Italian Cocktail Pairings - Summer 2023 by Mondo Italiano Magazine
The Actual Recipes for the Pairings
CAPRESE SALAD
Ingredients:- 4 ripe tomatoes (preferably heirloom or vine-ripened)
- 1 pound fresh mozzarella cheese
- A handful of fresh basil leaves
- Extra virgin olive oil
- Balsamic glaze or reduction
- Salt and pepper, to taste
Slice the tomatoes and mozzarella cheese into ¼-inch thick slices. If the tomatoes are very large, you can cut them into halves or quarters.
Arrange the tomato and mozzarella slices on a serving platter, alternating between them. This creates a beautiful pattern of red and white.
Tear the basil leaves into smaller pieces and scatter them over the tomato and mozzarella slices. The basil adds a fresh and aromatic flavor to the salad.
Drizzle the salad with extra virgin olive oil. Use a good quality olive oil for the best flavor. The oil helps to enhance the creaminess of the cheese and adds richness to the dish.
Season the salad with salt and pepper according to your taste. Remember that the mozzarella cheese can be slightly salty, so adjust the amount of salt accordingly.
Finish the Caprese salad by drizzling balsamic glaze or reduction over the top. The tangy sweetness of the balsamic glaze complements the tomatoes and mozzarella beautifully.
Serve the Caprese salad immediately. It's best enjoyed when the flavors are fresh and vibrant.
APEROL SPRITZ
Ingredients:3 ounces Aperol
3 ounces Prosecco (or any dry sparkling wine)
1 ounce soda water
Ice cubes
Orange slice, for garnish
Instructions:
Fill a wine glass or a large glass with ice cubes. The Aperol Spritz is traditionally served in a wine glass, but you can use any large glass if you don't have one.
Pour 3 ounces of Aperol over the ice. Aperol is a bitter orange liqueur with a vibrant orange color and a unique flavor profile.
Add 3 ounces of Prosecco or any other dry sparkling wine. The effervescence of the sparkling wine adds a refreshing touch to the cocktail.
Top off the glass with 1 ounce of soda water. The soda water adds a bit of fizziness and dilutes the cocktail slightly.
Give the drink a gentle stir to combine the ingredients.
Garnish the glass with an orange slice. The citrusy aroma of the orange complements the flavors of the Aperol Spritz.
Serve the Aperol Spritz immediately while it's still chilled. It's a perfect summer cocktail that's best enjoyed on a warm day or as an aperitif before a meal.
Note: You can adjust the ratios of Aperol, Prosecco, and soda water to suit your taste. Some people prefer a slightly stronger Aperol flavor, while others enjoy a lighter and more bubbly cocktail.
SEAFOOD LINGUINE
Ingredients:12 ounces linguine pasta
1 pound mixed seafood (such as shrimp, mussels, clams, and calamari)
3 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 small onion, finely chopped
1 cup cherry tomatoes, halved
1/2 cup white wine
1/4 cup chopped fresh parsley
Juice of 1 lemon
Salt and pepper, to taste
Red pepper flakes (optional, for added spice)
Instructions:
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside.
In a large skillet or pan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and lightly golden.
Add the mixed seafood to the skillet and cook for a few minutes until the shrimp turn pink and the mussels and clams open. Discard any unopened shells.
Stir in the halved cherry tomatoes and cook for another minute or two until they start to soften.
Pour in the white wine and let it simmer for a couple of minutes to reduce slightly.
Add the cooked linguine to the skillet and toss it with the seafood and sauce. Make sure the pasta is well coated.
Sprinkle in the chopped parsley and squeeze the lemon juice over the pasta. Season with salt, pepper, and red pepper flakes (if desired) to taste. Toss everything together gently to combine.
Cook for an additional minute or two, allowing the flavors to meld together.
Remove the skillet from heat and serve the seafood linguine immediately.
This Sicilian seafood linguine is a delicious and flavorful dish that showcases the freshness of the seafood and the bright flavors of the Mediterranean. Enjoy!
NEGRONI
Ingredients:1 ounce gin
1 ounce Campari
1 ounce sweet vermouth
Orange peel, for garnish
Ice cubes
Instructions:
Fill a mixing glass or a cocktail shaker with ice cubes.
