Any ideas for an artful manicotti plating?

Question

I am serving artichoke and sundried tomato manicotti at a dinner party and would like to plate it nicely. I'd like to have something on the plate with it but I'm not quite sure what would work well flavor and texture-wise. The manicotti are the main course. First course and soup will come before.

Answer 1

Colorwise, you've got red and white so far. You didn't say what color plate you were using, so I am going to assume white. You've got starch and some protein as well as some vegetables. Your dish is probably fairly acidic at this point.

I think your most important issue is to get some green on the plate (this also feels more "Italian") I would either go with a salad of greens (make sure to lean more toward sweet than acidic) or with some steamed greens like spinach or brocolli rabe.

Hope everyone enjoys the meal. It sounds like you've put a lot of effort into it so far.

Answer 2

Assuming you're using a red sauce, I'd say polenta as a side on the plate. I worked a party once where that was served, and the main dish was pasta. You've already got your veggies covered in the manicotti.

Answer 3

I would love your recipe, btw. How about a baby artichoke in the center of the manicotti arrangement? You could drizzle pesto or tomato sauce (in dots or run a toothpick through it) - in an eye-appealing pattern on the plates. Shredded zukes in the center or on the side is another green/red thought.