Polpettone di Tonno (Tuna Meatloaf)

Polpettone di Tonno

320 grams (11.3 oz) of tuna
2 eggs
5 tablespoons of Parmesan cheese
5 tablespoons of bread crumbs
some milk
chopped parsley
sliced olives (or Évooc Tapenade Spread)

Preparation:
Mix all ingredients together until a smooth paste. Shape mixture into a loaf (the shape of a meat loaf). Wrap loaf in aluminum foil. Boil for about 45 minutes. Allow the water to come to room temperature. Remove wrapped loaf from water and place in the refrigerator. Remove from refrigerator half an hour before serving. Before bringing it to the table, cut into slices and season with olive oil.

This recipe is open for interpretation using the various Castello Tudisco olive oils and tapenades. The last time we made this dish, we used sliced green olives and BéVoo (Biological Extra Virgin Olive Oil).

-Culinary Credits-

Francesca Vozza

Sherried Mushrooms with Orange Zest

Sherried Mushrooms with Orange Zest (4 servings)

2 tablespoons Castello Tudisco “DeVoo” Divine Cold Pressed Extra Virgin Olive Oil

2 tablespoons butter

1 pound button mushrooms

2 cloves garlic, crushed and minced

Kosher or sea salt and freshly ground black pepper, to taste

3 tablespoons sherry (medium dry)

1 orange zested and juiced

¼ cup chopped Italian parsley

Prepare mushrooms by wiping with a clean damp cloth. Remove large stems and chop coarsely. Cut the smaller mushrooms in half and cut the larger mushrooms in quarters. Set aside. Preheat a skillet over medium-high heat and add olive oil and butter. Once the butter has melted add the mushrooms and garlic. Season with salt and pepper and cook for about 3 to 4 minutes, stirring frequently, making sure the garlic does not burn. Add the sherry, orange juice and zest and cook for an additional 3 to 4 minutes, or until the mushrooms are cooked through. Add the parsley and stir to combine. Serve hot or at room temperature.

Cook’s note:

This is a great make-ahead recipe and tastes even better the next day.

Also -- The more you increase this recipe, the more juice it will yield, so have plenty of homemade Herbed Crostini on hand.

Paired wines:

SA Prum Wehlener Sommenuhr Kabinett 2007

Ridge Zinfandel Paso Robles 2008

--Culinary Credits--

Chef: Angela Erskine of Rolling Scones Catering

Host: Southern Wine and Spirits of America

Event: “End of Audit Gourmet Luncheon” in appreciation for the hard work and dedication by the Grant Thornton Audit Team and the Corporate Accounting staff.

Date: July 7, 2011

Classic Bruschetta

  
Classic Bruschetta (4 servings)

4 Roma tomatoes, diced into ¼-inch cubes

3 whole garlic cloves, finely minced

1 sweet or red onion, minced

½ cup fresh basil chiffonade (ribbons), 
packed   
2 teaspoons Castello Tudisco “DeVoo” Divine Cold Pressed Extra Virgin Olive Oil

2 teaspoons chopped fresh parsley

Kosher or sea salt and freshly ground black pepper, to taste       

Combine all ingredients and set aside for 30 minutes to 1 hour to allow the flavors to co-mbine.

Variations:  Before serving sprinkle with a good quality balsamic vinegar and toss in diced fresh mozzarella.

Garnish with freshly grated parmigiano reggiano, romano or loccatelli, cheese and serve on Herbed Crostini.

Paired wines:

SA Prum Wehlener Sommenuhr Kabinett 2007

Ridge Zinfandel Paso Robles 2008.
--Culinary Credits--
Chef: Angela Erskine of Rolling Scones Catering

Host: Southern Wine and Spirits of America

Event: “End of Audit Gourmet Luncheon” in appreciation for the hard work and dedi-cation by the Grant Thornton Audit Team and the Corporate Accounting staff.

Date: July 7, 2011

Herbed Crostini

Herbed Crostini (25-30 pieces)

1 long, thin baguette

1/4 cup Castello Tudisco “DeVoo” Divine Cold Pressed Extra Virgin Olive Oil

2 tablespoons unsalted butter, melted

2 tablespoons chopped Italian parsley

1 tablespoons chopped fresh dill

1 teaspoon freshly ground black pepper

Pinch of Kosher or coarse sea salt

Preheat the oven to 400 degrees F. Slice the bread on a slight angle into ¼-inch-thick slices and place in a single layer on a baking pan. Mix together the olive oil, butter, parsley, dill and pepper in a small bowl. Brush one side of each piece of bread with the butter mixture and sprinkle with the salt. Bake for 10 to 15 minutes, until golden brown and crunchy. Let cool completely, then service of store in an air-tight container up to 1 week. Variations: To your mixture of butter and DeVoo Olive Oil, add a teaspoon (or so) of IOO Cold Pressed Peperoncino Infused Olive Oil for added spiciness. For a mild rosemary flavor, omit the dill and substitute the ¼ cup of DeVoo olive oil with Castello Tudisco’s IOO Cold Pressed Rosemary Infused Olive Oil. If using the original recipe, experiment with other herbs, such as thyme, oregano, basil and marjoram.

--Culinary Credits--

Chef: Angela Erskine of Rolling Scones Catering

Host: Southern Wine and Spirits of America

Event: “End of Audit Gourmet Luncheon” in appreciation for the hard work and dedication by the Grant Thornton Audit Team and the Corporate Accounting staff.

Date: July 7, 2011

New Recipe Coming Soon!

Coming Soon!!!