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The Winter Olympics begin tomorrow night in Turin, Italy. The opening ceremonies are always a colorful extravaganza with the athletes marching in and the lighting of the torch.
I always toss an informal celebration and feature the foods of the host site. I did some culinary sleuthing and discovered the people of Turin have a strong penchant for the foods of Piedmont. They also adore chocolate.
The result of my research? I’m having a terrific time putting together the menu. I had a devil of a time four years ago when the games were in Utah. What do the residents of Utah eat? Jell-O! They eat more Jell-O than any other state, but I ended up serving burgers.
Our Turin Olympics party will feature Bagna Cauda, a delicious buttery dip for raw vegetables. Bagna cauda means "hot bath" in Italian because the dip is heated then served. Even room temperature, Bagna Cauda holds up quite well.
Gorgonzola is the famous cheese of the area. It is made in Lombardy and is one of the finest blue cheeses in the world. I always buy imported Gorgonzola because the American version lacks flavor and texture. A Gorgonzola sauce for pasta will certainly be on the menu.
Turkey is quite popular in Piedmont. Our affair will feature Escallops of Turkey in a white wine butter sauce. Since we are having a pasta course, I nixed the idea of roasted potatoes and decided to serve a mélange of oven-roasted vegetables.
A simple winter salad and a loaf of crusty, dense Italian farmhouse bread will be the last course before dessert. In keeping with the tastes of the host site, something chocolate will take a place of pride on the dessert table. I’ll probably go to Termini’s and buy a chocolate cheesecake to serve with coffee.
As for wines, I think a Gattinera or Barbera will go well with the turkey.
Now, let the Games begin.
Bagna Cauda
Ingredients:
Assorted raw vegetables in a variety of colors
2 sticks of unsalted butter
1-1/2 cups olive oil
4 fat cloves of garlic, finely minced
1 can flat anchovies, drained and chopped
Directions:
Arrange the vegetables on a serving platter and store in the refrigerator until ready to serve.
Cut the butter into small pieces and combine with the oil in a saucepan. Place on low and stir until the butter is melted, but not foaming. Add the garlic and stir for a few seconds then add the anchovies. Cook over the lowest heat possible, stirring until the anchovies dissolve, about 10 to 15 minutes.
When ready to serve, gently heat the sauce and pour into a bowl.
Serves six.
Pasta with Gorgonzola Sauce
Ingredients:
1 pound pasta of your choice, such as fettuccine or gnocchi
1 stick of butter
1 pound imported Gorgonzola, cut into small pieces
2 cups half-and-half
Parmesan, grated
Directions:
Cook the pasta according to the package directions.
While the pasta cooks, melt the butter over medium in a saucepan. Add the Gorgonzola and stir frequently using a wire whisk. Add the half-and-half and whisk thoroughly. The sauce should thicken in about 10 minutes. If too thick, add a bit more half-and-half. When done, add a bit of Parmesan to bind.
Drain the pasta and place on six heated plates. Top with the sauce and serve immediately.
Serves six.
Escallops of Turkey
Ingredients:
6 escallops of turkey, about 4 to 6 ounces each
Flour for dredging
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons olive oil
1 cup dry white wine
1 tablespoon butter
Directions:
Pat the turkey dry with paper towels and set aside.
Place the flour, salt and pepper on a large plate. Using your fingers, mix well.
Dredge each turkey piece in the seasoned flour. Place on a large plate or baking sheet.
Melt the butter and oil over medium in a large skillet. Add the turkey and sauté for about two to four minutes on each side. Remove from the skillet and raise the heat to high. Add the wine and cook, loosening the brown bits at the bottom of the pan with a wooden spoon. Stir to combine. Add the butter and blend well. Place the turkey back into the skillet and heat through.
Serves six.
Note from Phyllis: Escallop of Turkey has become popular in recent years. It can be used in any recipe that calls for escallop of veal. If you have some capers, add a teaspoon or two to the pan when adding the wine.
Roasted Vegetables
Ingredients:
2 each of parsnips, carrots and shallots, each peeled and cut into chunks
1 large red bell and yellow pepper, each cut into strips
Olive oil
Kosher salt and freshly ground black pepper, to taste
Directions:
Preheat the oven to 400 degrees.
Place the vegetables on a large baking sheet. Toss well with your hands. Drizzle with the oil and, using your hands, toss well to blend. Sprinkle with salt and pepper.
Roast for 30 minutes.
Serves six.
Note from Phyllis: The vegetables can be kept warm in a 250-degree oven while the turkey is prepared.
