Panini/Sandwiches
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Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
Appetizers Salads
APPETIZERS Antipasta Misto | Salami, Kasseri cheese, marinated Fried Zucchini | Louie’s Special Batter. Served with mushrooms, artichoke hearts, roasted peppers, olives, our house made marinara sauce. 6.75 sun dried tomatoes, and smoked salmon. 10.99 Calamari Fritta | Fried calamari lightly breaded. Mozzarella Marinara | Deep Fried and served with Served with marinara sauce. 8.99 marinara sauce. (8 each) 6.99 Bruschetta | Toasted crostini with a mixture of fresh Toasted Ravioli | Lightly breaded and deep fried to diced tomatoes, garlic, fresh basil. 6.99 a golden brown. Served with marinara sauce. 7.25 Garlic Knots | Ribbons of dough tied in knots, Sausage Stuffed Mushrooms | Louie’s house topped with garlic butter and parmesan and baked. made sausage mixed with Parmesan and cream Served with a side of Marinara 4.99 cheeses baked inside mushroom caps served over a roasted pepper cream sauce. 6.95 SALADS Insalata Misto | Chopped Romaine and spring mix Insalada Piadina | Italian flatbread topped with tossed with cucumbers, sun dried and grape tomatoes, mixed greens in a creamy garlic dressing tossed with fresh basil, almonds and artichoke hearts in a light feta cheese, tomato and diced red onion and a sun dried tomato vinaigrette topped with goat cheese. blackened chicken breast. 10.50 9.50 Insalata Gorgonzola | Crisp romaine, toasted Barbe Rosse | Fresh house made marinated beets, walnuts, Gorgonzola, avocado, sliced strawberries, grilled chicken, walnuts, feta cheese crumbles and and grilled chicken in a red wine vinaigrette dressing. sliced avocado served over spring mix tossed in a red 10.50 wine vinaigrette. 9.99 Steak Salad | Steak medallions served on a bed of Italian Cobb | A crisp bed of romaine topped with a mixed greens with red onions, grape tomatoes and grilled chicken breast, bacon crumples, Gorgonzola feta cheese with a light honey Balsamic vinaigrette cheese, tomato and an egg fan. -
Homemade Pasta Pasta Antipasti (Fredi-Cold) Antipasti (Caldi-Hot) Insalate (Salad)
Antipasti (Fredi-Cold) Prosciutto Melon .......................... $ 10.95 Carpaccio e Mozzarella ...............$ 12.95 fresh, ripe melon with sliced prosciutto on top thin sliced raw filet mignon with arugola topped Carpaccio......................................... $ 12.95 with fresh mozzarella thin slised raw filet mignon with arugola, Bresola.............................................. $ 12.95 shaved parmigiano shezze thin sliced dry smoked filet mignon with arugola, shaved parmigiano chezze Antipasti (Caldi-Hot) Calamari Friti ...............................$ 13.95 Vongole Luciano ........................... $ 13.95 fried squid Fresh clamss in white vine, garlic, exstra-virgin Cozze alli Arabiata ......................$ 13.95 olive oil sauce Fresh mussels with spicy marinara sauce Clams Casino................................ $ 12.95 Cozze Luciano ............................... $ 13.95 Fresh clams with italian bacon in a lemon Fresh mussels in white vine. garlic, white wine sauce exstra-virgin olive oil sauce Portabello alla Katreena ........... $ 12.95 Vongole Posilipo .......................... $ 13.95 grilled portobello, eggplant, tomato Fresh clams with lite marinara sauce and fresh mozzarela Insalate (Salad) Cesare Salad ...................................... $ 8.95 Caprese ............................................ $ 12.95 traditional ceasar salad homemade fresh mozzarella, tomatoes and Panevino Salad ................................. $ 9.95 roasted peppers tomato, arugola, endive, and radicchio Bruschetta Pomodoro .................. -
