Pizzeria Rustica News Blog

Meet The Winemaker Dinner

Passport to Small Vineyards Wine Dinner
Featuring Winemaker Lorenzo Gatteschi
from Podere Ciona
Tuesday, April 26, 6PM
For Reservations call
$59 + tax & service
Coaltrain at 719-475-9700

Chilled oyster with tarragon sabayon
Bocelli Prosecco
~
Wood-fired chicken with polenta crespo,
arugula and oil cured tomato pistou
Podere Ciona Semifonte 2012
~
flatbread with braised rabbit,
roasted mushrooms and herbs
Podere Ciona Chianti Classico Riserva 2010
~
Cassoulet with house made
wild boar pancetta and gigande beans
Podere Ciona Le Diacce 2009
~
Tuile pave with strawberries,
white chocolate and honey
La Perlina Moscato

Paolo e Noemia d'Amico Wine Tasting, Jan 21, 6pm

We are fortunate to be able to have Riccardo Bertocci from d’Amico in Italy in the house to talk about their great wines along with George Spencer from Il Castagno.  Super fun Thursday event on Jan 21st at 6pm.  $39 + tax & service.  Check out the winery’s amazing terroir and website.  Pairings:

Local Smoked Salmon Rillete, Multigrain Baguette, Red Onion

2012 Paolo e Naoemia Chardonnay Calanchi

~
Lombardy Beef Bresaola Carpaccio, Classic Accompaniments

2009 Paolo e Naoemia Villa Tirrena Merlot
~
Mini Alfajore Cookies with Local Dark Chocolate Gelato

2011 Paolo e Naoemia Notturno dei Calanchi Pinot Noir

 

Progressive Dinners on Thursdays Jan 14-Mar 31

Join us for a fun Progressive Dinner Thursday 6-8pm through March 31. For $49 + tax & service enjoy:

– A tapa up to $8 and a glass of wine at TAPAteria
Walk one block east for:
– Any menu pizza and a glass of wine at Pizzeria Rustica
Walk upstairs for:
– A dessert, digestif, and espresso at Enoteca Rustica

Reservations available.  Tickets available at either TAPAteria (719-471-8272) or Pizzeria Rustica (719-632-8121).

Enoteca Club Newsletter - 1st of 2016





*|MC:SUBJECT|*




Welcome to the Club. Please enjoy your Enoteca Club newsletter. Email not displaying correctly?
View it in your browser.

Follow on Twitter Friend of Facebook

Thanks for being part of the Enoteca Club for weekly e-mails on food & wine tidbits, recipes, cooking hacks, foodie trends, and info on what’s cooking at Pizzeria Rustica, Enoteca Rustica and TAPAteria. Enoteca Rustica is now open Fridays and Saturdays 4-10pm. Starting on January 14th we’ll begin progressive dinners on Thursdays 6-8pm through the end of March. We will also add a great Happy Hour Thursdays 4-6pm with chalkboard wine specials and great snack specials.

Forward to a friend and invite them to join the Enoteca Club.

New Wines of the Week

We’ve added 2013 Mayro Montepulciano d’Abruzzo DOC at Enoteca Rustica.

Produced from estate fruit,100% Montepulciano. Made from a selection of fruit from the highest vineyard site facing full southeast towards the Adriatic Sea. Pruning is strict, lowering the yields before veraison to promote a high amount of air circulation to retain freshness at this breezy site. Usually harvested in mid October. Maceration lasts ten days, fermented in stainless steel and aged in 15-hectoliter (1500 liter) casks for eight months. Production: 3,000 cases

By the way, montepulciano pairs beautifully with the recipe to the right!

Learn more about all the Italian wine origin classifications HERE.

Recipe of the Week

Lemony Chicken Saltimbocca

Serves 4

Saltimbocca means “jump in the mouth” – and this dish will!

Super fast and easy:

4 (4-ounce) chicken cutlets
1/8 teaspoon salt or to taste (prosciutto adds salt too)
12
fresh sage leaves
2 ounces very thinly sliced prosciutto, cut into 8 thin strips

4 teaspoons extra-virgin olive oil, divided
1/3 cup fat-free, lower-sodium chicken broth
1/4 cup fresh lemon juice
1/2 teaspoon cornstarch

Lemon wedges (optional)

Preparation:

1. Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.

2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.

Link HERE.

Kitchen Hacks for the Week

Go bananas in 2016 – The easy ways

Give bananas a longer life

Keep bananas fresher, longer by wrapping the end of the bunch with plastic wrap. Better yet, separate each banana. The plastic wrap blocks ethylene gases from releasing out of the stem, consequently ripening the fruit too fast.

Or…Speed up ripening
Be a total magician and morph a banana from green to yellow or a peach from crunchy to juicy all with the help of a paper bag. When fruit is tossed into the bag, concentrated ethylene gas helps it ripen faster.

Flip that banana upside down

Ever had issues prying into a banana? You’re not alone. Instead of wasting precious fruit by hacking into the stem end with a knife, gently press the bottom together and peel the banana from the bottom up.

OUR LOCATION

2527 W. Colorado Ave (Upstairs)
Colorado Springs, CO 80904

OUR HOURS

Fri-Sat 4-10pm

VISIT US ONLINE

PizzeriaRustica.com/EnotecaClub

Copyright © 2015, Pizzeria Rustica LLC. All rights reserved.


This email was sent to *|EMAIL|*

why did I get this? unsubscribe from this list update subscription preferences

*|LIST:ADDRESSLINE|*