Nello Cucina Introduces New Fall Specials!

Fall is here & so are Nello Cucina’s New Fall Specials!

Rotelle di Pasta, one of our most requested specials is back.

Rolled pasta with prosciutto cotto & béchamel,

with melted mozzarella cheese & tomato vodka cream sauce.

We also are introducing a new ravioli dish, Ravioli di Pollo.

House made chicken & porcini mushroom ravioli

with toasted walnuts, shaved grana & truffled brown butter sauce.

How about seafood with a twist?

Try our Misto Mare Insaccato.

Poached seafood “links” served on a bed of sautéed spinach & lentils, drizzled with a champagne beurre blanc sauce.

For our meat lovers we have Braciola di Maiale.

Rolled pork filled with prosciutto,

smoked mozzarella & spinach, served over cannellini beans

with a light white wine tomato-onion sauce.

In the mood for a sandwich?

Try Nello’s version of the Frankfurter.

The FrancoForte is 12” of grilled Italian sausage with sautéed mushrooms, pancetta (Italian bacon) & melted provolone cheese.

If you are looking for something light

try the Insalata D’Autunno.

Shredded Belgian endive, radicchio & Savoy cabbage,

with asian pears, gorgonzola cheese & toasted hazelnuts

tossed with lemon-oregano dressing.

To complete your meal all desserts are made fresh daily,

along with a full bar and an extensive wine list to compliment your culinary experience.

Wine Dinner - Featuring Food & Wine from the Puglia Region

Join Nello Cucina for Dinner

Wednesday, October 24th 6:00PM

Featuring Food & Wine From the Puglia Region

$39 per person plus tax & gratuity

Reservations required 714-540-3365

Located in the “heel” region of Italy’s classic boot shaped figure. From olive trees to vineyards the Puglia region is rich in agriculture. The flatlands of the Salento peninsula have an exceptionally warm climate, alleviated by the continual sea breezes, which yields massive grape production. The region also grows large quantities of grains, vegetables & olives. In fact, Puglia is the largest producer of olive oil in Italy. The cuisine in this area utilizes what is readily available. Fresh seafood, locally grown vegetables, and of course pasta. Orecchiette pasta, translated means “little ears”, is a common staple.

Gravina Bianco, Botromagno, 2010 DOC

Gravina, a blend of 40% Malvasia & 60% Greco grapes, is considered one of Italy’s most ancient white wines. Gaining DOC (Denominazione di Origine Controllata) status in 1983, Gravina is currently only produced by Botromagno. Bright yellow-green in color with hints of green apple, apricot & white peach, slight acidity on the palate.

Chardonnay, Tormaresca, 2010

100% Chardonnay, contains select grapes from the estates of Minervino Murge (20%) and San Pietro Vernotico (80%). Slightly yellow in color with green tones. With hints of white flowers, orange & thyme on the nose, very fruity on the finish.

Primitivo, Poggio Basso, 2010

100% Primitivo, considered the mother of the Zinfandel grape. Rich & elegant, with hints of currant & blackberry on the nose.

The Menu

Passed Hors D’ Oeuvres

Chef’s Selection

Gravina Bianco, Botromagno, 2010 DOC

Insalata di Mare

Rock shrimp, bay scallops, sea bass, baby greens, citrus vinaigrette

Chardonnay, Tormaresca, 2010

Braciola alla Barese

Rolled top sirloin filled with pecorino cheese, pancetta, garlic, parsley, in a tomato sauce

Primitivo, Poggio Basso, 2010

Crostata di Fichi

Lemon-vanilla crust, filled with almond praline & black mission figs

All’ Espresso, Coffee Liqueur, Villa Vessia

Wednesday, October 24th 6:00PM

$39 per person plus tax & gratuity

Reservations required 714-540-3365

Nello Cucina 3333 Bear St. Costa Mesa, CA 92626

Nello Cucina's Wine of the Month - Pecorino, Monti Guidi del Carmine, 2010 IGT

Monti Guidi del Carmine, Pecorino, 2010 IGT
is Nello Cucina’s Wine of the Month for September.

