A Rustic Celebration Supper from the Hills of Parma and Piacenza

October 2005

To celebrate the 10th anniversary of The Splendid Table Lynne shares a menu for a casual celebration supper like you might find in her beloved Emilia-Romagna.

This menu is from the first of our 10th anniversary celebration shows that Lynne recorded in Italy. View Part 2

Garlic Crostini with Pancetta

Popular in Emilia-Romagna's countryside, thin slices of coarse-grained bread are rubbed with garlic, lightly toasted, then topped with pancetta and run under the broiler. On a lazy Sunday afternoon with friends, set out the antipasto and invite everyone to help themselves. Get the full recipe

Maria Bertuzzi's Lemon Chicken

Maria Bertuzzi shared this recipe at her Ristorante Grande in Rivergaro, along the Trebia River in Piacenza province. She called it good contadina, or farm food. I like the way fresh lemon finishes the dish's tomato sauce and the way the chicken easily reheats. Get the full recipe

Basil and Onion Mashed Potatoes

In the mountainous border country between Piacenza province and the region of Liguria, creamy mashed potatoes become fragrant with a sauté of onion, parsley, fresh basil, and garlic. Fresh basil is vital here. The potatoes are especially good when they can sop up the sauces of a country-style braise like Maria Bertuzzi's Lemon Chicken. This recipe halves and doubles easily. Get the full recipe

Grilled Winter Endives

There are few vegetables that are not improved by grilling. Flavors intensify with browning. Many vegetables become so robust that they can easily stand in for meats as second courses. If you are looking for a meatless second dish that is light yet satisfying, a variety of grilled vegetables could be the answer. I like the touch of bitterness in grilled radicchio and Belgian endive. Other Emilia-Romagna favorites are eggplant, zucchini, peppers, onions, curly endive, and escarole. This recipe for oven and stove-top grilling stands in nicely when grilling out-of-doors is impossible. Get the full recipe

Frozen Chocolate Pistachio Cream with Hot Chocolate Marsala Sauce

This may be my favorite frozen chocolate mousse. It is intensely fudgy, with the unexpected touches of pistachio and Marsala. I also like the hint of coffee in the chocolate sauce, and the ease of making everything ahead. Eletta Violi shared this recipe from her trattoria in the Parma hills. A blooming rose of a woman, Eletta is as generous as her food. Present the chocolate cream as the finale of a menu of simple but elegant dishes. It is especially good after anything flavored with lemon or balsamic vinegar. Get the full recipe

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