Taste of Italy

In preparation for my certified Sommelier exam in April, my friends have graciously agreed to let me expermint on them with different wine and food pairings. This week I hosted an Italian wine tasting. 

The menu and recipes are listed below.  Buon Appetito! 

Antipasti Platter

Roasted Asparagus w/Prosciutto & Balsamic Glaze

Bocconcini, Cherry Tomatoes & Assorted Olives

Roasted Veggie Caponata w/Pita Chips

Wine Pairing: 2011 Borgo Conventi Pinot Grigio, Friuli, Italy

Sweet Pea, Ricotta & Herb Bruschetta

Wine Pairing: 2011 Broglia Gavi “Le Meirana,” Piedmont, Italy

Charcuterie Plate

Hard Salami, Prosciutto, Provolone, Parmigiano Reggiano & Kalamata Olive Bread

Wine Pairing: 2008 Piccini Chianti Classico, Tuscany, Italy

Chicken Parmesan Bites

Wine Pairing: 2005 Ceretto Zonchera Barolo, Piedmont, Italy

Recipes:

Sweet Pea, Ricotta & Herb Bruscetta

16oz bag of frozen sweet peas (defrost)

2 cups part skim ricotta

1/2 cup parmigiano reggiano

2 cloves of garlic

1/2 cup fresh chopped parsley

1/2 cup fresh chopped basil

1 lemon (zest & juice)

1/4 cup olive oil 

salt & pepper to taste

Baguette - 1/4 inch slices

Diced tomatoes (for garnish) 

Directions: 

Put all ingredients in food processor and pulse until well combined.  Add more olive oil if needed to reach desired consistency. Should be thick enough to spread on crostini. 

Slice baguette into 1/4 inch slices, brush with olive oil and grill on grill pan or outdoor grill. Spread generously with topping and garnish with diced tomatoes for a pop of color. 

Roasted Veggie Caponata

1 large eggplant

1 zucchini 

1 small red onion

1 small jar roasted red pepper

1 tablespoon capers

10 kalamata olives

2 cloves of garlic

1 teaspoon crushed red pepper 

1/2 cup chopped fresh parsley

1 lemon (juiced)

1/4 cup olive oil (plus more for roasting)

salt & pepper to taste

Serve with pita chips 

Directions:

Preheat oven to 375.  Cut  eggplant, zucchini & red onion in half and place in roasting pan (Pierce eggplant & zucchini with fork). Drizzle veggies with olive oil.  Roast for 45 minutes and let cool.  Place all ingredients in food processor until you get a chunky dip. Serve room temperature or chilled with fresh baked pita chips.