April Supper Club

The menu: Sauce & Sinatra

The menu: Sauce & Sinatra

Charcuterie Board

Charcuterie Board with homemade Rosemary Olive Oil Flatbread

Mini Caprese Skewers

Mini Caprese Skewers

Shitake, Basil & Lemon Cauliflower Pizzas

Shitake, Basil & Lemon/Margarita/Carmelized Onion & Spicy Sausage Cauliflower Pizzas

Mama Fiorella's Bolognese

Mama Fiorella’s Bolognese

The table setting

The table setting

Noms

Clockwise from top: Homemade Focaccia, Penne & Bolognese, Pancetta Brussels Sprouts, Fried Cardoons

Homemade Limencello

Homemade Limencello

Cannoli

Yummy Cannoli!

Supper Club

Supper Club Guests, minus two people

April was all about old world Italian. From cardoons to bolognese to limoncello, we covered a lot of regional specialties and practically had to be rolled out of our hostesses house! Luckily, about half of us come from Italian backgrounds so we were really able to flex our culinary muscles this SCB.

I opted for making an Italian charcuterie board. The cheese portion of the charcuterie board consisted of Rustico Black Pepper Cheese, Langa Castelbelbo, Piave (my personal favorite), Miti Sottocenere with Truffles and Ricotta Salata. I found all my cheese at Wegmans after consulting with one of our SCB members who used to work in their Cheese Shop. I learned the key to creating a good cheese board is you want to have a good balance of flavors (from strong to mild), textures (soft, semi-soft, semi-hard and hard), colors, shapes and sizes. For the meats, I added Felino, Genoa Salame and Riserva Prosciutto. I rounded my board out with some kalamata olives and made some delicious Rosemary Olive Oil flatbread to accompany it.

Rosemary Olive Oil Flatbread
adapted from Epicurious.com

  • 1 3/4 cups unbleached all-purpose flour
  • 1 tablespoon dried rosemary
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup water
  • 1/3 cup olive oil plus more for brushing
  • sea salt

Preheat oven to 450 degrees. In a medium bowl, mix flour, rosemary, baking powder and salt. Make a well in the center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times. Divide dough into 3 pieces and roll out 1 piece at a time into a 10-inch round. The shape can be rustic and the dough should be thin. Lightly brush the tops with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Transfer rounds onto a foil-lined baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes.

Grilled Margherita Pizza

Grilled pizza seems to be all the rage nowadays, but I’ve never had the opportunity to try making it myself. I’ve heard from other people about either how easy it was to make or how much of a disaster it was. I decided to give it a go and hope for the best. I must say I was a little nervous when the dough first went on the grill, but boy was I really happy with the end result. I was lucky enough to have some fresh tomatoes from my father-in-law’s garden, but you can use whatever ingredients you have on hand. I also went with store bought dough to save on time (which I haven’t had much of lately), but if you’ve got the time you can make your own. Grilled Margherita Pizza

  • store bought or homemade dough
  • generous amount of olive oil
  • toppings of your choice

Preheat grill to 300 degrees. Divide dough into two portions. With a rolling pin on a lightly floured surface, roll each portion into two 1/4″ thick pizzas. Coat one side in olive oil and place directly on grill grates for about 5 minutes or until dough begins to rise. Once dough has risen, flip pizzas over and coat other side with olive oil. Cook for about 5 more minutes. Remove from heat and add toppings of your choice to each pizza. Add back to the grill until cheese begins to melt and the bottom crust has browned.

Make-Your-Own Pizzettas

This weeknight meal is a great way to please a few different palates. Just pick up a few toppings and the naan flatbread bases, and keep in the fridge for when the pizza mood strikes. Here are two delicious options to get you started!

