A Taste of Italy on Cape Cod

Recently, the Centerville Museum (Cape Cod, MA) hosted “A Taste of Italy”, an Italian wine and food pairing event, using recipes from Giada de Laurentis, and Rachel Ray of the Food Network and from the late Chef Ciro Cozzi of Ciro and Sals in Provincetown, MA.  Wines served were mid-priced (under $20) and sourced locally.  Attendees discovered that you don’t have to spend a lot of money to experience a fabulous evening in Italy.  Photos by Gus Frederick.  

Buon appetito!

Insalata a Pezzi Italiani

Serves 4 to 6

Ingredients

1 head of Romaine lettuce cut into small pieces
1/4 pound sliced pepperoni, chopped
1/3 cup drained sliced pimientos (one 4-ounce jar)
1/3 cup chopped red onion
1 1/2 cups drained, rinsed, and chopped artichoke hearts (one 15 ounce can)
1/2 to 1 cup pitted and chopped black or green olives
3 Tbsp. red or white wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup grated Parmesan cheese
Directions
In a large glass or stainless steel bowl, combine the Romaine, Pepperoni, pimientos, onion, the artichoke hearts and the olives.  Toss to combine.  Add the vinegar, oil, salt, pepper, and Parmesan to the bowl.  Toss thoroughly to combine the Ingredients.
Wine selection: Cantina Zaccagnini Cerasuola d’Abruzzo 2012

Saltimbocca Pollo
Serves 6
Ingredients
1 (10 ounce) box frozen chopped spinach, thawed
3 Tbsp. olive oil
1 1/4 tsp. salt, plus more to taste
1 tsp. (3/4 & 1/4) freshly ground black pepper
6 Chicken cutlets (3 ounces each pounded to flatten evenly)
6 slices of paper thin prosciutto
1/2 cup shredded Parmesan cheese
1 (14 ounce) can chicken broth
3 Tbsp. fresh lemon juice
Directions
Squeeze the frozen spinach to remove the excess water.  In a small bowl toss the spinach with 1 tablespoon of the oil to coat.  Season with 1/4 teaspoon each of salt and pepper.  Place the chicken cutlets flat on a work surface.  Sprinkle with 1 teaspoon of salt and 3/4 teaspoon of pepper.  Lay 1 slice of prosciutto atop each chicken cutlet.  Arrange an even layer of spinach atop the prosciutto and sprinkle the Parmesan cheese evenly over each.  Beginning at the short tapered end roll up each cutlet as for a jelly roll and secure with a toothpick.  In a large, heavy skillet, heat the remaining 2 tablespoons of oil over a high flame.  Add chicken rolls and cook just until golden brown, about 2 minutes per side.  Add broth and lemon juice and bring to a boil.  Reduce the heat to medium, cover, and simmer until chicken is just cooked through, about 4 minutes.  Using tongs, transfer the chicken to 6 plates and set aside.  Increase the heat to high and cook the sauce until it is reduced to about 2/3 cup, about 5 minutes.  Season with salt and pepper.  Drizzle the sauce over the chicken, and serve.
Wine selection: Pighen Friuli Pinot Grigio 2011

Lemon Sorbetto

La Ribollita
Ingredients
2 garlic cloves, peeled and smashed
1 onion peeled and roughly chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
2 leeks, chopped white parts only
1 Tbsp tomato paste
1 sprig of fresh rosemary
1 (15 ounce) can diced tomatoes
1 (15 ounce) can cannellini beans, drained
3 cups chicken stock
1/4 cup olive oil
1 tsp salt
1 tsp freshly ground black pepper
Parmesan cheese for serving toasted bread crouton/or ciabatta rolls/or day old bread
Directions
Heat the oil in a heavy large pot over medium heat.  Add the onion and cook until it is golden brown.  Add the carrot, garlic, celery, leeks, and salt and pepper. Add the tomato paste and stir until dissolved.  Add the tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits.  Add the drained beans, chicken stock, and rosemary.  Bring  the soup to a boil, reduce heat and simmer for 30 minutes.  Place toasted croutons or bread in each serving bowl and ladle the soup over the toasts.  Sprinkle with Parmesan and serve.
Wine Selection: Ruffino Chianti Superiore 2011

