Recipes

Basilicata | Campania | Puglia | Sicilia | Toscana

Pasta a PicchiPacchi

A traditional Sicilian sauce with an odd name and a delicious but strong flavor.

Serves 4

Ingredients:

• 3 T. Rienzi Olive Oil
• 1 large onion, peeled, finely chopped
• 3 garlic cloves, peeled, finely chopped
• 8 fresh basil leaves, shredded
• 1 2oz can anchovy fillets, drained, rinsed and chopped
• 1 can of Rienzi diced tomatoes 28oz.
• salt and freshly ground black pepper
• 1 lb Rienzi #4 spaghetti or #5 bucatini

• Heat the olive oil in a pan over medium heat.
• Add the onion, garlic and basil.
• Sauté till onion is soft.
• Add the anchovies, using a fork to mash into a paste.
• Add tomatoes, bring to a bubble.
• Reduce heat and simmer for 20 minutes.
• Cook the pasta.
• Drain.
• Pour on the hot sauce and mix well.

• Angelica Nero d’Avola Perricone Barbera

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Pasta with Olives and Capers

A simple dish, and like all simple dishes the result depends on the quality of the ingredients. Use the best available.

Serves 4

Ingredients:

• 6 T Rienzi Olive oil
• 1 clove garlic
• 1/2 cup fresh parsley, chopped
• 20 black olives, Gaeta or other oil-cured olive, pitted and coarsely chopped (Rienzi green olives)
• 2 T Rienzi capers, rinsed and chopped
• 1/4 cup freshly grated ricotta salata or Rienzi pecorino cheese
• l lb Rienzi #4 spaghetti

• Heat the olive oil in a large pan over medium heat.
• Sauté the garlic till golden, 3 to 4 minutes.
• Add the parsley and sauté 1 or 2 minutes more.
• Add olives, and capers and sauté for about 3 minutes over low heat.
• Meanwhile, cook the pasta al dente.
• When done, drain and add to mixture in pan.
• Toss together and let rest in pan for 30 seconds.
• Place in bowl. Sprinkle with the cheese. Serve

Wine pairing:

• Angelica Nero d’Avola

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Spaghetti tutto Mare

Mare is sea in Italian, so tutto mare, means “all sea”. And so is this sauce with various seafood. It is essential that the seafood be good quality. It is best to be flexible about the ingredients. See what is available, what is fresh and prepare the sauce accordingly. If you like your sauce with more seafood, use more, or use less if you so choose. You can use calamari, any kind of shrimp, clams, whatever seafood you like. However, for that particular and absolutely delicious flavor you must include octopus or squid.

Serves 4

Ingredients:

• l lb shrimp, squid, cuttlefish, mussels or clams (shelled weight)
• 4 T Rienzi Olive oil
• 1 28 oz can Rienzi crushed tomatoes
• 2/3 cup dry white wine
• red chili pepper, in small pieces, or chili pepper flakes to taste
• 1 small carrot, finely minced
• 3 cloves garlic, minced
• 3 T fresh parsley, chopped
• 1 lb spaghetti, spaghettini or linguine (Rienzi pasta)
• 6 quarts water

Preparation:

• Clean the squid, cuttlefish, octopus or calamari and cut into small pieces.
• Gently boil the squid or octopus over medium heat in 1 1/2 cups lightly salted water for anywhere from 30 to 45 minutes or more, until tender.
• Steam mussels and or clams over high heat in very little water till they open. Discard any that do not open. Drain and when cool enough to handle, shell. Set aside.
• Drop shrimp into a little boiling water for 1 or 2 minutes. Drain and shell. It is easier to shell shrimp while hot or quite warm. The shell seems to adhere to the flesh when cold. Set aside.
• In a large pan heat 2 T of oil. Add the minced garlic, carrot, onion and chili pepper if you are using, sauté over medium heat till onions are transparent and soft.
• Heat the rest of the oil in a deep skillet over medium heat, add the squid and brown for 5 minutes adding 1/2 the parsley for the last few minutes of cooking.
• Add the wine, the rest of the chopped parsley and the tomatoes to the pan with the carrot and onion. Reduce the heat under the tomato sauce.
• Add the squid or octopus; continue simmering over low heat for about 15 minutes, until sauce is reduced.
• Add the remainder of the seafood. Simmer 5 minutes.
• Season to taste with salt and freshly ground pepper.
  Cook the pasta. When ready, drain. Save some of the cooking water in case you want to have the sauce more liquid.
• Place pasta in large warm bowl and pour sauce over it.
• Mix well and serve hot onto pre-heated dishes.

