Tags

,

brunchfritattasmall

Never before have I ever held a brunch. But there’s a first time for everything, even at 65, and so on Sunday, we had our first one.

The menu was simple and, for the most part, all the dishes were prepared ahead of time.

Appetizers included humus, a selection of olives, savory crackers, nuts, crudités, etc.

Our first course was a 12-egg frittata with peppers, onion, basil, and Parmigiano-Reggiano, served at room temperature

brunchloafsmall

The second course was a turkey meatloaf wrapped in pancetta and was accompanied by peas. The recipe came from Giada De Laurentiis on the Food Network website. Here’s a link to the recipe I used.

In lieu of the sun dried tomatoes that were called for, I substituted raisins remaining true to my Neapolitan-Sicilian heritage. I also added a generous pinch of ground cumin to the seasonings.

rawloafbrunchsmall

Prosecco was the wine of choice for both the appetizers and the frittata. We served a Rosso Piceno, a Sangiovese form Italy’s Marche region with the meat.

Dessert was a store-bought nut tart and brownies.

Good company and conversation made the brunch a success, but for entertaining, I think I’ll stick with dinners.

Advertisements