my Italian fall menus

A flavorful combination that is not too difficult to make.

Appetizer
Crostini with liver spread

First dish
Four Cheese Pasta

Second dish
Veal Scaloppine with Marsala

Vegetables
Italian mashed potatoes

Dessert
Fruit tart



Preparation tips:
I'd suggest making the fruit tart for first and then the crostini just before meal time. The the pasta and scaloppine can be prepared at the moment. The potatoes could be boiled and passed through the vegetable ricer in advance then heat them and add the butter and milk at the last minute.

Wine Ideas:
Start with the Pinot Bianco and then the Barbera vivace when you serve the pasta. You can leave that wine on the table for the scalopinne too then finish up with a good prosecco to accompany the fruit tart.

Serving notes:
If you have guest arriving at different times you might want to serve the crostini in the living room so that everyone will sit down at the table together.