Located near Abruzzo in the Terre di Chieti IGT (indicazione geografica tipica) region,

this varietal is made from 100% Pecorino grapes.

Handpicked, in early September, this selection of grape is considered one of the most Italic grape families still in existence.

Refined in stainless steel tanks for several months before released,

produces a full-bodied white wine with modest acidity.

Exhibiting flavors & aromas of white spices, yellow fruits, with scents of green apples & bananas, followed by nutty hints of almonds & hazelnuts.
Pairs perfectly with fish, white meats, cheeses & salads.

We recommend - 

Di Cesare   

Romaine lettuce, grana, croutons,
creamy Caesar dressing

Spiedini di Pesce Misto

Skewers of grilled mixed seafood, marinated in citrus, E.V.O.O. & tarragon, served over linguine, garlic & oil

Trittico Adriatico

Thin spaghetti, clams, mussels, shrimp,

spicy tomato sauce

Wine Dinner Featuring Francoli USA Selection

On August 29, 2012, in honor of Wine Wednesday we are hosting a Wine Dinner,

featuring a selection from Francoli USA.

$39 per person plus tax & gratuity.

Reservations required. Please call 714-540-3365.

due’ Chardonnay Vodka

The Italian translation of due’ means two. due’ Chardonnay vodka is hand crafted in Italy, combining grain & grape giving this spirit a distinctive taste.  Six soft grains are used to produce the vodka. Chardonnay grapes, with a hint of oak, are then added prior to the distilling process. due’ is quadruple distilled & filtered through charcoal & Italian marble to result in superbly pure vodka. The distinguishing essence of grapes adds hints floral & fruit notes.

Sparkling Rose’, Canella,  N/V

A sparkling Italian wine, fresh & fruity, with hint of Pinor Noir. Perfect for summer.

Le Redini, Tenuta Degli Dei, 2010

A remarkable blend of 90% Merlot & 10% Alicante, sweet cherry, licorice herb aromas on the nose. Rich & full on the palate, well balanced, with a clean finish.

Grappi, Chocolate Liqueur

A scrumptious blend of rich cocoa, dark chocolate & Grappa.

Serve chilled, drizzled over desserts, in coffee, or create delectable chocolate martinis.

The Menu

Passed Hors D’ Oeuvres

Chef’s Selection

Due, Chardonnay Flavored Vodka Aperitif

Carpaccio con Granchio

Thinly sliced raw beef, crab pilaf, capers, petit arugula, EVOO 

Sparkling Rose, Canella, N/V

Cosciotto di Maiale

Slow braised Berkshire pork shank, Yukon gold potato puree,

English peas, pancetta braising jus

Le Redini, Tenuta Degli Dei, 2010

Torta di Cioccolato

Flourless chocolate cake, soft whipped cream, seasonal berries

Grappi, Chocolate Liqueur

Recipes from Nello Cucina's Quinoa Cooking Class

Keep in mind 1 cup of dry quinoa is equal to 3 cups of cooked quinoa. Use 2 cups of water for every 1 cup of quinoa.

Measure 1 cup quinoa & rinse well with cold water. Pour rinsed quinoa into a saucepan with 2 cups of water. Add a dash of salt (optional). Cover & bring to a boil. When it starts to boil, turn the heat down to simmer. Simmer for 15 – 20 minutes.

Quinoa Italian Summer Salad

Serves 2 people

4 oz. Fresh mozzarella

2 medium size Roma tomatoes

4 oz. Quinoa (cooked and cold)

1 chopped green onion

3 large leaves of Basil

Salt & pepper  to taste

E.V.O.O

Balsamic vinegar

Cut the fresh mozzarella & tomatoes into bite sized pieces & place into a mixing bowl, Add Quinoa, chopped green onions, & basil. Add salt and pepper to taste, toss with E.V.O.O. & balsamic vinegar.

