ITALIAN FEAST > MANGIA MANGIA

ITALIAN FEAST OF THE SEVEN FISHES

HOW TO MAKE IT? IT’S SO EASY. JUST FOLLOW THE STEPS BELOW.

BRUSCHETTA WITH ANCHOVIES, SUN DRIED TOMATOES & BASIL BUTTER

• BAKE THE BREAD AT 350 F, AFTER YOU DRIZZLE SOME OIL ON THE SLICE.

• IN A FOOD PROCESSOR, ADD ROOM TEMP BUTTER, BASIL, SALT AND OIL. BLEND GENTLY.

• CUT SUN DRIED TOMATOES AND STRAIN THE ANCHOVIES FROM THEIR OWN OIL.

• ONCE THE BREAD IS READY, SPREAD THE BUTTER, ADD TOMATOES AND ANCHOVIES.

  
  

  PAIRED WITH “BROKEN SPRITZ”

  • 2 OZ AMBROSIA APERITIVO

  • 2 OZ WHITE WINE

  • 1 OZ SODA WATER

    GARNISH WITH OLIVES

    • STIR ALL INGREDIENTS FOR 20 SECS, SERVE UP

BURRATA CREAM, CRISPY COD, BLACK TOBIKO CAVIAR & SALSA VERDE

• SOAK THE BURRATA IN CUP OF MILK, AND BRING TO A BOIL FOR 3 MINUTES. ADD SALT & OLIVE OIL THEN PUREE’ IT. STRAIN WITH A CHEESE CLOTH.

• SOAK THE COD IN CUP OF SALTY MILK, THEN DRY IT. DIP IT IN FLOUR BEFORE DEEP FRYING IT FOR 1 MINUTE.

• IN A BLENDER, ADD ANCHOVIES, OLIVE OIL AND TONS OF PARSLEY TO MAKE THE SALSA.

• ADD THE TOBIKO CAVIAR AND LEMON ZEST AT THE END AS GARNISH.

  
  

  PAIRED WITH “TOTO’”

  • 1 OZ MANDARINETTO

  • 1 OZ ETESIA VODKA

  • 1 OZ LEMON JUICE

  • 1 OZ WHITE VERMUT

    GARNISH WITH BASIL

    • SHAKE ALL THE INGREDIENTS, SERVE ON THE ROCKS

CHESTNUT SOUP, MUSSELS AND SALMON ROE

• SOAK THE MUSSELS IN SALTY WATER FOR OVER 8 HOURS, RINSE SEVERAL TIMES WITH FRESH WATER, THEN COOK THEM WITH OLIVE OIL, PARSLEY, WHITE WINE AND GARLIC. ONCE THE MUSSELS OPEN UP, REMOVE THE SHELLS.

• IN A DEEPER PAN, ADD OLIVE OIL, SHALLOTS, BAYLEAVES, CARROTS AND CELERY AT LOW HEAT. AFTER 2-3 MINS ADD ONE CUP OF WATER. WHEN BOILING, ADD PEELED CHESTNUTS, SALT AND 4 CUPS OF WATER. KEEP COOKING AT LOW HEAT FOR 30 MINS, THEN PUREE’ EVERYTHING WITH MERGING BLENDER.

• ADD THE SALMON ROE AT THE END AS GARNISH

  
  

  PAIRED WITH “PEPPINO”

  • 2 OZ LIMONCELLO

  • 1 OZ ETESIA GIN

  • 1 OZ LEMON JUICE

  • SPLASH OF PROSECCO

    GARNISH WITH THYME

    • STIR ALL INGREDIENTS FOR 20 SECS, SERVE UP

PAN SEARED OCTOPUS, SOUV VIDE CARROTS, FINGERLING POTATOS, OLIVES AND CAPERS CREAM

• BOIL OCTOPUS FOR 20 MINUTES (DEPENDING ON ITS SIZE) WITH SHALLOTS, GARLIC, CARROTS AND CELERY. THE REST THE OCTOPUS IN ICY WATER FOR 1 MINUTE. AFTER THAT, SEAR IT WITH OLIVE OIL AND GARLIC.

• ROAST THE POTATOES IN THE OVEN AT 350 F, DRIZZLE THEM WITH OLIVE OIL AND SALT.

• PUREE’ BOTH OLIVES AND CAPERS WITH WATER AND OLIVE OIL UNTIL REACHING A SMOOTH CONSISTENCY. USE A STRAINER TO SEPARATE ANY CHUNKS.

• COOK THE CARROTS IN A BAG FOR 1 HR IN 180 F WATER, WITH OLIVE OIL, BAYLEAVES AND SALT.

