First Course – Rustic Olive Loaf sliced with Red Pesto Spread & Mediterranean Spread with Luciano Landi Verdicchio dei Castelli di Jesi DOC Classico 2019
Preparation: Slice olive loaf into 1/4 inch slices and toast. Spread with the red pesto and Mediterranean spreads and plate.
Second Course – Arugula with Grilled Artichoke Halves & Grilled Eggplant with Luciano Landi Terre del 91 Verdicchio dei Castelli di Jesi DOC Classico Superiore 2018
Preparation: Plate arugula and top with grilled artichoke halves and eggplant, drizzle with some of the oil from the jars and the White Balsamic in the small container.
Third Course – Vincisgrassi Lasagna with Luciano Landi Gavigliano Lacrima di Morro d’Alba Superiore DOC 2016
Preparation: Vincisgrassi Lasagna – prep is for 2 servings – adjust as needed for 4 or 6.
15 grams of dried porcini mushrooms
7 oz of boiled water
1 clove garlic, crushed
Package of prosciutto, chopped
Fresh wild mushrooms, cleaned and chopped
½ cup white wine
1 cup Parmesan cheese, grated
salt and pepper to taste
1. Bring water to the boil, then take off the heat add the dried porcini and let infuse for about 1 hour. Strain, RESERVING the porcini water and chopping the mushrooms.
2. Preheat oven to 350° F.
3. Cook the garlic in EVOO until fragrant but not browned.
4. Add the prosciutto, the rehydrated chopped porcini and continue cooking for 2 minutes on medium heat (careful not to let the garlic burn).
5. Add the fresh mushrooms and cook for 3 minutes.
6. Pour over the white wine. Turn heat up and allow the wine to cook off, then pour over the porcini-infused water.
7. Let simmer 10 minutes to reduce the liquid slightly, then pour in about three-quarters of the bechamel sauce, saving the rest for later. Stir to combine then set aside. Adjust seasoning.
8. In a small casserole dish (8” x 8” or 9” x 12”), place about a ¼ of the mushroom sauce on the bottom of dish. Cover with dry lasagna sheet, layer another ¼ of mushroom sauce, followed by about a fourth of grated parmesan sprinkled over the layer. Continue layering pasta, sauce and Parmesan until you reach the top.
9. After layering sauce on the top and the parmesan, pour over the remaining bechamel sauce, followed by the last quarter of the grated Parmesan.
Bake for 20-25 minutes, just enough to see the sauce bubbling around the edges and a browned crisp top.
Fourth Course – Pork Chop Porchetta (from Rachel Ray) with Spinsanti Adino Rosso Conero DOC 2016
1 organic lemon
2 thick-cut, bone-in pork chops (about 1½ inches thick)
2 tablespoons olive oil
3 cloves garlic (1 chopped, 2 smashed)
1/2 tablespoon fennel seeds
1 tablespoon fresh rosemary leaves, finely chopped
Coarsely ground pepper
4 large shallots, quartered lengthwise
Potatoes, cut into wedges
1/4 cup dry white wine
1. Preheat the oven to 400°F.
2. Grate the zest from the lemon. Halve the lemon and set aside.
3. Place the chop(s) in a shallow dish with 1 tablespoon of the oil, the chopped garlic, fennel seeds, rosemary, lemon zest, and about 3/4 teaspoon pepper. Season the chops liberally with salt and work in the seasoning evenly all over the chops, turning to coat both sides. Let stand for 30 minutes.
4. Meanwhile, in a bowl, combine the shallots, potatoes, smashed garlic, remaining 1 tablespoon oil, and salt and pepper to taste. Toss to coat, then arrange on a baking pan. Place the lemon halves cut side down on the baking pan. Roast until the potatoes are crispy and the shallots are caramelized at the edges, about 35 minutes.
5. Heat an oven proof skillet over medium-high heat. Add the chops to the hot pan and brown for 3 to 4 minutes on each side. Transfer to the oven and roast for about 8 minutes. Remove from the oven and douse the skillet with the wine. Squeeze the juice from the roasted lemon halves over the top.
6. Serve the chops with the roasted vegetables alongside.
Buon Appetito !!!