our july girl’s night at screwtop.

As I’ve mentioned before, Screwtop is one of my absolute favorite places.  I go there monthly with three dear girlfriends, and then whenever I can outside of that!  I love being a wine club member, and trying out the new wines they give me every month.  The four of us like to go on Wednesdays, because there is usually a $10 off a bottle deal for a certain type of wine.

This particular Wednesday, the deal was for rosé wines… not usually my favorite type of wine, as the girls know, but Screwtop has changed my previous opinions in other instances before!  This time was no different, and I found myself thoroughly enjoying my glass.  We picked this Jeio Bisol Rosé Prosecco from Veneto, Italy.  The Veneto and Prosecco aspects, as well as the fact that the waitress said it was one of the dryer rosés on the menu, was all what swayed me.  Yum!

Jeio Bisol Rosé Prosecco from Veneto, Italy

For those of you who don’t know, Prosecco is to Italy as Champagne is to France.  Prosecco tends to be cheaper and dryer… both pluses, in my opinion.  :)  Rosé wines are pink, because there is very brief contact with the grape skins during the winemaking process.  By the way, isn’t it crazy how flutes can hold so much liquid?  The whole bottle was drained into four glasses!  An optical illusion.

We ordered a ton of food, as always.  Here is our first platter (five cheeses and one meat):

Spanish Cabra Paprika, Cabot Clothbound Cheddar, CA Humboldt Fog, Italian Robiola, NY Kunik, VA Napoli

Most of us agreed it was the best cheese plate we’d ever ordered!  You can see one of the girls’ beautiful documentation and rating system two pictures down.  The Cabra cheese was the same that I used in my Spanish mashed potatoes last month.  I think I liked the cheese better when mixed in the potatoes… but it still served to be different from the other cheeses, and variety is always fun.  Hooray for the Humboldt Fog, which may have converted one in our group to now love goat cheese!  So overall, the plate was a success.

We ordered another few cheeses later on, as well as the grilled cheese sliders (it’s almost impossible for us to go to Screwtop and not order those).  Here is a photo of another little dish we tried:

Avocado Gazpacho

How cool is that?  I’ve already been searching for recipes to recreate it, especially since it was a special on the menu.  Maybe I’ll try out this one sometime soon.

So, as promised, here is the lovely documentation of everything we ordered (I had a glass of Piccolo Cru instead of her glass of Sauv Blanc, however).  The handwriting is so pretty that I just had to include her journal page of the night!

Our Screwtop Order!

Thank you, Screwtop!  Always guaranteed fun and a delight to our palettes!

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prosciutto lasagna with angry sauce.

Earlier this week, I decided to tweak my mother’s amazing lasagna recipe in order to include some ingredients that I’ve been loving lately.  Here are two things I’ve been obsessed with since honeymooning in Italy: prosciutto and arrabiata sauce.  Prosciutto, according to Caitlin Fitzgibbons on HelloGiggles, is “like ham that went to university abroad — sophisticated and cultured.”  Love it.  Arrabiata sauce is spicy red sauce.  I learned in Italy that arrabiata actually means angry!  The Italian language is so beautiful.

So here is a rough recipe of my Prosciutto Lasagna with Arrabiata Sauce….

INGREDIENTS

  • 13 x 9 pan
  • 6 oz prosciutto
  • 2 jars of Arrabiata sauce (I only had one, so when I realized I needed more, I added some ground cayenne pepper & red pepper flakes to a jar of normal sauce)
  • Package of lasagna noodles
  • 1 pint ricotta cheese
  • 12 oz mozzarella cheese block
  • (I also threw in some fontina cheese, since it had it on hand.)
  • Parsley
  • Parmesan cheese
  • 2 eggs

Ingredients.

DIRECTIONS

  • Apply a thin layer of sauce at the bottom of the pan.
  • Then 3 long noodles.  (I usually cook the noodles, but happened to have the oven-ready kind on hand.)
  • Alternate blobs of ricotta mixture (which is ricotta mixed with the eggs and parsley) and mozzarella across noodles.
  • Add sauce on top, just to cover, along with proscuitto.  Sprinkle parmesan.
  • Repeat layering order, ending with sauce and some parmesan cheese on top.
  • Cook for 30 minutes (covered in foil) at 350 degrees.  Let cool, and enjoy!

Prosciutto Lasagna w/Arrabiata Sauce + Zucchini.