| Thanksgiving in Italy |
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by Guest Columnist Chef Laura Frankel
If you cannot get away for the holiday, why not enjoy a short visit with an Italian Thanksgiving feast? Pumpkins, chestnuts, gorgeous vegetables and those savory mushrooms, are all part of the mosaic of fall in the Italian country side. All the dishes can be cooked ahead of time so you can relax and enjoy the holiday with friends and family. Vegetables Osso Buco I absolutely love Osso Buco and have made the dish so many times; I could do it in my sleep. I especially love the bright flavor of the gremolata or citrus relish that clears your palate and gets you ready for the next bite of the heavenly dish. I thought a fun variation would be to take all the flavors of Osso Buco and do a lighter dish with vegetables slow cooked in white wine and serve it as a side for my Italian Fall feast menu. Risotto di Zucca (Pumpkin Risotto) I do not have a problem adding pureed pumpkin and a very generous “glug” of extra virgin olive oil to the final risotto instead of butter and cheese. Call me a hypocrite, but it works for me! The sweet and fruity pumpkin with the decadent amount of evoo makes the dish and further allows me to eat it with my favorite Osso Buco, short ribs or other autumnal treats. I garnish with toasted pumpkin seeds, fried sage and a lazy drizzle of balsamic reduction. Ah, sweet, sweet bliss! Chocolate and Chestnut Cake (Torta al Cioccolato e le Castagne) Prosecco, Rosemary and Cranberry Fizz About the Author
November 19, 2012 |
Chef Laura Frankel is the Executive Chef at Wolfgang Puck Kosher Catering at the Spertus Institute for Jewish Studies in Chicago. She is the author of 
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