Italian Board Tablescape

My Italian Board Tablescape

comes from a luncheon I had at my house

for a group of friends who gather once a

month for a luncheon.

Today it was Italian and I presented everything on 

a pizza board or peel with white dinnerware.

Everything looked so dramatic against a stark

black tablecloth and red roses.

This pizza board was from the manufacturers of our

pizza oven - Mugnaini.  All of them have been well used so

are a little brown on the front edge which

makes it a little more authentic.

Salads were presented in square white bowls

And topped with a skewer of cheese and tomato and wrapped

in a leaf of fresh basil.  This is actually basil left from my

garden.

I just made a cutting of my garden basil

and placed it in a vase of water.  It quickly rooted

and it has continued to grow with a fresh change

of water every few days.

Oil and vinegar and salad dressing also dress the board

so guests can use the amount they want.

Fresh Italian flatbread was served for dipping in the oil and vinegar.

I had the pizza oven going and baked them fresh

as guests were gathering.  

Of course this could be done in the oven too.

Here they are hot out of the oven, bubbling with 

extra virgin olive oil, Italian seasonings and sea salt.

These I baked a little shorter than I would pizza as I

wanted them to be soft rather than crispy.

I just used my pizza dough recipe.

The main event was the Soft As A Cloud Manicotti.

The ladies had said they wanted to learn how to make

the Rose Ombre Cake

so I had one prepared without the frosting.  I demonstrated

the bottom row and then everyone took

turns trying their hand at it.  The beautiful thing

is that if you make a mistake, you can just

use a butter knife and pull the rose off.

Then we each had a piece and everyone was sent home with 

a large slice to show off their handiwork.

Two of the ladies have already made them at home

and sent me a photo.  It was fun learning something new.

Another two of them have already made the manicotti

for their families.

Here we are posing with the cake and 

Annette is taking the photo.

This tablescape was inspired by this charming

new restaurant we found in Cabo 

called

Pan di Bacco.

I just loved the decor especially these red french script

chairs.

The food was just as amazing.

We both gasped at the presentation as the food came

out on these cutting boards served in white bowls.

Right away I knew I had my inspiration for

my January lunch.

Of course the huge red chandelier was 

another favorite.

We definitely will be going back there.

Thanks Pan di Bacco for the inspiration.

I will be posting with

Let's Dish

Tablescapes Thursday

On The Menu Monday

Soft As A Cloud Manicotti

We had the phenomenal opportunity

to travel to Italy in 2007 and take a

week long cooking class for our wood burning

Pizza Oven.

There Chef Alessi told us that 

"lasagna should be like a cloud"

and he said American lasagna was like a brick.

Well, this manicotti would be something that

Chef Alessi would love because it is like

a cloud.

This is a recipe I have had from college days

(many many moons ago).

In college, during finals week, when I couldn't stand

to study for another minute, I would head to the

library and read cookbooks.

I had an Italian friend living with me,

Ginger Boschi, and she and I would check 

out Italian cookbooks and made manicotti,

homemade ravioli, gnocchi, etc.

I don't have any idea what cookbook this recipe came from

but I have used it for years and served it at a luncheon

this week.  I will feature the table next week but as

some of the ladies were anxious to get the recipe, I

am posting that right away.

The secret to cloud-like manicotti is using

crepes instead of hard pasta shells.

Now don't leave me a snippy comment saying

that real manicotti uses pasta, I didn't make

up the recipe, but I highly recommend it.

Actually, what is pasta but eggs, flour and water

and this is the same, just more water than normal.

The filling is a lovely combination of ricotta and mozzarella

with a touch of parmesan.  I loved how the mozzarella

melted and created beautiful strings of cheese

as you ate it.

I made a really quick marinara that you are going to

want to try.  It is so fast and the flavor is so much better 

than a jar.

Manicotti Like A Cloud Recipe

Marinara

2 T. olive oil

1 white onion, finely diced

2 cloves garlic

2 - 28 oz cans Italian tomatoes

2 T. sugar

2 tsp. dried basil

1 tsp. salt

1/2 tsp. white pepper (or black)

Heat the olive oil in a large saucepan.  Add the onion and garlic

and saute until translucent.  Add the tomatoes and spices and

stir together.  Bring to a boil and reduce heat and simmer covered

for 20 minutes.  You can simmer longer, for an hour if you have

the time.  It will just enhance the flavor. Adjust seasoning if needed.

Filling

2 lb. ricotta

2 C. grated mozzarella

1/3 C. parmesan

1/4 tsp. white pepper (can use black)

1 tsp. salt

1 tsp. dried basil 

Mix all of the above and set aside.

Crepes

6 eggs, room temperature

1 1/2 C. flour,

1/4 tsp. salt

1 1/2 C. water

Blend all of the above in a blender until smooth.  Let rest

at least half an hour or overnight.  If you rest it overnight,

it will separate, just stir together.

Heat an 8 inch pan and spray with Pam.

Pour in about 3 T. batter and rotate the pan quickly to

spread the batter evenly into a circle.  Cook over medium heat

until the top is dry but the bottom is not brown.  Remove the

crepe from the pan and place on a plate.  Rub a little soft

butter on the top of each one using a paper towel so that

the crepes do not stick together.  Stack them on the plate

as they cool.

Heat the oven to 350 degrees.  

Place a layer of marinara on the bottom of your

baking dish.  

Spoon a couple of tablespoons of filling

down the center of each crepe.  Roll up and place

in the baking dish.  Repeat until the crepes are used

up.  This will make about 16-18 crepes and you might

have a little filling left over depending on how much you

use.  Top the rolled crepes with more marinara.  Sprinkle

additional parmesan and mozzarella on the top and bake

uncovered for 30 minutes.

(I chose to do mine in oval baking dishes and placed two

in each.  You can also make these up ahead and bake later.)

Click here for printable recipe

I will be posting this with

On the Menu Monday

Foodie Friday