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.

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

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