For main course, a few choices...
Angel Hair Pasta with Truffle Oil
8 ounces fresh Angel Hair Pasta
3 tablespoons Truffle Oil, plus additional for drizzling
1/2 cup grated Parmigiano-Reggiano
Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 8 minutes, being careful not to overcook. Drain the pasta in a colander, saving 1/4 cup of the cooking water. Put the pasta in a warmed ceramic bowl.
Add the truffle oil, a little cooking water, salt to taste, and a generous amount of freshly ground white pepper. Toss gently, adding a little more cooking water if necessary.
Divide the pasta evenly into soup plates. Sprinkle each with 2 tablespoons cheese. Do not mix. Drizzle a little additional truffle oil , if desired.
Scallops in Saffron
250 grams scallops
200 ml dry white wine
50 grams finely chopped shallot
100 grams finely chopped chestnut mushrooms
1 tablespoon butter
2 grams saffron
150 ml fish stock
150 ml creme fraiche
Soak the saffron in the fish stock. Separate the coral from the scallops. Cut the white meat in half horizontally.
Place both coral and white meat in a saucepan and cover with white wine.
Bring the liquid to a boil. Remove from the heat immediately and set aside.
Melt the butter in a saucepan, add the shallot and the mushrooms and cook over a low heat for a few minutes.
Pour the saffron/fish stock over the shallots and mushrooms, bring to a boil and let simmer for a few minutes.
Add the creme fraiche, let simmer for another 7-10 minutes. Add the scallops, let simmer for another minute. Serve together with toast and a salad.
[B}Adult Baked Macaroni[/B]
8 sprigs fresh thyme
8 sprigs fresh flat-leaf parsley
12 black peppercorns
1 bay leaf
2 lemons cut in half
4 1 1/2 pound live lobsters, preferably from Maine
Handful of coarse salt
2 1/2 pounds dried penne
3 tablespoons vegetable or olive oil
2 cups freshly grated Parmesan cheese
2 cups provolone cheese (imported, grated)
1 pound fresh spinach, washed, dried, and chopped
3 cups heavy cream
1 tablespoon truffle oil
Coarse salt and freshly ground black pepper to taste
Optional: 1 to 2 medium truffles (black or white), slivered
To cook the lobster fill an 8-10 quart pot three-fourths full with water. Add the thyme, parsley, peppercorns, and bay leaf. Squeeze in the juice of the lemons, then drop them in the pot. Cover and bring to a rolling boil over high heat. Add the lobsters and cook 12 to 15 minutes. Drain the lobsters in a colander, cover with ice, and let cool.
When the lobster is cool enough to handle, pull the tail from the body and remove the claws. Discard the body, or reserve for use in a sauce or stock. Cut the shell from the tail using a knife or scissors and remove the meat. With the blunt end of a knife chop off the tips of the claws as close to the ends as possible (this will help release the meat from the claws). Crack the claws in the center, break open, and carefully remove the claw meat without breaking apart. Meat from the larger claws will have a piece of cartilage in it; this can be pulled out from the area where the claw fingers meet. Cut the tail meat into 1/2 inch slices. Leave the claws whole to use as a garnish. Set the lobster meat aside until ready to assemble the pasta dish.
To cook the pasta, fill a 6 to 8 quart pot with water, add salt, cover, and bring to a boil over high heat. Add the penne and stir. Cook the pasta for approximately 8 to 10 minutes, until al dente. Pour into a colander to drain. Do not rinse the pasta; just toss it to remove any excess water. Sprinkle the oil over the pasta and toss with a large chef's fork. Pour the pasta onto a sheet tray or shallow dish to cool (if it looks too sticky, sprinkle some more oil on at this point). Let the pasta cool to room temperature.
When the pasta is cooled pre-heat the oven to 425 degrees F. Toss the cooled pasta in a bowl with the Parmesan and provolone cheese, spinach, heavy cream, and lobster meat (except claws). Season with salt and pepper. Transfer to a large round, oval, or oblong baking dish and bake for approximately 25 minutes, until bubbling hot. Garnish with the lobster claws and truffle slivers (if using).