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Secrets for Dishing Up Success
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June is a month filled with rejuvenation, energy, youthfulness, creative power, and a perfect time for improving relationships.
Whether it’s a recipe, dinner party, restaurant visit, business, or personal relationship, if we look carefully, flourishing relationships reveal their ingredients for success.
So, we might ask, what are some of those special strategies that allow businesses to be successful, dinner parties to be fun, and golden anniversaries to be celebrated?
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What They Told Us
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Welcome to Mediterranean Flavors – Wine Bar Food
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It’s one of the Best
“la pasta” Dough
It’s a firm dough that is easy to handle.
About the Recipe: This recipe can be used to create all shapes and sizes of pasta. It’s easy to make and produces a firm dough.
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Recipe Flavored for Barcelona
Costa Brava Catalonia Blenditarian Pizza
Mushrooms enhance the sausage flavor.
About the Recipe: The combination of flavors with chorizo sausage, fresh mushrooms, sliced tomatoes, and Manchego cheese blend together easily creating a new exciting pizza. Add some glasses of red wine and you can imagine a trip to the “Wild Coast” of Spain.
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It’s Off to Milan for this Recipe
Crispy Parmigiano Flatbread
Cracker like texture is delicious for snacking.
About the Recipe: Since it is rolled very thinly, the texture will be like a crisp cracker and is perfect to serve along with other starters. The rosemary, cheese, and salt make an appealing topping. We like to serve these standing up in a container with our appetizers.
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The Original Italian Ice
Limoncello Granita
Serve it as a dessert, cocktail, or refreshing dinner drink
About the Recipe: Granita is the original Italian ice. It can be used as a cocktail, dessert, over fruit, or even served chilled as a refreshing drink. It is simple to make with only a few preparation steps. You can find it being served in Sorrento, Amalfi, and Capri. Every town has their own story about how it originated.
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Visit to Italian/Mediterranean Terzo Piano at the Chicago Art Institute
While attending the Good Food EXPO in Chicago in March of this year, we were so fortunate to attend a demo by Chef-Partners Tony & Cathy Mantuano from Spiaggia Restaurant in Chicago. They explained how easy it was to make Italian hand-made pasta. Cathy tossed the ingredients together, passed it to Chef Tony, who in a minute mixed it into boiling water, creating perfectly tender noodles. It was so easy but what impressed us the most was their “Dream Team” relationship with each other.
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Chef Tony and Cathy Manutano’s pasta made at Good Food Expo
Since opening and operating several successful restaurants, Cathy Mantuano went on to write and manage restaurant wine lists; presenting classes on wine, and wine and food pairing. She is known as one of the most influential women in Italian wine.
We were delighted to meet Cathy Mantuano at their Italian/Mediterranean restaurant Terzo Piano in the Art Institute of Chicago. We asked Cathy to tell us about their restaurant experiences that might help others to become successful in the culinary world.
Influenced by her Italian heritage; the flavors of grandma’s cooking, the fascination of grandpa’s homemade wine, and the big family celebrations including both, Cathy Mantuano knew from an early age she was destined to make a career in food and wine.
The Mantuanos share their experiences and recipes from their favorite wine bars in Italy and southern Europe in their newest cookbook, “Wine Bar Food” (Clarkson Potter).
Available from Many Book Sellers in US
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Wine Bar Food with Mediterranean Flavors
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From Florence – Enoteca Toscana
Red Grape Focaccia
A popular flatbread in Tuscany on wine and cheese plates
About the Recipe: When it’s grape harvest time in Tuscany, this recipe is perfect to use for wine and cheese plates. The crust is very crisp and chewy, and the inside is pillow soft. Cut the slices into small squares with a grape in the center. They will also make fantastic mini sandwiches with your favorite meat or vegetable filling.
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Highlight the Cuisine of Seville
Grilled Mediterranean Short Ribs
An appetizer that’s so easy to make = just marinate and then quick grill.
