Neapolitan Easter: Buon Appetito!

Easter buffet…with neapolitan sophistication.
Pizza Rustica
Vin Santo Zabaglione with Oranges and Grapefruit
Chambord Granita
Buttermilk Panna Cotta
The Menu Shoppe has it covered…exceptional finds for exquisite holidays.
Buona Pasqua!   Buon Appetito!
A deep dish pie that’s also a special Easter treat.
Pizza Rustica
1 loaf frozen or fresh bread dough
1/3 cup grated Parmesan cheese
1 clove garlic, chopped
1 tablespoon olive oil
1 package (9oz size) chopped fresh spinach
2 medium tomatoes; peeled, seeded, & chopped
1 tablespoon basil
1/8 teaspoon sage
4 ounces provolone cheese, shredded
4 ounces thinly sliced Proscuitto
1 cup shredded Mozzarella cheese
1 egg white
1 tablespoon water
Let dough rise, when done, work parmesan into the dough.
In a medium skillet sauté garlic in olive oil for 30 seconds. Add spinach stir one minute, sauté only until spinach wilts, add sage, set aside.
Stir together tomato, and basil, set aside. Pat 1/2 the dough into a pie pan and layer (in this order) the following ingredients, leaving a 1 inch border:
1 cup of the mozzarella, sautéed spinach, all the provolone, tomato and basil mixture, the meat, and the remaining mozzarella. Roll out remaining dough and place it on top of the pie and seal edges together. Set aside and let rise for 1 hour. Preheat oven to 375F. Brush egg and water mixture on top. Bake for 40 minutes or until pie turns slightly brown.
*Tip: possibly needing to place aluminum foil over the pie for the last 10 minutes to prevent over browning.
Vin Santo Zabaglione with Oranges and Grapefruit
3 medium navel oranges
1 large pink or red grapefruit
3 tablespoons sugar
1 large egg
3/4 teaspoon cream of tartar
3 tablespoons vin santo or other sweet dessert wine
Freshly ground nutmeg ( optional for trim )
Cut peel and white pith from oranges and grapefruit with a sharp knife, then cut sections free from membranes. Drain fruit in a large sieve set over a bowl 5 minutes, reserving juice for another use. Toss fruit with 1 tablespoon sugar. Beat egg, remaining 2 tablespoons sugar, vin santo, cream of tartar, and a pinch of salt in a double boiler or a metal bowl set over a pot of simmering water with a hand-held electric mixer at medium speed until slightly thickened and frothy, about 5 minutes (mixture will froth up and then subside a bit before thickening). Remove from heat. Divide fruit among 4 stemmed glasses and top with zabaglione.
Chambord Granita
3 cups water, divided
1 cup sugar
4 cups fresh raspberries (about 1 1/2 pounds)
1 cup Chambord
Combine 1 cup water and sugar in a saucepan, and bring to a boil, stirring until sugar dissolves. Remove from heat, and cool completely. Place the raspberries in a blender, and process until smooth.
Press raspberry purée through a sieve into a medium bowl, and discard seeds. Stir in the sugar syrup, 2 cups water, and liqueur. Pour the mixture into an 11 x 7-inch baking dish. Cover and freeze 8 hours or until firm. Remove mixture from freezer–let stand 10 minutes. Scrape entire mixture with a fork until fluffy.
Buttermilk Panna Cotta
1 3/4 cups buttermilk
1 1/4 cups heavy cream
7 tbsp. sugar
1 1/2 tsp. unflavored gelatin
1/2 vanilla pod, split lengthwise
Soften gelatin in 1 tbsp. cold water in a medium bowl for about 5 minutes. Meanwhile, put cream and sugar into a small saucepan. Scrape seeds from vanilla pod into pan, then add pod. Heat cream over medium heat, stirring until sugar dissolves, 3–5 minutes, then stir into bowl with gelatin. Stir in buttermilk, then strain into another bowl. 
Divide custard between six 8-oz. ramekins and refrigerate until set, about
3 hours. To unmold, dip ramekins into a dish of hot water,
then invert custards  onto plates. Trim with raspberries.
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