First, an aside: If you're going to be watching the Super Bowl (it'll be on Italian TV too) and are planning a party, you'll find a selection of Italian finger and party foods here.
Returning to the meal, it has warmed up enough that what is coming down from lead-gray skies is rain rather than snow, at least in the hills of Central Italy (the mountains are likely getting white stuff), but the winds are strong enough that tightly shut windows don't seem to bother them. Since we had Polenta with slowly cooked cabbage and sausages yesterday (and artichokes on the side) the idea of another stew seems a bit much. Broth?
A good broth made with half a chicken or capon, some beef, and... Definitely. If it's really cold and you want substance, tortellini are very nice in broth. But they do take time to make unless you swing by a fresh pasta store (if you do, buy tiny ones with a meat filling). Otherwise, you can serve pastina in your broth.
And then? The boiled meats with crusty bread, mayonnaise, salsa verde, pearà (a sinful peppery read sauce from Verona), mustard (Dijon for example) and mostarda. In short, whatever condiments you have that strike your fancy. And either mashed potatoes or spinaci rifatti, or both if you're having company. And yes, a big pot of broth is conducive to guests.
The wine? Red. A Valpolicella Classico Superiore would be nice, as would a good Barbera or Dolcetto.
To finish up? Oranges, and perhaps a few walnuts.
Returning to the meal, it has warmed up enough that what is coming down from lead-gray skies is rain rather than snow, at least in the hills of Central Italy (the mountains are likely getting white stuff), but the winds are strong enough that tightly shut windows don't seem to bother them. Since we had Polenta with slowly cooked cabbage and sausages yesterday (and artichokes on the side) the idea of another stew seems a bit much. Broth?
A good broth made with half a chicken or capon, some beef, and... Definitely. If it's really cold and you want substance, tortellini are very nice in broth. But they do take time to make unless you swing by a fresh pasta store (if you do, buy tiny ones with a meat filling). Otherwise, you can serve pastina in your broth.
And then? The boiled meats with crusty bread, mayonnaise, salsa verde, pearà (a sinful peppery read sauce from Verona), mustard (Dijon for example) and mostarda. In short, whatever condiments you have that strike your fancy. And either mashed potatoes or spinaci rifatti, or both if you're having company. And yes, a big pot of broth is conducive to guests.
The wine? Red. A Valpolicella Classico Superiore would be nice, as would a good Barbera or Dolcetto.
To finish up? Oranges, and perhaps a few walnuts.
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