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Thanks for being part of the Enoteca Club for e-mails on food & wine tidbits, recipes, cooking hacks, foodie trends, and info on what’s cooking at Pizzeria Rustica, Enoteca Rustica and TAPAteria. 

March 13 at TAPAteria – School night is back with three Blue Fish Distillery cocktails paired perfectly with three special tapas. Eat, Drink and learn about your favorite libations. School night starts at 7pm, $20 per person – Make your reservations today!

March 14 at Pizzeria Rustica – Passport to Emilio Bulfon Wine Dinner. Join Pizzeria Rustica and Bob Elliot at 6pm for a wine dinner to hear about these exceptional lost varietals from Emilio Bulfon – some not cultivated since Roman times. We’ll enjoy these 3 varietals bookended with a sensational Pinot Bianco and a Chianti Classico — all paired with Chef Jay’s creative food. $59 + tax & service benefiting our friend Maya at Uchenna for her medical expenses. Get well soon! Reserve with Coaltrain at 719-475-9700.

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New Wine of the Week

This week we feature Dainero, a superb pairing with this week’s recipe!

The grapes for Dainero are grown in the Riparbella area, in a vineyard that receives beneficent breezes from the Mediterranean sea. Ruby red in colour, this finely-balanced wine releases intense notes of fruit and spice, it is full-bodied and well-rounded in the mouth.

To learn more about the wine click HERE

Recipe of the Week

Lemon Chicken Piccata

Asimple yet super impressive chicken piccata in a tasty lemon, butter and capers sauce. Perfect with pasta for a quick and delicious dinner.


  • 2 skinless and boneless chicken breasts cut in half lengthwise
  • salt and pepper to taste
  • 1/4 cup all-purpose flour for dredging
  • 4 tbsp butter unsalted
  • 2 tbsp olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock or dry white wine I used wine
  • 1/4 cup brined capers
  • 1/3 cup fresh parsley chopped


  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  2. In a large skillet melt 2 tbsp of butter with the olive oil, over medium to high heat.
  3. Add chicken pieces to the skillet and cook for about 3 to 4 min per side until browned. When chicken is cooked, remove chicken from skillet.
  4. Remove skillet from heat. Add lemon juice, chicken stock or wine, capers and scrape up the brown bits from the pan for extra flavor. Return skillet to heat and bring to a boil. Taste the sauce and season with additional salt and pepper if needed. Add chicken back to skillet and simmer for about 5 minutes. Remove chicken to a platter and add remaining butter and whisk for about a minute. Sauce will thicken a bit.
  5. You can return chicken to skillet and garnish with parsley. Alternatively you can pour the sauce over the chicken and garnish with parsley.

Kitchen Hacks for the Week

Keep pots from boiling over

Prevent overboiling by placing a wooden spoon across a pot. Because wood is not a good material for conducting heat, the hot water strays away from the handle.

Foam milk without a frother

So maybe you don’t have a fancy-schmancy espresso machine with attached milk steamer. We can’t help you on the espresso front, but we can tell you how to get frothy, creamy, delicious milk foam on the cheap! All you need is a small jar with a lid. Fill the jar with a little milk (no more than halfway) and shake what your mama gave you (or your leftover jam jar) until the milk has doubled in size. Pop off the lid and microwave the milk for about 30 seconds.

Clean cast-iron without causing rust

Scrubbing cast-iron with soapy water is a no-no (it’ll strip away the seasoning on the pan built up from all those dishes). Instead, clean cast-iron with a salt scrub to remove stuck-on bits of food.


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



Thur/Fri/Sat 4-10pm



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