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Chef Richie Italian Cheese Italian Wine Recipes HotAntipasto Dry Pasta Fresh Pasta Risotto Polenta Gnocci Zuppa Entree Italian grill Seafood Vegetables Dulce Sweets |
Asparagus with red Vinaigrette Bundles of Smoked Salmon and Shrimp Tangy Lobster and Crabmeat Sala Roasted Peppers with Mozzerella Capressa Tomato, cucumber, radish salad in a Redicchio Bowl Roasted Vegetables with Balsamic Fennel, celery and Apple Salad |
Our Antipasti Freddi, truly whets
the appetite. Take it from me, Cuoco
Magnifico.
ASPARAGI CONDITI con OLIO, LEMONE e ACHETO ROSSO Asparagus with a red Vinaigrette
Cut the purple stem end off the asparagus, and delicately peel the stems. Cook the asparagus until fork tender yet al dente, and chill immediately in ice water. Place the asparagus on a platter and spoon the red vinaigrette evenly over the middle of the asparagus. Red Vinaigrette An extremely versatile condiment it is used to enhance many dishes, including boliti misti. Served with asparagus, hard-boiling the egg is the most difficult and time-consuming aspect of the preparation.
Boil the egg for 15 minutes, cool and remove the shell. Chop roast pepper, capers, tomato, gherkin, and hard-boiled egg through a meat grinder. If you use a food processor, be attentive to prevent over mincing. Slice green of scallion very thin. Put all in a mixing bowl. Gently mix in dry mustard, lemon juice, vinegar, olive oil, salt & pepper. An excellent unique condiment that can be refrigerated in a tightly sealed container, and used when ever desired for various dishes. Pair with Soava, Trebiano, Est! Est! Est!!!
A great counter party antipasto
Peel the turnips, slice into 1/4-inch circles, and cook al dente in salted boiling water. Mince fine, in a food processor or blender, the parsley, the basil, the garlic and the capers. Put the mayonnaise in a mixing bowl, and whip in the minced parsley, basil ,garlic and capers and the lemon juice-salt and pepper to taste. Cut off the stems of the arugala and clean in cold water. Roll a slice of smoked salmon once around each shrimp-about a 1/2 slice of salmon per shrimp. Lay the arugala flat on four plates, and evenly arrange 4 slices of turnip on each plate. Place a salmon bundle on each turnip, and top with 1/2 teaspoon of the mayo mixture. Pair with Verdicchio, Orvieto, Vermentino
Astaco e Granchio Insalata Tangy Lobster and Crabmeat salad A true delight with a little zing to it. Make it larger, and you have a light-cooling entree.
Separate the lettuce leaves, and gently wash the lettuce in cold water-drain in a colander. Cut up the lobster meat and the crabmeat into lumps about the size of your thumbnail. Place the seafood in a bowl with the vegetables. In a separate bowl, put the dry mustard, the lemon juice and olive oil, and whip it all together-a vinaigrette. Blend 3/4 of the vinaigrette with the lobster crabmeat mixture; Let it marinate as you finish the dish. Thinly slice the tomatoes into circles, and thinly slice the cucumber into circles. Lay the lettuce on four plates to make a bed. Spoon the seafood marinade onto the middle of each bed, encircle the marinade with the slices of tomatoes and place a slice of cucumber on each slice of tomato. Drizzle it all with the remaining vinaigrette. *Lobster with claws Pair with Frascati, Pino Grigio, Verdicchio A pleasant starter to any meal. Start any meal with this pleasant antipasto. Serves 4 Turn the broiler on high. Wash and place the peppers in the broiler. As the peppers blacken, turn to blacken on all sides. (Keep the peppers from over cooking, burning.) Place the blackened peppers in a bowl, and cover with plastic wrap to cool. When the peppers are cool enough to handle, peel off the blackened skin, and rinse under cold water. Refrigerate. Cut 12 1/4-inch thick slices of tomato and 12-! /4 inch thick slices of the fresh mozzarella. To serve, Place 3 slices of tomato on 4 different dinner plates, and top the tomato with the slices of mozzarella. Neatly place the roasted peppers on the remaining 1/2 of each plate. Sprinkle all with the chopped basil, and drizzle with the olive oil. If you wish drizzle with garlic infused olive oil. Pair with Nebbiolo Rose, Bardolino Roso, Orvieto
Insalata di Radicchio con Pomodoro, Cetriolo Ravenelli Tomato, cucumber radish Salad in Radicchio Bowl A simple light beginning to a meal with a blend of savors that prepares us for a wave of flavors. Clean the tomatoes, remove the stems, slice into wedges and put the wedges into a mixing bowl. Peel the cucumbers, cut in half Lengthwise, spoon out the seeds, cut into 1 inch long pieces and add to the tomatoes. Clean and slice the radishes, and add them to the tomatoes. Mix the herbs, lemon juice, vinegar, walnuts and oil together-a vinaigrette. Mix the vinaigrette with the tomato mixture to marinate for about 30 minutes. Clean the radicchio and separate the leaves. The leaves form natural cups. Place the radicchio cups on to a plate, and fill the radicchio with the marinated tomato mix. Serve Pair with Prosecco extra dry, Friulano Verdura Assortiti Balsamico VerduraVegetables balsamico This is a Very light scrumptious starter. Serves 6
