{"id":2738,"date":"2011-03-09T22:55:53","date_gmt":"2011-03-10T04:55:53","guid":{"rendered":"http:\/\/driftlessappetite.com\/?p=2738"},"modified":"2011-03-11T11:42:25","modified_gmt":"2011-03-11T17:42:25","slug":"o-mangia-o-beve-e-i-buon-amici","status":"publish","type":"post","link":"https:\/\/driftlessappetite.com\/?p=2738","title":{"rendered":"O mangia, o beve, e i buon amici"},"content":{"rendered":"\"Facebook\"<\/a>\"twitter\"<\/a>\"rss\"<\/a>

Last summer we told you about our new chef\u00a0friend Salvatore Di Scala<\/a>.\u00a0 Every minute spent with Sal has been exciting and full of laughter.\u00a0 I can’t say that about too many people.\u00a0 He lives and loves life like no other.\u00a0 Within the past six months we have\u00a0witnessed him falling in love and eventually marrying his perfect match Ashley.\u00a0 They are going to embark on\u00a0a new adventure soon, living on the beautiful island of Ischia<\/a>, in the Gulf of Naples.\u00a0 (Yeah I know exactly what you’re thinking, I’m\u00a0jealous\u00a0too.)\u00a0 Here’s one of the best meals we shared prepared by Sal.\u00a0 I’ve got the recipes too!\u00a0 \u00a0Are you SALivating yet?<\/p>\n

O’ Manfrede ca Ricotta<\/em><\/p>\n

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O’ Manfrede ca Ricotta<\/em> is a dish that is traditionally eaten the day after Christmas in Naples.\u00a0 It’s made with a pasta called mafalda or manfrede.\u00a0 The shape is a long ribbon, with curls along the sides, about 3\/4 inch in diameter and almost 2 feet in length.\u00a0 I guess you could say it looks like a thin and very long\u00a0lasagna.\u00a0 Sal used the Cav. Giuseppe Cocco <\/a><\/em>brand from Abruzzi (a region just east of Rome), some Gia Russa<\/em> San Marzano tomatoes<\/a>, and a generous helping of fresh ricotta.\u00a0 My first bite of the dish was incredible, for a moment I felt transported to a breezy and sunny day by the sea in Napoli. The dish was luscious yet light at the same time.\u00a0 It was\u00a0amazing.\u00a0 Our second dish was spicy wild boar sausage with fennel.\u00a0 It was sauteed with peppadew peppers, garlic, and black olives.\u00a0 A splash of prosecco was added then reduced back to it’s own fat until brown, crisp, and shiny.\u00a0 The contorni<\/em> or sides included kiwis, beet salad with buffalo mozzarella, and some friarelli<\/em> (mustard greens).\u00a0 The beet salad\/kiwi reduced the fatty feel of the sausage and made it seem more refreshing while the bitterness of the mustard greens seemed to elevate the meatiness of the wild boar.\u00a0 To drink we had some pinot noir and chardonnay (my mind is a little fuzzy about the brands).\u00a0 I offered to bring dessert which was a vanilla buttercream cake from Whole Foods with delightful polka dots.\u00a0 Each color had a different flavor!\u00a0 You might be wondering why I didn’t make the dessert.\u00a0 You see, I wanted to make a cake but\u00a0I’m a horrible cake maker.\u00a0 I feel so guilty putting in all that fat and sugar\u00a0that I would\u00a0start substituting or taking out ingredients\u00a0and the result is you know what.\u00a0\u00a0When\u00a0Sal and Ashley\u00a0are sitting on\u00a0a beach in Ischia, if they\u00a0happen to\u00a0think of me, I want\u00a0it to be \u00a0“Leslie is such\u00a0a good person\u00a0and she sure can pick out a nice cake”.<\/p>\n

To food, to life, and to good friends.<\/p>\n

RECIPES<\/strong><\/p>\n

A.)\u00a0 Beet Salad with Bufallo Mozzarella<\/em><\/strong><\/p>\n

Ingredients
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