SPAGHETTI ALLA PUTTANESCA    RECIPE SERVES 4  Ingredients for Puttanesca sauce     28 oz crushed tomatoes     6 oz black roasted olives    6 fillets of boneless anchovies    2 tbsp capers    3 garlic cloves (minced)    1 ½ oz extra virgin olive oil    1 tsp salt    Ingredients for Pasta    14 oz spaghetti    1 tbsp salt    water    4 tbsp pecorino calabrese or romano cheese    Directions for Puttanesca sauce     Rinse the capers under running water to remove the excess salt, then dry them out placing them on a paper towel.    Place a large sautee’ pan with the extra virgin olive oil on medium heat burner.    Add the minced garlic, the red pepper flakes, and the anchovies and cook for about a minute without burning the garlic.    Add the black olives and capers, and cook for another minute stirring the mixture, and gently breaking up the anchovies until those disappear.    Slowly add the crushed tomatoes, the dried oregano, and the salt, and cook the sauce for about 15 minutes on medium/low heat; if the sauce is getting too thick, you can add about two ounces of hot water.   If tomatoes are in season, you can make a good sauce using fresh chopped tomatoes instead of crushed tomatoes in a can.      Directions for Spaghetti    Fill a pasta pot 3/4 full of water, bring to a rolling boil, and add 1 Tbsp of salt.    Add the spaghetti and cook them “al dente” (still firm when bitten).    Drain the water, add the cooked spaghetti into the sauce, and cook for another 30 seconds, just long enough to mix all the flavors.    Plate the spaghetti and sprinkle the pecorino cheese on top.  Eat your “Spaghetti alla Puttanesca” immediately! Pasta doesn’t wait!    Wine recommendations:    Primitivo - Puglia     Nero d’Avola - Sicilia    Negroamaro - Puglia    Ciro’ Librandi Duca San Felice - Calabria                 

SPAGHETTI ALLA PUTTANESCA

Maria, Gregorio’s mom, would make this dish with fresh tomatoes from their garden in Calabria during the summer after coming back from a full day at the beach with her eight children. She would also use his uncle Eliseo’s anchovies in extra virgin olive oil, which he cures with salt and stores in their cantina, and spicy red pepper flakes dried from last summers pepper harvest. Zio Eliseo still makes the best jars of anchovies in all Southern Italy (if best also means strongest), and we like to bring some jars back with us every time we visit him in Calabria.

      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.    Wine recommendations:     Prosecco    Ciro’ Librandi Rosato     Ciro’ Greco Bianco     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  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.