Rubee made the appetizers. An antipasti plate consisting of some oven roasted tomatoes, thinly sliced salami, herb marinated black olives, bocconcini, and roasted banana peppers with garlic. The star of the platter was the prosciutto wrapped asparagus with truffle butter from epicurious.com.
The main course was a Bolognese sauce; also a Batali recipe. We changed it up slightly by adding a pound of ground beef to the meat mix. (just in case the 2 lbs of meat it already had wasn't enough)
We kept dessert simple and had some coconut macaroons and sliced peaches.
All in all the night was a success. I think our Italian visitors would've been impressed.