Pour 1 ounce of gin into the mixing glass. The gin provides the base spirit for the Negroni and contributes to its botanical flavors.
Add 1 ounce of Campari, a bitter Italian aperitif known for its distinctive red color and bitter-sweet taste.
Pour 1 ounce of sweet vermouth into the mixing glass. The vermouth adds a touch of sweetness and complexity to the cocktail.
Stir the ingredients in the mixing glass gently for about 30 seconds. This allows the flavors to combine and the ice to chill the drink.
Strain the mixture into an old-fashioned glass filled with ice cubes. You can use a Hawthorne strainer or a fine-mesh strainer to remove the ice while pouring the drink.
Garnish the Negroni with a twist of orange peel. Express the oils from the orange peel by squeezing it over the glass, then rub the peel along the rim of the glass to release its aromas.
Serve the Negroni and enjoy its bittersweet and complex flavor profile. It's a perfect cocktail for those who appreciate the distinctive taste of Campari.
Note: The Negroni can be adjusted to personal preference. If you prefer a less bitter taste, you can reduce the amount of Campari and increase the amount of sweet vermouth. You can also experiment with different types of gin or vermouth to create variations of the classic Negroni.
MARGHERITA PIZZA
Ingredients:
1 pizza dough (store-bought or homemade)
1/2 cup tomato sauce (preferably San Marzano tomatoes)
8 ounces fresh mozzarella cheese
Fresh basil leaves
Extra virgin olive oil
Salt and pepper, to taste
Instructions:
Preheat your oven to the highest temperature it can reach (usually around 500°F or 260°C). If you have a pizza stone or baking steel, place it in the oven to preheat as well.
Roll out the pizza dough on a lightly floured surface into your desired shape and thickness. Traditionally, Margherita pizzas are round and thin.
Transfer the rolled-out dough onto a pizza peel or a baking sheet lined with parchment paper.
Spread the tomato sauce evenly over the dough, leaving a small border around the edges for the crust.
Tear the fresh mozzarella cheese into small pieces and distribute them over the sauce. Make sure to cover the pizza evenly for each bite to have a taste of melted mozzarella.
Tear or chiffonade the fresh basil leaves and sprinkle them over the cheese. Basil is a key ingredient in Margherita pizza, adding a fresh and aromatic flavor.
Drizzle the pizza with extra virgin olive oil. This adds richness and helps the cheese melt and brown.
Season with salt and pepper to taste. Remember that the mozzarella cheese can be slightly salty, so adjust the amount of salt accordingly.
Transfer the pizza onto the preheated pizza stone or baking sheet in the oven.
Bake the pizza for about 10-12 minutes or until the crust is golden brown and the cheese is melted and bubbly.
LIMONCELLO SPRITZ
Ingredients:
2 ounces Limoncello liqueur
3 ounces Prosecco (or any sparkling wine)
1 ounce soda water
Ice cubes
Fresh mint leaves, for garnish
Lemon slices, for garnish
Instructions:
Fill a wine glass or a large glass with ice cubes.
Pour 2 ounces of Limoncello liqueur over the ice. Limoncello is a lemon-flavored liqueur that originates from Italy and adds a sweet and tangy flavor to the cocktail.
Add 3 ounces of Prosecco or any sparkling wine to the glass. The bubbles from the sparkling wine add a delightful effervescence to the cocktail.
Top off the glass with 1 ounce of soda water. The soda water adds a refreshing fizz and helps balance the sweetness of the Limoncello.
Gently stir the cocktail to combine the ingredients.
Garnish the glass with fresh mint leaves and lemon slices. The mint leaves add a touch of herbal freshness, while the lemon slices enhance the citrusy aroma of the cocktail.
Serve the Limoncello Spritz immediately. It's a perfect cocktail for summer or any occasion where you want a light and refreshing drink.
Note: You can adjust the proportions of Limoncello, Prosecco, and soda water to suit your taste preferences. Some people prefer a stronger Limoncello flavor, while others may enjoy a lighter and more bubbly spritz.
TUSCAN GRILLED STEAK
Ingredients:
2 ribeye steaks (about 1 inch thick)
4 cloves garlic, minced
2 tablespoons fresh rosemary leaves, chopped
2 tablespoons fresh thyme leaves, chopped
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
Salt and pepper, to taste
Instructions:
Preheat your grill to medium-high heat.
