OCTOBER 2014 SUNRAYS | 35
ONLINE:
SCTXCA.ORG
attendees nickname these
The Cardiolo-
gists’ Delight
.
A delicious cheesy mushroom and leek
tartlet (
funghi e porro tartelettes con
formaggio e brandy
) comes next, followed
by
foglie di lattuga di ricotta e vegetali
,
covered in a fava bean sauce. Also known
as leaf purses, this dish features veg-
etables and ricotta cheese centered in
cupped lettuce leaves.
For our
Corso di Primo
: braised lamb
shanks – or, as they’re known in Italy,
stinco di agnello brasato
. We say a prayer
and all dig in, enjoying jokes about mint
jelly, even more red wine and, naturally,
the company.
Of course, this is no day for counting
calories – we need dessert.
Pera con
Gorgonzola e carmella
– ripe pears with
sweet Gorgonzola and rich caramel sauce
- cap off the night.
With all the laughter, wine, and food, I
can easily picture this group around a
large wooden table in the Italian coun-
tryside. Remarkable!
With all the ethnic diversity in Sun City,
I don’t see why other groups don’t get a
cooking class going! You’ll be glad you
did!
Divertiti!
Right: Tip from Donise – If you insert a
wooden spoon into the oil, the oil will
bubble around the stick when it’s ready
for frying.
