Wednesday, January 12, 2011

Deconstructed Pasta Bolognese

A friend asked me to create a special dinner for her husband’s 50th birthday. She had a few ideas, but indicated that a Pasta Bolognese was one of Brian’s favorites. Attempting to be exciting, creative, and original, I decided to deconstruct the dish.

Sautéed onions, carrots, and sun-dried tomatoes in olive oil. Added a sun-dried tomato sauce/tepenade, olive oil, and white wine. Plated a green heirloom tomato with a strip of prosciutto. Next added fresh fettuccini, the sauce, then layered slivers of onion, carrot, and sun-dried tomatoes. Finished with strips of flash-sautéed buffalo tenderloin and prosciutto, and shavings of a Spanish sheep cheese. With a yellow heirloom tomato wedge on the side.

On the side we served pan-grilled zucchini with Manchego cheese, topped with fried sage leaves. We wanted to serve a fig, watercress, arugula, and pecan salad, but figs were out of season. Instead, we used Turkish apricots marinated in lemon and honey, and sautéed in olive oil. Topped with an olive oil, vanilla bean, and orange juice dressing.

We were too damn busy cooking to take many photos, but here is a (lousy) shot of the main meal.

(We started with Italian olives stuffed with white anchovies, and baguette toasts. Our wines for the evening were all international – an Argentinean Malbec Rose, New Zealand Sauvignon Blanc, French Chardonnay, and a South African Syrah [the only unsuccessful wine of the bunch].)