  
  

  PAIRED WITH “NEGRONI BIANCO”

  • 1 OZ CINQUE BIANCO

  • 1 OZ ETESIA GIN

  • 1 OZ WHITE VERMUT

    GARNISH WITH ORANGE TWIST

    • STIR ALL INGREDIENTS FOR 20 SECS, SERVE UP

PAN SEARED DIVER SCALLOPS, GREEN PEAS PUREE’, PEA SHOOTS - MINT SALAD & POMEGRANATED

• SEAR THE SCALLOPS WITH OLIVE OIL, GARLIC AND WHITE WINE

• COOK THE GREEN PEAS WITH ONION AND SHALLOTS, THEN PUREE’ THE UNTIL REACHING A SMOOTH CONSISTENCY

• DRESS THE PEAS TENDRILS AND MINT LEAVES WITH APPLE CIDER VINEGAR, OIL AND SALT, ADD POMEGRANATES

  
  

  PAIRED WITH “LUNA AMERICANA”

  • 1 OZ LUNA APERITIVO

  • 1 OZ DONNA ROSA RABARBARO

  • 0.5 OZ SWEET VERMUT

  • TOP OFF WITH SODA

    GARNISH WITH LEMON TWIST

    • BUILD IN A TALL GLASS, STIR ALL INGREDIENTS FOR 20 SECONDS

PACCHERI PASTA, CLAMS, SEA URCHIN AND TOMATOES

• SOAK THE CLAMS IN SALTY WATER FOR OVER 8 HOURS, RINSE SEVERAL TIMES WITH FRESH WATER, THEN COOK THEM WITH OLIVE OIL, PARSLEY, WHITE WINE AND GARLIC. ONCE THE MUSSELS OPEN UP, REMOVE THE SHELLS.

• IN THE CLAM’S WATER, ADD MORE WHITE WINE THEN COOK THE SEA URCHIN UNTIL MELTED.

• BOIL THE TOMATOES IN THE PASTA WATER FOR 1 MINUTES, THEN STRAIN. COOK THE PASTA FOR 12 MINUTES

  
  

  PAIRED WITH “CIN CIN CARCIOFIN”

  • 1 OZ CARCIOFO

  • 1 OZ WHITE VERMUT

  • TOP OFF WITH GRAPEFRUIT SODA

    GARNISH WITH GRAPEFRUIT TWIST

    • BUILD IN A TALL GLASS, STIR ALL INGREDIENTS FOR 20 SECONDS

BRANZINO, SUNCHOKES, ROASTED ‘CIPOLLOTTI’, CRISPY LEAKS AND BAGNA CAUDA

• SEAR THE BRANZINO FILET WITH OLIVE OIL, GARLIC AND WHITE WINE.

• DEEP FRY THIN SLICED LEEKS.

• BOIL THE SUNCHOKES WITH SHALLOTS, ONION AND ROSEMARY, THEN SMASHED THEM GENTLY WITH OLIVE OIL AND SALT.

• ROAST THE BABY ONIONS IN THE OVENT AT 350 F WITH BALSAMIC VINEGAR AND SALT.

• IN ONE CUP OF WATER ADD 10 GARLIC CLOVES, 3 OZ OF ANCHOVY. COOK UNTIL REDUCING THE WATER DOWN TO 1 CUP. USE THE BAGNA CAUDA AS FINAL DRESSING.

  
  

  PAIRED WITH “RICKEY ITALIANO”

  • 1 OZ FINOCCHIETTO

  • 1 OZ ETESIA GIN

  • 0.25 OZ LEMON JUICE

  • TOP OFF WITH CUCUMBER SODA

    GARNISH WITH LEMON WHEEL

    • BUILD IN A TALL GLASS, STIR ALL INGREDIENTS FOR 20 SECONDS.

EGGPLANTS & CHOCOLATE

• DEEP FRY THE THIN SLICED EGGPLANTS TWICE, AFTER SOAKING THEM IN SALTY WATER FOR 3 HOURS.

• AT BAIN MARIE, ADD 1 STICK OF BUTTER, 2 EGG YOLK, 1 TEASPOON OF SUGAR, PINCH OF CINNAMON & NUTMEG, LEMON ZEST, 2 CUPS OF DARK CHOCOLATE AND 2 OZ OF CONCERTO LIQUEUR.

• SOAK THE EGGPLANTS IN THE CHOCOLATE, THEN REFRIDGERATE FOR 24 HRS BEFORE SERVING.

• SERVE WITH SHREDDED ALMONDS AND CANDIED FRUITS.

  
  

  PAIRED WITH A GLASS OF CONCERTO.