|Personally I opted for some Peroni.|
We weren't too adventurous but for starters we found a nice recipe in Jamie's Italy, further developed a little side dish of mine and for mains we made some gluten-free pizzas.
So in the end it looked like this:
Funghi al Forno Ripieni Di Ricotta - Baked Mushrooms stuffed with Ricotta
Fried Courgette and Patty Pan Squash with Oregano
Pizza with Parma Ham and Basil
Funghi al Forno Ripieni Di Ricotta: (for 3)
125g Ricotta Cheese
Zest of 1 Lemon
Salt & Pepper
3 Large Flat Mushrooms
Extra Virgin Olive Oil
(I just realised while reviewing the ingredients that there should have also been chilli in it but I forgot. It worked without but maybe would be better as Jamie intended)
Remove the mushroom stalks and toss in a little oil and season. Then fill the caps with the Ricotta mix. Sprinkle with Parmesan and bake in the oven at 220 deg for 15 mins.
The other starter was the fried courgettes and Patty Pan Squash with oregano:
Patty Pan Squash
Salt & Pepper
Pizzas and garlic bread were quite simple as we bought the gluten-free bases and built from there:
Jenny's Tiramisu - adapted from a Gordon Ramsay recipe:
Was a great night of pleasant eatings but I must admit at this stage that I made a few errors in the mushroom dish. I mentioned earlier that I forgot the chilli, well I also forgot to season the mushrooms before baking - so I didn't do a very good job of a very easy dish really. It was, despite my ineptness, rather tasty. I will certainly be trying it again but paying better attention to the instructions (hangs his head in shame).