Last night we had dinner for twelve at the N3 kitchen. It was a tight squeeze, but we love an excuse to put the leaf in the dining room table and break out the extra long linen. In the hustle and bustle of service, it was hard to get images of all the menu items. Everything was served in big bowls and platters, family-style. Here is the full menu along with the cannoli filling recipe.
Antipasto: Prosciutto, salami, sopressa, olives, roasted peppers and pepperoncini, figs, radish, provolone, and mozzarella.
Green Salad with cucumber, red onion, and tomato and a fig balsamic vinaigrette
Polenta
Lamb and Beef Meatballs with Marinara
Italian Sausage with Onions and Peppers
Baked Butternut Squash Parmesan
Roasted Golden Beets
Sauteed Kale, Spinach and Swiss Chard with Garlic and Olive Oil
Cannoli
Filling: Two small containers of skim ricotta; 1 pint heavy cream, whipped; 1/2c. powdered sugar; 1 tbsp. Cointreau; 1/2c. chocolate chips; 3/4c. dried apricots and rind of 2 lemons pulsed in Cuisinart until minced;1tbsp. lemon juice; 1tsp. cinnamon
Fold all ingredients together with a spatula and chill. Fill cannoli shells just before serving and sprinkle with powdered sugar.
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