Roasted Pepper Bruschetta, Penne Gemelli and Panna Cotta

Kristy Williams

November 2016

Roasted Pepper Bruschetta

Take the seeds out of the peppers (I use small sweet peppers), roast at 350 for 25-30 minutes (the goal is to make them soft)

Slice and toast bread (I used baguettes at lunch club but prefer a bigger loaf)

Combine gorgonzola cheese with heavy cream (I did 4 oz gorgonzola with 1 cup cream and it served 12 people) and heat on stove (it is worth buying the nicer, more expensive cheese for this)

Put pepper (whole or cut up) on bread and cover in gorgonzola sauce

Penne Gemelli

2 cups green grapes, halved

2 cups pre-cooked shrimp

2 cups zucchini, sliced thin and quartered

¼ cup Sambuca (hard to find so call around to liquor stores before going to one)

1 ½ cup heavy cream

2 cups cherry tomatoes (I halved them for lunch club but you can forgo that if you want)

1 pound penne

Put shrimp on stove, put grapes and zucchini in right after
Add sambuca but take off stove to do so
Add cream and let boil
Add cherry tomatoes and don't cook long
Pour 1 pound cooked penne on top and mix in
Add some salt and top with parsley and Parmesan

(I made a double recipe for lunch club – it makes a lot!)

Panna Cotta
(makes about 5-6 servings)
½ cup 2% milk
2 cup heavy cream
½ cup sugar
1 pkg unflavored gelatin
2 tsp vanilla

Mix cream, milk, sugar, vanilla, gelatin in blender
Put in stove on low, stir with whisk until it simmers
Ladle into ramekins
4 hours in the fridge (can make the night before)

Decorate with berry purée (I pureed one cup strawberries with one of the big packages of fresh rapsberries, and added just under ½ c sugar), powder sugar, mint, crushed cookies