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3-Course Italian Dinner
Servings: 2

Garlic Bread Bruschetta

1 loaf Italian bread, sliced
3 tablespoons butter, melted
1 garlic clove, minced
Italian seasoning, to taste
Parmesan cheese, to taste
6 Roma tomatoes, diced
2 cloves of garlic, minced
1 tablespoon olive oil
1 teaspoon salt
¼ teaspoon pepper
4 basil leaves, finely chopped

1. Preheat oven to 350°F/180°C.
2. In the microwave, melt the 3 tablespoons of butter with 1 clove of garlic.
3. Slice up a loaf of Italian bread to about 1-inch thickness, and top with melted garlic butter, Italian seasoning, and parmesan cheese. Bake for approximately 15 minutes or until golden brown.
4. In a mixing bowl, combine the tomatoes, garlic, salt, pepper, basil, and olive oil and stir until everything is fully coated with olive oil.
5. Top the garlic bread with desired amount of tomato mixture.
6. Garnish with parmesan cheese.
7. Enjoy!

Penne Alla Vodka

8 ounces cooked penne pasta
1 tablespoon olive oil
½ white onion, diced
1 garlic clove, minced
½ teaspoon red pepper flakes
1 teaspoon dried basil
1 teaspoon salt
½ cup vodka
1½ cup tomato sauce
½ cup heavy cream

1. Heat 1 tablespoon of olive oil in a large skillet.
2. Add onion and 1 clove of garlic, and cook until onions are translucent.
3. Add tomato sauce and mix to combine with onion and garlic.
4. Add vodka, dried basil, red pepper flakes, and salt. Let this to simmer for 2 minutes to allow most of the alcohol to burn off.
5. Add heavy cream and stir until fully combined. The sauce will turn into a beautiful light orange creamy mixture.
6. Add cooked pasta to vodka sauce and mix until noodles are fully coated in sauce.
7. Cover with a lid and let simmer for 5 minutes or until the sauce has reduced by half.
8. Garnish with basil.
9. Enjoy!

Vanilla Panna Cotta

1 teaspoon unflavored gelatin
1 tablespoon cold water
1½ cup heavy cream
¼ cup sugar
¼ teaspoon vanilla extract

1. Sprinkle gelatin over the water. (The gelatin will absorb the water and dissolve, in a process called “blooming.”)
2. In a small saucepan, combine heavy cream with sugar and cook over medium until it’s at the scalding point, or just under a boil. Once the cream has almost reached the boiling point, remove from heat and add vanilla extract and bloomed gelatin. Stir until fully dissolved.
3. Strain panna cotta mixture into desired serving tempered glasses.
4. Allow cream to come to room temperature before chilling in the fridge for 2-4 hours, or until the cream is firm in texture.
5. Top with berries and honey.
6. Enjoy!

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