Antipasti E Insalati
ANTIPASTI E INSALATI INSALATA DI SPINACI $8 Baby spinach tossed with a warm dressing of pancetta, red onions, red bell peppers, mushrooms and balsamic vinaigrette CARPACCIO DI SALMONE O TONNO $11 Sliced raw salmon with chopped green onions, sliced fennel, arugula, fried capers, lemon juice and olive oil COZZE $10 Green lip mussels in fish stock, white wine with pureed tomato, onions, garlic, herbs and anisette VONGOLE EN UMIDO $10 Seasonal clams steamed in dry vermouth with sliced shallots, garlic, Italian parsley, and pickled lemon slices served with grilled Tuscan Bread POLENTA ALLA GRIGLIA $9 Grilled polenta and Portobello mushrooms topped with marinara sauce and basil INSALATA CAPRESE $9 Whole milk mozzarella with sliced tomatoes, basil and balsamic vinaigrette INSALATA MISTA $4 Mixed field greens with marinated onions, kalamata olives and balsamic vinaigrette INSALATA CESARE Grande $8 Piccolo $4 ADD CHICKEN OR TUNA FOR $4 Classic Cesare Salad PANINI Served with your choice of insalata mista or cesare PANINO DI SALSICCIA $9 Hot Italian sausage on grilled bread with sautéed red bell peppers and red onions PANINO DI TACCHINO $9 Smoked turkey breast with fontina cheese, avocado and pancetta, pan grilled in butter PANINO DI POLPETTE $9 Vivace meatballs on toasted Tuscan bread with marinara sauce, parmesan cheese and fresh basil PANINO DI PESTO $8 Sliced whole milk mozzarella and basil pesto with roasted peppers on pan grilled Tuscan bread PANINO DI TONNO $9 Grilled ahi tuna with olive and mushroom tapanade served open face on grilled Tuscan -
Bucatini All'amatriciana
In your box 2 Garlic Cloves 3 oz. Prosciutto ¼ oz. Parsley ½ oz. Pecorino Cheese 1 Shallot 1 Ciabatta ¼ tsp. Red Pepper Flakes 10 fl. oz. Marinara Sauce 5 oz. Bucatini CONTAINS milk, wheat, soy Bucatini all’Amatriciana with prosciutto and pecorino garlic bread Prep & Cook Time Cook Within Difficulty Level Spice Level NUTRITION per serving–Calories: 596, Carbohydrates: 93g, Fat: 20g, Protein: 15g, Sodium: 1564mg. Processed in a facility that also processes peanut, tree nut, wheat, egg, soy, milk, fish, and shellfish ingredients 30-40 min. 6 days Easy Medium i You will need Olive Oil, Salt Medium Pot, Baking Sheet, Medium Non-Stick Pan, Mixing Bowl, Colander Before you cook 1 2 Take a minute to read through the recipe before you start– we promise it will be time well spent! Prepare the Ingredients Make the Sauce Ƀ Preheat oven to 425 degrees • Mince garlic. • Place a medium non-stick pan over medium-low heat and add 1 tsp. olive oil. Add half the garlic (reserve remaining for Bring a medium pot of lightly salted water to a boil •P eel and halve shallot. Slice thinly. Ƀ bread) and red pepper flakes (add half for a subtle touch of Ƀ Thoroughly rinse produce and pat dry •S tem and mince parsley. heat, or more to your taste) to hot pan and cook until Ƀ Prepare a baking sheet with foil •H alve ciabatta lengthwise. fragrant, 30-60 seconds. Ƀ Ingredient(s) used more than once: garlic, • Coarsely chop prosciutto. • Add shallot and a pinch of salt. Stir occasionally until shallot prosciutto, parsley, pecorino just begins to soften, 2 minutes. -
CAG-0966 Angela Mia Tomato Guide 2020 Pgs
