Friday night’s menu via our Instagram post and story.
The Quarantinelife has definitely inspired us in new ways to connect and be creative in dinner plans.
One of our good friends and amazing cook set up a menu and we contributed with cocktail ideas.
On zoom, everyone gathered and cheers on the 3 different cocktail options from 6:00 PM to 6:30 PM and we proceeded to cook the delicious fish dish or pasta on the menu below. They are both delicious thanks to our dear friend Bruce Teitelbaum.
1. Aperol Spritz-half cup of Prosecco, 1/4 cup of Aperol, a twist of orange. Over ice
3. Titos Vodka with grapefruit juice, perrier and a twist of lime
PASTA OPTION- Penne/Rigatoni, with onions, anchovies and bread crumbs. ( ingredients- Olive oil, 1 red onion, 3 garlic cloves, 1 bottle of good anchovies, butternut squash cut into very small cubes, parsley, toasted bread crumbs.)
PREPARATION-in saucepan add olive oil, garlic, anchovies and finely chopped red onion, cook low-medium heat for 10-12 minutes until they start to soften. Don’t burn. Then add cubes of squash. Cook for 10 more minutes-raise heat for last 2-3 minutes. Add salt and pepper or even red pepper flakes….Combine the sauce with pasta and cook for another 2-3 minutes. Add toasted bread crumbs and at the end and drizzle a little olive & parsley to taste.
Any hearty Fish. Cod, bass, halibut….Sicilian style. ( ingredients-any tomato sauce, make it yourself or via Eataly. Olive oil, black olives, capers, red pepper flakes, pine nuts, currants, white wine, parsley. Sautés the pine nuts, currants, olives, red pepper flakes, and capers in a saucepan for 7 minutes over a low flame in olive oil. Add a little white wine. Then combine with the tomato sauce for 10-12 minutes low-medium flame. That’s the sauce. Roast or pan fry the fish. Then add sauce-cook together for another few minutes. Add parsley at the end, drizzle a little olive oil to taste.
With either dish-you can make whatever side dish you want. Your discretion.
With the Pasta any nice light red Italian wine. Brunello or Chianti.
With the fish, a hearty Italian red.