It was one of the Divas who noted that there's a difference between having a good sense of humor and being witty, and the rest of us are in agreement. Kay Goodman personifies the fun that results when the two come together; as this month's Guest Diva she not only made us laugh but laughed right along with us.

Kay is the originator and writer of the annual Live From Plano revue from which numerous worthy nonprofit organizations have received much-needed funds over the past 17 years. This year's event, themed "Fahrenheit 121: For Whom the Road Tolls" is scheduled for March 18 and 19. The preview she gave us as we settled in at Modo Mio indicated that it will once again make us laugh until our sides hurt by poking fun at anyone and everyone.

As we chuckled, the menu beckoned, so we ordered our Antipasti course. We selected Bruschetta, toasted bread slices topped with a mixture of extra-virgin olive oil, garlic, fresh tomatoes and basil; Calamari Fritti, tender fried calamari served with lemon wedges and a red sauce for dipping; Scampi e Asparagi, sauteed shrimp with crisp-tender asparagus in a light tomato sauce; and Involtini di Prosciutto, grilled prosciutto de Parma stuffed with buffalo mozzarella served on a bed of field greens topped with large shavings of fresh Parmesan.

"What was this called on the menu? Scampi?" Barbara inquired. "I don't believe I've ever seen shrimp scampi served with a red sauce, but this is really delicious."

"The asparagus is cooked perfectly, and the shrimp are tender and mild tasting" Kay added. "I would order this again."

"I've never had bruschetta I've had to eat with a knife and a fork" Patsy noted. "They sure aren't stingy with the toppings, and the tomatoes are nice and ripe. I guess the tomato shortage is over."

"Oh, look at this grilled prosciutto" Jean exclaimed with great enthusiasm. "Isn't that a gorgeous presentation? This would make a pretty first course for a formal dinner. And it's very tasty."

For the next course, Kay opted for the Insalata Verde, a delightful mixed green salad with tomato, pine nuts and pancetta dressed with vinaigrette. Patsy ordered the Insalata Cesare, Caesar salad with a creamy dressing, lots of freshly grated Parmesan cheese and garlicky toasted croutons with just the right amount of crunch.

Barbara and Jean decided to try the Zuppa del Giorno, soup of the day, especially after listening to our waiter Philip's detailed description.

"Today's soup is a Creamy Yellow Squash Soup garnished with chopped chives" he informed us. "It is made with big, bright yellow squash which are roasted first then pureed with onions, shallots and celery that have been sauteed, and a little bit of chicken stock. Then it's finished off with just a hint of cream." We were sold.

"It's not one of those delicate creamed soups that sometimes don't have much flavor" Jean offered after taking a taste. "It's hearty with lots of layers of flavor; it must be because of the roasting."

Barbara wanted to try a traditional entree, so she opted for the Veal Marsala, top round of veal pounded thin and sauteed with portobello mushrooms then finished off with a Marsala wine sauce. Patsy ordered Chilean Sea Bass, which was sauteed with fresh tomato, white wine, lemon and capers. Jean selected Pollo Fontina, chicken breast pounded thin and sauteed with portobello mushrooms, sun dried tomato and peas.

In addition to their regular lunch menu, Modo Mio also has a Ravioli Express-o Lunch menu. For $10, you can enjoy one of eight different kinds of ravioli along with your choice of soup or salad, and a beverage. Kay indicated an inclination to order from the express menu and Jean, ever the Diva, pointed out that the Divas are not about "express." But Philip set us straight.

"We call it the Express-o Lunch because it comes with espresso at the end, not because we want you to eat it quickly. We want you to have a good experience ... stay here and enjoy yourself." As it happens, the Divas are up to it. Kay chose the seafood ravioli, plump pillows of pasta stuffed with seafood, then sauteed with fresh tomato, baby shrimp, white wine and garlic.

Instead of individual side dishes, Philip brought us a large platter mounded with fresh broccoli florets that had been steamed and then sauteed with garlic slivers, as well as a generous serving of the most divine potatoes. We asked if they had been roasted or deep fried; yes, Philip informed, as well as pan seared in butter in between. The light, crunchy exterior and creamy potato center made them absolute poetry, but far too much trouble to fix at home. We counted our blessings that there are chefs to take care of these things, freeing the Divas up for other endeavors.

"I would be hard pressed to pick a favorite out of these entrees" Patsy declared. "They are all so good."

Kay was fast to respond. "Fortunately the election is over and we don't have to choose. Red food, blue food ... we like it all."

Including dessert, which Barbara feared for a fleeting second was unavailable.

"You do have a dessert menu, don't you" she asked Philip nervously, her tone warning him not to dare reply in the negative.

Do they have a dessert menu? Most decidedly! The day was saved and the Divas prepared for the best part of any meal.

In spite of Patsy's declaration that she was swearing off desserts for a month, (what was she thinking?) we chose White Chocolate Cheesecake, Tiramisu (a mange of sponge cake or ladyfingers dipped in a coffee-marsala mixture, then layered with mascarpone cheese and grated chocolate), Vanilla Napoleon (layers of flaky puff pastry filled with vanilla panna cotta), and Chocolate Panna Cotta. Panna Cotta in Italian means "cooked cream." It is a light, silky egg-less custard, which is cooked and then chilled.

"I'm not having dessert" Patsy informed us, as she dipped her spoon into the panna cotta, "but we loved this in Italy and I can't resist having just one bite." She closed her eyes and savored it blissfully.

"Make that two" she added sheepishly, going for more.

"I'm liking your resolve so far" Jean laughed.

But Kay was supportive.

"You are a professional and this is your duty" she pointed out. "There are some things you just have to do."

"You're absolutely right" Patsy replied. "Make that three!"

Modo Mio
Cucina Rustica Italiana
18352 North Dallas Pkwy., Suite 112
(Dallas Tollway at Frankford)
972-713-9559

Hours:
Lunch – Mon.-Fri. 11 a.m. – 2 p.m.
Dinner – Mon.-Thurs. 5 – 10 p.m.,
Fri.-Sat. 5 – 11 p.m., Sun. 5 – 9 p.m.

www.modomio.net