Claudia Cardinale's Fettuccine alla Carcerata
4 tablespoons butter
1 tablespoon minced shallots or green onions
3 tablespoons flour
1 1/3 cups milk
1/2 cup chicken stock
1/16 tablespoon white pepper
Pinch of ground nutmeg
8 mushrooms, chopped and sauteed in 1 tablespoon butter
1/2 pound egg noodles
1/2 cup freshly grated Parmesan cheese
8 slices cooked, drained, crumbled bacon (or 1/2 cup chopped, cooked prosciutto ham)
Melt butter, add minced shallots and cook aver low heat until tender. Stir In flour, cook 1 minute over low heat, stirring.
Slowly stir in milk, stock, white pepper and nutmeg. Simmer 15 minutes, stirring constantly over low heat. Strain, add cooked mushrooms.
Meanwhile cook noodles according to package instructions. Drain and rinse well with cool water then hot water.
Spoon sauce over hot cooked noodles. Top with Parmesan cheese, bacon (or prosciutto ham). Serve with chilled dry white wine (Soave or Orvieto) as first course. Serves 4 as appetizer.
Claudia Cardinale's Insalatina Rose
Red onion rings
Washed, drained, crisp bronze head (or escarole) lettuce
4 tablespoons olive oil
2 tablespoons red wine vinegar
1/8 teaspoon dried mustard
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 teaspoon minced Italian parsley
Combine onion rings in a small bowl with olive oil, vinegar, mustard, salt and pepper. Mix well and let stand 5 minutes.
Break lettuce into bite-size pieces in large salad bowl. Add parsley, croutons, onion rings and dressing. Toss lightly. Serve at once.
Thoughts: California-grown bronze head or "red" lettuce closely resembles the red lettuce grown in Italy. The American variety, a loose-leaf head lettuce available in limited quantities in Suncoast markets or home gardens, closely compares to escarole in appearance and flavor.