheat the veal sauce over very low simmer

Light candles and put out water

Tips&Thoughts

As with all my menus, this one also has the benefit of short cuts. You can serve this in courses or all at one time- family or buffet style. When I serve the veal as a separate course, I recommend serving with just a bit of mashed potato for an added dish, or you can add another vegetable.

For the pasta course- substitute a good store bought tomato sauce for homemade, cook up the eggplant and the dish in done. Or buy a good pesto sauce, in substitution for the eggplant sauce, and serve the pasta pesto topped with spoonfuls of ricotta and a bit beautiful basil leaf.

Don’t want to make dessert, buy a good chocolate cake or tart at the bakery, serve with fresh whipped cream and you are the ideal host.