Tastes of Italia

Siena Cucina in Rhode Island

Pollo con Risotto Zucca

Ingredients:

½ cup Dumante Pistachio Liquore
¼ cup Extra Virgin Olive Oil
½ cup Clover Honey
¼ cup Lemon Juice
1 ½ tsp Kosher Salt
Pinch Ground White Pepper
4 each 8 oz Statler Chicken Breasts, Trimmed
2 TB Unsalted Butter
1 TB Vegetable Oil
1/4 cup White Onion, Minced
1 cup Aborio Rice
2 ½ cups Chicken Stock, Low Sodium
1 each Bay Leaf
2 tsp Kosher Salt
Pinch Ground White Pepper
1 cup Pumpkin Puree or Filling
½ cup Heavy Cream

Method of Preparation:

Mix the Dumante liquor, extra virgin olive oil, honey, lemon juice, 1 ½ TB salt and pinch of white pepper in a mixing bowl. Reserve half of the marinade and refrigerate.
In a separate container, place the chicken in and pour over the remaining marinade and toss the chicken. Cover and refrigerate for 2 hours.
To make the risotto, heat the 2 TB of vegetable oil and onions in a sauce or sauté pan (preferably non-stick). Cook the onions over low to medium heat until the onions are translucent and tender, but not brown.
Increase the heat to medium and add the rice. Stir continuously for 1 minute.
Add 1 ¼ cup of chicken stock, the bay leaf, 2 tsp of kosher salt and pinch of white pepper.
Stir continuously until the stock is almost fully absorbed; then add the remaining stock.
Cook until the stock is almost fully absorbed and transfer the risotto onto a flat pan. The risotto may be refrigerated and held for up to 24 hours.
Remove the chicken from the refrigerator.
In a large sauté pan heat 2 TB of vegetable oil. Do not get too hot or you will burn the chicken.
Place the chicken, skin-side down, into the pan and sear to a golden brown. Flip the chicken and sear for 30 seconds.
Transfer the chicken to a baking dish and brush generously with some of the reserved marinade. Coat the bottom of the baking dish with water.
Bake for approx. 15 minutes at 350 degrees, or until 165 degree internal temperature is achieved.
While the chicken is in the oven, begin to prepare the risotto. I a large sauté pan, mix the cooked risotto, pumpkin puree and heavy cream. Over low heat stir the risotto gently. If necessary, additional cream or chicken stack may be added to the risotto. Allow the risotto to come to a gentle simmer and the rice reaches an internal temperature of 165 degrees.
Plate the risotto and carefully place the cooked chicken on top.
Finally, take all the remaining marinade and 2 TB of butter and heat to a thick, syrupy consistency and pour over the chicken.

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Napoleon with Dumante Zabione with Fresh Berries (Serves 5)

Ingredients:
For the Puff Pastry:

1 each 15” x 12” Frozen Puff Pastry Sheet
1 each Whole Egg, Beaten
½ cup Coarse Sugar

For the Zabione:

¼ cup Dumante Liquore
¼ cup Granulated Sugar
¼ cup Heavy Cream 40 % Butter Fat
¼ cup Eggs Yolks

For the Pastry Cream:

2 cup Milk, Whole
5 tsp Granulated Sugar
1 each Egg Yolk (equal to 1 ounce by weight)
1 TB Flour, All Purpose
1 TB Cornstarch
6 TB Milk, Whole
¼ tsp Vanilla Extract
Fresh Seasonal Berries

Method of Preparation:

For the Puff Pastry:

•   Preheat an oven to 350 degrees.
•   Allow the puff pastry to thaw slightly. Score the pastry dough into (15) 3” x 3” squares.
•   Line a baking pan with a sheet of parchment paper. Place the pastry squares onto the pan (s).
•   Using a fork, gently poke the dough 6-7 times on each square.
•   Brush each square with some egg wash
•   Sprinkle each square with the coarse sugar
•   Place another piece of parchment paper on top of the pastry.
•   Place an equal size baking pan over the parchment (This will allow the pastry to cook evenly in the oven.
•   Bake for 20 minutes or until the pastry is a deep, golden brown and not doughy.
When done, transfer the pastry squares to a cooling rack all allow to come to room temperature.

For the Zabione:

•   Set up a pan of simmering water.
•   In a stainless steel bowl (one that will fit on top of the water pan), mix the Dumante liquor, sugar, cream and egg yolks.
•   Place the bowl on top of the water pan and begin to whisk continuously. The mixture should not be cooked over boiling water. Cook until the Zabione is the consistency of a thin pudding, but it should reach an internal temperature of 145 degrees.
•   When done, remove the bowl from the pan and continue mixing to room temperature. Cover and reserve.
•   If the Zabione is too thick it may be thinned with a small amount of cream or water.

For the Pastry Cream:

•   In a mixing bowl, combine the 5 tsp of sugar, 1 TB of flour and 1 TB of cornstarch.
•   Add the 1 egg yolk (1 oz by weight), 6 TB of milk and vanilla extract.
•   Mix the dry and wet ingredients together thoroughly.
•   In a separate sauce pan, scold the 2 cups of milk and 5 tsp of sugar. Do not allow to boil over.
•   Stir in the egg yolk mixture and whisk until the pastry cream comes to a quick boil.
•   Immediately remove from the heat and transfer the cream to a shallow dish.
•   Cover the cream with plastic wrap, making sure that the wrap comes in contact with the cream.
•   Place in a refrigerator and allow cooling completely (below 40 degrees internal temp.)
•   Once chilled, whisk the pastry cream to a smooth consistency and reserve.