• Hint: You might want to leave a few clams, shrimp etc. whole and scatter over the serving bowl along with a little chopped parsley as a garnish.

Wine pairing:

• Angelica Inzolia Catarratto; Aliseo Chardonnay Inzolia

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Maccheroni alla Pastora

Serves 4

Ingredients:

• 1 cup fresh good-quality ricotta cheese
• 4 oz pork sausage or ground pork, crumbled (optional)
• Salt and freshly ground black pepper
• 1/2 cup freshly grated Rienzi Pecorino cheese
• 1 lb macaroni or spaghetti (Rienzi pasta)

Preparation:

• If you are using sausage, sauté until good through and browned.
• If you are using ground pork season well with salt and pepper.
• Mix the ricotta, broken up with a fork with some salt and pepper till very smooth. Use a whisk if necessary.
• Cook the pasta. Drain when ready.
• Using a ladle, remove a couple tablespoons of pasta water and mix well into ricotta and sausage mixture.
• Add the ricotta mixture, Pecorino and toss well.
• Test for seasoning adding more salt and pepper if necessary. Serve hot.

Wine pairing:

• Alexa, Basilicata Rosso

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Pasta with Anchovies and Breadcrumbs (Pasta Ammuddicata)

Serves 4

Ingredients:

• 1 2oz can flat anchovies packed in oil, drain and chopped
• 6 T extra virgin olive oil ( Rienzi Extra virgin olive oil)
• 2 cups breadcrumbs, toasted (Rienzi Italian breradcrumbs)
• 1/2 peperoncino or 1/4 t chili pepper flakes, more or less to taste
• 1 lb thick spaghetti (spaghettoni ), bucatini or perciatelli (Rienzi pasta)
• Salt to taste (sparingly, depending on the anchovies)

Preparation:

• Heat 3 T olive oil in a small pan and lightly toast breadcrumbs stirring to prevent burning.
• Remove breadcrumbs, place in bowl, keep warm and set aside.
• In a large skillet or pan heat the rest of the olive oil.
• Add the peperoncino or flakes. Sauté for a minute.
• Add the anchovy, crushing with a fork into a paste.
• Meanwhile cook the pasta.
• When the pasta is done, drain, reserving some of the pasta water.
• Transfer to a warm bowl.
• Pour sauce over pasta and toss well. If too dry for your taste add a tablespoon or two of the pasta cooking water to further moisten the pasta.
• Sprinkle breadcrumbs onto individual servings at table.

Wine pairing:

• Tenuta Angela, Aglianico del Vulture

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Pasta con Finochiella

Serves 4

Ingredients:

• 1 lb bulb fennel, tops removed, washed and halved
• Salt 3 T Extra virgin olive oil (Rienzi Extra virgin olive oil)
• 3/4 to 1 cup freshly grated Pecorino or Parmesan cheese (Rienzi cheese)
• 1 lb spaghetti or macaroni (Rienzi pasta)

Preparation:

• Cook the fennel till tender in lightly salted water in a pot large enough to cook the pasta in.
• Remove with a slotted spoon. (Reserve cooking water)
• Lay out on paper towels to drain thoroughly.
• Slice into thin 2-inch strips and keep hot in a warm oven or covered casserole.
• Meanwhile, cook the pasta. Drain when done.
• Place in a bowl with the fennel. Add olive oil and mix well.
• Pass the cheese at table.

Wine pairing:

• Chiara, Basilicata Bianco

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Oven-Roasted Fish with Black Olives (Dentice alle olive)

A whole fish makes a handsome presentation, but this dish may also be prepared with 1-inch-thick fish steaks (halibut or swordfish, for instance)

Serves 6

Ingredients:

• 1/4 cup extra virgin olive oil ( Rienzi extra virgin olive oil)
• 1/3 cup pitted, coarsely chopped black olives
• 1/3 cup finely chopped flat-leaf parsley, plus more parsley for garnish
• 1 garlic clove, minced
• 1 whole snapper, weighing at least 4 pounds; or six 1-inch-thick halibut or swordfish steaks;
• Salt
• Freshly ground black pepper to taste
• Juice and grated rind of 1 lemon

Preparation:

• Preheat the oven to 375 degrees F.
• Use about 1 teaspoon of the oil to lightly oil a rectangular or oval oven dish large enough to hold the fish.
• Combine the olives, parsley, and garlic.
• If using a whole fish, put half the mixture inside the fish, set the fish in the oiled dish, and strew the remainder of the olive mixture over the top.
• If using fish steaks fillets, arrange in the dish and strew the olive mixture over the top.
• Sprinkle the fish with salt and pepper and pour on the remaining olive oil and the lemon juice.
• Place in the preheated oven and bake for 30 minutes, basting every 10 minutes with the pan juices.
• When the fish is done, remove from the oven and serve immediately, garnished with finely minced parsley mixed with the grated rind of the lemon.