Wine pairing:

La Fornarina Prosecco Spumante

Fizzy, fresh & fruity with straw yellow & light green highlights. Serve chilled.

Scampi Quinoa Arrabbiata

Serves 2 people

4 large shrimp

1 glove of  finely chopped garlic

1 oz. chopped Italian parsley

12 oz. chopped & peeled  tomato filet

E.V.O.O.

6 oz. Quinoa

White wine

Chili flakes to taste

Salt & pepper to taste

In a sauté pan place E.V.O.O., chopped garlic & brown with the shrimp, add Italian parsley, chili flakes, salt & pepper to taste. Cook for 2 minutes and deglaze with white wine. Remove the shrimp and set aside, add tomatoes to the sauce, cook & reduce for 10 minutes. Add the shrimp & cook for 1 minute. Serve over a pilaf of Quinoa.

Wine pairing:

Masoletti, Pinot Grigio

Bottled instantly, fresh & full flavored, fruity & full flavored, aromatic & fruity.

Served chilled, with fresh fish & seafood.

Filetto di Maiale con Quinoa

Serves 2 people

2  6 oz. medallions of pork tenderloin

4 oz. sliced shitake mushrooms

1 oz. chopped shallots

1 oz. Italian parsley

2 tsp. mustard

½  stick of butter

3 oz. red wine

Salt & pepper to taste

E.V.O.O.

In a sauté pan add E.V.O.O. & heat. Dust pork tenderloin with flower & pan sear both sides, remove from pan. Add the shallots & shitake mushrooms, add mustard, deglaze with the red wine & reduce. Add butter to thicken the sauce, add the pork and reduce flame to medium until it is cooked to the temperature desired. On a serving plate make a bed of Quinoa (already cooked) and place the pork tenderloin, top with the mushroom sauce.

Wine pairing:

Poggio Bosso, Primitivo, 2010

The Italian Zinfandel

Aged in stainless steel, full bodied & elegant with hints of blackberry & spicy currant on the nose.

Pairs well with grilled vegetables & meats.

Quinoa Cooking Class at Nello Cucina!

On Wednesday, July 18, 2012 Join Nello Cucina for a:

Quinoa is a grain like crop, native to the Andes Mountains of Bolivia, Peru & Chile. Although Quinoa translates to “mother grain” in the Incan language it is actually considered to be a pseudocereal, not a cereal or grain because it is not a member of the grass family.

Prepared the same way as rice Quinoa is gluten-free & can be substituted in certain dishes for pasta or rice. Quinoa is considered as a source of complete protein, a great source of dietary fiber & a noteworthy source of calcium.

Join Nello Cucina for a Cooking Class

& learn how to incorporate Quinoa into Italian food!

Quinoa Italian Summer Salad

Quinoa, fresh mozzarella, Roma tomatoes, green onions, basil, E.V.O.O., balsamic vinegar

Scampi Quinoa Arrabiata

Shrimp, white wine, Arrabiata sauce

Filetto di Maiale con Quinoa

Pork filet, mushroom red wine sauce

Live Music by Enzo Selvaggi!

Wednesday, July 18th 6:00PM
$30 per person, plus tax & gratuity
Seating is limited. Reservations required 714-540-3365

Pedroncelli Wine Dinner at Nello Cucina

On June 27, 2012, in honor of Wine Wednesday we are hosting a Wine Dinner, featuring Pedroncelli Winery. Located in Sonoma’s Dry Creek Valley, Pedroncelli is family owned & operated.

Tonight’s featured varietals –

East Side Vineyards,  Sauvignon Blanc
Crisp & full-flavored on the finish, with hints of melon & grapefruit.

F. Johnson Vineyards, Chardonnay
Green apple, honeydew melon & lemon grass on the nose,  a combination of barrel & malo-lactic fermentation, with a slight creamy finish.

Russian River Valley Vineyards, Pinot Noir
My personal favorite, well rounded & easy to drink, with a dash of clove spice & cherry.