Smoked Salmon Pizzetta

  • 1 Garlic naan flatbread
  • 2 ounces smoked salmon
  • pecorino-romano cheese, shredded
  • 1/2 cup non-fat plain Greek yogurt
  • 1 tablespoon light mayonnaise
  • 1 teaspoon dried or fresh dill
  • 1 teaspoon dried or fresh chives
  • thinly sliced red onion
  • 1 tablespoon capers

Preheat the oven to 425 degrees with your pizza stone inside. In a bowl, mix together the yogurt, mayo, dill and chives. Once the oven is preheated, remove the pizza stone and place your naan flatbread in the center. Spread the yogurt mixture over the entire base; top with the salmon, capers, and red onion and shredded cheese. Bake for 10 to 12 minutes, until the cheese on top begins to brown and the crust looks a little crispy. Enjoy with a nice glass of crisp white wine for best results!! And for the meat eater in the bunch:

Hot Olives, Turkey and Bleu Pizzetta

  • 1 Garlic naan flatbread
  • olive oil
  • 2 slices deli-sliced turkey breast
  • pitted hot olive mix
  • sundried tomatoes, sliced
  • crumbly bleu cheese
  • pecorino-romano cheese, shredded

Same deal—preheat the oven to 425 degrees with your pizza stone inside. Once the oven is preheated, remove the pizza stone and place your naan flatbread in the center. Drizzle with olive oil, then top with the sliced or torn up turkey breast, halved olives mix, sundried tomatoes, bleu cheese crumbles and a little shredded cheese for good measure. Bake for 10 to 12 minutes, until the cheese and turkey begins to brown and the crust looks a little crispy. Enjoy! –Jordan

Meatball Subs

These meatball subs are delish and surprisingly easy to make! I throw all the ingredients in my Kitchen Aid mixer and let it do all the heavy lifting.

Meatball Subs

  • 1 pound ground beef
  • 1 egg
  • 1/4 cup Parmesan cheese
  • 1/4 cup of breadcrumbs
  • 2 tablespoons dried or fresh chopped parsley
  • salt and pepper
  • 1 tablespoon olive oil
  • Jar of favorite tomato sauce
  • Sub rolls
  • Mozzarella cheese, shredded

In a large bowl or the bowl of a Kitchen Aid mixer, add beef, egg, Parmesan cheese, breadcrumbs, parsley, salt and pepper. Mix by hand or on medium until ingredients are well incorporated. Roll into 2″ meatballs. In a large skillet over medium heat, add oil and fry meatballs until browned on each side. They won’t be cooked all the way through so don’t worry. In a sauce pan over medium low heat, add tomato sauce and browned meatballs. Simmer covered for 10 minutes. Meanwhile, heat broiler on high and on a broiler pan lined with foil, lie sub rolls flat. Add meatballs and sauce then top with cheese. Broil for 2-3 minutes, checking constantly to make sure nothing burns.

Greek Salad Dressing

This one doesn’t need much explanation other than that I use this dressing on everything! It’s delicious on a salad and also great for marinating chicken. It even makes a good dip for warm bread. Canola oil works better in this instance because it doesn’t congeal in the refrigerator like olive oil does. Also using red wine vinegar gives it a much more Greek flavor where balsamic tends to taste more Italian.

Greek Salad Dressing

  • 3/4 cup canola oil
  • 1 cup red wine or balsamic vinegar
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1-1/2 teaspoons pepper
  • 1-1/2teaspoons salt
  • 1-1/2teaspoonsdried chopped onions
  • 1-1/2 teaspoons Dijon mustard

Add all ingredients into a glass, Good Seasons cruet and shake well until combined. Refrigerate.

Grilled Sausage and Summer Vegetable Pasta

This is another one of my go-to weeknight recipes. While I’m in the kitchen prepping the stove top ingredients, my husband is manning the grill outside. I’ve also made this before in the winter, but instead of grilling the sausage I’ve cooked it in a pan. The nice thing about this tasty pasta dish is that you can use whatever veggies you like, especially if you have a picky eater in your house.

Grilled Sausage and Summer Vegetable Pasta

  • 1 package (16-ounce) penne or bowtie pasta
  • 4 hot Italian poultry sausages
  • Frozen or fresh grilled summer vegetables (such as asparagus, zucchini, bell peppers, eggplant, green beans, etc.)
  • 1 clove garlic, minced
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • Crushed red pepper flakes
  • Parmesan cheese

Cook pasta according to package directions, drain and set aside. Meanwhile, grill sausage over medium heat until cooked through. Remove from heat and slice into bite sized pieces, then set aside. On the oven, add vegetables, garlic, oil, salt, pepper and pepper flakes to a medium skillet over medium heat. Saute until vegetables are tender then add cooked sausage and pasta to skillet. Stir until well incorporated and warm.  Serve Parmesan cheese and additional red pepper flakes.

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