Growing up in a lively and extremely hungry Italian family always meant large Sunday dinners that stretched from 1 or 2 in the afternoon until at least 6 in the evening—and usually later. And sometimes, when the weather allowed, we would take the feast outside.
The burgundy Cadillac Eldorado moved to the street, a few large folding tables would be arranged in my grandfather’s meticulously clean garage. With the door wide open, we’d enjoy the entire meal in the impromptu al fresco dining room.
Of course, not every family had a garage so clean you’d swear it was a detached den. Some families had to make do with a shaded carport or patio, while others would simply sit directly in the summer sun. Whatever the setup, outdoor dining is as much an Italian-American tradition as the Feast of the Seven Fishes at Christmastime.
Italian-American Summer Menu
While there’s nothing wrong with eating meals more associated with winter during the summertime, there’s something to be said for using ingredients that are fresher during the months of July and August. Certain fruits and vegetables fit the bill, but there are also plenty of meats, fish, and more that are reminiscent of the taste of summer.
One of our favorite Italian chefs, the legendary Marcella Hazan, devised numerous themed menus meant to be served at special occasions and during specific times of the year. Hazan’s menu for “A Sumptuous Summer Dinner” includes fresh and sprightly flavors throughout the leisurely meal. The dishes are meant to satisfy, but not weigh eaters down during hot Sunday afternoons.
The following menu comes from Hazan’s Essentials of Classic Italian Cooking. It includes two options for antipasti, two choices for pasta dishes, three ideas for the meat course, two options for salad, and two potential desserts. And yes, in classic Italian dinners, salad comes at the end of the meal, right before dessert!
Appetizer
Crostini Bianchi—Ricotta and Anchovy Canapés or Poached Tuna and Spinach Roll
These two options are wonderful hors d'œuvres that perfectly set the mood at an al fresco dinner gathering. First Crostini Bianchi joins fresh ricotta with briny anchovies in a creamy concoction that is spread on toasted bread. Meanwhile, Poached Tuna and Spinach roll sees oil-packed canned tuna mixed with fresh spinach, anchovy fillets, eggs, bread crumbs, a generous amount of parmigiano-reggiano cheese and bread that has been soaked in milk.
These two options are wonderful hors d'œuvres that perfectly set the mood at an al fresco dinner gathering. First Crostini Bianchi joins fresh ricotta with briny anchovies in a creamy concoction that is spread on toasted bread. Meanwhile, Poached Tuna and Spinach roll sees oil-packed canned tuna mixed with fresh spinach, anchovy fillets, eggs, bread crumbs, a generous amount of parmigiano-reggiano cheese and bread that has been soaked in milk.
Pasta Course
Pappardelle with Red and Yellow Bell Pepper Sauce and Sausage or Penne with Roasted Red and Yellow Pepper Sauce with Garlic and Basil
For the pasta course, the bright flavors of bell peppers are front and center. First, the excellent summer sauce for pappardelle cooks peppers on the stovetop in a pan with onions, a can of plum tomatoes, and sweet Italian sausages. The second dish incorporates roasted peppers with penne for mild aroma and slightly sweet taste—the perfect precursor for what’s to come.
Whatever the setup, outdoor dining is as much an Italian-American tradition as the Feast of the Seven Fishes at Christmastime.
Meat Course
Roast Chicken with Lemons or Pan-Roasted Veal with Garlic, Rosemary, and White Wine or Sauteed Veal Chops with Garlic, Anchovies, and Parsley
Hazan’s Roast Chicken with Lemons is so impossibly simple that it defies expectations. It’s literally just the bird, two lemons, salt, black pepper, and the oven. However, it results in the juiciest, best-tasting chicken dishes you will ever eat. The Pan-Roasted Veal dish is a few steps more complex, and includes a slow and steady pan-roasting method for the veal that the cook must keep a watchful eye over. Finally, veal chops are the star of the show in the third dish, which pairs the delicate meat with the pungency of garlic and anchovy.
Salad
Green Bean Salad or Boiled Zucchini Salad
Salads in Italian meals are meant to mainly cleanse the palate and assist with digestion. That’s why this course comes just before dessert, rather than before the entire meal as is the case with other cuisines. Green Bean salad consists only of green beans, extra virgin olive, salt and either good quality red wine vinegar or freshly squeezed lemon juice. Meanwhile Boiled Zucchini Salad might sound unimpressive, but its name belies the extreme flavors achieved with garlic and parsley, as well as the zucchini’s natural, garden-fresh taste.
Dessert
Black and White Macerated Grapes or Mangoes and Strawberries in Sweet White Wine
The secret to an Italian summer dessert is as follows: Less is more. Rather than serving heavy cakes or mounds of pastries and cookies, these two options bring fruit to the forefront in an attempt to cool down the eater. Macerated Grapes amounts to a beautiful bowl of fruit made supple by soaking in freshly squeezed orange juice. The other option, which melds fruit and a sweet Italian wine like Moscato, is a succulent and somewhat exotic dessert that is guaranteed to leave eaters content after a long meal outside—or in the garage.