TOMATOES AND SAUCES EVERY VINE TELLS OUR STORY SUSTAINABILITY. QUALITY. INNOVATION. Angela Mia® tomato products. DRIVING SUSTAINABILITY, QUALITY AND INNOVATION Angela Mia takes great pride in driving sustainable practices designed to care for our customers and the environment. Our natural steam-peeling process preserves fresh flavor and ensures that no chemical byproducts go back into the earth. We also go to great lengths to preserve every drop of water possible in every step we take. Our respect for the land has helped us build lasting relationships with generations of some of the best tomato growers in the world. See below for just some of Angela Mia’s sustainable and eco-friendly practices: • Non-GMO Project® Verified • A number of our growers use drip irrigation to reduce water usage • Cans with BPA non-intent lining • Water from tomatoes during packing is repurposed ANGELA MIA TOMATOES We’ve got tomatoes every way you need them. Count on Angela Mia tomatoes for outstanding tomato flavor every time. DICED TOMATOES IN JUICE* WHOLE PEELED TOMATOES Peeled, cut into uniform ¾-inch Hand-selected tomatoes carefully dice and packed in tomato juice chosen for firmness to give you for robust tomato flavor that’s consistency and premium great in sauces, soups and more. appearance in every can. CRUSHED TOMATOES** Left unpeeled to retain their natural texture and flavor, and WHOLE PEELED PEAR TOMATOES ideal for soups, salsas, chili and IN 100% PEAR TOMATO JUICE sauces. WITH FRESH BASIL Uniquely sweet flavor and meaty texture of pear tomatoes help operators create unique signature dishes across the menu. -
Pre-Fixed Menu
Pre-fixed Menu: Everything is served family style for the table and replenished as needed (We ask parties of 11 or more to order family style) Priced at $30 per person/ $15 for ages 5-12 Appetizers (Select 2) Pizza (Select 2) Risotto Balls Margherita Pizza Stuffed with fontina cheese served with marinara sauce Tomato Sauce, Fresh Mozzarella, and Basil Stuffed Meatballs Frankie Stuffed with fontina cheese and served with marinara sauce Spicy pork sausage, sundried tomato pesto, tomato sauce, basil Fried Calamari and mozzarella Pietro Lightly battered and fried and served with marinara sauce Smoked mozzarella, prosciutto, baby arugula and drizzled with Fried Mozzarella truffle oil Smoked Mozzarella fried and served with marinara sauce Valentina Crispy Shrimp Mozzarella, olives, artichokes, caramelized onions, roasted grape Lightly fried butterfly shrimp served over a bed of arugula, tomatoes, spinach and drizzled with truffle oil drizzled with an olive tapenade and served with paprika aioli Tommy Burrata Caprese Capicola ham, age provolone, crushed red hot pepper and tomato Vine ripped tomatoes, yellow cherry tomatoes, fresh burrata sauce cheese, basil and extra virgin olive oil Luigi Spicy Calamari Tomato sauce, basil and four cheeses Fried calamari sautéed with pork sausage and arugula in a Short Rib spicy marinara sauce Tender short rib, caramelized onions, parmesan and fontina Mussels cheese with a béchamel truffle sauce PEI mussels sautéed in olive oil, garlic and white wine. Choice Burrata of red or white sauce Burrata -
La Pasta Infinita
La Pasta Infinita There was a mountain made entirely of grated “Parmigiano Reggiano cheese, on which lived people who did nothing but make macaroni and ravioli and cook them in capon broth. And then they threw them down, and the more of them you took, the more you had. And nearby ran a rivulet of white wine whose better was never drunk, and without a drop of water in it.„ by Bocaccio (1313-1375) 'Decameron' (Day 8, Tale 3) Menu Italian Translation "Eravi una montagna tutta di formaggio parmigiano grattugiato, sopra la quale stavan genti che niuna altra cosa facevan che far maccheroni e raviuoli, e cuocergli in brodo di capponi, e poi gli gittavan quindi giù, e chi più ne pigliava più se n'aveva; e ivi presso correva un fiumicel di vernaccia, della migliore che mai si bevve, senza avervi entro gocciol d'acqua." EATALY alti cibi Love and Passion Our Flour Our pastai mix, knead, cut, and form each Our "grando duro" semolina flour is LA PASTA FRESCA pasta shape following artisanal