That's Italian!

The Lunch Bunch gathered once again at Linderhof

That's Italian

Alas, not the table

the only nod to Italy in the table setting is the little flag at the top of the menu

Yellow flowers in a crystal ice bucket

My beloved Spode blue and white, hotel silver, a coin silver dessert spoon, damask napkins and 

crochet tablecloth

But the menu,

Oh, the menu was Italian . . . 

Deconstructed Caesar Salad

Served family style

Pasta Ponza

a Gaida recipe

Also served family style

with hot "Italian" bread and tarragon butter

Dessert?

Affogato

espresso and vanilla gelato

topped with whipped cream

Ahhh!

That's Italian!

PASTA PONZA

2 cups red cherry or grape tomatoes, halved

2 cups yellow cherry or grape tomatoes, halved (I only had red ones so I used all red)

1/4 c. capers, rinsed and drained

1 T. olive oil (plus extra for drizzling)

1/2 t. kosher salt, plus extra for seasoning

1/4 t. pepper, plus extra for seasoning

1/2 c. Italian style breadcrumbs

1 pound penne pasta (or other short tube shaped pasta)

1 1/4 c. Pecorino Romano cheese, grated

1/4 c. chopped fresh flat leaf parsley

Preheat oven to 375.    Butt an 8 x 8 inch glass baking dish.    Set aside.   Place the tomatoes, capers, 1 T. olive oil, 1/2 t. salt and 1/4 t. pepper in the prepared baking dish.    Toss to coat.    Sprinkle the breadcrumbs over the tomato mixture.    Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden.    Cool for 5 minutes.

Bring a large pot of salted water to a boil over high heat.    Add the pasta and cook until tender but still firm to the bite, about 8 to 10 minutes.    Drain and reserve about 1 cup of the pasta water.

Place the pasta in a large serving bowl.    Spoon the tomato mixture over the pasta.    Add the cheese and toss eel.   Thin out the sauce with a little pasta water, if needed.    Season with salt and pepper to taste.    Sprinkle with the chopped parsley and serve immediately.

DECONSTRUCTED CAESAR SALAD

I made my own dressing using real anchovies, garlic, olive oil, Dijon,  Parmesan cheese, salt and pepper and olive oil.    (No egg!)   I cut my romaine in half, laid it on a platter, drizzled the dressing over all, sprinkled with a bit more olive oil, sprinkled with some more cheese and then topped with crushed croutons.    You could use boughten dressing if you desire.   I just think that it is a neat presentation!

AFFOGATO

A simpler dessert can't be found.    Put a big scoop of vanilla gelato (or vanilla ice cream if you can't find gelato but Hagan Daas does make one and I found mine at Wal Mart) into a heat proof glass.   Pour over it some freshly made (and hot) espresso.    Top with whipped cream (if you want to gild the lily) and serve.

It's Thursday and I"m joining Cuisine Kathleen for Let's Dish and Susan at Between Naps On the Porch for Tablescape Thursday and Michael at Rattlebridge Farm for Foodie Friday.