“He started cooking a lot more,” says his daughter, Sheena. “Finally, lucky for us!”
“My mom is Italian and that's something I think my dad always wished he was too,” says Sheena. “Ironically, some of his best dishes are Italian; many better than my mom's, but we won't tell her!”
Steve’s interest in cooking and quality ingredients spread to his daughter, and her fiancé as well. “He loves to cook too, and now wants to try to make [my dad’s] dishes,” says Sheena. “They pass food back and forth all the time for each other to try.”
Take a look at Steve’s sophisticated Italian menu; you may want to use it to impress your family this weekend!
Cocktails: Marcotinis—a martini made with limoncello, vodka and fresh mint.
- Add ice to martini glass. - In a shaker, add mint and muddle (crush) then add ice. - Add equal parts vodka and limoncello. - Shake. - Remove ice from glass and coat rim with sugar. - Strain drink into glass, add one whole mint leaf and serve.
Appetizer: Grilled Prosciutto (or Capicola Ham) Stuffed with Mozzarella Cheese
- Take thickly sliced prosciutto or capicola ham and wrap around mozzarella cheese cut to size.
- Brown all sides in a non-stick pan with a little olive oil. Some cheese will leak and get brown. (That’s the good stuff!)
- Serve with honey mixed with crushed red peppers for dipping.
- Serve with a Chianti red table wine.
Salad: Warm Arugula Salad with Sautéed Red Onions, Pine Nuts, Toasted Capers and Shaved Pecorino Romano
- Peel and half one red onion. Quarter each half until pieces are ½” wide. - Sauté onion on low heat in olive oil until soft. - Toast ½ cup pine nuts in dry non-stick pan until brown and add to onions. - Toast one jar (drained) of capers in same pan until they are dry or slightly crisp. - Mix ¾ of a bag of baby arugula with the capers. Add warm onion mix. - Top with shaved romano cheese and drizzle with good olive oil and vinegar. - Mix and serve.
Main Course: Chicken Piazzolla Parmesan with Parma Ham, Hot Peppers and Black Olives Served with Marinara Sauce
- Take 1-2 pounds of thinly sliced chicken breasts (I use Purdue) and bread each in flour, then dip in egg bath. Season with salt and pepper. Put on plate, wrap and place in refrigerator until ready to cook.
- Drain one small jar yellow hot peppers.
- Drain one small bottle of Kalamata olives, remove seeds and halve.
- Heat a large oven-safe sauté pan with olive oil and sauté 4 pieces of chicken at a time. Cook 2-3 minutes each side until brown. Don’t over cook. Repeat with remaining pieces. Add more oil if needed.
- Remove chicken from pan.
- Add more oil to pan. Add peppers and olives. Sauté until hot. Add 2 cloves of diced fresh garlic. Saute another 2 minutes.
- Take two cups marinara sauce, add to pan and bring to boil. Reduce heat.
- Add chicken back to pan. Cover with sauce and mix. Add more sauce if needed. Add handful of basil finely chopped.
- Place thin slice of parma ham on top of chicken. Cover everything with sliced provolone cheese.
- Placed in oven broiler until cheese melts, then serve.
- Serve with a Brunello di Maltalcino red wine.
Side Course: Pasta of Choice (served with remaining marinara sauce)
Dessert: Coffee, cannolis and Sambuca with fresh whole coffee beans for after dinner drinks.
Marinara Sauce: Prepare in a large pot, and do this before you start your menu!
-Use Pomi tomatoes in the carton —3 crushed and 2 diced.
-In the pot, sauté a full head of diced fresh garlic in good olive oil on low heat. Don’t skimp on oil.
-Salt and pepper the garlic.
-Add a generous ‘squeeze’ of anchovy paste (Don’t say “Eeeewww,” it adds flavor).
-Add tomatoes when garlic is done, about 5 minutes. Again, make sure this is on low heat.
-Add another ½ cup of olive oil. Mix well.
-Add ½ cup of red wine (Use what you like to drink - I use Chianti).
-Slow cook for the next several hours. I bring everything to boil, and then reduce heat to simmer.
-You will need to salt and pepper to taste several times! Keep tasting. Add small amounts every half hour until you get the flavor where you like it. Don’t be afraid to add more oil (or dare I say, wine!) until you get it where you like it.
-A good sauce is not a race; it’s a journey. Enjoy the trip!
Compiled by Hannah Wigton
