(Continued from the post below)
after the Italian water tasting session, the dinner began right away.
Bibite e pane: non-alcoholic drinks & good Italian bread
Aperitivo: belinis (peach juice + champagne)
Antipasto 1: bruschetta
Antipasto 2: fiori di zucca fritti (fried zucchini flower)
Primo 1 (zuppa): minestrone (soup)
Primo 2: pasta alla carbonara
Primo 3: pasta alla bolognese
Primo/secondo: oxtail stew
Insalata: sicilian citrus salad with fennel and mint AND panzanella
Antipasto: fritatta
Digestivo: vin santo & biscotti
Dolce: sweet rice dessert
Sadly, I (just like everyone else in the room at that point), was too busy eating that did not get to take any cute pictures of my dear classmates enjoying the meal. But if you are curious what we ate, or would like to cook them yourself, here is the list of recipes for most of the dishes that we prepared:
Links of some selected Italian dish recipes
Bruschetta (brusketta): http://simplyrecipes.com/recipes/bruschetta_with_tomato_and_basil/
Fiori di zucca fritti: http://www.e-rcps.com/pasta/rcp/antipasti/zucc_bl.shtml
Rigatoni with white bolognese: http://www.themarionhousebook.com/?p=6496
(adapted from Amanda Hesser – The Essential New York Times Cook Book)
– Sunny Kim