Four Grapes Vintage Port
Berry, caramel & toffee bouquet on the nose, with hints of raspberry, spice, & cream soda flavors on the palate. Rich & flavorful dessert wine

Menu

Passed Hors D’ Oeuvres

Chef’s Selection

Sauvignon Blanc, East Side Vineyard, 2011

Cannelloni di Salmone Affumicato

Large tube pasta filled with smoked salmon, leeks, mascarpone,

light lobster cream sauce

Chardonnay, F. Johnson Vineyard, 2010

Arrosta di Lonza

Roasted pork loin with almond parsley pesto over creamy polenta

Pinot Noir, Russian River Valley, 2010

Torta di Caramello

Almond caramel cake, whipped cream, macerated berries

Four Grapes, Vintage Port, 2006

Nello Cucina's Wine of the Month – Ciro Bianco, Librandi, 2010

Ciro Bianco, Librandi, 2010

Il Vino del Mese (Wine of the Month) for June is Bianco, Librandi, 2010. You will find Librandi in the small town of Ciro¢ Marnia, located in the Calabria region of Italy. This white varietal consists of 100% Greco Bianco, introduced to the area by the ancient Greeks.

Librandi’s Ciro¢ Bianco is brilliant lemon-green in color, ripe aromas of peach, lemon & orange citrus on the palate. Light to medium bodied with hints of almonds on the finish.

Elegant & versatile with crisp minerality proceeded by fresh fruit flavors makes Ciro Bianco a perfect summer wine. Pairs nicely with grilled vedgetables, swordfish, tuna & salmon.

We Recommend - 

    

Grigliata Di Vegetali

Grilled Eggplant, Zucchini, Yellow Squash & Shitake Mushrooms, Feta Cheese. Drizzled with E.V.O.O. & Red Wine Vinegar

Carpaccio di Salmone Affumicato

Smoked Norwegian Salmon, Belgian endive, sweet red onions, capers, E.V.O.O.,lemon mascarpone cheese crostini

Swordfish Puttanesca

Grilled swordfish, chopped tomatoes, Kalamata olives, capers

Wine of the Month - Fontanafredda Dolcetto Briccotondo 2010

Fontanafredda Dolcetto Briccotondo 2010

Il Vino del Mese (Wine of the Month) for May is Dolcetto, Briccotondo, 2010

from Fontanafredda winery. Dolcetto is grown in the Piemonte region of Italy.

This early ripening grape is harvested early & ready to drink sooner

than other varietals from this area.

Fontanafredda Dolcetto Briccotondo is ruby red in color with violet highlights.

A light-medium bodied wine with hints of raspberry, blackberry & cherry.

Versatile, finely structured, with fresh fruit acidity, pairs perfectly with

pasta, lasagna, pizza, Italian cheeses, pork, fish, poultry & sausage. 

We recommend - 

Calamari Mugniaia

Calamari Mugniaia

Pan seared calamari steak, with a lemon butter & caper sauce,

served over spaghetti aglio olio.

Salciccia Calabrese

Salciccia Calabrese

Grilled Italian sausage served over grilled polenta
with sautéed onions & green, yellow & red bell peppers.

Rigatini al Piacere

Rigatini al Piacere

Add chicken to Gluten Free Pasta with your choice marinara, Alfredo or pesto sauce. 

April 19th is National Garlic Day!

Garlic has been used for centuries not only in cooking, but to treat various maladies as well. Many “Old Wives Tales” claim garlic can prevent or treat numerous ailments from the common cold/flu to the Plague! Although no there is no proof to substantiate these claims it is suggested garlic could possibly help in managing blood pressure & cholesterol levels. One thing Nello Cucina knows for sure is Garlic tastes good, & is a staple in our Italian restaurant!

To enhance the flavor of food there are a variety of different methods in which to utilize garlic. One detail to remember the smaller the cut, the stronger the flavor.

Roasted Garlic

Piatto Vegetariano

Roasted garlic is rather mild & adds depth to any dish. Brush roasted garlic & E.V.O.O. on veggies, meat & fish adds the essence of garlic without being overbearing. Instead of throwing a stick of butter on veggies, try Nello’s Piatto Vegetariano, grilled seasonal vegetables, brushed with roasted garlic & E.V.O.O., with a feta cheese.

