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Holiday Entertaining 2007
 
 


A Rustic Italian Menu from Chef Amanda Freitag
by Heather Sperling
December 2007

Classic French is no longer the yardstick for upscale, celebratory dining – rustic, regional fare can fit the bill, especially during the holidays, when restaurants go beyond the dining room (and into the private party room, the bar room, and off-premise catering). Along that vein, Amanda Freitag’s menu of 7 savory courses (plus one cocktail) make for a varied, fun, decidedly not generic winter party menu that can be served passed apps-style or seated. The menu has minimum pick-up, and can translate to off-premise catering with a few simple twists. Her rustic Italian recipes are indicative of the fare she served while at Gusto, a sleek bistro in New York’s West Village; it beings with finger food: roasted oysters, tiny three-bite sandwiches, and a classic bagna cauda. Next come two seafood crudos, and finally two heartier plates with classic flavors: ricotta and black truffle mezzaluna, and orchiette with pork ragu. » more

 

Recipes

Bunueloni Cocktail
Roasted Bluepoint Oysters
Bagna Cauda
Sicilian Street Food Sandwich
Diver Sea Scallop Crudo over Shaved Fennel
Black Sea Bass Carpaccio with Peppadew Peppers
Mezzaluna Pasta with Black Truffle and Ricotta
Orecchiette with Pork Ragu



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  •    Published: December 2007

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