This past Christmas, M whipped up a mean Osso Buco and served it over Risotto Milanese. Braised slowly for hours, the end result was aromatic and tender. But, I’m not writing about that, except to say that it was out-of-this-world delicious.
I’m here to write about my challenge. What would dessert be? I wanted it to be Italian, in keeping with the dinner’s theme. Tiramisu was too obvious, so I regrettably passed on that. And, although I could eat frozen desserts year round, it was just too cold for gelato.
I finally settled on a Bolognese polenta and apple cake called Bustrengo. It was not an easy sell for me. Breadcrumbs, polenta and dried fruit in a cake? It sounded too much like a dried out fruitcake. But, I persevered.
The cake was super moist – an Italian version of bread pudding and a perfect ending to our Italian Christmas. Here is the recipe…
Cinnamon and…tuna? You better believe it! I think of cinnamon often but rarely do I think of it and tuna at the same time. Cinnamon rolls. Cinnamon toast. Cinnamon and oatmeal. Sure. But cinnamon tuna?
Jamie Oliver has a recipe in his cookbook, Jamie’s Italy, called Le Migliori Polpette di Tonno (The Best Tuna Meatballs) that combines these two flavors and the result is out-of-this-world good.
As an aside, whenever a recipe claims it is the best, the skeptic in me has to find out for myself. So, I set out to make these “migliori” meatballs and believe me when I say that they are indeed the best tuna meatballs and dangerously close to the best meat flavored meatballs I have ever had. Jamie says they can be served with spaghetti or linguine but we ate ours with a side of sautéed spinach and a Mediterranean coca. What’s a coca? Stay tuned…
The finished product
Here’s the recipe…
Filed under Entrees, Seafood