Mangia! Italian-Theme Dinner Party

Sharing good food with good friends is one of the greatest pleasures in life. At least that’s how my husband and I have always felt. I get giddy just planning a dinner party—from choosing a theme to shopping for food.

We’ve hosted some complex dinner parties over the years:

• Indian—lamb vindaloo, dal and homemade naan
• Jewish—brisket, latkes and matzoh ball soup
• German—schnitzel, spätzle and red cabbage
• Japanese—assorted maki rolls

This time we wanted to keep the entire meal simple and flavourful. On this chilly February night, dear friends are joining us for an Italian-theme dinner.

We’re starting with antipasto: salumi, Piave and Taleggio cheeses, homemade white bean dip, bruschetta and olives.

I’ve received many requests for my white bean dip, and I’ve made it countless ways. At its simplest form, the ingredients include canned, rinsed Great Northern beans (or cannellini), good-quality extra virgin olive oil, garlic (I often cheat and use roasted garlic from the olive bar at the market), salt and pepper, all of which are tossed into the food processor and whirled into a smooth consistency. I’ve added Greek yogurt for protein and heft I’ve also thinned the dip with water or pesto. I’ve also made variations by adding different herbs—basil, thyme, rosemary, sage. Experiment and you will find the right consistency and flavour.

I’ve already written about my pizza obsession. Tonight we’re serving two: Red pie with mixed mushroom and thyme and pesto pie with sweet Italian sausage, sunndried tomatoes and homemade ricotta.

With a food processor or blender, homemade pesto can be prepared in minutes. Simply whirl together fresh basil, garlic, Pecorino and/or Romano cheese, good-quality extra virgin olive oil, salt and pepper.

We’ll accompany dinner with a simple salad and round it out with plenty of red wine and beers. At the end? Chocolate truffles, fresh raspberries, full bellies, laugher…and plans for the next dinner party.