Cooking at Home - Puttanesca napoletana with eggplant

Cooking at Home - Puttanesca napoletana with eggplant

Puttanesca napoletana con melanzane…

Our goal was to make a great tasting sauce that was gluten free, lactose free and vegan. We choose a Neapolitan style puttanesca (no anchovies).

Cooking at Home - Puttanesca napoletana with eggplant - The Ingredients

Ingredients

• extra-virgin olive oil
• garlic, chopped
• red pepper flakes
• cubed eggplant (Cooks Note: First slice the eggplant and place on a paper towel, lightly salt with sea salt, let sit while chopping the other ingredients, around five minutes. This allows the eggplant to lose moisture and bitterness)
• kalamata olives, cracked away from pit and chopped
• capers, drained and rinsed
• chunky style crushed tomatoes
• cherry tomatoes
• grind black pepper and salt
• flat leaf parsley, chopped

Directions

Heat a large skillet over medium heat and add oil, garlic and crushed pepper. Sauté mixture until garlic is tender, about 3 minutes. Add eggplant, olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.

Cooking at Home - Puttanesca napoletana with eggplant – Chopped Garlic and  Red Pepper Flakes

Cooking at Home - Puttanesca napoletana with eggplant - Cubed eggplant

Cooking at Home - Puttanesca napoletana with eggplant - Kalamata Olives and Capers

Cooking at Home - Puttanesca napoletana with eggplant – Chopped flat leaf Parsley

Cooking at Home - Puttanesca napoletana with eggplant - Chunky style Crushed Tomatoes

Cooking at Home - Puttanesca napoletana with eggplant - Cherry Tomatoes

Cooking at Home - Puttanesca napoletana with eggplant - Puttanesca napoletana con melanzane

 Enjoy…

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Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett

Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett

Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett

Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett

The waterfront of Everett offered a wonderful backdrop to our latest’s wine tasting adventure…

The Event:

Rocca delle Macìe Wine and Lombardi’s Italian Restaurant’s five course wine paired dinner hosted by Vito Candello, North American Marketing Manager for Rocca della Macie.

Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett  - Vito Candello, North American Marketing Manager for Rocca della Macie

About Rocca delle Macìe:

Rocca delle Macìe was established in 1973, when Italo Zingarelli – producer of Ettore Scola’s We All Loved Each Other So Much, and also of the wildly popular series of films featuring comedy duo Bud Spencer and Terence Hill (including They Call Me Trinity and Trinity Is Still My Name) – decided to realize his lifelong dream by acquiring the “Le Macìe” estate – extending across 85 hectares in all, of which only two were under vine – in order to create a winery in the heart of the Chianti Classico zone.

The company estate now extends to more than 600 hectares with, in total, more than 200 used as vineyards and 80 as olive groves, subdivided across the company's six estates: Le Macìe, Sant'Alfonso, Fizzano e le Tavolelle in the Chianti Classico zone, in addition to the recently purchased Campomaccione and Casamaria in the Morellino di Scansano zone.

Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett - Proprietor Kerri Lonergan-Dreke and Founder Diane Symms

Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett  - Executive Chef Matt Romeo and Sous Chef Charlie Anglesey

The Pairings:

Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett  - Piatti di Salumi

Piatti di Salumi – a selection of charcuterie from Zoe’s meats – prosciutto, chocolate salami and coppa paired with Orvieto Classico DOC

Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett  - Bucatini al Ragu di Cinghiale

Bucatini al Ragu di Cinghiale – wild boar ragu, bucatini, ricotta salata – with Campomaccione, Morellino di Scansana DOGG

Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett  - Agnello

Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett  - Agnello

Agnello – Australian lamb chop, onions, pine nuts, peppers, honey, balsamic – with Famiglia Zingarelli, Chianti Classico Riserva DOGG

Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett  - Piatti di Formaggio

Piatti di Formaggio – selection of sheep cheeses, acacia honey, pine nuts – with Tenuta Sant’ Alfanso, Chianti Classico DOGG

Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett  - Torta Amarena

Torta Amarena – Amerena cherries, sweet ricotta, tosted almonds – with Chef Matt’s Amaretto

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Executive Chef Matt Romeo working the kitchen...



Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett  - Executive Chef Matt Romeo

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Looking forwarded to summer – Everett Waterfront

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Kaella Winery tasting at Wicked Cellars

Kaella Winery tasting at Wicked Cellars - Wicked Cellars Tim Knopf

Kaella Winery tasting at Wicked Cellars

A native of Los Angeles, Owner and Winemaker, Dave Butner came to Washington in 1984. Having loved wine for as long as he has been old enough to drink it, and employed at Boeing between 2001 and 2004, he started out first as a home brewer, then as a winemaker with the Boeing Employees Wine and Beermaker Club, the starting point for several other significant Washington winemakers. Tim Narby of Nota Bene Cellars, another Boeing Wine Club graduate, encouraged Dave to join the wine club to get access to better fruit for his wines. In time, Dave assisted at several wineries in the Seattle area to learn more about the process, and enrolled in classes at the Northwest Wine Academy at South Seattle Community College.

Dave started off making just thirty gallons of wine using club fruit in 2006, and one of these wines received a double gold medal at the club’s annual competition. Dave continued, doubling his production to sixty gallons in 2007, and in 2008 Jeff Jones at Senoj Estates encouraged Dave to go commercial. Soon Kaella Winery was born.

2011 Rosé of Sangiovese, Ciel du Cheval Vineyard**+ melons, tropical fruit

2009 Merlot, Conner Lee Vineyard**+ black cherries, raspberry, minerals

2009 Sangiovese, Ciel du Cheval Vineyard*** sour cherry, citrus

2009 Cabernet Franc, Conner Lee Vineyard*** dark fruit, white pepper

2009 Cabernet Sauvignon, Conner Lee Vineyard***+ black cherry, plum, graphite

2009 Syrah, Ciel du Cheval Vineyard*** blackberry, plum, light

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