Simmerstock.com rehearsing: Bolognese For Fourty, Anyone?

Bolognese For Fourty, Anyone?

Been away for a while for various reasons, but I think we're pretty much back now. In fact, this could be a pretty active week for posting. On Saturday my nephew, Peter, is getting married. But, more important, I'm catering the rehearsal dinner with my sister. Here's the menu:

• Veal and Ricotta Meatballs: Polpettine di Ricotta e Vitello
  • Light and fluffy fried meatballs served with a basic tomato sauce
• Sweet and Sour Sole: Sfogi in Saor
  • Gently fried sole with an onion, vinegar, herb and pine nut dressing. Served room temperature
• Sausage and Broccoli Rabe: Salsicce e Friarelli
  • Freshly made sweet sausage roasted golden brown and sauteed with fresh rabe and garlic
• Tagliatelle Bolognese
  • Wide "rag" pasta served with a traditional bolognese sauce
• Bruschetta Bar
  • Bruschetta (grilled/toasted crusty bread rubbed with garlic), with an assortment of toppings. Roasted peppers. Fresh heirloom tomatoes and basil. Slices of buffalo mozzarella. shaved ricotta salata. shaved Parmigiano Reggiano. shaved fennel and artichokes marinated in lemon and olive oil. And/or whatever veggies look good that day
• Antipasti
  • An assortment of fresh greens, cured meats, cheeses, and pickled and marinated vegetables

I made four gallons of Sauce Bolognese yesterday for the Tagliatelle Bolognese (currently resting in six one gallon size zip lock bags in my freezer). The cured meats and marinated fungi and vegetables for the antipasto and bruschetta will be picked up on Thursday by my sister at Venda Ravioli, my favorite source for such things, up on Providence's Federal Hill. I'll be picking up the fresh produce from Russo's on Wednesday evening and making the meatballs and tomato sauce and grinding the meat and stuffing the sausage on Thursday night. Friday we cook. Friday night we eat and drink to celebrate Peter and Kerri's upcoming nuptials. Saturday we celebrate Peter and Kerri's actual nuptials. And Sunday, well, on Sunday we rest.

Posted on Sep 14, 2003 @ 10:54 PM

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