On the Menu

LIMONCELLO SPRITZER

ANTIPASTI

ROASTED GARLIC AND BRIE

STUFFED PEPPER SALAD

LASAGNA TOMMY BOY

DESSERT TRIO OF ITALIAN DIGESTIF, RICOTTA FRITTE AND PANNA COTTA

Serves 6-8

Now That’s Italian!

You don’t need a passport to enjoy the flavors and spirit of Italy.

Recipes by Tom Flynn and Deborah Elias Decor by Kirksey Gregg Photos by Charlie Horse Photos

ALTHOUGH WE CAN’T TRAVEL TO ITALY YET, WE THOUGHT WE’D TAKE YOU ON A ROMANTIC JOURNEY THROUGH THE

ITALIAN COUNTRYSIDE. In the Italian spirit, we invite you to come together, create great food and spend time to treasure with family and friends.

For the lovely backyard setting, we placed a long table topped with burlap linen, wooden chairs, gold and white chargers, and a stunning centerpiece displaying crystal bowls, lemons, yellow orchids and stephanotis flowers. The seating cards were made of a vintage Italian demijohn jug with names written on the lemons and a white candle. All the decor was curated by Kirksey Gregg Productions. Start your evening with a fresh and tangy Limoncello Spritzer. This easy recipe calls for equal parts of 1 shot of your favorite Limoncello (ours is from the Amalfi Coast), 1 shot Limonata San Pellegrino and 2 shots Prosecco. Shake and pour over ice and garnish with a lemon wedge and mint sprig.

The Antipasti is served on a uniquely carved wooden tray piled high with everything from gourmet cheeses to artichoke hearts, fresh and sundried tomatoes, radishes, several types of pickles and meats, and of course Chianti as the paired wine. Entertaining tip: Have fun stylizing with different sized bowls. —Recipes courtesy of Deborah Elias

DINNER WITH H TEXAS: KIRKSEY GREGG, SHAY CALHOUN, TOM FLYNN, LAURETTE M. VERES, DEBORAH ELIAS OF ELIAS EVENTS, AND LORIE AND STEVE SPEICH

Who doesn’t love garlic bread and pasta? Well, we are elevating that basic pairing to another level with a decadent flatbread, beautifully presented and tasty salad plus a hearty lasagna. —Recipes courtesy of Tom Flynn

ROASTED GARLIC AND BRIE

8 BULBS GARLIC 6 TABLESPOONS OLIVE OIL, PLUS MORE DRIED BASIL TO TASTE CAYENNE PEPPER TO TASTE BALSAMIC VINEGAR TO TASTE 1 (14-OUNCE) WHEEL BRIE ASSORTED BREADS OR FLATBREADS

1. Cut the top third of the garlic bulb off to expose the cloves. Place on a baking sheet lined with foil and drizzle generously with olive oil. Sprinkle on the cayenne and basil to taste. Loosely seal the foil and bake at 325°F for 1 hour, 20 minutes. 2. Remove from the oven and refrigerate for 24 hours. 3. To serve, reheat garlic at 325°F for 30 minutes. 4. Cut the brie into 8 equal pieces. 5. Pour ½ teaspoon of olive oil onto a plate. With a steady hand, add one drop balsamic in the middle of the oil and add a piece of brie. Squeeze the garlic bulbs from the bottom so the cloves pop out and place on a plate. Serve with a basket of breads.

STUFFED BELL PEPPER SALAD

1 CUP OLIVE OIL 2/3 CUP TARRAGON VINEGAR 2 TABLESPOONS SUGAR 2 TEASPOONS FRESH THYME, CHOPPED 2 TEASPOONS FRESH OREGANO, CHOPPED 1 TEASPOON DRY MUSTARD SEEDS 4 LARGE GARLIC CLOVES, MINCED 1 (12-OUNCE) JAR ARTICHOKE HEARTS 1 (8-OUNCE) PACKAGE BABY BELLA MUSHROOMS, QUARTERED 8 BELL PEPPERS (VARIOUS COLORS) 1 (9-OUNCE) PACKAGE ROMAINE, CHOPPED 1 (12-OUNCE) JAR SLICED RIPE BLACK OLIVES 1 (12-OUNCE) JAR SLICED PIMENTO STUFFED GREEN OLIVES 2 LARGE CARROTS, DICED 1 (16-OUNCE) PACKAGE CHERRY TOMATOES, HALVED 1 CUCUMBER, CUT INTO HALF-MOONS SHAVED PARMESAN TO TASTE

1. Make the marinade: Combine the oil, vinegar, sugar, thyme, oregano, mustard seeds and garlic in a large bowl and mix well. 2. Add the artichokes and mushrooms to the marinade. Mix well to coat evenly. Cover and marinate overnight. 3. Cut the top third of the peppers off and remove the seeds and set aside. 4. Drain the mushrooms and artichoke hearts but save the liquid—it’s the salad dressing! 5. Toss the romaine lettuce and ¼ cup dressing and stuff into the peppers. Garnish with parmesan and place the stuffed pepper in the center of the plate. Arrange all the other ingredients around it and dig in!