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About the Recipe: The ribs marinate slowly to enhance the flavors, and then they can be quick grilled or broiled. The combination of spices, zests, vinegar, and honey highlights their Arab influence. Have some fun and serve them as an appetizer for your next informal patio party.
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The Concept Came from Rome
Picnic Party Mozzarella Bar
Serve about 2 to 3 different types of cheese
Use any combination of Italian condiments you like
About the Recipe: A mozzarella bar is set up like a buffet and displays many different types of mozzarella and burrata on platters and plates. It also has various toppings or breads. Guests can assemble their own bruschetta, salads, or sandwiches. It is a fun way to have an Italian party.
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From Tuscany to Naples, Tomatoes are So Delicious
Slow Roasted Italian Stuffed Tomatoes
Just like Grandma made long ago
About the Recipe: These roasted juicy tomatoes are filled with an Italian cheese filling, which is golden brown and crunchy. The broth on the bottom turns into a warm tomato seasoned sauce. This dish is perfect to serve along with your favorite steak. chicken, or vegetarian entrée.
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Roman Inspired Family Recipe
Stuffed Arancini Rice Balls
These addictive rice balls are called arancini, resembling little oranges.
About the Recipe: These appetizers are coated with a crunchy crust, covering cheese-filled rice. They can be filled with lamb or other meats such as sausage and combined with melting bits of cheese. This appetizer can also be filled with a larger cheese center without the meat, which will turn into a soft meltaway center. An Italian dipping sauce is a delicious side to offer with this appetizer.
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From Florence = Enoteca Toscana
Onion Bread Soup
Italians have a magical way to thicken soup – day old bread.
About the Recipe: This soup recipe highlights the sweet flavor of golden-brown onions in rich beef broth. It’s thickened by the layer of toasted croutons on the bottom of each dish. A light dusting of grated Parmesan cheese adds a sprinkle of old-world flavor to the top. This is a great soup made with very simple ingredients.
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A Favorite from Northern Italy
Creamy Ricotta Rotini Pasta
Fresh garden herbs make a great pasta sauce
About the Recipe: Fresh garden herbs flavor a pesto that combines with ricotta cheese to create a creamy sauce for the rotini. The spirals in the corkscrew pasta shape lock in the dressing and flavor. Add sweet/sour red peppers, black olives, chives, and crunchy seasoned walnuts for a delightful light summer meal.
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Fresh and Light Recipe from Nice
Springtime Lemon Light Pea Salad
Light leafy greens pack a powerful nutrient punch
About the Recipe: Using the early peas, sprouts, or snap peas add a tender texture to the light lemon dressed salad. A touch of crisp bacon and crunchy croutons add a delightful contrast of textures and flavors.
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Nature’s Fresh Berries – Full of Antioxidants
Frosty Summer Fruit Soup with Sherry Ice Cream
It magically turns into an elegant creamy fruit soup.
About the Recipe: Serve the fresh fruit as an elegant dessert topped with a touch of sherry ice cream. This fruit also makes a wonderful start to your day for breakfast. Keep it covered in the refrigerator to enjoy for about 4 to 5 days.
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Find Adventure in Seville
Sherry Raisin Ice Cream
A new sherry twist on rum-raisin ice cream
About the Recipe: A delightful dessert twirls sherry raisins with rich ice cream. Scoop into your favorite dessert bowls, fancy glasses, serve in a premade pastry shell, or even add a scoop of your favorite summer fruit soup. The flavors are delightful as they melt together
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A Touch of Sweetness from Venice
Amaretto Polenta Pound Cake
Classic Pound Cake with an Italian Twist
About the Recipe: This Italian pound cake has a golden color from the eggs and yellow cornmeal or polenta. Topped with a drizzle of Amaretto, sweet whipped cream, and some crunchy toasted almonds, this shortcake makes an elegant dessert.
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