Secondo piatto

[Dom1183]

I'm having some friends over on Saturday and was thinking of making linguine con le vongole (clams). However, I'm not sure what I should serve as the next course.
Any suggestions? I really don't feel like making a fish or seafood as a secondo but maybe a meat dish? How about Veal Saltimbocca or chicken?

Anyone have any ideas?

 

[Andy M.]

Chicken or veal Milanese.

 

[krishnan l]

U can do some thing different. in minced chichen add some oyster sauce,limon juice, red chilly blend, egg white.mix it well.roll it in a soft leaf of cabbage and tie with twine and deep fry it.

 

[Dom1183]

Great Idea. Milanese is the one with the peppers right?

 

[Dom1183]

U can do some thing different. in minced chichen add some oyster sauce,limon juice, red chilly blend, egg white.mix it well.roll it in a soft leaf of cabbage and tie with twine and deep fry it.

Sounds delicious but I think I don't want to be deep frying when guests are over, plus I want to kind of keep in on the lighter side.
What do you call this recipe?

 

[justplainbill]

Costatelle Di Vitello Alla Griglia

 

[krishnan l]

If u fell the deep fried one is heavy,steam it.it is also delicious and light.I tried the both

 

[ChefJune]

I'm having some friends over on Saturday and was thinking of making linguine con le vongole (clams). However, I'm not sure what I should serve as the next course.
Any suggestions? I really don't feel like making a fish or seafood as a secondo but maybe a meat dish? How about Veal Saltimbocca or chicken?

Anyone have any ideas?

I generally serve Linguine con Vongole as my main course. A green salad and crusty bread, and a good white wine (Gavi, hopefully) round out the simple meal.

 

[Dom1183]

I generally serve Linguine con Vongole as my main course. A green salad and crusty bread, and a good white wine (Gavi, hopefully) round out the simple meal.

And that's what I did. I had some nice crusty bread and a good salad.
I used a Pinot Grigio for the clams and drank a few glasses.