Sliced Garlic

Trittico Adriatico

In Nello’s Trittico Adriatico,

sliced garlic cooked in a spicy tomato sauce compliments

the clams, mussels & shrimp, while not overtaking the dish.

Chopped Garlic

Salmon Calabrese

Chopped garlic is strong in flavor. A touch added to Roma tomatoes & basil served over pan seared salmon produces a fantastic Salmon Calabrese. This dish is light & fresh, perfect for summer.

However you slice it, roast it or sauté it, have a Happy Garlic Day!

#4SqDay at Nello Cucina

2012 4SqDay Badge

April 16th (4/16) is also known in the Social Media World as Foursquare Day. Foursquare Day originated in Tampa Bay by fans of Foursquare. This grass roots movement rapidly expanded to communities all over the world. Each community celebrates in its own way, whether it be by throwing a party, attending a lecture, or just simply checking into a venue.

Check in to a Nello Cucina on 4/16 & receive the #4SqDay 2012 Badge!

Nello Cucina is also offering a #4SqDay Special:
$4 Happy Hour Appetizers for the entire day!

Tomato Bruschetta

Our Appetizers

Calamari Fritti

Salsiccia alla Griglia (Grilled Sausage)

Petite Margherita Pizza

Tomato Bruschetta

Fried Zucchini

Fried Ravioli

Penne Arrabbiata

Where will you be on #4SqDay?

Pio Cesare Wine Dinner at Nello Cucina

On Thursday, April 12, 2012 Nello Cucina is honored to have wines from the noted
Piemontese producer Pio Cesare.

Established in 1881, Pio Cesare owns more than 130 acres of vineyards. The vineyards are situated in the most favorable & better exposed regions of the area. With the belief that a great wine can come only from the most superb grapes & devotion to the highest standards, Pio Cesare’s production has always been limited. Using contemporary & time-honored winemaking techniques of the Piemonte region, the wines are appropriately aged in large casks & barriques of distinctive French oaks & bottle aged before their release.

The Menu Passed Hors D’ Oeuvres Chef’s Selection Cortese di Gavi, 2010 Ravioli Casereccia Ravioli filled with Swiss chard, ricotta cheese, parmigiano, toasted pine nuts, fresh tomato filet & garlic sauce Barbera d’ Alba, 2009 Costata di Manzo Grilled rib eye, caramelized sweet red onion, crispy polenta, topped with a trio of sautéed mushrooms Barolo, 2007 Zabaione ai Lamponi di Bosco Light custard with fresh blueberries Moscato d’ Asti, 2011 $55 per person plus tax & gratuity Reservations required 714-540-3365

Nello Cucina introduces New Spring Specials!

Introducing new light & fresh items for spring.

In the mood for salad? Try the Insalata di Primavera. Grilled zucchini & shiitake mushroom, fresh baby arugula, feta cheese & lemon vinaigrette make a great vegetarian dish.

For the meat eaters we have the Tagliata di Manzo. Skirt steak marinated in E.V.O.O., soy sauce, red wine, garlic, rosemary & thyme served on a bed of mixed greens.

For seafood lovers we try the Carpaccio di Salmon Affumicato. Smoked Norwegian Salmon, with sweet red onion & capers, drizzled with E.V.O.O.
Lemon mascarpone cheese atop homemade crostini completes this popular antipasti.

Or the Calamari Mugniaia. Pan seared calamari steak, with lemon caper sauce,
served over spaghetti tossed with garlic & olive oil.

How about a burger with an Italian twist? The Burger All’ Italiana boasts an impressive ½ lb. sausage patty, served on our homemade Focaccia roll with lettuce, roasted bell peppers & provolone cheese.
Served with our Chef’s choice of salad.

To complete your meal all desserts are made fresh daily, along with a full bar and an extensive wine list to compliment your culinary experience.