Wine pairing:

• Brianna, Greco Basilicata, or Tenuta Angela Basilicata Bianco

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Spaghetti with Clams

Ingredients:

• 1 lb. Rienzi #4 Spaghetti 22 oz.
• Small clams (well cleaned)
• 1 garlic clove
• 7 T. Rienzi Extra Virgin Olive Oil
• Finely chopped parsley
• Peperoncino piccante (Optional hot pepper)
• Salt

Preparation:

• Place garlic and peperoncino in a pre-heated hot low pan with oil.
• Add clams and wait for them to open.
• In a separate pot, cook spaghetti al dente.
• Add the clams with finely chopped parsley
• Option: Add one or two cut tomatoes to the garlic and peperoncino

Wine pairing:

• Greco di Tufo DOCG

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Ziti Scarpariello

Serves 4

Ingredients:

• 1 lb of Rienzi #26 Ziti
• 18 oz. Rienzi Cherry Tomatoes
• 3.5 oz. of Rienzi Grated Pecorino Romano and Parmigiano Reggiano Cheese
• 4 T. Rienzi Extra Virgin Olive oil
• 2 Garlic cloves Basil Peperoncino
• Salt

Preparation:

• Put the olive oil in a pan, add garlic, some peperoncino and the diced cherry tomatoes with a pinch of salt.
• Cook all ingredients together, removing the garlic clove at the end.
• Cook the pasta al dente, drain it and pour it into a cooking pan adding basil, and the grated mixed cheeses, blend all well.
• Serve the pasta while hot, garnish with fresh basil.

Wine pairing:

• Lacryma Christi del Vesuvio Doc Bianco

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Shin of Veal in Aglianico Wine

Serves 4

Ingredients:

• 1 Veal shin
• 750 ml. Aglianico (Claudia, Aglianico Terre del Volturno, IGT)
• 3.5 oz. of flour
• 7 T. Rienzi Extra Virgin Olive Oil
• 1 Carrot
• 1 Garlic clove
• 2 Onion leaves
• 20-30 black grape berries
• Parsley
• Salt
• Pepper

Preparation:

• Sprinkle with salt and pepper the entire surface of the veal.
• Place it in a tall saucepan letting it rest on the thinner side.
• Add the minced garlic, onion, parsley and carrot all previously washed.
• Sprinkle the wine on the shin adding oil as well.
• Place it in the refrigerator for six-seven hours.
• Before placing it in the oven cover it with aluminum foil.
• Cook in oven at 475 F. for about three and a half hours.
• When done, add consistency to the strained liquid by adding flour.
• Place the shin on a serving dish, decorate with black grapes, while pouring some gravy over the meat.

Wine pairing:

• Aglianico Terre del Volturno IGT

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Rigatoni with Small Squids

Serves 4

Ingredients:

• 11 oz. Small squids
• 14 oz. Rienzi Cherry Tomatoes
• 14 oz. Rienzi #23 Rigatoni
• 4 T. Rienzi Extra Virgin Olive oil
• Garlic Salt
• Pepper
• Chopped fresh parsley

Preparation:

• Brown the garlic in the extra virgin olive oil and add the small squids.
• Keep all over flame, add cherry tomatoes.
• Add salt and pepper to taste and the chopped parsley.
• Place the mixture in the oven for 10 minutes at 350 F.
• Boil the rigatoni al dente, drain.
• When ready add the prepared sauce.
• Mix all in a pan.
• Serve by adding a sprinkle of fresh parsley.

Wine pairing:

• Greco di Tufo - DOCG

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Eggplant Parmigiana

Serves 4

Ingredients:

• 4 Long eggplants
• Salt
• Rienzi Olive Oil
• Rienzi Tomato Puree 28oz.
• Rienzi Grated Parmesan Cheese

Preparation:

• Peel eggplants, cut slices lengthwise and place them in a strainer.
• Sprinkle salt between layers.
• Press them down with a light weight allowing water to drip completely for a couple of hours.
• Rinse the slices with running water and dry all.
• Place the slices in a frying pan with plenty of hot olive oil.
• Quickly fry the slices by turning them only once.
• Put them on a plate to drain the extra oil.
• At the bottom of a baking pan, pour light tomatoes puree and a layer cooked eggplants.
• Follow with a second layer of eggplants topped by parmesan cheese.
• Continue by alternate layers of tomatoes and eggplants and parmesan cheese.
• When all slices are used, place the baking pan in the hot oven and cook at 350 F. for one hour and until a slight crust forms over the top and the sauce feels dry.
• Let it cool down before serving.

