Vacation Eating

Last week, my daughter and I visited my parents in Florida.  One evening, we spent time with my parents’ friends from childhood.  Renee, a wonderful cook and host, planned a fun-filled evening that had everyone cooking in her fantastic kitchen!  The main course from our evening is featured here.

Chicken with Mixed Wine (Pollo al Vin Cotto) and Goat Cheese (Fresh Pasta) Ravioli with Creamy Walnut Sauce 

Wow…right!?! This is an ambitious and impressive menu.  It’s definitely not a weeknight meal.  It requires a good deal of preparation work and cook time. However, it is [and was] perfect for a dinner party given that lots of hands are available to chop, dice, mix, and help make it all happen. We even had my little one in the kitchen cutting fresh pasta dough and sealing the ravioli.  It was such a fun, hands-on cooking experience!  Food is always better when everyone is involved – even if some are only in charge of washing dishes 😉

Thanks again to Jeff and Renee for hosting!

Links to the recipes and ingredients are below.  Since we didn’t deviate from the original recipes other than to make fresh pasta for the ravioli instead of using premade pasta sheets, please refer to the original recipes. I was not about to suggest changes to recipes from the greats – Mario Batali and Emeril Lagasse!

Hope something makes your belly smile…

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Chicken with Mixed Wine (Pollo al Vin Cotto)

Ingredients
4 1/2 cups red wine
Scant 12 ounces honey
2 cinnamon sticks
3 cloves
1 (3-pound) chicken, cleaned, giblets removed, and cut into 8 portions
1/2 cup extra-virgin olive oil, plus more for garnish
1 large onion, cut into large dice
2 carrots, peeled and diced
1/2 cup green olives (Sicilian variety), pitted and chopped
3 tablespoons raisins
1 tablespoon capers, rinsed and drained
1 tablespoon pine nuts, toasted
3 tablespoons almonds, skins removed and toasted
1 1/2 cups vin cotto
1 cup red wine vinegar
1/2 cup granulated sugar
Salt and freshly ground black pepper
Hot red chili flakes, for garnish
Chopped Italian parsley, for garnish

Fresh Pasta (for ravioli)

Ingredients
3 1/2 cups unbleached all-purpose flour
4 extra-large eggs

Goat Cheese Ravioli with Creamy Walnut Sauce


Ravioli Filling Ingredients
1 cup crumbled goat cheese
1/2 cup finely chopped toasted walnuts
1/2 cup minced fresh basil
1 tablespoon extra virgin olive oil
2 teaspoons minced garlic
1 teaspoon minced lemon peel
3 large pasta sheets see Fresh Pasta recipe (above)

Sauce Ingredients
4 tablespoons butter
1/2 cup chopped walnuts
1/2 cup finely chopped shallots
1/2 teaspoon minced garlic
1/2 cup dry white wine
2 cups whipping cream
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly grated Asiago or Parmesan

 

 

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