Gorgeous menu. I may have to steal that carpaccio idea from you, though did you really mean 1/4" on the rigatoni? Surely more like 3/4 inch?
Only one recommendation from me: switch the order of the mozzarella and the shrimp, but leave the wines just where they are. Each will be equally conversant with either dish, but in fact I'd prefer the chardonnay-like richness of the arneis with the shrimp anyway, and the aromatics on the pinot gris are also especially well suited to tomatoes. But what this switcheroo does, in addition to changing the wine for the shrimp, is put something non-tomato between the two tomato dishes. You don't want to risk the tomato soup feeling even slightly redundant after the tomato marmalade on the goat cheese.
Jenise wrote:Gary Bobier wrote:I could see the purpose to your order, which is why I left the PG and the arneis in the order you placed them and only suggested switching the foods they were paired with--the shrimp and the goat cheese. And I understand your reasons for putting the tomato soup with the gruner, a combination I agree with for the reasons you state.
But either way, it's going to be a fabulous meal! And like you, I find the tomatoes irresistible. There's no such thing as too much tomato for me, believe me. Tomatoes are to me what chocolate is to some, my number one favorite food.
Christina Georgina wrote:Gary, spectacular menu ! I have one concern about what the consistency of the mozzarella will be after frying and braising. The best mozz I can get does not take to high heat or long heat. If you have tested this out I would be curious about what type of mozz and technique you use to avert the rubber eraser texture that sometimes happens when cooking with mozz.
I will give you credit when I use your mini carpaccio idea. Now that's a pasta salad I can relate to !!! I've been avoiding tagliata because I do it so often. Your presentation is inspired.
Best wishes on the dinner
Gary Bobier wrote: I then pop them in the freezer for an hour to set. Then fry them at 350 degrees for a min or so. Then into the marinara to braise until 140 degrees internal temp. Cook the pasta and toss it with the sauce and place the meat ball on top. The mozz just oozes from the center when you take a fork to it.
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