Appetizers!<br /><br /> <a href="http://www.mastrotv.com/Appetizers.php" alt="Crab Stuffed Mushrooms" target="_self">Crab Stuffed Mushrooms</a> | <a href="http://www.mastrotv.com/Appetizers.php" alt="Cioppino" target="_self">Cioppino</a> | <a href="http://www.mastrotv.com/Appetizers.php" alt="Guacamastro" target="_self">Guacamastro</a> | <a href="http://www.mastrotv.com/Appetizers2.php" alt="Spinach Mushroom Quiche" target="_self">Spinach Mushroom Quiche</a> | <a href="http://www.mastrotv.com/Appetizers2.php" alt="Potato Leek Soup" target="_self">Potato Leek Soup</a> | <a href="http://www.mastrotv.com/Appetizers2.php" alt="Wine Club Reviews" target="_self">Panzella</a> « Wine & Dine with Mastro
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Appetizers!

Crab Stuffed Mushrooms | Cioppino | Guacamastro | Spinach Mushroom Quiche | Potato Leek Soup | Panzella

Panzanella

Panzanella - Summer Salad



Panzanella is an Italian dish originating in the regions of Tuscany, Umbria, Marche and Lazio. The dish is a bread salad popular in the summer months. It included cubed bread and fresh tomatoes, flavored with basil, olive oil, and vinegar, often with salt and pepper. The bread used should be day- to week-old Italian- bread.

  • 1 whole cucumber (cubed)
  • 6 tomatoes (cubed)
  • 6oz black pitted olives
  • ½ loaf day old Italian bread (cubed)
  • 2 handfuls of basil (20 leaves)
  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 2 lemons squeezed
  • ¼ Tbs fresh ground pepper
  • ½ cup of fresh chopped parsley
  • 2 Tbs salt


Directions:

In a large bowl mix cucumbers, olives, tomatoes, basil together. Then mix in olive oil, vinegar, lemon juice, salt, pepper and parsley. Finally, add bread and toss together with all ingredients.

Serve piled high on flat plate.

Sometimes thought of as a "scarpiello salad," ingredients can vary widely, and include lettuce, white wine, capers, anchovies, celery, red onion, cucumber, boiled eggs, mint, and garlic.

Spinach Mushroom Quiche

Spinach Mushroom Quiche – For a fast but elegant brunch!

  • 6 eggs, divided
  • ½ tsp. garlic powder
  • ¼ cup grated Parmesan cheese
  • ½ cup skim or low-fat milk
  • 1 tsp. Italian seasoning
  • 1 10 oz. package of frozen chopped spinach, thawed and pressed
  • 2 oz. sliced mushrooms

Paired with: an O’rita, a Tomosa or a nice Riesling from Austria


Directions:

Evenly coat a deep 9” pie plate with spray, hold aside.
In medium bowl 6 eggs, ¼ tsp. garlic powder, milk, cheese and seasoning
Stir in spinach and mushrooms until well combined.
Pour into prepared crust.
Bake in pre-heated 375 degree oven until puffed, about 30 to 40 minutes. Let stand 5 minutes before serving.

Potato Leek Soup

Potato Leek Soup

  • 3 Leeks, thinly sliced French cut
  • 1 large onion, chopped
  • 8 Yukon gold potatoes, peeled and cubed
  • 1 Qt. Chicken broth (enough to just cover the potatoes)
  • 4 Tbls butter
  • 1-2 cups heavy cream
  • 1 Tbls. Sea or Kosher salt
  • 1 Tsp. fresh ground black pepper

Paired with: Iron Horse Chardonnay, a full bodied Chard with some mild French oak. Cheers!


Directions:

Make sure to clean leeks thoroughly in a pot of cool water and slice only the white and light green part of the leeks. You don’t need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any eyes before slicing.

- Melt butter in a large saucepan over medium heat, and then add the onions and leeks, salt and black pepper. Cook, covered at medium high heat, stirring occasionally, until onions are limp and transparent.
- Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender.
- Using a potato masher, mash and stir the potatoes until desired consistency is reached. (I like it a bit chunky) As you mash the potatoes and the soup thickens, lower the heat; stir frequently to prevent sticking on the bottom.
- Stir in 2 cups of heavy cream over low heat for about 10 minutes (don’t let it boil), stirring frequently, then remove from heat and serve.

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