Place the peppers under a broiler to blacken on all 4 sides. When they are blackened, place them in a bowl and cover with plastic wrap. When cool peel off the blackened skin and rinse under cool water. As the peppers broil, clean and peel the carrots, cook in boiling salted water al dente (with a bite) and chill. Rinse the fennel off; cut all dark spots off, cut lengthwise into thin wedges and place into cold water. Pull outer ribs off the celery; cut top 1/3 off, rinse under cold water, cut lengthwise into thin wedges and place the celery wedges into cold water. Clean the radishes and place them in the cold water. Clean the tomatoes. Drain all the vegetables well. On a cool serving dish, large enough for all the ingredients put the roasted peppers in the center. Surround the peppers with all the other ingredients keeping them in individual groups, alternating colors. Pour the balsamic vinegar evenly over all the food, drizzle with the olive oil and add salt and pepper to taste. Refrigerate up to 2 hours before service Pair with Dry Lambrusco, Rosso di Montepulciano, Asti Spumante
An antipasto that stands alone-- makes a statement. A cousin to Roman artichokes. Serves 4 Pull off the outer, shaggy,
discolored leaves and discard. Pull off mature outer leaves and
save for latter use. Cut the top off artichokes, and peel the
stems. To remove the choke, spread the top middle leaves apart
and scoop out the choke with a paring knife or a melon baller
or an expresso spoon. The larger artichokes may be cut in half
to remove the choke. Then cut into quarters. Pair with Prosecco extra dry, Friulano, Pino Nero Spumante Serves 6
Slice 1/4 the fennel into thin slices lengthwise, and slice 3/4 the fennel into thin cross section slices; save the fronds. Put the sliced fennel into a salad bowl. Slice the apples in half, core the apples and cut into thin long slices. Add the apple slices to the salad bowl. Cut round slices of celery and save the leaves. Put the cut celery into the salad bowl. Add the yogurt, the chives, walnuts, vinegar, salt & pepper and mix carefully. Decorate the top with celery leaves and fennel fronds. Pair with Prosecco dry, Lambrusco, Assisi Rosato INSALATA DI GRANLHIO Crabmeat salad This is truly delightful antipasto for 6 to 8 people.
Separate the Boston lettuce leaves, and gently wash the lettuce in cold water &drain in a colander. Repeat the cleaning procedure with the radicchio. Cut up the crabmeat into chunks about the size of your thumbnail. Place the crabmeat in a mixing bowl with the vegetables. In a separate bowl, put the dry mustard, the lemon juice and olive oil, chopped chives and whip it all together-a vinaigrette. Blend 3/4 of the vinaigrette with the crabmeat mixture; Let it marinate as you finish the dish. Thinly slice the tomatoes into circles, and thinly slice the cucumber into circles. Lay the Boston lettuce leaves on plates to make a bed. Cover half the Boston lettuce leaves with the radicchio. Spoon the seafood marinade onto the middle of each bed, encircle the marinade with the slices of tomatoes and place a slice of cucumber on each slice of tomato. Drizzle it all with the remaining vinaigrette. Pair with Verdicchio, Costa di Amalfi White
Cannellini
Brochetta
A quick and easy starter and the mix will hold well for several days in the refrigerator. I find this to be great when I am having visitors and I am in a lazy mood.
In a food processor, small bowl if possible, put the onion and fresh herbs, and pulse to break down. Add the drained cannellini beans, and pulse to break into pieces. Avoid making a paste. Remove to a mixing bowl, and mix in the olive oil, vinegar, snd slt and pepper to taste. Slice and toast the bread. **Imported toasted Italian bread may be substituted. Drizzle extra virgin olive oil on the toast and smear the cannellini topping on the toast. Pair with Verdicchio, Costa di Amalfi White
Crustini with Artichokes and Parmigiano-Reggiano I understand that Chef Richie acquired this recipe from the hostess of an intimate wine party. You know, after a few glasses wine, she gave him her recipe. Makes about 3 cups of spread
Drain the artichoke hearts as dry as possible. Place in a food processor and pulsate to chop. (the artichokes may be hand chopped) Put the chopped artichokes in a mixing bowl, and stir the artichoke grated Parmigiano-Reggiano, chives, parsley and Mayonnaise together. The spread may be stored in the refrigerator for about two weeks. Whenever you would like to make the crustini, toast the bread, and spread the artichoke mixture onto the toasted bread. Pair with Lambrusco, Garda Frizzanti Rose or white Bocconcini Mozzarella con Capricola Mozzarella Balls with Capricolla Salami
Cover the bottom of a plate with the spinach and arugula. Wrap each mozzarella ball with a slice of capricola, skewer each bundle with a toothpike with one grape tomato. Place the wrapped balls on the lettuce, Shave Parmigiano-Reggiano over the top, drizzle with oil, and salt and pepper to taste. Pair with Rosso di Montalcino, Lacryma Christi Rosato, Greco di Tufo CAPONATA SICILIANA Cold Sicilian Eggplant and Tomato Stew
Slice and salt the eggplant. Place a weight over and let them drain for one hour to rid them of the bitter water. Then dry and dice the eggplant and sauté in olive oil. Cook until tender but still crisp and set aside. Sauté the onion and the green celery in 4 tbs. oil. When the mixture of onion and celery are translucent, add the garlic. When the garlic begins to brown, add the tomatoes, eggplant olives, and let cook for 5 minutes. Add the herbs and the tomato sauce and cook until tender.. This dish can be served warm or cool (room temperature) and as an antipasto. Pair with Sambuca di Sicilia Rosso, Etna Rosso, Sciacca Nero d'Avola
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1 pound large asparagus
