MARTINI & ROSSI® Fiero Winter Picnic Menu

Renowned Boston Chef Karen Akunowicz carefully curated a food menu to accompany your winter picnic moment, with flavors that seamlessly complement the zesty citrus notes of the MARTINI & ROSSI Fiero & Tonic.  From an elevated Antipasti Platter to a Porchetta Panini and individual Tiramisu jars, the Italian-inspired spread she recommends will bring your winter picnic moment full circle.

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Enjoy!

Antipasti Platter

‍Ingredients

½ pound 3 types of sliced deli meat such as salami, finocchiona, prosciutto, mortadella, or bresaola. Try one you know and love and one you haven’t had before!

¼ pound Parmigiano-Reggiano, cut into irregular chunks.

¼ pound of clothbound cheddar

Giardinara

Marinated Castelvetrano Olives

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Porchetta Panini with Calabrian Chili Relish‍

Ingredients for the Relish

1 teaspoon minced garlic

1 teaspoon minced fresh ginger

1 Tablespoon minced calabrian chili in oil

1 Tablespoon Olive oil

½ teaspoon kosher salt

Method for the Relish

Add all ingredients to a mixing bowl and combine well.

Ingredients for the Panini

2 six inch pieces of baguette, sliced

1/3 cup calabrian chili relish

2/3 pound sliced porchetta (if you can’t find porchetta, substitute roast pork loin)

4 slices provolone cheese

1 cup arugula

2 tablespoons garlic aioli

For Assembly

Slice the baguettes in half

Smear both sides of the flatbread pieces with the garlic aioli.

Layer with sliced porchetta, provolone, arugula and relish.

Cover with remaining baguette half

Press in Panini press until melted. Serve.

Ribollita

Ingredients

1 cup extra-virgin olive oil, plus more for serving

1 large yellow onion, finely chopped

1 large carrot, finely chopped

1 celery stalk, finely chopped

1 teaspoon kosher salt, plus more

3 garlic cloves, finely chopped (optional)

1/4 teaspoon crushed red pepper (optional)

1 1/2 cups crushed tomatoes (preferably San Marzano) (from 1 [15-ounce] can)

1 1/2 cups white wine

8 cups water or chicken stock

3 stale Tuscan-style bread (rustic country loaf or boule) slices, crusts removed and bread cut into 1/2-inch pieces (about 3 1/2 ounces)

1 bunch of kale, stemmed and thinly sliced into 1-inch pieces

1 can cannellini beans and liquid

1 (4-inch) Parmesan cheese rind (optional)

Freshly ground black pepper

Grated Parmigiano Reggiano cheese, for serving

Method

Heat olive oil in a large, heavy pot or Dutch oven over medium-low. When oil shimmers, add onion, carrot, and celery and season with kosher salt, and ground black pepper. Cook, stirring often and scraping bottom of pot with a flat-bottomed wooden spoon, until mixture is very soft and translucent, about 30 minutes. Increase heat to medium; cook, stirring often, until sofrito is caramelized, about 10 minutes.

Stir in the garlic and crushed red pepper, stirring constantly, about 1 minute. Stir in crushed tomatoes and wine, and stir, scraping up any browned bits on bottom of pot, until mixture is well combined. Increase heat to maintain a vigorous simmer (be careful of splattering tomato). Cook, stirring occasionally, until mixture is reduced to a jam-like consistency, about 20 minutes.

Add 8 cups water, bread, kale, and Parmigiano  rind, if using; stir, scraping bottom of pan to fully incorporate sofrito into liquid. Simmer until kale is tender and bread is dissolved, about 20 minutes.

Let soup cool to room temperature; cover and chill up to 3 days. Reheat soup gently before serving, and adjust seasonings as necessary. Divide among bowls, and top each with a drizzle of olive oil and freshly grated Parmesan cheese. Serve hot.

