Zappone's Italian Bistro is a paid advertiser of Sonoran Living Live
Pork Ragout w/ Rigatoni
Serves:
6 to 8 servings
Ingredients
8 large garlic cloves
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon olive oil
1 (3 1/2 to 4-pound) boneless pork shoulder
Salt and freshly ground black pepper
1 1/2 cups chicken broth
1 1/2 cups dry white wine
1/2 cup tomato sauce
1 package Rigatoni
Directions
Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.
Sprinkle the pork roast generously with salt and pepper. Spread half of the garlic mixture over side of pork. Place the pork, garlic mixture side down, in the center, spread the remaining garlic mixture over the remaining pork. Place the pork in a roasting pan.
Preheat the oven to 400 degrees F.
Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork 6-8 hours. Shred pork in pan with juice.
When Pasta is ready, transfer meat into pan with braising liquid and 1/2 cup tomato sauce. Toss over pasta and serve with fresh parmesan.
Chestnut Stuffing
Ingredients
2 tablespoons unsalted butter
4 stalks celery, small dice
2 medium yellow onions, small dice
1 1/2 pounds sweet fennel sausage, casing removed
3 tablespoons fresh sage leaves
1 tablespoon chopped fresh thyme leaves
3/4 to 1 pound roasted chestnuts, peeled and roughly chopped (canned or frozen)
6 cups bread cubes, lightly toasted (Tuscan bread with the crust removed)
1 1/2 cups turkey stock or chicken stock, or as needed to soften the bread
1/4 cup heavy cream
Salt and freshly ground black pepper
Olive Oil
Directions
Preheat the oven to 375 degrees F.
In a large skillet, add olive oil medium heat. Add the celery and onions, cook until almost translucent. Season with a pinch of salt and pepper. Add the sausage, stirring frequently and browning on all sides about 6 minutes. Stir in the sage, thyme, chestnuts and cubed bread. Combine the stock and the heavy cream and season lightly with the salt and pepper. Add the liquid, 1/2 cup at a time, stirring gently to combine. You may need to add a bit more stock, depending on the bread that you use, to achieve the desired consistency. Arrange the stuffing in the baking dish, cut the remaining butter into small pieces, put on top of the dressing. Bake for 30 to 45 minutes. If the top gets too brown, cover with aluminum foil.
Red Wine Poached Pears with Mascarpone
Ingredients
2 cups red wine
1 1/4 cups sugar
2 star anise
2 cinnamon sticks
1 bundle thyme
1 lemon, zested, not grated, but in big strips for easy removal
1/2 vanilla bean, split and seeds scraped
3 Bosc pears, peeled, halved and cored
1 pint mascarpone cheese, at room temperature
Directions
In a large saucepan combine the wine, 1 cup of the sugar, star anise, cinnamon, thyme, lemon zest, the vanilla bean and seeds. Bring to a boil, then reduce the heat and simmer for 15 minutes.
Add the pears and simmer until the pears are cooked through, about 25 to 30 minutes. Turn off the heat and let cool in the poaching liquid.
Before serving, remove the pears from their poaching liquid and reduce the liquid to a syrup. Strain into a small bowl.
Combine the mascarpone and remaining sugar in a small bowl. Dollop a small amount of the mascarpone on each plate and arrange a pear half on top to prevent it from sliding around the plate. Garnish the pears with a large dollop of the mascarpone, and drizzle with the reduced poaching liquid.
Thanksgiving Italian Style
Cooking Class
Saturday, November 15th
12pm
Mixed Mushroom Bruschetta
Butternut Squash Ravioli
w/ Butter Sage Sauce
Stuffed Turkey Breast
w/ Prosciutto & Swiss Chard
Chestnut Sage Stuffing
Red Wine Poached Pear
w/ Mascarpone Cheese
$35 plus tax & 18% gratuity
Reservations Required
480-218-2338
Thanksgiving Pre-Sale
Pre-Order Holiday Favorites
Starting November 1st
Pick Up 10am-8pm
Wednesday November 26th
Pumpkin Mascarpone Cheesecake $36
1lb Homemade Butternut Squash Ravioli (Frozen 34-38 pieces) $12
Sage Butter Cream Sauce $6
Cranberry-Walnut Bread Loaves $4
Italian Bread Loaves $3
Dozen Cannoli Kits $20
Email your order to contact@zapponesbistro.com For any questions cal Dina 480-747-0756
2 Year Anniversary Wine Tasting
We would love to celebrate with you.
Join us Saturday, December 6th from 3-5pm.
Stop by any time for a Free Wine Tasting!
Thank you for all of your support!
Our sincerest Gratitude from all of us at Zappone's!
Italian Live Music to Follow 6-9pm
Il Complesso
6pm-9pm (Reservations Recommended)
480-218-2338
Phoenix Opera Presents A Holiday Night Through Italy at Zappone's Italian Bistro
5pm Sunday, December 7th
1st Course:
Arugula Salad
2nd Course Choice of:
*Porchetta Style Pork Shoulder
*Pesto Crusted Salmon
*Eggplant Neopolatin
Dessert
Panetone Bread Pudding
Includes 1 glass house wine & coffee
Tickets Available at www.phoenixopera.org
Space is limited!
Zappone's Italian Bistro
1652 N. Higley Rd, suite 103, Gilbert, AZ 85234
480-218-2338
http://www.zapponebistro.com/
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Zappone's Italian Bistro is a paid advertiser of Sonoran Living Live
