[Sca-cooks] Late Italian feast
kerrimart at mindspring.com
Wed Feb 20 09:56:15 PST 2008
This is for Night on the Town in April in Atlantia...
I've been doing a lot of work on my menu and budgeting to make sure I'm not
going over my $7/head. I'll be doing testing this next month.
Here is my menu: Any thoughts? It has been over 2 yrs since I've done a
feast and I'm a little rusty.
Pie in a Pipkin (beef stew)
Vegetable soup w/ barley - (still looking for a source)
flat bread/ crackers
Torta Sambucea (elderflower & ricotta cheese pie)
Lemon Ice with Pizzelle Cookies
Stuffed Fish (Neopolitan #79) - Sea Bass wrapped in parchment & baked
Insalata di carote cotte - salad of roasted carrots
Peas with salt pork (Neo #21) - may pull this - it is only good steaming
Italian Mushle (shell bread – sweet)
Hand made Cheese (fontine, parmesan, mozzerella, Mascarpne)
Machete bread (baked fresh)
In season Fruit garnish
Chicken w/ lemon sauce (Neopoltian #56) (1/2 chicken per table)
Catalan Style Chicken (Neapolitan #61) (1/2 chicken per table)
Minestra di Tagliatelli (handmade noodles – plain)
*Insalate di verdura - green salad*
Armored Turnips ? (may pull this)
Dried Fruit Pizza (To make a tart with various things, by the residents of
Naples called pizza. Scappi, Chapter 121)
thanks for any advice.
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