Mozzarella in Carrozza with Curried Tomato Sauce

Ingredients

1 ball fresh mozzarella

4 slices white bread, crusts trimmed

2 Large eggs, beaten

1 ½ teaspoons minced garlic

1 heaping teaspoon flat leaf Italian parsley, chopped

2 cups seasoned bread crumbs

Olive oil for frying

Kosher salt

Ground black pepper

Method

Cut the mozzarella into enough 1/4-inch thick slices to cover 2 slices of the bread. Reserve the remaining mozzarella for another use.

Top the cheese with the remaining 2 slices of bread, to make 2 sandwiches, and press down to compact.

In a bowl, whisk together the eggs, garlic, and parsley and season with salt and pepper. -Put the bread crumbs on a plate.

In a large skillet over medium-high heat, pour the in oil to a depth of 1/4-inch. When the oil is hot, dip each sandwich into the egg mixture, dredge in the bread crumbs, and fry, -turning once, until crisp and the cheese has melted.

Cut each sandwich in 1/2 and serve, while still hot, with the curried tomato sauce on the side for dipping.

Curried Tomato Sauce

Ingredients

2 tablespoons olive oil

1 tablespoon red curry paste

1 clove garlic, minced

1 (28-ounce) can crushed tomatoes

Kosher salt and freshly ground black pepper

1 tablespoon chopped fresh basil leaves

1 tablespoon chopped fresh flat-leaf parsley

Method

Heat the oil in a saucepan over medium-high heat. Add the curry paste and toast stirring constantly for a minute.

Add the garlic and cook, stirring, until fragrant.

Add the tomatoes and season with salt and pepper, to taste.

Bring to a boil, lower the heat, and simmer for 30 minutes.

Remove the sauce from the heat and stir in the basil and parsley.

Individual Tiramisu Jars

Ingredients

6 egg yolks

1 cup granulated sugar, sifted to ensure there are no lumps

1-1/4 cups mascarpone cheese

1-3/4 cups heavy whipping cream

1/8 teaspoon cream of tartar

1 teaspoon vanilla extract

Ladyfingers Layer:

3 (7 ounce) packages of ladyfingers

2 cups chilled espresso (there may be a little left over)

Whipped Cream and Cocoa Toppings:

2 cups whipping cream

2 tablespoons confectioner’s sugar

2-4 tablespoons cocoa for dusting (sweetened or unsweetened)

Method

Brew espresso ahead of time (at least an hour) and put in the refrigerator to chill.

Make whipped cream (for the tiramisu cream) by combining 1-3/4 cups heavy whipping cream and 1/8 teaspoon cream of tartar (set aside covered in the refrigerator).

You can choose to make the whipped cream topping now by whipping the 2 cups whipped cream, 2 tablespoons of confectioner's sugar and 1 teaspoon of vanilla OR you can make this before serving.

Bring water to a boil in a double boiler, then turn heat down to low, combine 1 cup granulated, sifted sugar with the egg yolks and 1 teaspoon vanilla extract, continuously stir for 10 minutes. the mixture should be smooth. Remove from heat.

Using your hand mixer, whip the mixture until it is a pale yellow color and very smooth.

Add the mascarpone cheese and beat until combined.

Gently fold in whipped cream until incorporated, do not over handle, just make sure there are no streaks. You can cover and set aside in the refrigerator while you set up the assembly link of jars, ladyfingers and espresso.

Pour chilled espresso into a shallow dish. Take 2 lady fingers and soak them in the espresso being careful not to over soak. put into the bottom of the 6 jars, add another espresso soaked 2 ladyfingers on top of the first layer.

Retrieve the tiramisu cream from the refrigerator, and using a 1/2 cup measure, scoop out the cream and put it on top of the espresso soaked ladyfingers for all 6 jars. There is no need to push it down because it will settle later but gently smoothing it out is okay.

Do another layer of espresso soaked 4 ladyfingers (2 over 2) per jar.

Evenly distribute the remaining tiramisu cream among the jars.

ENJOY RESPONSIBLY. ©2021. MARTINI, MARTINI & ROSSI, ITS TRADE DRESS AND THE BALL & BAR LOGO ARE TRADEMARKS.IMPORTED BY MARTINI & ROSSI WINE COMPANY, CORAL GABLES, FL. ITALIAN VERMOUTH. - 15% ALC. BY VOL.