March 2018: Italian Supper Club

Mangiamo! I also made my own grilled zucchini and eggplant antipasti !

When Italian home-cooked meal pictures start popping up frequently on my Instagram ; this means my dear old friend James is back in town for a visit; we always cook together wonderful rustic Italian dishes, and share with our group of friends, now aptly named Italian Supper Club.

Two evenings of fun and laughter with our friends; wonderful food and great company, Grazie everyone (OO)

Here are some of our highlights:

Antipasti (Mortadella, Parma di prosciutto, Grilled eggplant all from Cioffi’s),

Piave Mezzano Cheese (from Les Amis Du Fromage on East Hastings, a cow’s milk cheese)

Blood Orange, Fennel and Olive Salad (Slice thinly and layered, extra virgin olive oil and sea salt)

Cherry tomatoes salad (Sabina olive oil, sea salt)

Artichokes and Trofie Pasta (recipe here)

This is honestly the best artichoke dish I’ve ever had, and peeling artichokes is not as difficult as we imagine !!

Lemon and dill Brill sole (Fresh brill sole (bone in), lemon, olive oil, fresh dill – fish from Seafood City in Granville Island)

Groceries for Dinner II:

What is that can?  Salted Anchovies (Available at Cioffi’s and Bosa Foods)…ready to be transformed..

Anchovies in Sabina olive oil, garlic and red chili pepper flakes , served with French Butter and crusted bread – heavenly!   Thanks to my hubby and buddy James, they did most of the cleaning – salted anchovies cleaned in white wine vinegar, de-boned (removing the tail and dorsal) and layered in sealed glass container with extra virgin olive oil (we used the Sabina DOP from Italy, you need an excellent quality oil), a little red pepper chili flakes and garlic slices) 

Roast Pork Belly (Coarse salt, sage, rosemary and five peppercorn): despite the initial mix up with the temperature (Celsius and Fahrenheit Difference LOL), the roast pork belly was very succulent and skin was thin and crispy.  

Day before prep – pork belly crusted in salt mixture – salt draws the excess water out
The end result : Heavenly

Pasta Ceci (Chickpeas cooked with sofrito (onion, celery and carrots) and Gnocchi Sardi Pasta) – (dried chickpeas were used – soaked overnight)

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