Cudos to my old boss Carlo Middione. In his honor I figured I'd post this great recipe I learned while working at Vivande... a wonderful 1st course for heavy eaters, or on a really hot day this would be a refreshing entree for those trying to keep the weight down. Quite satisfying. I don't have a picture of this yet, but will once I make it for Nan while I am in Jersey.
The dish has 4 elements to it, you prepare them all in advance and then assemble the attractively at service time: small bundles of blanced green beans, slices of copa salami (or your favorite salami), a small 1 oz. patty of goat cheese cut in half, and the Erenchina sauce.
Mis en place
3 oz bundles of blanced green beans
1 oz. patties of goat cheese cut in half
6 slices of copa salami per plate
Erenchina Sauce:
2 lbs. roma tomatoes, small dice
2 Tbls fresh chopped garlic
1 cup chopped fresh basil
1 cup chopped flat leaf parsley
juice of one lemon
1/2 cup EVO
Salt and Pepper to taste
Combine all ingredients of Erenchina Sauce in a container and mix well. Allow to rest in fridge at least 1 hour before serving(keeps for about 1 week).
Presentation:
On a serving plate center the bundle of blanched green beans. Now artfully overlap 3 slices of copa on each side of the bundle of green beans, repeat on opposite side. At the bottom of the bundle place the slit circle of goat cheese slightly opened toward the green bean bundle. Now reach into the Erenchina Sauce container with a 2 oz. espresso cup or measuring cup and dredge up tomatoes and the oily mixture. Carefully nappe over the bundle of green beans going from left to right. Season all with a dash of salt and pepper and serve...
The dish has 4 elements to it, you prepare them all in advance and then assemble the attractively at service time: small bundles of blanced green beans, slices of copa salami (or your favorite salami), a small 1 oz. patty of goat cheese cut in half, and the Erenchina sauce.
Mis en place
3 oz bundles of blanced green beans
1 oz. patties of goat cheese cut in half
6 slices of copa salami per plate
Erenchina Sauce:
2 lbs. roma tomatoes, small dice
2 Tbls fresh chopped garlic
1 cup chopped fresh basil
1 cup chopped flat leaf parsley
juice of one lemon
1/2 cup EVO
Salt and Pepper to taste
Combine all ingredients of Erenchina Sauce in a container and mix well. Allow to rest in fridge at least 1 hour before serving(keeps for about 1 week).
Presentation:
On a serving plate center the bundle of blanched green beans. Now artfully overlap 3 slices of copa on each side of the bundle of green beans, repeat on opposite side. At the bottom of the bundle place the slit circle of goat cheese slightly opened toward the green bean bundle. Now reach into the Erenchina Sauce container with a 2 oz. espresso cup or measuring cup and dredge up tomatoes and the oily mixture. Carefully nappe over the bundle of green beans going from left to right. Season all with a dash of salt and pepper and serve...