Wine pairing:

• Lacryma Christi del Vesuvio Doc Rosso

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Risotto with Truffles

Serves 6-8

Ingredients:

• 11 oz of Rienzi Arborio rice
• 1 onion finely chopped
• 2 oz butter
• 2 oz Rienzi extra virgin olive oil
• 4 oz. Rienzi Parmesan cheese
• Salt and pepper
• 1 glass of Santa Maria Pinot Grigio Puglia
• Several cups of meat stock (can be substituted with vegetable stock)
• 1/2 oz of white truffle per person

Preparation:

• Sauté the very finely chopped onion in oil. When it is golden, add the rice.
• Stir over a medium-high flame for 2-3 minutes, then add the wine.
• Let the wine evaporate completely, and begin to add the stock a little at a time, stirring after each addition, until the rice is tender, but not mushy.
• Add salt and pepper to taste.

Wine pairing:

• Santa Maria Pinto Grigio

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Potato Ravioli

Serves 6-8

Ingredients for the filling:

• 4-5 potatoes
• 1 Medium sized onion - finely chopped
• 2 Cloves of garlic - finely chopped
• 4 oz Rienzi grated Pecorino cheese
• 1 Sprig of fresh rosemary
• 2 oz butter
• 2 oz Rienzi Extra Virgin Olive Oil
• 2 Egg yolks
• Nutmeg Salt and Pepper

Ingredients for the Pasta:

• 13 oz flour
• 4 eggs
• salt

Preparation:

For the filling:

• Boil the potatoes and when they are slightly cooled, purée them.
• Add the egg yolks, salt, pepper, nutmeg and grated pecorino cheese.
• Sauté the onion and garlic in the oil and butter with the rosemary.
• Let cool to room temperature, remove the sprig of rosemary, and add to the potato mixture.

For the Pasta:

• In a bowl, combine the flour, eggs and salt.
• Roll the dough into a fine sheet.
• Place spoonfuls of the filling onto the sheet of pasta at a distance of approximately 2 inches from one another.
• Fold the pasta into ravioli shapes which can be cut with a cookie or pastry cutter.
• Bring a pot of water to a boil and add salt.
• Add the ravioli and cook until they rise to the top, about 3 minutes.
• Drain and transfer to a serving dish.
• Dress the ravioli with melted butter and grated parmesan cheese.

Wine pairing:

• Santa Maria Pinot Grigio, Puglia

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Lemon and black pepper grilled chicken legs

Serves 4

Ingredients:

• 1/2 cup Rienzi Olive Oil
• 1/3 cup lemon juice
• 1 Tsp. chopped fresh rosemary
• 1 tsp. salt
• 1/2 tsp. fresh ground pepper

Preparation:

• Arrange the chicken in a shallow bowl or baking dish.
• Whisk together the olive oil, lemon juice, rosemary, salt and pepper.
• Pour over the chicken, cover with plastic wrap and refrigerate at least 4 hours.
• Heat the grill to medium-high heat.
• Place the chicken on the grill and cook until browned on all sides, about 10 minutes, turning once or twice.
• If using a gas grill reduce the heat to low and cook 20 minutes.
• If using a charcoal grill, move the chicken to the edges of the grill, cover and cook over indirect heat.
• Check for doneness after 20 minutes.

Wine pairing:

• Santa Maria Pinot Grigio

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Baked Swordfish with Vegetables

Serves 4

Ingredients:

• 2 medium potatoes, cut into 1/4-inch slices
• 2 medium zucchini, cut into 1/4-inch slices
• 1/4 cup Rienzi Olive Oil
• 2 Garlic cloves, minced
• 1 tsp. salt
• 1/2 tsp. Italian seasoning
• 1/4 tsp. pepper
• 1 lb. swordfish or other firm-flesh fish
• 2 tsp. chopped fresh parsley
• Juice of 1 lemon

Preparation:

• Preheat oven to 450°F.
• Toss the potatoes, zucchini, olive oil, garlic, salt, herbs, and pepper together in a 9x12-inch baking dish.
• Spread into a thin layer and bake until the potatoes are almost tender, about 20 minutes.
• Remove from the oven and stir.
• Push the vegetables to the sides and add the fish to the middle of the dish.
• Spoon some of the pan juices over the fish and sprinkle generously with salt and pepper.
• Bake 10 to 15 minutes, depending on the thickness of the fish.
• Sprinkle with the parsley, and a spritz of lemon juice.

