Tuesday, August 29, 2017

August 2017 Supper Club- Pool Party

The August supper club was a great dinner by the pool, everyone brought festive, fresh and as usual, delicious foods!! The weather was nice and toasty and the conversation flowed in a beautiful summer evening atmosphere!

We started with picture I perfect flat bread, tomato jam and various appetizers from Kim while Sara was still cooking her pasta. To kill the wait everyone had an Italian drink, typical of the "aperitivo", called Spritz (1/3 Aperol and 2/3 Spumante/Prosecco):



We continued with "pasta scarpiello" the "primo piatto" according to the Italian dining style:

Ingredients:
  • 500g Fresh elongated cherry tomatoes 
  • Two whole garlic cloves
  • 5 spoons extra virgin olive oil
  • 50g grated pecorino romano
  • 50g grated Parmesan cheese
  • Fresh basil leaves (keep some for decorating)
  • 500g number 5 spaghetti
  • 1/2 fresh red hot pepper
Preparation (read all first):
Place olive oil with cleaned garlic cloves and the minced fresh pepper in a large sauce pan (needs to be large enough to contain all of the cooked pasta) and let sizzle for three minutes, remove the garlic.
Add the tomatoes cut in half and let cook for approximately 12 minutes. While the tomatoes cook, boil salted water and cook the pasta keeping it "Al dente" (save two minutes from the cooking time). 
Leave the heat on under the tomatoes and after saving the water from the pasta, toss the strained pasta with the tomatoes stirring continuously. Add the grated cheese little by little, to avoid string formation, of the pasta dries up, add some of the cooking water to keep the mix nice and creamy. Add some fresh basil leaves and serve immediately. Use more basil to decorate the plates. Enjoy fresh!

Then we enjoyed amazing salmon as a "secondo piatto" made by Christiane:

The salmon was accompanied by fresh salads, made by Lauren, the perfect "contorno":


Finally, to end on a sweet note, we had amazing fruit salad made by Katharina: