braised octopus for an appetizer?


"Kate B" > wrote in message
ink.net...
> I am making a special dinner tomorrow. Braised veal shanks (osso buco)
with
> capers, olives, pancetta and gremolata served with Risotto alla Milanese
> (saffron risotto). The osso buco recipe I posted last August (probably
the
> best recipe that I have cobbled together from reading many different
recipes
> in a long time). I am actually making it right now because it tastes even
> better the next day. I am using a classic saffron risotto recipe but both
> of these dishes are rather robust and filling. I want to start with an
> appetizer that I can serve with a very nice Chardonnay. It needs to be
> fairly light given what follows. I am thinking something with smoked
salmon
> (maybe?) but I don't want the usual smoked salmon on toasted bread etc.
Any
> thoughts?
>
> As to dessert. I was thinking about serving a warm chocolate tart with
> vanilla ice cream. I have a very nice recipe for this and a bunch of
> bittersweet Caillebaut that hankers to be used (basically a tart made with
> pate sucree and filled with a chocolate ganache lightened a bit with a
> beaten egg). I am wondering if this sounds too "heavy" given the main
> course. The main course is being served with an exceptional Barolo. I
> don't do dessert wines. Would it be more complimentary to serve something
> like a lemon tart or would that be too much citrus given the gremolata
> (lemon peel, parsley & garlic) topping for the osso buco?
>
> I'm probably agonizing over nothing but it doesn't hurt to ask ;-).
>
> TIA
>
> Kate
>
>