Hospitaliano Italiano 5.5.2012

First, we receive broad instructions:

"Italian wines, please. No particular region. Just your favorite Italian wines."

But then, the instructions become much more complex. Much more.

AND a few more requests for the party:
1. in lieu of food items, please bring $10. We plan to use the money for a special activity.
2. Each person should pick an Italian word to teach the rest of us.
3. come hungry (it makes the food taste better).
4. wear sunglasses
5. no ties
6. "You're so cute when you're slurring your speech but they are closing the bar and want us to leave." just heard this listening to Death Cab for Cutie
7. I need to know now if you are lactose intolerant (no special reason. I'm just curious and assume you already have drugs for that).
8. We will not be doing drugs but if you have medication to take, please take it.
9. bring your wedding albums and any other funny pictures you have of yourselves (yes, I meant it the way I wrote it).
10. Fill in the blank





Recipes:

Buttermilk Panna Cotta with Vanilla
Serves 4 Panna cotta is a simple, yet heavenly, dessert that translates quite accurately to cooked cream. As Mary Ann Esposito states in her cookbook Ciao Italia, "This dessert is not for the faint of heart dieter." It can be, however, a special occasion treat that will leave a mouthwatering memory on your palate. The following recipe is featured in Ciao Italia.

Ingredients: 1/2 cup lowfat buttermilk, room temperature 1 envelope unflavored gelatin 1 (2-inch) long piece of vanilla bean 1/4 cup plus 2 tablespoons granulated sugar 2 cups heavy cream 

Directions: 1. Grease 4 (1/4-cup) ramekins lightly with butter and set aside. 2. Pour buttermilk into a small bowl, sprinkle on the gelatin and stir to dissolve. Set aside. 3. With a small knife, split vanilla bean in half lengthwise and scrape seeds into a medium saucepan. Off the heat, add vanilla bean pod, cream and sugar. Stir in buttermilk mixture. 4. Place pan over medium heat and cook, stirring constantly with a wooden spoon, until mixture is just under a boil. Remove from heat and remove vanilla bean pod. 5. Pour mixture into ramekins. Place them on a tray, cover with plastic wrap and refrigerate until set, about 5 hours or overnight. 6. To serve, run a butter knife around the inside edge of the ramekins, or dip the bottom of each one quickly in hot water. Invert panna cotta onto individual dessert plates and serve at once. Serve with fresh fruit or rich chocolate sauce.
Serves 4 Panna cotta is a simple, yet heavenly, dessert that translates quite accurately to cooked cream. As Mary Ann Esposito states in her cookbook Ciao Italia, "This dessert is not for the faint of heart dieter." It can be, however, a special occasion treat that will leave a mouthwatering memory on your palate. The following recipe is featured in Ciao Italia.Ingredients: 1/2 cup lowfat buttermilk, room temperature 1 envelope unflavored gelatin 1 (2-inch) long piece of vanilla bean 1/4 cup plus 2 tablespoons granulated sugar 2 cups heavy cream Directions: 1. Grease 4 (1/4-cup) ramekins lightly with butter and set aside. 2. Pour buttermilk into a small bowl, sprinkle on the gelatin and stir to dissolve. Set aside. 3. With a small knife, split vanilla bean in half lengthwise and scrape seeds into a medium saucepan. Off the heat, add vanilla bean pod, cream and sugar. Stir in buttermilk mixture. 4. Place pan over medium heat and cook, stirring constantly with a wooden spoon, until mixture is just under a boil. Remove from heat and remove vanilla bean pod. 5. Pour mixture into ramekins. Place them on a tray, cover with plastic wrap and refrigerate until set, about 5 hours or overnight. 6. To serve, run a butter knife around the inside edge of the ramekins, or dip the bottom of each one quickly in hot water. Invert panna cotta onto individual dessert plates and serve at once. Serve with fresh fruit, berry sauce, or rich chocolate sauce. 

Berry Sauce
For the berry sauce:
1 (10 ounce) bag frozen mixed berries, thawed
2 tablespoons superfine sugar
2 tablespoons brandy
Directions
To make the berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon, and mix in the brandy. Let stand for an hour until it has a syrupy consistency.
Unmold panna cottas and serve with berry sauce.