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Wine Shop Wednesday!
Come join us on
Wednesday nights
when a special
list of
exclusive wines
will be offered
at wine shop
prices!
Each hand
picked, top end
wine will be
available
for your tasting
as well!
For more
information -
203-268-8486
So you think
you're an
Italian
connoisseur?
Try this
trivia quiz
about Italian
cuisine for real
Italian food
enthusiast
... Enjoy!
QUESTION:
Spaghetti or
rice - which
came first to
Italy?
ANSWER: Historians
have always
claimed that
Marco Polo
introduced
noodles to Italy
when he returned
from his travels
across the
Orient in the
thirteenth
century. It now
appears that
this may not be
true, and that
Marco Polo may
have only
discovered that
the Chinese also
had noodles. (It
all depends on
how you
interpret
written accounts
of his trip).
Either way, the
Spaniards
introduced rice
to Italy in the
1400's, so
spaghetti came
first.
for your Wedding,
Graduation, Communion,
Confirmation,
Bar/Bat
Mitzvah, picnic ,
barbeque
or
any event
you are planning!
We also do
pick-up and
delivery
trays!
Call us at 203.268.8486
for more information
Chef
Sam Recommends...
Robert Mondavi Moscato
d'Oro 2008
An
elegant, intensely fruity wine with
scents of spice and floral notes of
orange blossom and rose petal. Rich and
concentrated honeyed fruit flavors are
enlivened with fresh acidity.
Beautifully balanced, the wine resonates
like a finely tuned cello, with a
lengthy finish and sumptuous return.
Mondavi has produced
an aromatic, intense, moderately sweet
yet crisp and beautifully constructed
2008 Moscato d'Oro. This wine is
Mondavi's answer to the gorgeous
Moscatos of Piedmont, Italy. It is a
lovely, rich wine displaying
honeysuckle, peach, and citrus flavors.
The wine has a touch of spritz
Do you know...
...that cantaloupes and
melons are in the same gourd
family as squashes and
cucumbers? Most melons have
similar structure to winter
squash with thick flesh and
inner seed-filled
midsection. The difference
between melons and squashes
is very simply, it's the way
that they are used. Squashes
are considered vegetables,
while cantaloupe melon is
fruit, with sweet and juicy
flavor.
Cantaloupes have
significant amounts of
Vitamins A and C, are a good
source of potassium, and
contain small amounts of
many other minerals.
Prepare your cantaloupe
by always washing melons in
warm soapy water before
cutting to get rid of any
impurity on the rind that
might be carried from the
knife blade to the flesh by
cutting the melon open and
remove all seeds and
strings. It can be served in
many attractive ways: cut
into halves, quarters,
wedges, or cubes; or the
cantaloupe can be scooped
out with a melon baller. For
melon rings, cut a
cantaloupe into thick
crosswise slices, scrape out
the seeds, and remove the
rind, if desired.
Chef
Sam's Recipe for June:
Cantaloupe and Prosecco Granita
with Marscapone and Crispy
Prosciutto and Balsamic Drizzle
Chef Sam is not only self taught,
but creates signature dishes with a “new-school”
Italian flavor that are beautifully displayed
and memorably delicious! Here's a great dish
that you can cook at your house!
Ingredients:
1 1/4 cups of sugar
divided into 2 bowls
3/4 cups water
2 cantaloupes:
2 1/2 cantaloupes cut into small cubes
1/2 cantaloupe peeled and sliced in thin
wedges
2 1/4 cups Prosecco (chilled)
10 tsp Marscapone
6 thin Prosciutto slices
Balsamic Vinegar
6 Martini Glasses
Procedure: Stir 3/4 cup of sugar and 3/4
cup of water in large saucepan over low
heat until sugar dissolves. Let cool.
Puree cubed cantaloupe in blender. Wisk
1 1/2 cups of puree mix into sugar
syrup, then mix in Prosecco.
Cont. Pour mixture into 8 inch
square metal baking pan. Freeze until firm,
stirring every 2 hours with fork for about 6
hours or until frozen.
Layer Prosciutto
slices on baking sheet lined with parchment
paper. Bake in 350 degree oven until crisp
(about 10 minutes). Remove and cool. Chop
Prosciutto to resemble bacon bits.
To Serve: Dip rims of 6 martini glasses
in balsamic vinegar and then into remaining
sugar to coat lightly. Set glasses aside.
Spread 1/2 tsp
Marscapone
onto tip of cantaloupe slice and dip into
chopped Prosciutto bits.
Scrape surface of
frozen Granita with fork and place shavings into
martini glass. Drizzle with balsamic, garnish
with cantaloupe wedge and serve immediately.
For Take Out
and Delivery at 3 convenient locations! SHELTON
• TRUMBULL
• FAIRFIELD
225-6000
261-1939
254-3772
June Winner
$50 Dining Certificate
Joan
Weiss
Congratulations!
Rate
us for a chance
to win next month! See Past Newsletters
and other Great Recipes
here!
Chef
Sam's Recipe for June: