ClubBuzz: Saturday: Italian Cooking with Carol and Winston Bumpus
Tomorrow: Please join us for a wonderful experience as we cook together with Carole and Winston – full details inside today’s Buzz
Saturday: A Very Special Evening
with Carole and Winston Bumpus
Special Member Presentation Cooking with Carole and Winston Bumpus Saturday, April 10th, 5:00 pm on Zoom
Dear Fellow Westpoint Chefs,
Thank you for joining us on this great adventure. On Saturday night, we look forward to having you cook along with us as we prepare the Saltimbocca alla Romana.
Please have the following ingredients measured and set out before we begin this special, but amazingly easy dish. For fresh pasta see further down.
SALTIMBOCCA alla ROMANA – ROMA
(Veal Scallopini with Prosciutto) Serving 4
4 (5-ounce) thinly sliced veal cutlets (scallopini) – (pork or chicken cutlets can be used instead of veal if preferred)
4 slices prosciutto, thinly sliced
12 fresh sage leaves
1/2 cup all-purpose flour, for dredging
Sea salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons dry white wine
1/4 cup chicken broth
1 large lemon, cut into 8 wedges
To prepare fresh pasta, you need only two ingredients:
2 cups of pasta flour (known as #00) or unbleached all-purpose flour
3 large eggs, left at room temperature for an hour, then lightly beaten
By hand, sift the flour onto a clean breadboard or work surface. Mound it into a small hill. Depress the center of the hill to form a well. Pour the beaten eggs into the well slowly, as you use a fork to work the liquid into the flour. The goal is to incorporate the eggs into the flour to make a dough which at first is soft and sticky. Between 2-3 minutes. When all the liquid is mixed in, place the dough onto a lightly floured work surface and knead it until it is glossy. Around 10-15 minutes. Let it rest covered with a clean tea towel for an hour.
After the hour, knead the dough a bit more before dividing it into four equal sections. Take each section and either roll the dough out thinly onto a clean surface or place it into the pasta machine, which will roll the dough out for you in an even fashion.
For the pasta machine, set the rollers at the thickest setting. Lightly flour the dough before you pass the dough slowly through the rollers by cranking the handle. After this pass, fold the dough in thirds and pass it through the rollers once again narrowing the rollers on each pass. Run it through eight times. Then, go to the other three pasta dough sections and repeat. Rest the dough on another tea towel to allow it to become taut but not dry – around 10-15 minutes. Cut into desired shapes by hand or with the machine.
Carole Bumpus’s historical novel, A Cup of Redemption was published in 2014, and her Recipes for Redemption: A Companion Cookbook to A Cup of Redemption was published in 2015. Her multi-award-winning Savoring the Olde Ways series followed with Searching for Family and Traditions atthe French Table, Books One and Two (2019 and 2020), and her upcoming third book in the series,
A September to Remember:Searching for Culinary Pleasures at the Italian Table, is due to be published April 27, 2021. The publisher for all five volumes is She Writes Press. Her website is: www.carolebumpus.com
This six-race series continues through the summer on April 16, May 21, June 18, July 23, August 20, and September 17.
Race captains and crew members must sign the annual waiver in order to race.
A message from the Events Committee
The Events Committee is committed to booking highly talented musicians and creating fun and interesting activities for The Club. We also love having Member Spotlights for presentations, cooking classes, mixology demonstrations, boat tours, and other interesting topics. We would love to hear from you, so please let us know if you would like to lead a Member Spotlight event or a game night or if you have suggestions for a future event. We are looking forward to outdoor concerts in the very near future and socializing together in-person soon.