Italian themed dinner party for 12+. I need some ideas please.

[Slubberdegullion]

yes, yes, yes before you all start I know the mn ponceometer is registering in the yellow zone.

I don't care

Its what I'm doing, and I need some help.

So it's for new years eve (I know probably not allowed to mention that either) but I'm away for most of Dec so need to get planning now.

I have a single oven.

Oh yes, there is a vegetarian.

I am thinking about
starter: big platters of anti-pasta and Italian bread.

main:
Roast lamb
and roasted vegetable lasagna
not sure if they even go together
and what else...a salad?

pudding: other people to bring. Hopefully some home made ice cream and a tiramisu.

God just writing it down, it looks rubbish. Lasagna is soooooooooooooo boring. Poor vegetarians must be given it all the time.

I would like to stick with the roast lamb and go from there.

Help please

sorry have to nip out now.

TIA

Do those roasted peppers filled with tomato/garlic/anchovies to go with the lamb then the veggie can have those. Veg lasagne doesn't go with roast lamb. You could also do something like fennel as a side dish.

Thank you snice. I really need something I can make in the next couple of weeks, freeze and then get out on the day and cook. Will probably give it to the next door neighbour (the veggie) to bake so that it's not contaminated with lamb juices.

I agree lasagna def. does not go with the lamb.

Something with aubergines maybe?

Why don't you do lots of grilled and roasted vegetables for your antipasti (plus some lovely Italian hams and salamis), then have your roast lamb (which you will have stuck lots of garlic and rosemary into before putting in the oven where you will roast it very hot so it's pink inside and crisp outside ) served with some potatoes and lots of salad?

Anna, I was going to ask two of the ladies to bring the antipasta platters. I really only want to do the main course.

I would go exactly with what you suggest, except for the veggie. I can't just serve him spuds and salad can I? I would love to produce something that looks quite sophisticated and would stand alone as a dish, to accompany the lamb.

I think you definitely need to coordinate with the other people who are bringing the antipasti, and then to make some kind of dish that isn't in any way related to their antipasti.

How about an aubergine parmigiana? Always delicious, has a good meaty feel despite being totally vegetarian, and you can make it the day before and reheat it in the oven with the lamb.

Is that like moussaka? Sounds good. Will go with the lamb?

I though I would ask veggie neighbours to do a veggi antipasti (thanks for correcting me)....all those yummy marianated artichokes and olives etc. And another group of friends to do a meat one.

Oh and what is the Italian equivalant of Champagne? have seen prosecco (?sp) in sainsbury's, any good?

Prosecco is lovely. Go for it. And make sure you serve Italian mineral water .

You must have a dipping dish of the best extra virgin olive oil you can afford - sprinkle the oil with salt and dip in freah crusty bread. Authentic and truly delish Italian peasant food.

Sliced tomatoes and mozzarella sprinkled with basil/oil/salt.

Milanese risotto maybe - very easy and can use veggir stock to make it veggie?

Gamberoni? The smell of these when cooking is unbelieveable and you can serve with a simple salad.

The aubergine parmigiana isn't really like moussaka, unless you mean it's a hot vegetable dish cooked in the oven.

You need:

• your own home made tomato sauce (hopefully you have this in the freezer )
• aubergines, sliced, salted, drained and fried in olive oil, then left to rest on kitchen paper to get rid of excess oil
• some lovely parmesan, grated
• some delicious fresh mozzarella

Layer all of these (three layers) in a deep oven proof dish and cook for about 40 minutes in a hot oven (until really sizzling and brown on top).

OK this is good. I love the ideas of olive oil and bread, and the tomato/mozzarella salad. All this to go with the lamb? Or does the bread go with the antipasti? Or both!

Does sainsbury's do italian water? I read somewhere that the French/Italians are really into their water, and serve a different ones with each course....not sure my friends are that discerning tbh.

What is gamberoni?

The parmagiana looks great. Could I make it in the morning and give to next door to bake before the meal?

San Pellegrino is available everywhere and will be fine (though you can always hunt down something a bit rarer if you have time ).

I wouldn't serve tomato and mozzarella with the lamb . Possible with the antipasti, but tomato and mozzarella is a summer dish. Leave it, and serve the aubergine parmigiana (full of cooked tomato and mozzarella).

Serve a green salad with the lamb - I'm sure one of the supermarkets round you does an Italian leaves mix. That'll do fine.

Yes, you can definitely make the aubergine parmigiana in the morning. Even the day before.

I'm veggie and I love aubergine parmagiana. Yummy yummy.

You are being very helpful Anna, thank you.

Just the green leaves salad and dressing, nowt else in it?

slubber!!!!!!!!!!!!!!, you'll have to gently fry the aubergines before making the layers for the parmigiana.

We usually make roasted artichokes+potatoes+garlic to go with the roast lamb. That is if you like artichokes and if you can find a good one

ups sorry anna I missed the fried in olive oil in your post, I panicked for a second

Anna's recipe for the parmigiana sounds great, and really simple. Will have to go out hunting for good quality parmesan and mozzarella.

I could do with a good tom sauce recp though.

I will be outsourcing puddings aswell. One friend has an icecream maker so thought that was in keeping with the theme. There have been several requests (from the men) for Tiramisu.

Another friend is doing an Italian cheese board and home made biscotti.....she aslo has the expresso machine

I do like artichokes...but finding good ones in Cheshire at the end of Dec might be tricky. I also have to do Christmas day partII for all my family on the 28th, hence trying to do as much as possible now.

yes, you are right re the artichokes, they start coming into season at christmas in Italy.
For the tomato sauce: try to get hold of peeled tomatoes and passata Mutti, it is the best.

OK just passata and reduce? Or do I do more clever things with it?

I would: gently fry some olive oil and 2 or 3 cloves of garlic. add passata and a bit of water. let it bubble gently for an hour (I wouldn't let it go too thick though). pinch of sugar. pinch of salt. a bit of basil.

I made tons of parmigiana di melanzane in September as the local farmer market had plenty of aubergines and big juicy tomatoes... ....