Wine pairing:

• Santa Maria Pinot Grigio, Puglia

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Veal Stew Chianti

Serves 4

Ingredients:

• 1 lb of veal cut in cubes
• 1 large red onion
• 16 oz. of Chianti wine (Amalia Chianti Colli Senesi)
• Rienzi Extra Virgin Olive Oil
• 1 ts. Rienzi Tomatoes Paste
• Salt
• Whole black peppercorns

Preparation:

• This is a simple dish to prepare however, it requires long cooking time in a crock pot.
• Chop the onion finely and place it the pot with the Extra Virgin Olive Oil, add a pinch of salt, let the onion slowly brown for about 10 minutes.
• Blend the cut meat and stir all the ingredients well. Let it cook while mixing frequently for 10 minutes.
• When the meat has some color pour the wine covering the veal well.
• Lower the flame and let the mixture boil for about one hour.
• Add peppercorns and tomatoes paste, stir and let the cooking continue for about two hours.
• Refrigerate the stew for one day, then when ready, heat it and serve hot.

Wine pairing:

• Amalia Chianti Colli Senesi

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Pecorino Cheese with Fava Beans

Ingredients:

• Rienzi Pecorino Romano table Wedges
• Fresh fava beans
• Rienzi Extra Virgin Olive Oil
• Salt
• Fresh ground pepper

Preparation:

• Cut the Pecorino Cheese in cubes
• Shell the fava beans
• Place both in a bowl, add oil salt and pepper It makes a great antipasto for a summer’s light dinner.
• Servings can be modified according to number of people.

Wine pairing:

• Amalia Rosso Toscano

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Bread and vegetable soup in the manner of “Granny Giulia”

Ingredients for the Sauce:

• 22 oz. beans (Rienzi Red or White Cannellini beans. If dry beans used soak them before cooking)
• 12 oz. Rienzi Crushed tomatoes
• 7 oz. potatoes
• 1 black cabbage
• 2 carrots
• 2 celery stalks
• 1 onion
• 1 clove of garlic
• Some parsley
• 12 oz. day old bread
• 5 T. Rienzi Extra Virgin Oil
• 1 hot pepper (Capsicum)
• Salt
• Pepper

Preparation:

• In a large saucepan sauté the garlic and diced onion, chopped carrots, celery and parsley in the oil until golden brown.
• Wash and cut the remaining vegetables. Add them to the saucepan and stir constantly for 15 min. over a medium heat.
• Add the beans the vegetables with enough broth from the beans, to cover the vegetables. Cook the combined ingredients for 45 min. over a medium heat.
• Cut the day old bread into slices and cover the bottom of a tureen.
• Alternate layers of bread and vegetables until the pot is full.

• If you don’t finish your “Minestra di Pane” in one sitting you can reheat it the following day adding some extra olive oil. The result is the famous Ribollita.

• Enjoy your meal and let us know how you enjoyed this traditional Tuscan cuisine!

Wine pairing:

• Brunello di Montalcino ’98

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Baked rolled Omelet stuffed with Beef Mince

Ingredients:

• 9 oz. Crushed tomatoes (Rienzi crushed tomatoes)
• 9 oz. Minced beef
• 5 oz. fresh mozzarella
• 3 T. Flour
• 2 Eggs
• Lard
• Rienzi Pecorino cheese
• Parsley
• Rienzi Extra Virgin Olive Oil

Preparation:

• Beat eggs with a pinch of salt.
• Add sifted flour and 3 tablespoons of water.
• Mix well into dough eliminating lumps.
• In a pan greased with lard, cook the dough just prepared in omelets.
• In a saucepan, fry slightly beef mince together with 3 tablespoons of Extra Virgin Olive Oil.
• In another saucepan heat the crushed tomatoes.
• Put in the center of each omelet a tablespoon of slightly fried beef mince, a slice of mozzarella, a sprinkle of pecorino cheese, a tablespoon of crushed tomatoes and a sprinkle of chopped parsley.
• After having rolled the omelet, put them on a greased tray, cover with remaining tomatoes sauce and sprinkle with pecorino cheese.
• Bake in 400F. oven for 20 minutes.

Wine pairing:

• Rosso di Montalcino

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