In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, balsamic vinegar, and extra virgin olive oil. Mix well to create a marinade.
Season the steaks generously with salt and pepper on both sides.
Place the steaks in a shallow dish and pour the marinade over them, ensuring that both sides are coated. Let the steaks marinate at room temperature for about 20-30 minutes, or you can refrigerate them for up to 1 hour for more flavor.
Once the grill is hot, place the steaks on the grates. Grill the steaks for about 4-5 minutes per side for medium-rare, or adjust the cooking time based on your preferred doneness.
While grilling, baste the steaks with any remaining marinade to enhance the flavors and keep the steaks moist.
Remove the steaks from the grill and let them rest for a few minutes. This allows the juices to redistribute and the steaks to become tender.
Slice the steaks against the grain into thin strips for serving.
Serve the Tuscan grilled steaks with your favorite side dishes, such as roasted potatoes, grilled vegetables, or a fresh salad.
The combination of garlic, herbs, and balsamic vinegar in the marinade gives the steaks a delicious Tuscan flavor. Enjoy your flavorful and succulent Tuscan grilled steak! Buon appetito!
CAMPARI AND SODA
Ingredients:
2 ounces Campari
4 ounces club soda
1 ounce fresh grapefruit juice
1/2 ounce fresh lime juice
1/2 ounce simple syrup (optional, for added sweetness)
Grapefruit twist, for garnish
Ice cubes
Instructions:
Fill a tall glass with ice cubes.
Pour 2 ounces of Campari into the glass. Campari is a bitter Italian aperitif that adds a distinct flavor to the cocktail.
Add 4 ounces of club soda to the glass. The club soda adds effervescence and lightens the bitterness of the Campari.
Squeeze the juice of half a grapefruit and half a lime into the glass. The combination of grapefruit and lime adds a bright and citrusy twist to the cocktail.
If you prefer a sweeter taste, add 1/2 ounce of simple syrup to the glass. Simple syrup is made by dissolving equal parts of sugar and water, heated until the sugar dissolves. Stir well to incorporate the syrup.
Stir the ingredients gently to combine them.
Garnish the glass with a twist of grapefruit peel. Express the oils from the grapefruit peel by squeezing it over the glass, then rub the peel along the rim of the glass to release its aromas.
Serve the Campari and soda over ice and enjoy its refreshing and bittersweet flavors.
Note: Feel free to adjust the ratios of Campari, soda, and citrus juices to suit your taste preferences. You can also experiment with different garnishes, such as a sprig of fresh mint or a slice of grapefruit.
PESTO PASTA
Ingredients:
12 ounces pasta (such as spaghetti, linguine, or fusilli)
2 cups fresh basil leaves, packed
1/2 cup grated Parmesan cheese
1/3 cup pine nuts
3 cloves garlic, peeled
1/2 cup extra virgin olive oil
Salt and pepper, to taste
Instructions:
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a food processor or blender, combine the basil leaves, grated Parmesan cheese, pine nuts, and garlic cloves. Pulse until the ingredients are roughly chopped.
With the processor running, slowly drizzle in the extra virgin olive oil until the mixture is smooth and well combined. If needed, you can add more olive oil to reach your desired consistency.
Season the pesto with salt and pepper to taste. Adjust the amount of salt carefully, as the Parmesan cheese adds some saltiness.
In a large mixing bowl, toss the cooked pasta with the prepared pesto sauce until it is evenly coated.
Optional: You can add some additional ingredients to enhance the flavor and texture of the dish. For example, you can incorporate cherry tomatoes, roasted pine nuts, sautéed mushrooms, or grilled chicken.
Serve the Pesto Pasta immediately, garnished with some extra grated Parmesan cheese and fresh basil leaves.
MONDO BELLINI
Ingredients:
2 ripe peaches (or you can use frozen peach slices)
1 teaspoon lemon juice
1 teaspoon simple syrup (optional, for added sweetness)
Chilled prosecco or sparkling wine
Fresh mint leaves, for garnish
Instructions:
If using fresh peaches, peel and pit them. Slice the peaches into small pieces. If using frozen peach slices, thaw them according to the package instructions.
