We started with a large antipasto salad with homemade Italian dressing (recipe below). Besides lettuce we included: chunks of extra sharp provolone cheese, a cannellini bean salad, sliced hard boiled eggs, marinated olives, roasted peppers, hearts of palm, diced tomatoes and fresh basil springs.
The antipasto was followed by a new recipe I found in one of my Food & Wine magazines, called Corzetti Pasta with Veal Ragu.
We substituted homemade pappardelle pasta for the corzetti as we weren’t able to find them here in Phoenix. The one thing that made this ragu stand apart from others I’ve tried was the addition of the veal shanks and marrow. I think they added a very robust flavor to the sauce. I would definitely make this again.
I'm sending this over to Amy at Very Culinary for this weeks Presto Pasta Nights.