Italian certified organic and is produced by Molino TRADITIONAL FRESH PASTA FROM ITALY'S MANY REGIONS methods taught by our Head Pasta Maker, Farm Fresh Eggs Grassi, an Italian mill founded in Emilia- In order to achieve the rich flavors and In northern regions eggs are combined with soft grano tenero flour where a liquid more adherent than Luca Donofrio. Romagna in 1934. golden color in our fresh pasta, we use water is needed to make fresh pasta. In the south, the use of grano duro flours like semolina, which is naturally-fertilized eggs with a bright, red Our soft “grano tenero” flour comes from higher in protein than soft wheat flour, requires little else other than water and salt. -
¡Buen Provecho! Quesos Embutidos Frituras
EMBUTIDOS ¡BUEN PROVECHO! Jamón ibérico de bellota Fermín ‘Hey, you’re here! So start eating…’ Hand-carved, dry-cured ham from the Pan de cristal con tomate legendary free-range, acorn-fed, Toasted slices of uniquely crispy and ibérico pigs of Spain 35 per oz ethereal bread brushed with Jamón ibérico Fermín fresh tomato 12.5 Dry-cured ham from the legendary Anchoas españolas black-footed ibérico pigs of Spain 18 Don Bocarte Spanish anchovies 8.5 Jamón serrano Fermín Pasamontes Manchego 18-month salt-cured serrano ham 12 (D.O. Manchego, La Mancha) A sweet Lomo ibérico de bellota Fermín and tangy sheep’s milk cheese 6 Smoke-cured acorn-fed pork loin 14 Piquillos Julian de Tolosa Chorizo ibérico de bellota Fermín Confit of piquillo peppers with A dry-cured chorizo made with ibérico lardo 6.5 ibérico meat 12 Salchichon ibérico de bellota Fermín A dry-cured sausage made with ibérico QUESOS meat 12 Selection of 3 cheeses 28 Selección de embutidos Caña de cabra con higos A selection of jamón ibérico Fermín, jamón (Murcia) A soft, semi-sweet goat’s milk serrano, lomo, salchichon and chorizo cheese paired with raisin walnut bread ibérico de bellota Fermín 30 and fig jam 10 Add jamón ibérico de bellota 15 Idiazábal con membrillo (D.O. Idiazábal, Basque Country and FRITURAS Navarra) A smoked, nutty-flavored sheep’s ‘Frying is overrated… Yeah right!’ milk cheese paired with quince paste 10 Patatas bravas* San Simón con garapiñado de frutos secos A Jaleo favorite with spicy tomato sauce (Galicia) A smoked cow’s milk cheese paired and alioli 11.5 with -
Catering Tray Price List
Lucy’s Kitchen and Catering located at Rolling Pines Golf and Banquet Facility ~ 335 Golf Course Road, Berwick, PA 18603 www.lucyskitchenandcatering.com (570) 594-8134 [email protected] Pick-Up and Delivery Tray Prices ~ Call for additional options. Group One Entrees: ……………………………………………..………….. per piece One piece per head serving size. Lucy’s Homemade Meatballs ($1.25 per piece) Chicken Fingers ($1.75 per piece) Stuffed Shells ($2.00 per piece) Manicotti ($2.00 per piece) Eggplant Rollatini ($2.50 per piece) Sausage and Peppers ($3.50 per piece) Seafood, Mushroom, Cheese, or Beef Ravioli (price varies per selection) Group Two Entrees: ……………………………………………………. $4.00 per head Baked Ham Italian Roasted Chicken Pulled Pork Group Three Entrees: … Lunch Portions $4. 00 per head / Dinner Portions $6.00 per head Chicken Parmesan Panko Chicken Bread Stuffed Chicken Breast Slow Roasted Turkey Breast Sirloin Tips with Mushrooms (Lunch Portions Not Available) Group Four Entrees: …... Lunch Portions $4. 50 per head / Dinner Portions $6.50 per head Chicken Marsala Chicken Francaise Chicken Piccatta Chicken Florentine Parmesan Crusted Chicken Pastas………..……………….…...…….…………………………….. Price by the Pan Full 20-25 guests; shallow pan 15 guests; half pan serves 8-10 guests approximately. Pasta with Lucy’s Sauce …………..…………….…….. $50.00 full; $37.50 shallow; $25.00 half Pasta with Marinara Sauce ………….…………………. $50.00 full; $37.50 shallow; $25.00 half Cavatelli with Broccoli, Oil, and Garlic ……..…......….. $50.00 full; $37.50 shallow; $25.00 half Baked Ziti …………………………………..……..…. $60.00 full; $45.00 shallow; $30.00 half Macaroni and Cheese …….……………………………. $60.00 full; $40.00 shallow; $30.00 half Pasta with Vodka Sauce ……….…………………….… $60.00 full; $45.00 shallow; $30.00 half Pasta with Alfredo Sauce …….………………....……… $60.00 full; $45.00 shallow; $30.00 half Pasta Alla Bistro …………….….……..………….……. -