Place the peach slices in a blender or food processor. Add the lemon juice and simple syrup (if using). Blend until you have a smooth puree.
Strain the peach puree through a fine-mesh sieve to remove any lumps or fibers. This step is optional but can result in a smoother texture.
Fill a champagne flute or a wine glass halfway with the peach puree.
Slowly pour chilled prosecco or sparkling wine into the glass, filling it to the top. The amount of prosecco can vary based on your preference for a stronger or lighter Bellini.
Gently stir the cocktail to combine the peach puree and prosecco.
Garnish the glass with a sprig of fresh mint leaves. The mint adds a refreshing aroma to the cocktail.
Serve the Bellini immediately while it's still bubbly and chilled.
FRITTATA
Ingredients:
6 large eggs
1/4 cup milk or cream
1/2 cup grated cheese (such as cheddar, mozzarella, or feta)
1 cup chopped vegetables (such as bell peppers, onions, mushrooms, or spinach)
1/4 cup chopped fresh herbs (such as parsley, basil, or chives)
Salt and pepper, to taste
1 tablespoon olive oil or butter
Instructions:
Preheat your oven to 375°F (190°C).
In a large bowl, whisk together the eggs and milk or cream until well combined.
Stir in the grated cheese, chopped vegetables, and fresh herbs. Season with salt and pepper to taste. The vegetables and herbs can be customized based on your preference and what you have on hand.
Heat the olive oil or butter in an oven-safe skillet (about 10 inches or 25 cm in diameter) over medium heat.
Once the oil is hot or the butter is melted and foaming, pour the egg mixture into the skillet. Use a spatula to distribute the ingredients evenly in the skillet.
Cook the frittata on the stovetop for about 4-5 minutes, or until the edges are set and the bottom is starting to brown.
Transfer the skillet to the preheated oven and bake for about 10-15 minutes, or until the frittata is set in the center and golden brown on top.
Remove the skillet from the oven and let the frittata cool for a few minutes. It will continue to set as it cools.
Once slightly cooled, run a spatula around the edges of the skillet to loosen the frittata.
Carefully slide the frittata onto a serving plate or cutting board. Slice into wedges and serve warm.
Frittatas are versatile and can be enjoyed for breakfast, brunch, lunch, or dinner. They can be served hot or at room temperature. Feel free to experiment with different combinations of vegetables, cheeses, and herbs to create your own delicious frittata variations.
ITALIAN BLOODY MARY
Ingredients:
2 ounces vodka
4 ounces tomato juice
1/2 ounce fresh lemon juice
1/2 ounce Italian herb-infused simple syrup (see recipe below)
2-3 dashes Worcestershire sauce
2-3 dashes hot sauce (such as Tabasco)
Salt and pepper, to taste
Garnishes: celery stalk, olives, pickled vegetables, basil leaves, lemon wedge
For Italian herb-infused simple syrup:
1/2 cup water
1/2 cup granulated sugar
1 tablespoon dried Italian herbs (such as oregano, basil, thyme, rosemary)
Instructions:
In a mixing glass or cocktail shaker, combine the vodka, tomato juice, lemon juice, Italian herb-infused simple syrup, Worcestershire sauce, and hot sauce.
Add a pinch of salt and pepper to taste. Stir or shake well to combine all the ingredients.
Fill a glass with ice cubes and strain the Bloody Mary mixture into the glass.
Garnish the drink with a celery stalk, olives, pickled vegetables, basil leaves, and a lemon wedge. You can get creative with the garnishes and add Italian-inspired ingredients like cherry tomatoes, mozzarella balls, or prosciutto.
Optionally, rim the glass with a mixture of salt and Italian herbs for an extra touch of flavor.
For Italian herb-infused simple syrup:
In a small saucepan, combine the water, granulated sugar, and dried Italian herbs.
Heat the mixture over medium heat, stirring occasionally, until the sugar has completely dissolved.
Remove the saucepan from the heat and let the syrup cool for about 15-20 minutes.
Strain the syrup through a fine-mesh sieve to remove the dried herbs.
Transfer the Italian herb-infused simple syrup to a bottle or container and store it in the refrigerator for up to two weeks.
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