Corzetti Pasta Stamp

We bought our corzetti pasta stamp and used the corzetti pasta recipe at Fantes.com
We boiled our corzetti about 4 minutes more after they popped up to the surface.

3/4 lb. Italian sausage
3 cloves garlic, minced
3 tbsp. extra virgin olive oil
1 red pepper
16 leaves, chopped basil
1/4 cup shaved parmesan cheese

Remove casing from sausage, cut into small pieces. Saute sausage until lightly browned and cooked through. Drain and blot with paper towel, disgard sausage oil.
Saute garlic and red pepper in olive oil until softened. Add cooked sausage. Toss with cooked corzetti. Garnish with fresh basil and serve with shaved parmesan cheese.

Wine served: 2003 Camillo Montori Montepulciano d’Abruzzo

For Dinner, Lunch or Brunch, this dish is packed with flavor and texture and is easy to whip up for guests!

CAPRESE SKILLET EGGS
(taken from Sunset Magazine and tweeked)
2 Tbsp. olive oil
1/2 cup chopped onions (I put in 3/4 to 1 cup)
3 medium tomatoes, chopped
1/2 tsp. each kosher salt and pepper
4 large eggs
1/2 cup shredded fresh mozzarella cheese
1/4 cup mixed chopped fresh basil, oregano, parsley and chives
Toasted sliced pane pugliese or ciabatta bread (we use a french bagette)

1. HEAT oil in a medium frying pan over medium heat. Add onion and cook until translucent, about 3 minutes. Add tomatoes, mixed herbs, salt and pepper. Simmer, stirring occasionally, until tomatoes have softened and released their juices, about 5 minutes.
2. USE a spoon to make 4 wells in the tomato mixture and crack an egg into each. Cover pan and cook until whites are firm and yolks are just starting to set, about 2 minutes. Sprinkle with cheese and cover again to melt cheese slightly, about 1 minute. Serve bread brushed with olive oil a pinch of salt and broiled until golden.

Wine Served: Brolio Chianti Classico

We add extra wine and butter to this recipe. We also serve it over angel hair pasta.

SCALLOPS, CORN AND BASIL HOBO PACKS (Food & Wine 2004)
6 servings
Using foil pouches, or hobo packs, is a fabulous way to grill seafood. It allows food to steam in it’s own juices.
3/4 cup dry white wine
2 medium shallots, thinly sliced
2 tablespoons unsalted butter, cut into 6 peices
2 tablespoons extra-virgin olive oil
2 1/4 pounds sea scallops
36 cherry tomatoes, halved
3 cups baby spinich (2 ounces)
1 cup fresh or frozen corn kernels
3/4 cup chopped basil
salt and freshly ground pepper

1. Light a grill. Cut six 18×20 inch pieces of heavy duty aluminum foil. In the center of each piece of aluminum foil, combine 2 tablespoons of the white wine with one-sixth of the sliced shallots, 1 piece of butter and 1 teaspoon of olive oil. Top with the scallops, followed by the tomatoes, spinach, corn and basil. Season with salt and pepper. Bring the sides of the foil together and fold to form neat rectangles.
2. Grill the foil packs over a medium-hot fire until steam inflates them and you hear the juices bubbling, about 10 minutes. Carefully open the foil packs to let the steam escape, then transfer the scallops, vegetables and their broth to shallow soup bowls and serve immediately.

Wine served: Starmont Napa Valley Chardonnay