An Evening in Portofino (Italian Night)
- jb10oregon
- Mar 8
- 5 min read
Recipes to create a dinner for four that's easy enough for a weeknight, but elegant enough for a weekend and easy to scale up.
*Pescatarian
Menu
Italian food doesn't have to be a plate full of pasta. Instead, whole Branzino is an eye catching centerpiece for a healthy, yet luxurious meal using seasonal vegetables, fresh herbs, bright citrus, and indulgent saffron and crab.
Fresh parsley, thyme, chives, and tarragon along with the brightness of lemon tie all of these dishes together. It's an elegant dinner, but one simple enough to pull off on a weeknight. It's also wonderful for your non-meat eating friends.
Whole Branzino
Recipe: Branzino al Cartoccio from the Munchery
This is a wonderfully simple recipe that only takes a bit of prep time that you can do over your lunch or during an afternoon break and then 20 minutes while your guests arrive and start with a drink.
Tips: You can skip the parchment paper in this recipe. When buying your fish, you can ask your fish monger to descale and clean it, but even Costco does this already for their fresh fish. Then, all you need to do is cut a few slices along both sides to let the flavors permeate and trip the fins. I added the zest of two lemons to a some salt and pepper and rubbed that all over the fish for extra flavor. Finally, recipes for whole Branzino vary, so you should be fine cooking it anywhere between 400-500 degrees Fahrenheit. I cooked three whole Branzino at 450 degrees for 20 minutes and they were perfect.
Creamy Crab Pasta
Recipe: Creamy Lemon, Garlic, and Herb Crab Pasta from Easy Gourmet by Jackie
This is the second time I've included this recipe in a menu and it's been a hit both times. The sauce is so simple and the dish comes together in about 15 minutes! The key here is the freshness and quality of ingredients so don't cut corners if you want to impress.
Tips: Use this as an excuse to run to your local gourmet market or Italian restaurant/store. I buy fresh tagliatelle for this. It cooks in 2 1/2 minutes and nothing beats fresh pasta. You can also switch up the flavors with seasonal pasta like I did this time when I used fennel and bee pollen pasta, which was deliciously elevated. This is also quick enough that you can pull this together while your fish is in the oven. It's simple enough that you don't need to stress about the measurements. Just estimate and taste as you go. It's nearly impossible to mess up.
Grilled Artichokes with Spicy Herb Aoli
Recipe: Grilled Artichokes with Herby Lemon Aoli from Food & Wine
Spring vegetables are incredible when they're in season! Beautiful grilled artichokes are sprinkled with fresh herbs and dipped in a flavorful aoli. My friends couldn't get enough of this aoli. It was the second time I've used fresno chilis, and they are quickly becoming a favorite ingredient of mine.
Tips: Make the aoli in advance and store it in the refrigerator. Prep your artichokes ahead and keep them in lemon water until you boil them. I followed the instructions and cooked them for exactly 12 minutes and they were perfect, so be mindful of how long you boil them. I then kept them in the empty, but still warm pot until I was ready to grill them. While an outdoor grill always adds a lovely flavor, you don't need to make this complicated. Just use a grill pan on your stovetop so you can cook the vegetables at the same time and keep your timing on track.
Asparagus in Saffron Sauce
Recipe: Asparagus in Saffron Sauce from La Cucina Italiana
I loved this fresh take on asparagus! While I forgot to top mine with the toasted pine nuts because I was trying to get everything on the table at the same time, it was a wonderful dish that garnered positive reviews. It was simple to prepare while still being a show stopper. It was also an opportunity to use some of the vibrant saffron my friend gave me from her trip to the Middle East. I'll certainly keep this one in my repertoire.
Tips: Similar to the pasta recipe, you don't need to follow the measurements exactly. Estimate and you'll be fine. It's a great dish to be able to cook as you're finishing the others and plating everything up. I also had a friend help with this one while I got the other food ready.
In October 2023 I hit country number seven on my solo trip around the world. My friend met me in Florence where we ate our way through the city and walked everywhere, exploring the history, art and shopping. After a long weekend together, she returned home and I picked up my convertible Audi and began my drive along the Riviera.
This was an experience I had been too scared to attempt on my own before. After all, I'd been to Italy before and saw how crazy the driving could be. But at this point I'd traveled around most of the world on my own and even drove a little in Zimbabwe, so I took the chance, and that was the turning point for me.
I've never enjoyed a drive that much in my entire life. I was entirely present and filled with gratitude every kilometer that rolled by. I found myself in awe of the fact that I was actually doing it despite how scary it was at times. I couldn't believe how free I felt overcoming my fears. I marveled at the scenery, reveled in the silence, and felt pure joy listening to some of my favorite songs as I cruised down the winding roads of Portofino, Italy.
Arriving at the stunning hotel overlooking the Mediterranean, I was checked in and escorted to the lounge where I was handed a glass of Prosecco and a snack with the most delicious pesto I'd ever had in my life. After soaking in the luxurious room and staring out the balcony with the most stunning view, I got dressed for a gourmet dinner at the restaurant upstairs.
Although the meal was plated beautifully and presented like a Michelin experience, the tastes, unfortunately, didn't compare to the aesthetics. Additionally, there was no bar to sit at. So as a solo traveler, I was relegated to my lonely table and unable to meet any fellow travelers.
Today, I'm so happy I was able to create the meal I wish I could've had in Portofino and am thrilled that I could share it with three of my incredible friends who are really more like family after all these years.
I just feel so lucky to have gotten an invitation to this amazing dinner. - friend
This is really a dinner of all my favorite things! - friend
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