Calabrian Formaggio in una Coperta   aka Calabrian "Cheese in a Blanket"   Our sights are set on Summer 2017 with this recipe.  We are taking our two favorite things about Italy and pairing them together as a love letter to Calabria.  We promise you we will be home soon, dear Calabria!  Just the idea of wrapping thin slices of prosciutto crudo around 36 month aged Parmigiano Reggiano cheese starts to make our mouths drool.   Recipe serves 10 people   Ingredients for Formaggio in una Coperta:   1/2 lb. 36 month aged Parmigiano Reggiano cheese in a wedge or block  1/2 lb. Prociutto Crudo   Directions for Formaggio in una Coperta:   Set oven to 275 degrees Fahrenheit  Cut Prosciutto Crudo slices into 2 inch by 6 inch strips  Cut Parmigiano Reggiano cheese into 1 inch cubes  Wrap the Prociutto around the Parmigiano, place on a baking sheet and cook for 10 to 12 minutes until the cheese is melted and the Prosciutto is crispy on the edges.   Transfer to plate and serve warm.    We would love to see this apertivo at your next gathering of family and friends.  Share by tagging  @dinnerinthefield  on  Instagram  or  Facebook .  

Calabrian Formaggio in una coperta

aka Calabrian "Cheese in a blanket"

Our sights are set on Summer 2017 with this recipe.  We are taking our two favorite things about Italy and pairing them together as a love letter to Calabria.  We promise you we will be home soon, dear Calabria!  Just the idea of wrapping thin slices of prosciutto crudo around 36 month aged Parmigiano Reggiano cheese starts to make our mouths drool.

      Rigatoni with pesto, zucchini, and shrimp    
  
 
  
    
  
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  Break the rules! Mixing cheese with seafood has never tasted so good. That’s right, Italy; we are coloring outside the lines and pairing shrimp with a Parmigiano cheese and fresh basil in a pine nut-pistachio-walnut pesto. The seafood and the pesto are both light, bright flavors that come together to form one amazing summertime pasta.  Ingredients for Pesto   ¼ cup walnuts  ¼ cup pine nuts  ¼ cup pistachios  4 tablespoons chopped garlic  6 cups fresh basil leaves, packed  1 teaspoon Kosher salt  1 ½ cups extra virgin olive oil  1 cup freshly grated Parmigiano Reggiano   Directions for Pesto   Add the walnuts, pine nuts, pistachios into your food processor and blend until finely chopped.  Add the basil leaves and salt, then process while drizzling in the extra virgin olive oil until a smooth puree forms (about a minute of blending).   Ingredients for the dish:   1 white onion diced in ¼ inch pieces  2 medium 8 inch zucchini sliced ¼ thick round pieces  8 ounces fresh shrimp size “41/50 Medium” cleaned and deveined  ¼ cup of extra virgin olive oil  1 teaspoon salt  1 - 16 oz box of De Cecco Rigatoni #24 pasta  1 cup of pesto  ½ cup dry Chardonnay wine   Directions to assemble the dish:   Place a large pasta pot full of water on the stove on high heat and bring to a boil. Cook the rigatoni until al dente, strain, drizzle with a tablespoon of extra virgin olive oil and hold in a bowl until the rest of the dish is ready to serve.  In a large sauté pan, heat the olive oil until it is about to start smoking and then add the onion and zucchini and reduce the heat to medium.  Cook the onion for about 2 minutes until it is translucent.  Add the shrimp and Chardonnay to the sauté pan and cook for 2 more minutes.  Add the pesto and al dente Rigatoni pasta to the sauté pan and cook for 2 more minutes on high heat.  Serve family style on a large platter or invite your guests to fill his or her plate in the kitchen.  This dish is best enjoyed when paired with great friends and family!    

RIGATONI WITH PESTO, ZUCCHINI, AND SHRIMP

Break the rules! Mixing cheese with seafood has never tasted so good. That’s right, Italy; we are coloring outside the lines and pairing shrimp with a Parmigiano cheese and fresh basil in a pine nut-pistachio-walnut pesto. The seafood and the pesto are both light, bright flavors that come together to form one amazing summertime pasta.

        
  
 
  
    
  
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  Strawberry and Goat Cheese Salad  May I just gush for a second over this amazing salad my husband created for our last Dinner in the Field? The idea came to him after we had been traveling around VA, meeting farmers and sampling as many ingredients as we could get our hands on. After our trip, Gregorio compiled all of our favorite local ingredients into one unique dish. Each ingredient is allowed to shine through, not crushing one another to get to the top, but rising in a collaboration to lift each other up.          Recipe serves 8:  Ingredients for Strawberry Goat Cheese Salad    1 head Baquieu French Heirloom Lettuce  1 head Grand Hadley's American Heirloom Lettuce  1 head Mervielle French Heirloom Lettuce                                                  3 cups fresh picked strawberries  1⁄2 cup fresh crumbled goat cheese                                                                          4 cups walnuts  1 cup white granulated sugar  4 Tbsp unsalted butter                                                                         2 cups fresh strawberries  2 Tbsp local honey  2 Tbsp apple cider vinegar  2 Tbsp extra virgin olive oil                                                  1⁄4 tsp salt   Directio ns for Candied Walnuts   Heat a medium nonstick skillet over medium heat, add 4 cups walnut halves, 1 cup sugar, and 4 Tbsp unsalted butter.                                     Heat and stir constantly for 5 minutes, until the butter/sugar/nut mixture turns toasty brown.                                                                      Quickly transfer from the pan to parchment paper and separate the nuts immediately. Let cool for 10 minutes and then transfer to the salad.   Directions for Strawberry Vinaigrette   Remove the green tops from the strawberries.  Blend strawberries, honey, apple cider vinegar, olive oil, salt together in a blender until smooth.   Directions for Assembling Salad   Slice 3 cups strawberries.  Tear lettuce into strips, add candied walnuts and small marble sized bits of goat cheese to the salad.  Add half of the sliced strawberries to the salad.  Mix salad, adding small amounts of the vinaigrette until the salad is evenly coated to your taste.  Plate salad mixture and top each plate with 3 – 4 slices of strawberry                                                                 Local Farms List:   Lettuce - Beauchamp Farms  Strawberries ‐ Agriberry  Goat Cheese ‐ Caromont Farm  Walnuts ‐ Ayshire Farm  Honey ‐ Bright Hope Farm & Apiary    

Strawberry and Goat Cheese Salad

May I just gush for a second over this amazing salad my husband created for our last Dinner in the Field? The idea came to him after we had been traveling around VA, meeting farmers and sampling as many ingredients as we could get our hands on. After our trip, Gregorio compiled all of our favorite local ingredients into one unique dish. Each ingredient is allowed to shine through, not crushing one another to get to the top, but rising in a collaboration to lift each other up.