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ITALY - NORTH VS. SOUTH APPETIZER PAIRINGS 

Courtesy of AWS Monterey Chef David R. Bindel Jr.

Grilled Bread 

Ingredients

  • 1 Loaf (*best you can find) Good Crusty Bread Cut in 3/4” slices

  • Extra Virgin Olive Oil (to brush or can use EVOO spray)

  • Salt & Pepper

  • Dried Italian Seasoning Blend (*available in most stores)

Preparation Steps

  1. Heat cleaned grill to Med Heat or can use a Grill Pan on stovetop (Grill preferred).

  2. Lay bread slices out on sheet pan and brush or spray EVOO over 1 side of Bread

  3. Sprinkle lightly with Salt, Pepper and Italian seasoning 

  4. Lay bread seasoned side down onto grill and let grill checking with tongs until bread just starts to char a bit. Flip over and let toast a bit. Remove from grill and set aside to cool completely.

ITALY - NORTH VS. SOUTH APPETIZER PAIRINGS 

Courtesy of AWS Monterey Chef David R. Bindel Jr.

RICOTTA LEMON & BASIL BRUSCHETTA

- Pair with Processco and/or Fiano d’ Avellino

​Ingredients

  • Grilled Bread (*see above)

  • Fresh Ricotta Cheese

  • Lemon Curd at room temp (*available in most stores)

  • Fresh Basil Leaf Chiffonade (rolled up and thin sliced)

  • Flake or good course Sea salt

 

Preparation Steps

  1. Lay desired amount of grilled bread slices onto platter

  2. With a spoon, smear about 1 teaspoon of Lemon Curd onto bread

  3. With another clean spoon dollop about a 1-2 Tablespoons of Ricotta

  4. Hand separate and sprinkle Basil chiffonade over Bruschetta.

  5. Sprinkle with fingers at a height over Bruschetta a little course Sea Salt.

ITALY - NORTH VS. SOUTH APPETIZER PAIRINGS 

Courtesy of AWS Monterey Chef David R. Bindel Jr.

Assorted Italian Meats & Olives

 - Pair with Fiano de Avolina and Agilanico Irpinia

Ingredients 

  • Assorted Italian Olives

  • Prosciutto Ham

  • Mortadella

  • Capocollo

  • Salami

  • Bresaola

Tip: Citterio brand is very good and available at Trader Joes and some Costco.

Preparation Steps

  1. Set meat out on platter 15 minutes before serving

  2. Place Olives in bowl

  3. Serve along with grilled breads and a small bowl of EVOO

ITALY - NORTH VS. SOUTH APPETIZER PAIRINGS 

Courtesy of AWS Monterey Chef David R. Bindel Jr.

ITALIAN GREENS WITH SAUSAGE AND FONDUTA

 - Pair with Fiano de Avolina and L'Arco Valpolicella Ripasso Classico

​Ingredients for Greens

  • 1 Large Bag Chopped & Cleaned Kale or Swiss Chard or both combined.

  • 4-6 Cloves Thin sliced garlic.

  • Red Pepper Flakes

  • EVOO

  • Salt & Pepper

Ingredients for Fonduta

  • 6-8 oz. Grated Fontina Cheese

  • 6-8 oz. Grated Gruyere Cheese

  • 5 TSP Cornstarch

  • 2 Cups Dry White Wine

  • ¾ tbl Fresh Cracked pepper

  • ½ tsp Ground Nutmeg

Ingredients - Sausage

  • Best you can find Fresh Italian Sausage Sweet or Spicy as you prefer

Ingredients - Bread

  • Grilled Bread for serving  (* see above)

  • OR for Gluten Free Option, 1 Firm prepared Polenta Log (*available in most stores) Cut into ¾” slices and brushed with EVOO.

Preparation Steps

  1. For the Greens, start by heating over med-hi heat a large skillet adding 3 good glugs of EVOO, then add all the greens and sauté, turning greens till wilted and cooked through about 4-5 min. towards end add pepper flakes and garlic and continue to cook 1-3 min till fragrant, finish with just a little salt and cracked pepper toss and set aside to cool to room temp. 

  2. Grill Sausage (and if using polenta rounds) on a Med-Hi Heated Grill turning sausage frequently for about 8-10 min or until charred on outside and med firm to touch. Set sausage aside to let rest and cool (10-20min) before cutting each one on the bias into 3rds. For polenta, get nice grill marks on one side and heat through on grill, set aside to cool a bit.

  3. For Fonduta Sauce start by tossing Fontina, Gruyere and cornstarch together in a bowel. Pour wine into large enough non-stick saucepan or pot and bring to a boil over high heat. Once boiling turn down heat to med-low and add 1/3 of the cheese mixture and whisk it in until almost melted then repeat with the next 3rd again whisk then the last 3rd and whisk until completely melted and Fonduta starts to bubble a bit (about 1 min more) then add cracked pepper and a little grated Nutmeg (can add bit more white wine and whisk in if needed to thin a bit to pour consistency)

  4. To Plate drain off any excess liquid from greens and pile in center of platter. Arrange grilled bread or polenta rounds around greens and top with cut sausage pieces. Then drizzle/pour Fonduta sauce over greens and sausage and let everyone enjoy family style.

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