Current Enoteca Club Newsletter




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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. 

Passport to Cline Wine Dinner at Pizzeria Rustica – We’re partnering with Cline Wines to benefit The Friends of Colorado Springs Jazz! Join us for a wine dinner on September 19 at 6pm. $59 per person, call 719-475-9700 for Reservations
 
Paella on the Patio at TAPAteria – Paella is a special event and reservations are necessary. All of our 2017 events are currently sold out. We will be hosting extra seatings in 2018 so we can be sure to accommodate all of the interest!

TAPAteria will be selling personal paella servings at the Gold Hill Mesa concert series on August 12 from 5:30 – 7:30pm. Visit us there to get your paella fix before 2018’s Paella on the Patio events

PIZZERIA RUSTICA and TAPATERIA will be closed until 5pm on August 10 to accommodate the Colorado Classic Bike Race. Colorado Avenue will also be closed at this time.

Pizzeria Rustica and TAPAteria will also be closed on Labor Day.

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Featured Wine 

  • Alto Adige DOC
  • Grape: 100% Pinot Bianco
  • Vineyard: Altenburg & other rented vineyards in Tramin and Caldaro
  • Availability: 0,75l
  • Aging potential: 3 – 4 years
  • Serving temperature and food pairing: Lightly chilled, 12 – 14 °C This is an extremely versatile wine, delicious as an aperitif as well as an accompaniment for fish and poultry dishes
  • Learn More

 

Recipe 

Gnocchi Mac & Cheese

An Italian spin on a classic, this easy gnocchi mac and cheese recipe with fontina and gruyere cheese is easy to execute and perfect for a weeknight dinner. 

Ingredients

  • 1 lb gnocchi
  • 1 c fontina cheese grated
  • 1/2 c gruyere cheese grated
  • 1/4 c parmigiano reggianno cheese grated
  • 1 c whole milk organic
  • 2 tbsp organic butter salted
  • 2 tbsp all purpose flour
  • 1 clove garlic grated
  • 1/c c Italian parsley roughly chopped
  • 1/4 tsp black pepper + more to taste

Instructions

  1. Bring a large pot of water to a boil. Salt it well and add the gnocchi. Cook until they float to the top or according to the package directions. Drain and drizzle with a little olive oil.

  2. In a medium sauce pan melt the butter and add the garlic. Quickly whisk it around for a few seconds then whisk in the flour until combined. 

  3. Start adding the warm milk and keep whisking until thickened, a couple minutes.

  4. Add the fontina, gruyere and parmesan cheese to the sauce and mix till combined and the sauce is thick. Taste and adjust seasonings at this point.

  5. Stir in the cooked gnocchi and transfer everything to a lightly buttered broiler proof casserole. ( add the crab or chicken at this point if using it)

  6. Sprinkle with the panko bread crumbs and place under the broiler flames until golden on top. 

  7. Garnish with the parsley and serve with freshly cracked black pepper on top. 

    View the original recipe

Kitchen Hacks 

Planning to peel your potatoes? 

Cook them (even partially) first, dunk them in cold water and then use your hands to gently remove the skin in seconds.
 

Make tough winter squash easier to peel

By roasting it for a few minutes first. This will soften the squash just enough for a knife to easily remove the skin.

Limes can be tricky

When it comes to extracting their juice. Try soaking the fruit in warm water or popping it in the microwave for 5 to 10 seconds. (The heat will loosen the juicy bits.) Follow that with a sturdy roll on the counter, and you should have a juicy lime ready to squeeze over your dish.

OUR LOCATION

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

 

OUR HOURS

Thur/Fri/Sat 4-10pm
HAPPY HOUR
4-6p

 

VISIT US ONLINE

PizzeriaRustica.com/EnotecaClub

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


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