DINNER WITH H TEXAS: KIRKSEY GREGG, SHAY CALHOUN, DEBORAH ELIAS OF ELIAS EVENTS, STEVE AND LORIE SPEICH

1 POUND SWEET ITALIAN SAUSAGE 1 POUND GROUND BEEF ½ CUP ONIONS, CHOPPED 3 LARGE GARLIC CLOVES, MINCED 1 (28-OUNCE) CAN CRUSHED TOMATOES 1 (12-OUNCE) CAN TOMATO PASTE 1 (15-OUNCE) CAN TOMATO SAUCE 1 CUP RED WINE 1½ TEASPOONS DRIED BASIL ½ TEASPOON FENNEL SEEDS 1 TEASPOON ITALIAN SEASONING 1 TABLESPOON SALT PLUS MORE TO TASTE ¼ TEASPOON PEPPER 4 TABLESPOONS CHOPPED PARSLEY, DIVIDED 1 (12-OUNCE) PACKAGE LASAGNA NOODLES 1 (16-OUNCE) CONTAINER RICOTTA 1 (16-OUNCE) CONTAINER COTTAGE CHEESE 1 LARGE EGG ½ POUND MOZZARELLA, SLICED ½ POUND SHREDDED MOZZARELLA

1. Place the sausage, beef, onions and garlic in a stockpot and brown the meat over medium heat. 2. Add the tomatoes, paste, sauce and red wine. Stir in the seasonings, salt, pepper and 2 tablespoons parsley. Simmer for 1½ hours, stirring occasionally. 3. Cook the lasagna noodles per package instructions, drain and set aside. 4. In a large bowl combine the ricotta, cottage cheese, egg, salt to taste and remaining parsley. 5. To assemble: Coat the bottom of a 9-x-13 baking dish with 1½ cups meat sauce. Top with 6 lasagna noodles lengthwise, overlapping them slightly. Top with half the ricotta mixture and place 6 mozzarella slices on top. Add another 1½ cups meat sauce over mozzarella and sprinkle ¼ cup Parmesan. Repeat the layers finishing with the mozzarella and remaining Parmesan on top. 6. To keep the cheese from sticking, coat foil with cooking spray and cover the lasagna. 7. Bake at 375°F for 30 minutes. Remove the foil and bake for an additional 20-30 minutes, until the cheese begins to brown. 8. Let it rest for 20 minutes before serving.

And, for the scrumptious dessert, I chose to prepare two and presented both on a clear plate with colored shot glasses filled with an Italian Digestif, the Ricotta Fritters and Blackberry Jam and stemless Martini glasses for the Panna Cotta. —Deborah Elias

PANNA COTTA

2 CUPS MILK, DIVIDED 2 (7-GRAM) PACKETS UNFLAVORED GELATIN 4 CUPS HEAVY CREAM 6 CUPS SUGAR 2 TEASPOONS VANILLA EXTRACT FRESH FRUIT FOR SERVING

1. Pour 1/2 cup milk in a small bowl and add the gelatin to let it soften. 2. Add the cream, remaining milk and sugar in a pot over medium heat. Stir until it starts to boil. 3. Remove from the heat and add the vanilla. 4. Gently stir in the softened gelatin and mix well. 5. Pour the mixture into serving glasses or molds. 6. Let the mixture cool then refrigerate for at least 4 hours before serving. (Note: Refrigerating overnight is ideal.) 7. To serve, garnish with fresh fruit.

RICOTTA FRITTERS

VEGETABLE OIL FOR FRYING ¾ CUP ALL-PURPOSE FLOUR 2 TEASPOONS BAKING POWDER 1 TEASPOON GRATED LEMON ZEST, PLUS MORE FOR GARNISH ¼ TEASPOON SALT 1 CUP RICOTTA (NOTE: WHOLE OR LOW-FAT MILK WORKS AS WELL) 2 EGGS, BEATEN 3 TABLESPOONS SUGAR 1½ TEASPOONS VANILLA POWDERED SUGAR FOR GARNISH BLACKBERRY PRESERVES FOR SERVING

1. Heat enough oil, about 1-inch, in a pot over medium-high to 370°F. 2. Whisk together the flour, baking powder, zest and salt in a mixing bowl. 3. Combine the ricotta, eggs, sugar, and vanilla in a separate bowl until smooth. 4. Add the ricotta mixture to the flour mixture and whisk to combine. (Note: The dough will thicken and be very sticky.) 5. Working in batches, scoop (a small cookie scoop works perfectly) about 1 tablespoon of batter into the oil and fry until the fritters are golden brown, about 1-2 minutes, turning once. Place on a paper towel-lined plate to drain. Repeat until all batter has been fried. 7. Sprinkle the top of the fritters with lemon zest and powdered sugar. Serve warm with blackberry preserves.