Eat and drink like you're in Tuscany this weekend.
Sharing fabulous flavors from Italy via Pam Marasco's Costitutti Marketplace and get ready---Wyncroft winery's award-winning wines go on sale July 25th.
In Summer We Are Tuscany: Pam 'Seeing and Savoring Italy' Marasco has been posting some killer recipes lately. The local ambassador and proprietess of inventor of cosituttimarketplace.com never fails to remind me that if you are having a picnic in the Dunes this time of year it's not hard to imagine you're in Italy. I shared one of Pam's Facebook desserts not long ago---a mouth-watering take on s'mores using a heaping tablespoon of Nutella. It reminded me that Nutella was not always as available as peanut butter. My daughter made the discovery when she went on a student exchange to Italy in seventh grade and the family she stayed with ate Nutella for breakfast every morning. You might want to try two of the latest culinary creations from Cositutti:
Anguria con Aceto di Vino Rosso e Ricotta Salata (Watermelon with Red Wine Vinegar and Salted Ricotta)
This recipe would make a bright summer salad or an interesting sweet and savory dessert.
1 large ripe watermelon
... 1/4 cup Pojer e Sandri Red Wine Vinegar
1/2 cup extra-virgin olive oil
6 ounces ricotta salata or feta cheese, crumbled
Ground black or crushed red pepper
Salt to taste
Fresh mint for garnish
Cut core portions of watermelon into the shape of a perfect rectangular wide enough to make a 1 inch hole off to the side of each block using a small teaspoon or melon baller (be careful not to cut through the thickness of the watermelon rectangle). In a small bowl, combine the vinegar with a dash of sea salt and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Adjust salt and add a few twists of ground black or crushed red pepper. Place individual watermelon blocks in a rectangular shallow glass pan. Pour the vinaigrette over the blocks of watermelon coating all surfaces evenly. Allow watermelon blocks to marinate in vinaigrette for 15 minutes to soak up the flavor. Remove watermelon blocks and fill each hole with crumbled cheese. To serve, spoon a bit of the remaining marinade into an individual serving plate and place watermelon block on top. Garnish with fresh mint.
Pesto Potatoes with basil pesto sauce
In a medium bowl, combine cubed potatoes and pesto. Mix until potatoes are well covered. Oil a large piece of aluminum foil with extra virgin olive oil. Add the potatoes and wrap in a foil packet. Wrap another piece of foil around the packet so it is sturdy enough to grill. Preheat the grill to medium-high heat. Place the potato packet on the grill. Cook for 15 minutes and then flip the packet. Cook for an additional 15 minutes, or until potatoes are tender and slightly crisp. Carefully remove the potatoes from the packet and serve warm
Wyncroft Pre-Sale is Winding Down: On July 25 Wyncroft will open up the wine marketplace to the public. The selections are currently 2012 Riesling Avonlea, 2012 Chardonnay Cuvee Rae Lee, 2008 Chardonnay Barrel-Aged Avonlea and 2011 Shou Avonlea.