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What primo piatto would you recommend for this Italian-inspired Thanksgiving menu?

I plan to serve Turkey Saltimbocca https://food52.com/recipes... , Hazan's Swiss chard stems side (sautéed with parsley and garlic), and a light fennel gratin for il secondo and i contorni, followed by a light green salad; we'll conclude with pumpkin budino and rosemary walnut biscotti - and vin santo, of course.

Many thanks.

asked by Mrs Beryl Patmore about 2 years ago

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6 answers 813 views
ChefJune
ChefJune

June is a trusted source on General Cooking.

added about 2 years ago

Your meal seems fairly light, so I'd like an "introductory" pasta as a primo piatto for this dinner -- maybe cacio e pepe?

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pierino
pierino

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added about 2 years ago

Risotto with wild mushrooms and sage would be one idea. Marcella was Venetian

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ChefJune
ChefJune

June is a trusted source on General Cooking.

added about 2 years ago

Marcella was from Cesenatico, in Romagna!

amysarah
amysarah

amysarah is a trusted home cook.

added about 2 years ago

Pumpkin (or butternut squash or sweet potato) ravioli or half moon shaped pasta, with a simple brown butter/fresh sage sauce. Many recipes online. If you don't feel like making the pasta, you can use round dumpling wrappers (available in most Asian markets) making it easy and delicious.

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Nancy
Nancy

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added about 2 years ago

Your choice(s) will depend on what you want the appetizer to do...stimulate hunger, ease into the meal, echo a traditional Italian meal or adapt that pattern to American thanksgiving, balance the other dishes for color, nutrients or texture?
some ideas:
A fish appetizer - if your guests like fish and there is some fresh near you then
An antipasto spread of nice bits to eat: olives, artichokes, giardinara, some cooked fish and salumi, etc.
A soup.
The suggested rice or pasta, but think I would use one of them as a hybrid menu item, served with the turkey and sides (instead of American stuffing) to help absorb and enjoy the good sauces & juices from those dishes.

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Mrs Beryl Patmore
added about 2 years ago

Thank you, everyone, for these thoughtful suggestions. I've decided to make cacio e pepe. We tend to embrace the gratitude aspect of Thanksgiving rather than the gluttony; spare as the meal may seem, when all is said and done, it will be quite to our satisfaction. Also, FWIW, I've decided to scale back to a single dessert - Marcella Hazan's country pear cake -- which is seasonal, refreshing and in keeping with the relatively low profile of the meal. I'll be putting a fig, cranberry and apple mostarda out with the turkey, and, to Nancy's point, I'll bake baguettes (Tartine Bread cookbook) for sopping up the salsina.
Again, many thanks.
P.S. I also plan to make risotto with wild mushrooms and sage for dinner on Friday. Che bella ispirazione, pierino.

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