Chef Daniel Costa of Corso 32 Group brings the regional flavours of Italy to your summer get-together with delicious antipasti, risotto and pastas, and suggested wines to go with. Recipes and words Daniel Costa. Photos Steven Babish.
Clam Sott’olio Crostino with Celery Leaf, Parsley and Lemon
Wine pairing: Terlan Pinot Grigio, Trentino-Alto Adige.
This is great as an antipasto or light lunch. I like to make a simple spaghetti with the remaining marinating oil and clam juice by simply heating both in a small pan, adding 250 grams of just under al dente spaghetti and finishing the cooking process in the clam sauce.
| 1.5 k | manila clams |
| ¾ c | extra virgin olive oil |
| 1 clove | garlic, thinly sliced |
| 1 | chili, thinly sliced |
| zest ½ a lemon | |
| ½ t | kosher salt |
| 1 sprig | fresh oregano |
| 1 sm handful | Italian parsley, roughly chopped |
| 1 sm handful | interior celery leaves and stem, roughly chopped |
| 1 t | fresh lemon juice |
| 4 slices | sourdough bread, thick |
| 1 clove | peeled garlic, left whole |
Purge the clams in cold salt water for 30 minutes. Drain and rinse. Heat a medium sized pan over high heat for 30 seconds or until very hot. Add the clams and immediately cover with a tight lid. Allow the clams to just open, approximately 2½ minutes. Remove the pan from the heat, Drain the clam juice and discard any unopened clams. Using a small spoon remove the clam meat and place in a small bowl or container. Discard the clam shells. Add the olive oil, salt, garlic, chili, lemon zest and sprig of oregano. Allow the clams to marinate in the fridge for at least 3 hours.
Using a slotted spoon remove the clams from the marinating oil and place in a small mixing bowl, some oil will remain on the clams and intentionally carry over. Add the parsley, celery and lemon juice to the bowl of clams, stir to combine.
Preheat the oven to 500ºF.
Drizzle the slices of bread with a little olive oil and roast in the oven until golden brown. Remove the bread from the oven and lightly rub the garlic clove over it. Top the roasted bread with the clams.
Serves 2-4 as an antipasto.
Prosciutto with Fresh Fava Beans, Peas and Pecorino Fresco
Wine pairing: Marotti Campi Verdicchio Riserva Salmariano, Le Marche.
Try to use both fresh peas and fava beans when they are at their peak to ensure your dish has the best contrast of flavours and textures. Ideally you are sourcing the vegetables from a local farmer in the middle of the summer. I like to ask the farmers for a taste of each before purchasing, the peas should be both sweet and tender whereas favas tend to have a slight bitterness which is welcomed in my kitchen.
| thin slices of Prosciutto di Parma or San Daniele | |
| 2 handfuls | fresh fava beans |
| 2 handfuls | fresh peas |
| lemon | |
| extra virgin olive oil | |
| black pepper | |
| piece | Pecorino Fresco |
Bring a small pot of salted water to the boil.
While the water is heating, remove the fava beans from their pod. Blanch the fava beans for 45 seconds in the boiling water, then refresh in ice water. Remove and discard the outer shell of the fava bean. The inside bean is bright green, sweet and tender.
Remove the peas from their pods. If the peas are slightly woody, blanch them in the boiling water for 30 seconds and refresh in an ice bath.
Place the shelled fava beans and peas in a small mixing bowl.
Arrange the sliced prosciutto on a flat plate.
Squeeze a quarter of a lemon, along with 1 tablespoon of extra virgin olive oil and a few cracks of coarsely ground black pepper in the bowl of fava beans and peas, mix well.
Spoon the dressed fava beans and peas sporadically over the sliced prosciutto. Top with freshly grated pecorino fresco, more black pepper and a drizzle of extra virgin olive oil.
Roasted Eggplant and Tomato Risotto with Ricotta Salata and Basil
Wine pairing: Benanti Etna Rosso, Sicilia.
This risotto is inspired by the classic Siclian pasta dish alla Norma. Allow the eggplant skin to char and blacken on the outside to bring its deliciously smoky flavour to the risotto.
| 1 med | eggplant, pricked all over with the tip of a knife |
| ¾ c | simple tomato sauce (recipe follows) |
| ½ | red onion, finely chopped |
| 2 cloves | garlic, finely chopped |
| 2 T | extra virgin olive oil |
| ½ c | dry white wine |
| ½ c | grated Pecorino Romano |
| 2 t | kosher salt |
| 1 c | carnaroli rice |
| 5 c | vegetable or chicken broth |
| Ricotta salata | |
| handful | fresh basil |
Preheat your oven or grill to the maximum heat. Roast or grill the eggplant whole until the skin is charred and the interior is very soft. Once cooked, remove and allow to cool to room temperature. Using a spoon remove the flesh from the eggplant and break up with a spoon or fork. Set aside until ready for use.
Bring the broth to a simmer.
