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.

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Baked Penne

Baked Penne

  • 1 box whole wheat penne pasta
  • 1 pound lean ground beef
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 2 (26 ounce) jars spaghetti sauce
  • 6 slices provolone cheese
  • 1-1/2 cups ricotta cheese
  • 1-1/2 cups mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 minutes; drain. Meanwhile, in a large skillet, add ground beef, italian seasoning, garlic powder and red pepper flakes over medium heat and brown. Add spaghetti sauce to the ground beef mixture and simmer 15 minutes. Grease a 9×13 inch baking dish with butter, oil or cooking spray. Mix together pasta and beef mixture. Begin to layer as follows: 1/2 of the pasta/beef mixture, 1/2 of the ricotta cheese, 3 slices Provolone cheese, 1/2 of the mozzarella cheese, 1/2 of the Parmesan cheese, remaining pasta, remaining ricotta, remaining Provolone, remaining mozzarella and remaining Parmesan cheese. Cover and bake for 30 minutes.

Chicken Pizza Roll-ups

Chicken Pizza Roll-ups

  • 4 boneless skinless chicken breast halves
  • 12 pepperoni slices
  • 1 cup shredded mozzarella cheese
  • 1 (15 ounce) can pizza sauce
  • fresh or dried parsley
  • olive oil
  • red pepper flakes

Preheat oven to 350 degrees. Serves 4.

Pound chicken with a meat mallet to 1/4 inch thickness. Place 3 slices of pepperoni and small handful of cheese on each. Roll up tightly and secure with toothpicks. In a medium-sized skillet over medium heat, add olive oil and place roll-ups seam side down. Brown on all sides, but don’t cook all the way through. Remove from skillet and place seam side down in small glass baking dish. Spoon pizza sauce over top roll-ups, cover with cheese, parsley and red pepper flakes. Bake for 35 to 40 minutes. Serve with a side of pasta or vegetables.

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