Sunday, April 24, 2016

Another Ode to Big Night...

Secondo: Sometimes the spaghetti likes to be alone.
 APERITIVO
Aperol Spritz//prosecco. aperol. soda
Apropos Aperol//gin. aperol.chartreuse. pimms. lime
Negroni//gin. campari. sweet vermouth. orange

 ANTIPASTO
crostini
funghi e salvia foccacia
assortimento di formaggi e olive
Crostini with goat cheese, arugula, caramelized onions and figs
(also known as one of my favorite bites of the night)
Secondo: Primo, do you know why this night is happening?
Primo: No.
Secondo: Because it has to happen.



Primo: To eat good food is to be close to God.

 PRIMO
cremosa zuppa di aglio arrostito
risotto con gamberie e capesante
timpano
The creators of this dish measured the garlic by the pound not the ounce. I was amazed by the subtle flavor and smooth mouth-feel this luxurious bowl of soup delivered.

Woman in Restaurant: Monsieur, is this what I ordered?
Secondo: Yes, that is the Risotto.  It is a special recipe that my brother and I bring from Italy. 
It's delicious, I promise.
Woman in Restaurant: It took so long, I thought you went back to Italy to get it.




THE TIMPANO//


The Frigs take on the herculean task of preparing the timpano- the gargantuan rounded pasta dish made famous in the movie Big Night. The buttery crust houses rigatoni, homemade meatballs, long-cooked red sauce, cheese, hard-boiled eggs and sausage. This bad-boy is baked  in a "laundry" bowl and then unmolded before being sliced into portions for serving. 
Timpano is an applause worthy dish to say the least!




SECONDO
rotolo di pollo con purea di carote di patate
 Post timpano you'd think there couldn't possibly be any more food coming out of the kitchen, but Big Night totally disproves that silly little theory! My favorite part of this entire evening is the simple fact this meal is really just an elegant pot luck! I was in charge of the secondo; this bacon and prosciutto wrapped chicken roulade stuffed with fennel sausage, chicken liver, white wine and parmigiano reggiano was pretty over the top! The balsamic reduction brought a lovely piquant note to an otherwise rich dish and as full as we all were I am happy to report these plates were pretty darn clean!
INSALATA
tuscan panzanella
My friend Aim makes this salad and I have to say she really knocks this one out of the park. After all these big bold dishes there was something super refreshing about chomping on a crunchy cucumber, savoring a vibrant red wine vinaigrette and tasting summery basil! A gorgeous salad should always be followed up by a stunning dessert and Matt and Marta totally delivered with their complicated-yet "casserole" style-tirmisu; this dish made me wish I has a second stomach!
 DOLCE
tiramisu

DIGESTIVO
ferrigno lemoncello

Secondo: You know everything has just become... too much.
Pascal: Hey, hey, f--king guy! What this is: "too much"? HEY! It is never "too much"; it is only "not enough"! Bite your teeth into the ass of life and drag it to you! HEY!
Secondo: [pause] That is why I come here to you, you know...

Thank you to the Frigs for hosting such a special night. We are are honored to be on the guest list among such an array of awesome people; we wouldn't miss your BIG NIGHT for any reason.  Cheers until we do it all again!

2 comments:

Angela said...

That was such a sad night to miss. Next time! The timpano looks perfect -- actually, all the food looks so delicious. Plus, the top photo might be one of my favorites of Penny ever.

Penny said...

Another magical night indeed. I am one lucky gal to have such amazing friends in my life. Loved every morsel! Ang....missed you like crazy. There is always next time!

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