The result was a very tasty dinner, four courses in all starting with appetizer, and ending with a palate cleansing berry=based treat. I clocked this one. Less than 90 Minutes
Sunday Dinner Menu
Spaghetti al Pomodoro (not shown)
Stuffed Campari Tomatoes
Baby Artichoke Oreganata
Blackberry and Dates in Sloe Brandy Syrup
Wine: Etna Rosso Firriato 2007
Stuffed Capari Tomatoes
|Stuffed Camparis (uncooked)|
I cored these tomatoes. The caps were not discarded but thrown into my sauce pan for my spaghetti . The Juice was collected so that I could make the tomato salsa for the bruschetta appetizer.
|Stuffed Campari Tomatoes|
Baby Artichoke Hearts Oreganata
|Baby Artichoke Oerganata|
The result was some These babies were tender, and required just a small amount of leaf plucking and scraping.
Fresh Bruschetta Tomato Salsa
|Bruschetta Tomato Salsa|
The Tomato Salsa was made with the reserved tomato juice that I squeezed out of the campari tomatoes with the addition of some fresh basil, EVOO, S/P and a few tablespoons of white balsamic vinegar.
And now for a quick dessert
Blackberry and Dates with Sloe Brandy Syrup
|Blackberry and Dates|
The fan club was ecstatic, and went into a artichoke leaf plucking frenzy . I think I should award them a certificate.Or maybe a, small bib. It can get messy scraping those green leaves.