Wine & Dine

Episode #1 - Italian Picnic

Antipasto
Salami with cheeses
Crusty Garlic Bread w/Herbed Dipping Oil & White Bean Dip
Marinated Vegetable Pasta Salad
Prosciutto wrapped Melon with Biscotti Cookies and Pistachio nuts

Wine pairing: Pinot Grigio (dry)

Stoney Ridge Vegetable Pasta Salad

16 oz. Package of any Delallo Pasta
½ Bottle of Delallo Sweet Italian Dressing
¼ cup chopped fresh basil
1 heaping tablespoon minced garlic
2 cups chopped pepperoni, ham, or salami

Add 5 cups of any of these fresh chopped vegetables (choose colorful ones!)

Red onions
Cherry tomatoes
Black olives
Artichokes (canned)
Peas (frozen)
Yellow or Green Zucchini
Red Pepper
Cucumbers

Cook pasta according to directions. Rinse in cold water and drain. Add all ingredients. Toss together well. Taste and adjust accordingly. Sprinkle with Parmesan cheese and garnish with basil leaves. Chill overnight for best flavor.

Tuscan White Bean Dip

2 cans of Cannellini Beans
1-2 tablespoons of minced garlic
¼ cup Extra-virgin Olive Oil
Sea Salt and Pepper to taste
White wine – a splash to thin and enhance

Put all ingredients into a food processor or blender and purée. Adjust salt, garlic and wine to taste and consistency.

Great to dip with:
Crusty bread
Pitas or crackers
Fresh vegetables

Bread Dipping Oil

½ cup Extra Virgin Olive Oil
1 tablespoon dried Italian Seasoning
1 tablespoon minced garlic
½ teaspoon sea salt

Blend all ingredients together. Pour into small shallow dishes and dip chunks of your favorite bread into oil. Yields 4 servings.

Prosciutto Wrapped Melon

8-10 large cubes of cantaloupe
1 large package of prosciutto

Simply wrap long slices of prosciutto around large cubes of cantaloupe. Secure with a long toothpick. A sweet and salty treat.