Polpette di Agnello
Makes 16 meatballs
Ingredients
1Tbsp. olive oil
2 eggs, beaten
1/2 cup roughly chopped golden raisins
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint
1/3 cup plain dried bread crumbs
1/3 cup chopped finely chopped walnuts
1 1/2 tsp. salt
3/4 tsp. freshly ground black pepper
1 1/2 lbs. ground lamb
Directions
Preheat the oven to 450 degrees.  Coat the bottom of an 8×8 inch baking dish with 1 tablespoon of olive oil.  In a large bowl, mix together the eggs, golden raisins, parsely, mint, bread crumbs, walnuts, salt and pepper.  Crumble in the lamb.  Using your fingers, mix just until the meat and the egg mixture are thoroughly incorporated.  Roll the lamb mixture into 16 meatballs.  Place in the prepared baking dish in grid formation, making sure the meatballs are touching.  Bake until the meatballs are firm about 25 minutes.  Let cool for 5 minutes in the baking dish before serving.
Wine Selection: Masciarelli Montepulciano d’Abruzzo 2012

Pasta Ponzo
Serves 4 to 6
Ingredients
Unsalted butter for greasing
2 cups (12 ounces) red cherry or grape tomatoes, halved
2 cups (12 ounces) yellow cherry or grape tomatoes, halved
1/4 cup capers, rinsed and drained
1 Tbsp. olive oil, plus more for drizzling
1 pound ziti or other short tube shaped pasta
1/2 tsp. salt
1/4 tsp. black pepper
1 1/4 cups grated Pecorino Romano cheese
1/2 cup Italian-style seasoned bread crumbs
1/4 cup chopped fresh flat leaf parsley leaves
Directions
Place an oven rack in the center of the oven and preheat the oven to 375 degrees.  Butter an 8×8 glass baking dish.  Set aside.  Combine the tomatoes, capers, olive oil, salt and pepper in the prepared baking dish.  Toss to coat.  Sprinkle the bread crumbs over the tomato mixture.  Drizzle the top with olive oil and bake for 30 to 35 minutes, until the top is golden.  Cool for 5 minutes.  Meanwhile, bring a large pot of salted water to a boil over high heat.  Add pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.  Drain the pasta reserving about 1 cup of the pasta water.  Transfer the pasta to a large serving bowl.  Spoon the tomato mixture onto the pasta.  Add the cheese and toss well.  If needed, thin out the sauce with a little pasta water.  Season with salt and pepper, sprinkle with parsley and serve.
Wine Selection: Michele Chiarlo Barbera D’asti Superiore 2011

Tostato Torta con Amartetto
Serves 6
Ingredients
1/4 cup sliced almonds
3/4 cup apricot preserves
3 Tbsp. Amaretto Liqueur
1 Pound cake cut in 12 slices
2/3 cup mascarpone cheese
Directions
Preheat the oven to 350 degrees.  Place the almonds on a large, heavy baking sheet and toast in the oven, stirring occasionally, until the nuts are fragrant and light golden brown, about 7 minutes.  Let cool completely.  In a small bowl, stir the apricot preserves and Amaretto to blend.  Working in batches, toast the Pound cake slices in a toaster, (in the oven or on the grill) until golden.  Place 1 cake slice atop each of six plates, and spoon the mascarpone cheese atop the cake slices.  Arrange the remaining cake slices offset atop the bottom cake slices.  Soon the apricot mixture over.  Sprinkle with the toasted almonds and serve.
Wine Selection: Cupcake Vineyards Moscato D’Asti 2012