Crostoni
(for 4 people)
8 slices of crusty Italian bread about 1 1/2" thick
1/2 lb gorgonzola cheese
fig jam
16 slices of Speck
1/4 lb chopped walnuts
white truffle oil
Instructions
Grill bread, spread gorgonzola, fig jam and chopped walnuts. Top with two slices of speck and
drizzle white truffle oil.
Strascinati
(for 4 -6)
1 lb of strascinati
1/2 brown onion finely chopped
2 garlic cloves
1/2 lb broccoli finely chopped
1/2 lb asiago cheese finely shredded
1 c heavy cream
1/2 lb fresh Italian sausage ( mild or spicy )
3 T olive oil
Instructions
In a skillet, on medium heat olive oil add sausage onion and garlic until sausage is slightly brown and onion and garlic are cooked through. Add broccoli and cook for about 5 minutes until soft. Add cream and cook down until its reduced by about half. In a large pot bring water to boil add about two T sea salt and add pasta. Cook until al dente. Combine pasta and broccoli sausage mixture and on medium heat, add cheese and sauté. Plate and enjoy!
Risotto
(for 4 - 6 people)
1 package of imported Carnaroli or Arborio rice
1 brown onion finely chopped
16 manila clams (scrubbed clean)
16 black PEI mussels (scrubbed clean and debeard)
1/2 lb fresh squid cut in 1/2 '' rings
16 rock shrimp
12 large sea scallops
1/2 stick butter
1/3 c olive oil
3 to 4 cups of vegetable broth
Italian parsley to garnish
1 c dry white wine
salt and pepper
Instructions
Preferably in a heavy bottomed pot on medium heat melt olive oil and butter, add onion and cook until translucent. Add risotto and 'toast' for a couple of minutes. Once the rice is slightly golden add tomatoes and squid and sauté for a minute or two. Salt and pepper to taste. Add the White Wine and bring to a boil, cooking until almost dry, and then begin to ladle in the Stock to just cover the Rice. Cook, stirring constantly, maintaining a level of Stock just above the rice for 10 minutes. One ladle at a time, add hot broth to the pot and stir. Once the rice has soaked up the broth add another ladle. Repeat this until rice is soft to taste but still slightly al dente in the center (about 25/30 minutes). Add all the other seafood, more broth and cook for about 10 more minutes. Plate and garnish with fresh chopped parsley.
Casa Mia
11675 N 136th St., Suite #110, Scottsdale, AZ 85259
480-314-0365
casamiascottsdale.com/home
