1 ripe cantaloupe
Thinly sliced Proscuitto.
Directions :
Using a melon baller, scoop out rounds from the cantaloupe and place in large bowl.Wrap a thin slice of procuitto around the melon ball.Serve immediately with party picks.
 |
| Prosecco Lamarca : Click HERE to buy |
Cannellini bean soup with rosemary olive oil
1 1/2 cups dried cannellini beans
1/4 cup extra virgin olive oil
1 yellow onion chopped
1 celery stalk chopped
2 garlic cloves minced
1/2 teaspoon chopped fresh rosemary
9 cups chicken stock
1/4 cup chopped fresh flat-leaf italian parsley
2 sprigs of fresh rosemary
Directions : Cover with cold water the dry beans and soak for 4 hours or overnight.Drain and set aside.Heat 1 tablespoon of the olive oil in a large soup pot over medium heat.Saute onion, carrot, celery until soft, about 12 minutes.Add garlic and chopped rosemary and continue to cook, stirring, for 2 minutes.Add the drained beans and stock, decrease heat to low, and simmer slowly until beans are tender (approx 1h30).Remove from heat and let cool slightly.
Rosemary infused olive oil : In a small skillet, warm remaining 2 tablespoons olive oil with rosemary sprigs.As soon as oil sizzles, remove oil-herb mixture from heat and let cool for 1 hour.When cooled, strain oil and discard rosemary.Reserve for drizzling.
Puree 2/3 of the cooked beans mixture in a food processor.Retrun pure to soup pot.Season with pepper.To serve, laddle soup into bowls, garnish with parsley and drizzled with the rosemary oil.
 |
| Barbera d'Asti Michel Chiarlo 2009 : Click HERE to buy |
4 cups veal or chicken stock, plus more as needed
4 cups milk, plus more as needed
3 tablespoons butter
2 teaspoons salt
2 cups polenta
1/2 cup creme fraiche
1/3 cup Parmigiano-Reggiano
Directions :In a large saucepan, bring the water, milk and butter to a boil.Salt the water and whisk in the polenta for 4 minutes to prevent lumps.Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy.Add the creme fraiche and Parmesan.Check for seasoning and adjust consistency by adding milk or water to the polenta.Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.
Osso bucco
6 x2 inch-thick veal shanks, patted dry and tied securely with kitchen string
Sea salt and freshly ground black pepper
Flour for dredging
Butter
Olive oil
1 onion, diced
1 carrot, diced
1 stalk celery diced
2 plum tomatoes, peeled & diced
1 tbsp tomato paste
1 1/2 cup dry white wine
3 to 4 cups veal or chicken stock
Bouquet garni in cheesecloth (1 sprig fresh rosemary, 1 sprig fresh thyme, 1 dry bay leaf, 2 whole cloves)
3 tbsp flat-leaf parsley, chopped
1 tbsp lemon zest
1 tbsp minced garlic
Directions:
Season the veal shanks with salt and pepper and dredge them in flour.In a large Dutch oven pot, heat butter & oil.Brown the veal shanks in batches, adding some butter and oil as necessary.Transfer the shanks as they are browned to a platter.In the same pot, cook the onion, carrot and celery with salt & pepper until softened.
Add the tomatoes and tomato paste and mix well.Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes.Add the bouquet garni and 2 cups of the chicken stock and bring to a boil.Reduce heat to low, cover pot and simmer for about 1 1/2 hours or until veal is tender.Check every 15 minutes, turning shanks and adding more chicken stock as necessary.The level of cooking liquid should always be about 3/4 the way up the shank.Before serving, discard kitchen string and bouquet garni.
Strain the juices into a saucepan,pressing hard on the solids, and skim the fat.Boil the juices for 15 minutes, or until they are reduced to about 3 cups.Baste the shanks with the reduced juices, and bake for 10 minutes
until glazed uncovered. Garnish with Gremolata: chopped parsley, lemon zest and minced garlic.
Season the veal shanks with salt and pepper and dredge them in flour.In a large Dutch oven pot, heat butter & oil.Brown the veal shanks in batches, adding some butter and oil as necessary.Transfer the shanks as they are browned to a platter.In the same pot, cook the onion, carrot and celery with salt & pepper until softened.
Add the tomatoes and tomato paste and mix well.Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes.Add the bouquet garni and 2 cups of the chicken stock and bring to a boil.Reduce heat to low, cover pot and simmer for about 1 1/2 hours or until veal is tender.Check every 15 minutes, turning shanks and adding more chicken stock as necessary.The level of cooking liquid should always be about 3/4 the way up the shank.Before serving, discard kitchen string and bouquet garni.
Strain the juices into a saucepan,pressing hard on the solids, and skim the fat.Boil the juices for 15 minutes, or until they are reduced to about 3 cups.Baste the shanks with the reduced juices, and bake for 10 minutes
until glazed uncovered. Garnish with Gremolata: chopped parsley, lemon zest and minced garlic.
 |
| Montepulciano d'abruzzo Italo Pietrantonj 2008 : Click HERE to buy |
Tiramisu
6 egg yolks
1 1/4 cups white sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping cream
2 (12 ounce) packages ladyfingers
1/3 cup coffee flavored liqueur
1 teaspoon unsweetened cocoa powder, for dusting
1 (1 ounce) square semisweet chocolate
Directions : Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
