Saturday, February 18, 2012

Dinner with Friends: Burgh Gourmand Cooks Manfredi with Lobster Tail and Calabrese Salame

Last Saturday, Burgh GourmandSeñorita Cibulka, and I went food shopping in the Strip District and then  cooked dinner at home.  Well...BG did all the cooking; I was responsible for supplying two bottles of wine and Jeni's ice cream.  I thought I'd share some photos from our meal.

BG started with the veggies, roasting some red peppers directly on my stovetop.  Can't say I've ever done that before.  Luckily, my house didn't burn down...

Roasting Red Peppers
Roasting red peppers

The peppers were then chopped and cooked along with some zucchini and yellow squash.

Cooking veggies

Final product

For the main course, BG had picked up some Pasta Setaro brand manfredi pasta from the Pennsylvania Macaroni Company.  Pasta Setaro is imported from Torre Annunziata in Napoli, Italy, The manfredi pasta is about a foot long and looks like ribbons or the edges of lasagna, and is very high-quality.  I think it was about 10-12 minutes to al dente.

Pasta Setaro's Manfredi
Pasta Setaro's Manfredi from Penn Mac

Pasta Setaro's Manfredi
Pasta Setaro's Manfredi from Penn Mac

BG also got us some lobster tails from Wholey's.  They came from Canada, just like me. ;)

Lobster Tail
Lobster tail from Wholey's

He cooked the lobster in garlic-infused olive oil and butter.  To infuse the olive oil with garlic, first crush several cloves of garlic and cook in olive oil until fragrant.  Then, remove the garlic cloves.

Lobster Tail

Then, chopped Calabrese Salame were added:

Lobster Tail and Calabrese Salame
Lobster and Calabrese Salame

Finally, he tossed everything together, topped it with some shaved parmesan cheese and voila!  Dinner is ready:

Manfredi with Lobster Tail, Calabrese Salame, and Shaved Parmesan
Manfredi with Lobster Tail and Calabrese Salame

It was a delicious and fun dinner, made even more fun with some Chianti imported from Tuscany, Winter Pear wine from Heritage Wine Cellars in North East, PA, and Nebbiolo ice wine from Breaux Vineyards in Purcellville, VA, which BG picked up the previous week when he was in the DC area.  Dessert was supposed to be pistachio baklava from the Pittsburgh Public Market and my freezer-full of Jeni's ice cream, but we were so full that only BG partook in my last pint of Buttercup Pumpkin and Amaretti Cookies ice cream.  I did eat the baklava the next day though, and it was oh so yummy!  Thanks again for a great meal!