Menu Plan for Fall II: Week 3, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Tomato Garlic Soup
Veal Saltimbocca alla Romana
Fried Gnocchi
Butternut Squash with Browned Butter

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

       This is an easy dinner with lots of fall flavors.  The Veal finishes in the oven, making a relaxing meal, with little last minute work.

Fresh Tomato and Garlic Soup

Total time: 35 minutes
    Hot soup, perfect for cooler fall evenings but, with garden fresh tomatoes, still has the flavors of summer.  I used vermicelli, but any small pasta would work.  Or you could use spaghetti, breaking it into 1" (2.5cm) lengths.

Fresh Tomato and Garlic Soup Ingredients:


Note: To peel tomatoes blanch in boiling water for 30 seconds, then plunge into cold water.  Peels should slip off easily.

Veal Saltimbocca alla Romana alla Katie

Total time: 25 minutes
    This is a very traditional Italian dish.... Made my way.  I only make it in the fall when the sage is still fresh and aromatic. 

Veal Saltimbocca alla Romana Ingredients:  


Fried Gnocchi with Garlic and Parmesan

Total time: 25 minutes
  The gnocchi are boiled first, then fried until brown and crispy on the outside and finished with garlic, olive oil and Parmesan.  They stay soft and chewy on the inside.

Fried Gnocchi with Garlic and Parmesan Ingredients:


Butternut Squash with Browned Butter

Total time: 25 minutes
     The salty Browned Butter is the perfect foil to the sweet squash.

Butternut Squash with Browned Butter Ingredients:


Note:  To clean butternut squash first peel it, using a potato/vegetable peeler.  If it's large (typically) cut it in half between the 'neck' and 'bowl' ends.  Then cut those in half the 'long' way.  Scoop the seeds out of the round end and discard.  I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.

Cooking Schedule: 40 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium saucepan, (used 2X) medium bowl, pot,
colander, large skillet, medium nonstick skillet, pan
with steamer basket and lid, oven-proof platter

Heat water to blanch tomatoes
Heat water to boil gnocchi
Chop onion
Mince garlic, divide
Sauté onion, garlic, for soup
Peel, cut squash, put in steamer, set aside
Get cold water ready for tomatoes
Blanch tomatoes, refresh in cold water
Peel, chop tomatoes
Add tomatoes to onions. sauté
Add stock, pasta, cover, simmer
Snip all herbs
Cut Prosciutto
Shred cheese if needed

Boil gnocchi, drain, rinse
Sauté gnocchi
Grate Parmesan
Sauté veal, quickly, both sides, put on platter
Turn oven on, 225F (105F)
Add wine, stock to skillet, simmer
Lay sage, Prosciutto, cheese on veal
Stir soup
Add tomato paste to sauce, stir to thicken
Spoon sauce around veal, put in oven
Start to steam squash
Turn gnocchi, reduce heat
Finish soup and serve
     Take a break to mind the gnocchi
Done?  Remove squash; brown the butter
Add garlic to gnocchi, sauté
Finish squash
Finish gnocchi
Remove Saltimbocca

Share this:


Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: