ABOUT PAGE

Napoletana tomato sauce with fresh fettuccine

Screen Shot 2016-07-11 at 2.30.56 PM.png

There is nothing better than placing a plate of delicious food on the table for people you love. We want to teach you how to cook one of our recipes perfectly, by heart—your weekly go-to dish. Here we chose a simple recipe given to us by our late friend, Rosa Panfili. She and her husband were our customers and became close friends. Often, on Sundays they would invite us for dinner and this was her special recipe. Thank you, Rosa.

Follow the technique and use the freshest ingredients, like our canned San Marzano tomatoes, freshly made fettuccine and Ugo’s organic extra-virgin olive oil, available in the drums at Piazza De Nardi. After a few tries, you will master this dish and be able to cook it confidently without the recipe. Make sure to keep the ingredients on hand and make lunch or dinner perfect any day of the week. 


INGREDIENTS

2 28-oz cans San Marzano whole tomatoes, diced, strained
1/2 to 3/4 cup extra-virgin olive oil
4 cloves garlic, minced
4 shallots, finely chopped
1/2 cup white wine
1 chicken bouillon cube
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
4 fresh basil leaves
2 pounds fresh fettuccine
Freshly grated Parmesan cheese

 

PREPARATION

Drain tomatoes into bowl, reserving liquid. Roughly chop tomatoes and set aside.

Heat oil in large skillet over low heat. Add garlic and shallots; cook until fragrant and translucent, about 5 minutes. Add 1/2 cup tomatoes to pan and cook for 3 minutes. Add more tomatoes in batches and simmer until liquid evaporates and tomatoes caramelize. Increase heat; add tomato liquid in batches and bring sauce to boil; lower to simmer. Add white wine, bouillon cube, salt, pepper, and basil leaves. Simmer 25 to 30 minutes, or until slightly thickened.

Meanwhile, in large pot of boiling salted water, cook fettuccine until tender but firm, 6 to 8 minutes. Drain and return to pot. Add tomato sauce to pasta and toss until well coated. Serve with grated Parmesan.

Serves 8.

Wild mushroom risotto


This wild mushroom risotto is particularly special to us. It reminds us of childhood mushroom hunts we used to have with family and friends. These outings were not only fun but competitive, seeing who would find the very best.

At the end of the day, our baskets were filled with chanterelles, porcini, morel and lobster mushrooms and we couldn’t wait to get home where we knew they would be transformed into a delicious mushroom feast. Pickled as antipasto and giardiniera, battered and deep fried, sautéed with garlic and olive oil or stewed in tomato sauce. Today, our favourite wild mushroom recipe is the one I chose to share here with you, Wild mushroom risotto alla Milanese.

Although it is well known that a traditional Italian menu has many courses, we chose to present this menu as a beautiful buffet. However you decide to serve it, I hope it inspires you to entertain over the holidays and that our shopping list below makes it an enjoyable experience. All of the ingredients are, of course, available at Piazza De Nardi and at our wine store, La Boutique del Vino.


INGREDIENTS

1 pound assorted wild mushrooms, trimmed
2 tablespoon extra-virgin olive oil
Salt and pepper, to season
1/4 cup unsalted butter
1/2 cup finely chopped onion
1 garlic clove, minced
1 cup arborio rice
3 cups good quality chicken stock, heated
1/2 to 1 cup freshly grated Parmesan cheese
Truffle oil, to serve (optional)
Shaved Parmesan cheese, to garnish

 

PREPARATION

Preheat oven to 350°F. Place mushrooms on parchment lined baking sheet. Drizzle with oil. Season with salt and pepper. Roast for 15 to 20 minutes, turning once. Remove from oven and set aside. 

Melt butter in medium saucepan over medium heat. Add onion and garlic and cook 3 minutes until softened. Stir in rice; add 1/2 cup stock; cook, stirring constantly, until all liquid is absorbed, 2 1 to 2 minutes. Add more stock in batches and continue to cook rice until liquid is absorbed and rice is creamy and tender, about 20 minutes. Remove from heat; stir in mushrooms and grated Parmesan cheese. Season with salt and pepper. Divide among 4 plates and drizzle with truffle oil and Parmesan cheese. Serve immediately. 

Serves 4 to 8.

Spicy mussels



INGREDIENTS

3 pounds fresh mussels, in shell
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
3/4 cup whole San Marzano tomatoes
1 cup chopped white onion
2 celery stalks, chopped
1 teaspoon hot chili flakes
1 teaspoon cayenne pepper
1 teaspoon chopped fresh thyme leaves
3/4 cup dry white wine
1 cup water
Coarse salt and freshly ground pepper
Lemon wedges, to garnish
Fresh flat leaf parsley, to garnish

 

PREPARATION

Scrub and rinse mussels under cold water; set aside. Heat olive oil in large saucepan over medium-high heat. Add garlic and onion, and cook for 3 to 5 minutes.

Add tomatoes, celery, chili flakes, cayenne, and thyme; cook for 2 to 3 minutes. Add white wine and water; cook for 5 minutes. Add mussels; cover saucepan and increase heat to high. Cook until mussels have opened, about 5 minutes. Discard any that are closed. Spoon mussels and broth among 8 bowls. Season with salt and pepper. Garnish with lemon wedges and parsley. 

Serves 8.