For Assembly:

•   Place on cooked puff pastry square in the center of a plate
•   Dollop pastry cream over the pastry
•   Arrange any type of fresh berries on to the pastry cream.
•   Spoon the Zabione cream over the berries.
•   Repeat the process.
•   Finally, place a third puff pastry square on top and dust generously with confectioners sugar.

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Verdenoce Martini

Ingredients / Method:

1oz Dumante Verdenoce
1oz Godiva White Chocolate
2oz Vanilla Vodka
Splash Green Crème di Menthe
Rim Martini Glass with crushed pistachio nuts

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Sicilian Cocktail (served in wine glass)

Ingredients / Method:

1oz Dumante Verdenoce
2oz Southern Comfort
Fill with Gingerale.
Garnish with Orange Wedge

Tastes of Italia

Mozz, Mozzarella Bar & Enoteca in Louisville, KY!

Aristocratic Lobster Mac & Cheese

Makes 4 servings

Ingredients

1 pound Gemelli Pasta (Tube Shape Pasta
2 pound, Whole Maine Lobster, Steamed, claws and tail removed from body.
Lobster Tail cut in half. Lobster Claw meat removed from Claw.

Mac & Cheese Sauce

2 ounces, Italian Bacon (Pancetta) Diced
In a 4 quart sauce pot sauté Pancetta until crisp and drain excess oil.
Add 3 cups of heavy cream, 2 ounces of each Vermont Sharp Cheddar, Fontina, Smoked Gouda & Provolone. Simmer sauce over medium heat until cheese melt.
Remove Sauce from stove and season to taste with Salt and Pepper.
Add cooked pasta to sauce and toss well.
Place Pasta and sauce in Baking dish. Top with 2 ounces of Crumbled Gorgonzola and 4 tablespoons of Parmigiano Reggiano Cheese.
Bake Pasta Mac & Cheese at 350 degrees for 15 minutes.
Place steamed Lobster tails and claws on top of Mac and Cheese.
Bake an additional 15 minutes.
Serve with 1 pound Melted Clarified Butter

Pistachio Dumante Zabaglione
Warm "Italian Wine Custard"
Summer Berries & Pistachio

Makes 4 servings

In a metal mixing bowl place 12 egg yolks, 1 cup Dumante Pistachio Liquor, 6 tablespoons sugar and whisk ingredients over simmering water bath until thickened like to light custard.

Pour into a large wine glass filled with summer berries.

Garnish with biscotti and chopped Pistachios.

Tastes of Italia

Recipes created by Chef Agostino Gabriele at the renowned Vincenzo's Italian Restaurant in Louisville, KY. Please visit their website at www.vincenzositalianrestaurant.com

Sicilian Manhattan

^{"Dumante, Kentucky Bourbon, Blood Orange Bitters"}

1 part Dumante Verdenoce
2 parts premium Kentucky Bourbon
Splash of Blood orange bitters

Rim a chilled martini glass with orange zest. Shake ingredients with ice, strain and serve. Garnish with an orange slice.

Dolce Vita

^{"Dumante Verdenoce, Irish Cream Liqueur, Chambord"}

1 ½ part Dumante Verdenoce
1 ½ part Irish Cream liqueur
¼ part Chambord Liqueur

Shake ingredients with ice, strain and serve in a cordial glass

Filetto di Vitello al Pistachio

^{"Tender veal stuffed with pistachio, prosciutto, fig and baby spinach, topped with a pistachio Dumante sauce."}

(1 Serving)

6 oz. Filet of Veal
1 tsp. Pistachio roughly chopped
1 tsp. Prosciutto small dice
1 Small fig small dice
1 Tbls. Cooked sautéed baby spinach
1 tsp. Fontina Cheese small dice
tt Salt and Pepper
1 tsp. Shallots
1 Tbls. Dumante
2 oz. Veal Stock
1 tsp. Olive Oil
½ tsp. Tomato paste

METHOD: Combine pistachio, prosciutto, fig, baby spinach and Fontina into mixture. Season ingredients lightly with salt and pepper. Cut a pocket in the side of Veal and stuff with mixture. Lightly dredge veal with seasoned flour. Heat sauté pan with olive oil. Sear each side of the veal until golden brown. Remove from pan and finish in oven for 5 - 6 minutes or until desired temperature. With remaining fond on bottom of pan add shallots and deglaze with Dumante. Finish with veal stock and tomato paste then reduce. Season with salt and pepper to taste.

Dumante Pistachio Cheesecake

^{"Deliciously decadent cheesecake with the rich flavor of Dumante and a graham cracker pistachio crust."}

2 eggs (Egg Yolks)
2 Tbl. Sugar
2 Tbl. Dumante
3 Tbl. Cream Cheese
1 Tbl. Marscarpone Cheese
1 Tbl. Toasted ground pistachio
3 Tbl. Ground Graham Crackers
1 Tbl. Melted Butter
1 tsp. Toasted ground pistachio

Cook in double broiler egg yolks, sugar, and Dumante until light and fluffy. In mixing bowl add cream cheese, marscarpone and one teaspoon of toasted ground pistachio. Incorporate until smooth. Slowly add egg yolk base in cream cheese mixture, reserve. Separately combine ground crumbs, melted butter, and one tablespoon of toasted ground pistachio. Add crust ingredients in a small mold. Press flat. Bake crust in 350 degree oven for two to three minutes until firm. Pour cheesecake mixture over cracker crumbs base and reserve in freezer.

Serve with Chantilly cream and seasonal fruit.

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