For the first time in my life, I had decided to splurge and have a party catered. Altho I am officially calling it Art's retirement party, it's that and also MY "quitting work" party, as well as our "Ciao, we're moving to Italy" party! So, I was hoping to be able to enjoy the festivities a little more than usual. Alas, the caterer I chose turned out to be completely unprofessional, never called me back, never delivered the menus and prices as promised, etc, so today, I fired her, which was really a moot point, since I don't think she was ever working for me to begin with! So now, here I am, 8 days until the big party, and here is what we have so far...
hummus with pita bread
spinach dip with rye bread (yes, I know it's not quite Italian, but it was Art's only special request, so...
crostini
Baci
assorted Italian candies/chocolates
antipasto tray...olives, meats, cheeses
some type of bar munchies, probably a pretzel mix similiar to chex mix
wine, beer and soft drinks...
So, as you can see, I am still lacking in the food dept...we expect about 40-50 people...Does anyone have some quick and easy ideas for items that will stay within a Mediterranean theme? Help, please!
Posts: 4916 | Location: Umbria | Registered: 29 June 2001
Barb, Sorry to hear that your caterer was a flake and you have to cook! HERE's a link to a very simple recipe for herbed orzo that's always a big hit at my parties. It can be made a day or two ahead of your big party.
Is the Moving Day countdown really only three weeks??
Posts: 14276 | Location: The Beautiful San Francisco Bay Area | Registered: 06 August 2001
quote:Originally posted by Barb: Does anyone have some quick and easy ideas for items that will stay within a Mediterranean theme? Help, please!
Not exactly quick, but easy, cheap, delicious and vegetarian (not vegan).
Ziti al forno
Ziti are a kind of rather thin but spaghetti-long maccheroni. In case you can't find them, you can use maccheroni or penne, as long as thye are not "rigati" (patterned). I will not post the amounts of the ingredients because I never weight or measure them, I only measure the pasta. 500 grams of ziti will produce a nice and large pan of this pasta recipe.
Break each ziti in three or four pieces. Do not throw away the chips that fly off, they are delicious. Dip the ziti in boiling water for 5 minutes or less. They must be extremely "al dente". Cut one small onion and cook it in a couple spoons of extravirgin olive oil until golden. Add the tomato sauce or diced tomatoes and cook for 10-15 minutes. Mix breadcrumbs and grated pecorino or Parmigiano Reggiano cheese (equal amounts) and add some minced gralick and parsley. garnish the pasta with the sauce and half of the bread + cheese mixture. In a large baking pan, first coat the bottom with a little oil and sprinkle more of the bread and cheese mixture on it. Add half the ziti and sprinkle with more mixture. Add the rest of the pasta and complete with the leftover mixture and some more olive oil. Bake until the pasta is done and the top golden and crunchy. Use a baking pan that is large enough to allow the pasta layers to reach 4-5 cm, so that both the top and bottom will become crunchy but the middle will cook too.
With the same bread + cheese mixture you can also make delicious filled tomatoes.
Alice Twain -- – Che peccato, signora: lei ha partorito e suo marito non c’era. – Oh, se è per quello non c’era nemmeno quando sono rimasta incinta! Leo Ortolani, Rat Man, “Il primogenito”
Thanks for all the suggestions. I guess this last minute glitch just got me a little stressed. I plan to do finger foods, and foods that can be served at rooom temp so that I am not chained to the stove, or have to worry about refilling bowls. This is MY party too! I love ziti, tho, and will try your recipe another time, Alice. And yes, we are just 18 days away from our move!
Posts: 4916 | Location: Umbria | Registered: 29 June 2001
quote:Originally posted by Barb: I love ziti, tho, and will try your recipe another time, Alice.
They can be finger food. Actually they are very good at room temp and since they ar not too saucy they can be eaten with the fingers. I do it all the time, when I have leftovers of these ziti recipe. ^____^
Alice Twain -- – Che peccato, signora: lei ha partorito e suo marito non c’era. – Oh, se è per quello non c’era nemmeno quando sono rimasta incinta! Leo Ortolani, Rat Man, “Il primogenito”
How about a White bean topping for your crostini?(I like it on thick slices of cucumber as well, or stuffed into the larger sized cherry tomatoes) You can either roast a head of garlic for a mellower flavor, or use minced fresh garlic, canned canellini beans, drained and rinsed, a generous amt of Italian parsley, chopped, some scallions. Pulse in the food processor and leave it a little chunky. Drizzle with a flavorful olive oil, salt and pepper to taste. Make it a day ahead for the blending of flavors.
I'm about ready for a party...when shall we arrive?
Posts: 1099 | Location: Rochester, NY and Bonita Springs, Fl | Registered: 18 September 2002
And what was I thinking...I almost forgot to order the requisite retirement cake...except I went for the Italian Cram cake instead of the standard sheet cake! Can't wait for that!
Posts: 4916 | Location: Umbria | Registered: 29 June 2001
You can get quite respectable stuffed grape leaves, roasted peppers and wonderufl ilives in jars and cans from Divina. These will take a lot of stress out of your life. Serve the peppers with crumbles of feta. Spritz the grape leaves with a little lemon juice.
Topic Closed
