Tasteful Tuesday

"I do love Italian food. Any kind of pasta or pizza." - Jennifer Love Hewitt 

                                                                            

                                                         A Memorable Experience  

 Every now and then you have to throw caution to the wind and act on the spur of the moment, lucky FirstClassLadies was able to do just that. Escaping the everyday task and trials of life. Along the way of course, we had to dine. Experiencing the vast array of what Philly, D.C, and Virginia had to offer. But the one place that stood out was Benvenuti La Grotta Ristorante. 

 

With it's authentic touches of Italy, inspired in the decor. And the wafting aroma of roasted garlic. This Northern Italian eatery; has resemblance of a cave and even offers the option of eating in their cellar room. With outstanding service and a competent staff. To help in your choice between the (Vitello ai Carciofi e Prataioli) Sautéed veal scaloppini with fresh artichokes, Portobello mushroom, sun dried tomato and fresh thyme in a chardonnay reduction sauce; or (Gamberoni Fra Diavolo) Sautéed jumbo shrimp with crushed red pepper in a tomato cognac sauce (Can be served over spaghetti). Be sure to indulge in their Tiramisu or  Strawberry Grand Marnier cake for dessert. And a glass or two  of their Kir Royal

                                                        

 

 

                                     Now That's My Kinda Recipe

 

Ingredients

• 2 cups milk
• 1 cup heavy cream
• 4 egg yolks
• 1/2 cup sugar

Directions

1. In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
2. In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
3. Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
4. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.