Heat the olive oil in a medium sized, heavy bottomed pot over medium-high heat. Add the red onion and 1 teaspoon of salt and cook until the onion has softened. Add the garlic and cook for 30 seconds. Add the rice and fry for 30 seconds before adding the white wine. Allow the wine to cook for 30 seconds before adding 1 cup of broth. Allow the broth to reduce by half in the rice before adding another cup of broth. Continue this process until the rice is just about cooked. Stir in the tomato sauce, eggplant and remaining salt. Continue to simmer until the rice is fully cooked. Remove from the heat. Stir in the pecorino and allow the risotto to rest for 1 minute before serving. Top with freshly grated Ricotta Salata or Pecorino, basil leaves and a drizzle of extra virgin olive oil.
Simple Tomato Sauce
| 1 can (796 ml) | San Marzano tomatoes, hand crushed |
| ¼ c | extra virgin olive oil |
| 2 cloves | garlic, peeled and left whole |
| 1 T | kosher salt |
Heat the olive oil and garlic in a large frying pan over medium- high heat until the garlic begins to colour. Add the crushed tomatoes and salt. Cook for 10-15 minutes, stirring occasionally.
Trofie with Parsley, Ricotta and Pine Nut Pesto
Wine pairing: Terre Bianche Riviera Ligure di Ponente Pigato, Liguria.
For the pesto
| ½ c | pine nuts |
| ½ clove | garlic, finely grated |
| 2 handfuls | flat leaf parsley leaves with thin tender stems attached, large woody stems discarded |
| zest of half a lemon | |
| ¾ c | extra virgin olive oil |
| ½ t | kosher salt |
| 200 g | fresh ricotta |
| ¾ c | Pecorino Romano, grated |
| ½ c | Grana Padano, grated |
Mortar and pestle method
Place the garlic in a large mortar, crush with the pestle until smooth. Add the parsley, continue to crush until a paste begins to form. Add the pine nuts and ¼ cup of the oil, continue to crush with the pestle until fairly smooth. Add the ricotta, mix until well incorporated. Stir in the remaining oil, lemon zest, salt and both cheeses.
Food processor or blender method
Place the pine nuts, lemon zest, garlic, parsley, salt and oil in the food processor or blender. Blend until finely chopped. Add the ricotta, blend until smooth. Pour the mixture into a bowl and stir in both cheeses.
For the pasta
| 500 g | trofie pasta |
| juice of ½ lemon |
Bring a large pot of salted water to the boil. Add the trofie, cook until al dente. While the pasta is cooking, place the pesto in a large bowl, stir in 2 ounces of the pasta cooking water. Using a slotted spoon or spider, pull the trofie directly from the cooking water into the bowl of pesto and add the lemon juice. Stir thoroughly and vigorously to combine.
Serve immediately topped with grated Parmigiano or Pecorino and a few cracks of black pepper.
Serves 4.
Spaghetti with Raw Tomatoes, Chili, Basil and Pecorino
Wine pairing: Feudo Montoni Catarratto del Masso, Sicilia.
The smell of a tomato just plucked from its vine is at its best in the peak of summer, which is precisely when this dish should be eaten. If you grow your own cherry tomatoes you may find that you, luckily, have an abundance of these sweet little gems all at once and are eating them daily. Sicily is known for producing a ton of top-quality tomatoes which is likely why this dish is commonly eaten there throughout the summer months. The contrast of spicy chili, fresh mint, the sweet tomato and salty pecorino play beautifully together and definitely resonates with Sicilian cuisine. My chilis are rarely red by the time I start eating this dish and that is exactly how I prefer them, green. Using a rasp or fine grater to add a slight aroma of raw garlic to a dish like this makes all the difference in ensuring the hot garlic flavour does not overwhelm the bright sweetness of a ripe tomato. It is important to add the pasta directly from the boiling water to the bowl of tomatoes as the residual pasta cooking water and piping hot spaghetti ensures that you are left with a creamy sauce. I have also added capers and used arugula in replacement of the basil or mint, which worked very well.
| 250 g | spaghetti, I prefer a thicker variety such as spaghettoni or spaghetti alla chitarra |
| 300 g | ripe room temperature cherry tomatoes, halved and quartered |
| 4 T | extra virgin olive oil |
| 4 rasps | grated garlic |
| handful | basil or mint roughly chopped or ripped by hand |
| 2 T | grated Pecorino Romano plus more for topping |
| ½ sm | green chili, finely chopped |
| ½ T | kosher salt |
Bring a large pot of salted water to a boil.
While the water is coming to a boil cut half of the tomatoes in half and the other half in quarters. Place the tomatoes in a large bowl along with the olive oil, garlic, chili and salt. Allow to marinate while the pasta cooks.
Just before your pasta is al dente add the 2 tablespoons of Pecorino and basil or mint, stir to combine. Using tongs pull the cooked spaghetti directly from the cooking water into the bowl of tomatoes. Stir vigorously with a wooden spoon or toss to create a slightly creamy consistency. Serve topped with more grated Pecorino and if you prefer, as I do, more chopped green chili.
Serves 2
