Italian Summer Picnic

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Italian Summer Picnic

Il Menu

Dining outdoors or al fresco is one of the most enjoyable parts of summer. This is the time to indulge in the best foods the season has to offer, while creating a delicious medley of taste sensations for your guests. Outdoor entertaining is not only enjoyable for guests, but also for host. Summer menus are typically less complicated and much of the food can be prepared in advance. The relaxed nature of summer entertaining givies eveyone ample opportunity to socialize and relax. Our Italian Summer Picnic menu is meant to be prepared ahead and served all at once to guests who will linger over the wonderful tastes and experiences you have created for them.

Piadina with Assorted Italian Cold Cuts and Cheeses

(Piadina con Formaggi e Salumi)

Piadina dough:

3-1/2 cups flour

1/2 teaspoon baking soda

1-1/4 teaspoons salt

1/2 cup (4 ounces) lard (may substitute 1/2 cup extra virgin olive oil; consistency

with olive oil will be slightly dry and less flaky)

1/2 to 1 cup water

MIX dry ingredients together in a mixing bowl. Add lard and mix with dough hook until well blended. Slowly add enough water to form a ball. Continue mixing dough with hook for 5-10 minutes or until smooth in texture.

COVER bowl with plastic wrap and set aside. Allow dough to rest for 30 minutes. Divide dough into 6 equal pieces. Roll each piece into discs about 10 inches in diameter and approximately 1/8 inch thick.

PREHEAT a large non-greased skillet or griddle.

PLACE each dough disc in hot skillet for about 2 minutes or until bottom is browned. Flip over and continue cooking for 1-2 minutes until browned and cooked through. Set aside. Repeat this process with each disc.

Piadina filling suggestions:

3 ounces Prosciutto di Parma, sliced very thin

3 ounces Mortadella, sliced thin*

3 ounces salami, sliced thin

6 ounces stracchino or robiola cheese (may substitute goat cheese or other soft cheese)

4 ounces gorgonzola cheese

4 ounces pecorino cheese

PLACE assorted Italian cold cuts and cheeses on a large platter.

SPREAD choice of cheese on warm bread; layer choice of meat on top. Cover with another piece of piadina and cut into 8 wedges.

*Mortadela is an Italian sausage that was originally made in Bologna, Italy.

Tomato au Gratin

(Pomodori Gratinati)

4 whole tomatoes on the vine

1 cup bread crumbs, freshly grated

3/4 cup Parmigiano cheese, freshly grated

1 clove garlic, minced

3 tablespoons fresh parsley, chopped

1/4 cup extra virgin olive oil

to taste salt

to taste freshly ground black pepper

PREHEAT oven to 350°.

CUT tomatoes in half. Scoop out seeds; place bottom side down on a baking sheet.

COMBINE breadcrumbs, cheese, salt, pepper and parsley in a medium bowl. Add olive oil and mix well.

FILL each tomato half with breadcrumb mixture. Drizzle with additional olive oil.

BAKE for 30 minutes. Broil for an additional 1-2 minutes or until golden on top.

Rotini Pasta Salad

(Insalata di Pasta alla Mediterranea)

1 teaspoon capers, preserved in salt

3 cups (1 pound) cherry tomatoes cut into quarters

1 cup kalamata olives

1 can (6 ounces) tuna in oil, drained

1 cup (approx. 1 large ball) fresh buffalo mozzarella*

1/2 cup fresh basil, chopped

to taste sea salt

to taste freshly ground black pepper

1/3 cup Academia Barilla Mont Iblei extra virgin olive oil

(available online at http://www.academiabarilla.com)

1 box (16 ounces) BARILLA Rotini

BRING a large pot of salted water to a boil.

SOAK capers in a bowl of water for 30 minutes to remove excess salt.

COMBINE cherry tomatoes, olives, tuna, mozzarella, basil, salt, pepper and olive oil in a large bowl. Set aside to marinate 30 minutes to 2 hours.

COOK pasta according to package directions. Drain and place on a flat baking pan. Drizzle with olive oil and allow to cool.

DRAIN capers and mince finely. Add capers to the large bowl. When pasta is cool, add pasta to bowl.

TOSS all ingredients. Season with additional salt and pepper as desired. Toss well and serve.

*Fresh buffalo mozzarella is made from the milk of water buffaloes or a combination of milk from water buffaloes and cows. May susbstitute fresh mozzarella or a good quality American mozzarella.

Zucchini, Peppers and Eggplant Saute with Garlic and Mint

(Verdure alla Mentuccia)

1/4 cup extra virgin olive oil

3 cups (2 medium) zucchini diced into 1-inch pieces

5 cups (1 medium) eggplant, peeled, diced into 1-inch pieces

1 cup (1 medium) yellow bell pepper, diced

1 cup (1 medium) red bell pepper, diced

1 clove garlic, crushed

2 tablespoons flour

to taste salt

to taste freshly ground black pepper

1 tablespoon fresh mint, chopped

SPRINKLE eggplant with salt. Place in a colander and allow to drain for 1 hour. Sprinkle zucchini with salt. Place zucchini in a separate colander and allow to drain for 1 hour.

TOSS eggplant with flour.

HEAT olive oil in a large skillet over medium heat. Saute garlic until it turns golden yellow.

ADD eggplant and cook for 3 minutes or until tender. Add zucchini and peppers. Season with salt and pepper. Saute for about 5 minutes or until vegetables are tender.

TRANSFER to a serving dish. Garnish with mint and serve.

Fresh Fruit

(Fruita di Stagione)

watermelon

cantaloupe melon

PEEL and slice melons;remove all seeds.

CUT fruit into wedges and serve on a platter.