O’Italian
Published March 16, 2024
Everyone is a little Irish on St. Patrick’s Day, except the Italians (we’re still Italian). A twist on tradition this St. Patrick's season with an Irish-Italian infused green weekend.
Prosciutto Ribbons and Melon Board
Prosciutto and melon go together like corned beef and cabbage. And nearly resemble it too! A simple and quick antipasto dish, and a staple in Italian cuisine, a prosciutto and melon platter creates a beautifully festive edible display.
11” round serving dish
25-30 slices prosciutto, cold, and formed into ribbons
1 ½ honey dew melons
Sage and flowers for décor, optional
Slice melon lengthwise in half through the core. Cut the half into a quarter, cutting lengthwise. Carefully remove the seeds with a spoon. Place ¼ piece of melon on a cutting board, flat side down, and thinly slice lengthwise with the skin on. Continue slicing each quarter. Once fully sliced, half each long slice and arrange as desired on the serving dish. Cut the second melon in half and scoop out melon meat with a small melon baller. Arrange prosciutto ribbons between and on top of the melon. Add garnishes, if desired.
Corned Beef Carbonara
Pasta lovers unite. A creamy and satisfying carbonara will hit the spot for Sunday dinner using brisket leftovers and ingredients you probably have on hand.
¼ lb cooked corned beef, chopped
1 clove garlic, peeled and smashed
1 teaspoon fresh cracked pepper, plus more for garnish
½ lb spaghetti
1 large egg plus 2 egg yolks, room temperature
3/4 cup finely grated Pecorino Romano cheese
¾ cup finely grated Parmesan cheese, plus more for garnish
1 cup frozen peas, thawed
Bring a large pot of salted water with a drizzle of oil to a boil. Add a drizzle of oil to a large skillet set on medium heat. Sauté the corned beef for about 3-4 minutes. Add garlic and black pepper. Continue to sauté for 2-3 more minutes until garlic is golden brown. Whisk together the eggs and cheese in a large bowl. Cook pasta 1 min prior to al dente. Once pasta is ready, add it to directly from the hot water to the skillet with the corned beef. Add 1/2 cup pasta water to the skillet. Continue to toss and cook pasta in skillet until al dente, adding extra water if needed until absorbed. Set aside. Add a ¼ cup of hot reserved pasta water slowly to the egg and cheese mixture to temper. Whisk well until smooth. Add the hot pasta and corned beef to the egg mixture, along with the peas, and toss quickly so as to not scramble the eggs. Mix well until thick sauce is achieved. Adjust sauce consistency as preferred, adding more cheese and/or hot pasta water as needed. Season to taste. Plate and top with additional grated cheese and cracked pepper.
Hugo Spritz
Have you met Hugo?! He’s the Italian cousin of the classic Aperol Spritz. Hugo replaces Aperol with St. Germain (aka liquid gold). With the addition of mint and lime, he’s become light, bright, festive, and refreshing, perfect before dinner. Cheers!
½ ounce St. Germain
1 sprig mint
1 oz soda water
4 oz
Prosecco
Ice
Mint
Lime slice
Muddle St. Germain and mint sprig in the bottom of a wine glass. Add ice, prosecco, and soda water. Stir and garnish with a mint sprig and lime slices.
Flourless Almond Pistachio Cake
One of the many prides of Sicily, pistachios are used in Italy for an aperitivo, amazing desserts, mortadella panini, and even pizza. And they create the perfect color and flavor platform, especially paired with almond notes, for a green themed sweet treat this St. Patrick’s Day.
Recipe used is linked here with my changes noted below.
Substitute the pistachio flour for almond flour, add a 1/2 tsp almond extract to bring out pistachio flavor, add 3-4 drops food coloring for the subtle shade of green. Good pistachio flavoring is hard to come by. I was able to find one here.
Enjoy!
Renée Meuse Lovley