Campania Ischia Wine Dinner Recipes

First Course – Baguette Toasted with Olive Oil Topped with White Fish Pate

Il Sogno Sparkling 2010 (Fiano & Malvasia)

Preparation: Slice baguette into about 1/3 inch slices and toast. Drizzle little oil when remove from toaster, then spread with the White Fish Spread.

Second Course – Insalata with Lemon Olive Oil with Turmeric Balsamic & Cherry Tomatoes with Tuna Belly

Casa D'Ambra Frassitelli

Preparation: Place arugula in a bowl, toss with the Lemon Olive Oil and Turmeric Balsamic, place on plate(s) and top with half of the Tuna Belly per serving. Garnish with 3 grape tomatoes cut in half. Top with salt and black pepper to taste.

Third Course – Pasta allo Scarpariello (Cheesy Parmesan and Cherry Tomato Sauce from Ischia)

Casa D'Ambra Mario D'Ambra Rosso

Preparation: Wash & cut in half 1.5 cups assorted cherry tomatoes. Heat a pot with water to cook the pasta. Once the water is boiling, add a little salt.

While the water is coming to boil, place Tbsp exrtra virgin olive oil into a skillet with a couple peeled garlic cloves (leave whole) and warm the oil with garlic over medium low to medium heat. Fry for around 3 minutes, stirring occasionally, then sprinkle in a little of the Controne Hot Pepper into the oil to taste and add the cut tomatoes. Cook over medium heat for around 10 minutes stirring occasionally while it cooks down.

Meanwhile, boil the Mancini Mezze Maniche pasta until cooked al dente (about 9 minutes), reserving about a cup and a half of the pasta cooking water for the sauce. Once the tomato sauce is ready, season with salt, remove the garlic cloves, and add a handful of torn basil leaves. Add a ladleful (about ¼ cup) of cooking water to create a creamy texture.

Drain the pasta and pour directly into the skillet with the sauce. Finish cooking over medium-low heat, adding cooking water ¼ cup at a time so the sauce stays creamy. Turn off the heat and add the grated Pecorino Romano and Parmigiana Reggiano in several stages, alternating with more cooking water and stirring constantly. Serve with a few basil sprigs.

Fourth Course – Pork Tenderloin with Puttanesca Sauce, Side of Potatoes

Casa D'Ambra Vigna Dei Mille Anni

Preparation in advance:

1. Rub a little extra virgin olive oil on all sides of the pork tenderloin pieces. Season all over with salt and pepper to taste.
2. Heat remaining EVOO in large nonstick skillet with lid over medium to medium-high heat. Add pork and cook until browned on all sides, about 6 minutes. Add rosemary sprig(s) on top. Reduce heat to medium; cover and cook until thermometer reads 145°F, turning pork occasionally, about 8 minutes for medium tenderloins and 10 minutes for large.
3. Transfer pork to cutting board; let rest 5 minutes. Warm the Puttanesca Sauce in a microwave for 1–2 minutes and place on dinner plates. Cut pork crosswise into ½-inch-thick slices; arrange on top of the sauce.

Dolce – Rusticale Lemon Ricotta Cookies

Caravella Limoncello

Buon Appetito !!!