You Be the CHEF! (Serves 4)
Pizza dal Forno a Legna Antipasti e Insalate MARGHERITA SALUMI FATTI IN CASA T oma to sau ce, b asil, oregano & fresh mozzarella 1 6 Sa mp ling , house made salumi & charcuterie, pickles, marinated olives 16 PROSCIUTTO COTTO Add cheese 3 add “bomba” bread 4 Tomato sauce, home made “p ro sciu tto co tto ”, mozzarella Rico tta & organic arugula 18 INSALATA COTOGNE E UOVO Baby kale, Jelich farm quince, sweet balsamic onions SALSICCIA E FUNGHI Tomato sauce, homemade spicy sausage, wild mushrooms & mozzarella 1 8 Crispy egg & guanciale; mustard dressing 1 3 SCHIACCIATA NDUJA E BROCCOLI RABE INSALATA PRIMAVERILE Housemade “nduja” spicy sausage , marinated broccoli rabe & caciocavallo cheese 1 9 Org an ic local baby lettuces, rad ish es, fresh herbs Sunflower seeds, Go rgo nzo la Dolce, red wine vinaigrette 1 0 PIZZA PESTO E CALAMARI Basil pesto sauce, cherry tomatoes, potato, fresh calamari, olives & mozzarella 1 8 TERRINA DI POLIPO Poached and pressed Mediterranean octopus, potato Add Prosciutto 5 Add Farm egg 3 Add Arugula 3 Add Mushrooms 3 Olives, cherry tomato, celery hearts & wild arugula 1 6 Pesce e Carne BURRATA E CORNO DI TORO Fresh burrata cheese, marinated “corno di toro” peppers GUAZZETTO ALLO ZAFFERANO Pan roasted cod, salt spring mussels, fresh bay scallops, whole shrimp Basil oil & carta musica 1 5 Clams & calamari, sa ffron , cherry tomatoes broth with fregola Sard a 2 9 BRUSCHETTA DI CINGHIALE BRANZINO E RISO NERO E ZUCCHINE Hand pulled braised wild boar, onion, Chianti vinegar on grilled ciabatta 1 5 Grille d Mediterranean -
Doppio Zero DOPZER Dinner Dinner Me Small Plates Pasta Red Pizza
Doppio Zero DOPZER Dinner Dinner me Small Plates Pasta Red Pizza Olives Plate 6 Margherita 14 Lasagna 18 Assorted Mediterranean olives Tomato sauce, homemade mozzarella, with herbs and lemon zest Homemade Neapolitan style meat lasagna parmigiano reggiano, basil and E.V.O.O Fried Calamari and Shrimp 13 Deep fried calamari, shrimp, fresh Marechiaro 19 Pulcinella 19 vegetables Homemade squid ink tagliolini, jumbo Light San marzano tomato, eggplant, Cherry tomato, Fior di latte mozzarella, Polipo Alla Griglia 16 scallops, clams, roasted garlic, in light spicy tomato sauce baked ricotta salata on top basil pesto Grilled Mediterranean Octopus, served with arugula, radicchio, with Manfredi 19 La Piccante 19 anchovies dressing San Marzano tomato, fior di latte Flat wide ribbon pasta, with black Croquette 9 truffle cream fried shitaky on top mozzarella, calabrian spicy salami, red onion, basil, baked ricotta salata on top Potato croquette with gruyere Fettuccine Wild Boar 19 cheese, parmesan cheese, leeks, La Carne 19 Homemade fettuccine with braised parsley, served with truffle fondue San marzano tomato, fior di latte wild boar, pecorino sardo cheese Brussels Sprout 10 mozzarella,, spicy spanish chorizo, spicy Bottarga e Clams 20 Italian sausage , basil Fried Brussels sprout, Pancetta, Fresh spaghetti, clams, cured Fish parmigiano regiano, red wine vinegar Jalapeño 19 Roe, roasted garlic, lemon zest, San Marzano Tomato, homemade Polpettine 10 Italian chilies mozzarella, Italian Salami, spicy Italian Neapolitan style meatballs sausage, Leeks,