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RIBOLLA GIALLA

FRIULI STYLE

RIBOLLA GIALLA

FOOD PAIRING

POLENTA CRUSTED
SHRIMP

INGREDIENTS

Mustard and Herb Mayonnaise:
1 1/2 cups mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
1/4 cup chopped fresh tarragon leaves
1/4 cup chopped fresh chives




MPolenta Crusted Shrimp:
1/2 cup all-purpose flour
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 eggs, beaten
1 1/2 cups polenta
2 teaspoons paprika
1 1/2 teaspoons dried thyme
1 pound large shrimp, peeled, deveined, tail-on
3 to 4 tablespoons olive oil
Kosher salt, for sprinkling

PREPARATION
  1. TO MAKE THE MUSTARD AND HERB MAYONNAISE:
    In a medium bowl combine the mayonnaise, sour cream, Dijon mustard, tarragon, and chives. Cover and refrigerate until ready to serve.
  2. Position an oven rack in the center of the oven and preheat to 475 degrees F. Cover a heavy-duty baking sheet with aluminum foil. Combine the flour, sea salt and pepper in a small bowl.
  3. Pour the beaten eggs into another small bowl. Mix together the polenta, paprika and thyme in a medium bowl. Working in batches, dredge the shrimp in the flour. Shake off any excess flour. Dip the flour-dredged shrimp into the eggs and then coat with the polenta mixture. Drizzle the shrimp, on both sides, with the olive oil. Place the shrimp on the prepared baking sheet. Bake for 10 to12 minutes until crisp and golden. Sprinkle with the kosher salt.
  4. Serve immediately with the Mustard and Herb Mayonnaise.

VEAL PICCATA WITH
LEMON AND CAPERS

INGREDIENTS

2 lb. (about 12) veal cutlets, also called scaloppine, pounded until 1⁄4" thick
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup flour
4 tbsp. unsalted butter
2 tbsp. olive oil
1⁄2 cup dry white wine
1 1⁄4 cups chicken stock
1 lemon, thinly sliced
1 tbsp. fresh lemon juice
1⁄4 cup capers, drained
2 tbsp. chopped parsley

PREPARATION
  1. Season veal with salt and pepper and dredge in flour, shaking off excess. Heat 2 tbsp. butter and oil in a 12" skillet over medium-high heat. Working in batches, add veal, and cook, turning once, until golden brown, about 3 minutes. Transfer to a serving platter, and set aside.

  2. Add wine to skillet, and cook, scraping bottom of pan until reduced by half, about 3 minutes. Add stock and lemon slices, and bring to a boil; cook until reduced by half, about 8 minutes.

  3. Add remaining butter, juice, capers, and parsley, and season with salt and pepper. Pour sauce over veal and serve immediately.

BAKED ZITI WITH
CRUNCHY ITALIAN SALAD

INGREDIENTS

Coarse salt and ground pepper
8 ounces ziti rigate (ridged) or other short pasta
1 cup part-skim ricotta
1 large egg, lightly beaten
3/4 cup finely grated Parmesan
1 cup shredded part-skim mozzarella
1 jar (24 to 26 ounces) best-quality tomato sauce
(about 3 1/2 cups)





1/2 loaf Italian bread (5 ounces)
2 tablespoons butter, melted
2 garlic cloves, minced
1 tablespoon sherry vinegar or red-wine vinegar
1 tablespoon olive oil
1 head Belgian endive, stem end trimmed, thinly sliced
2 bunches arugula (3 1/2 ounces total), thick stems removed​

PREPARATION
  1. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.

  2. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.

  3. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.

  4. Meanwhile, prepare garlic bread: Make deep, even cuts into the bread, about 1/2 inch apart, without cutting through the bottom. In a small bowl, combine butter and garlic; season with salt and pepper. Brush garlic butter between cuts in bread. Wrap bread loosely in aluminum foil, and bake with ziti during last 10 minutes of baking.

  5. In a large bowl, whisk together vinegar and oil; season with salt and pepper. Add endive and arugula, and toss to coat. Serve baked ziti with salad and garlic bread.