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Italian Gourmet at Flying Flags RV Resort - Buellton, CA

 
Serves: Each recipe is enough for 4 diners     Difficulty: Easy     Great for potlucks!

From my RV kitchen

When planning this episode I spoke with Flying Flags RV Resort Manager Dan Baumann regarding bringing in a local celebrity chef for an al fresco luncheon episode. Dan didn't miss a beat...Trattoria Grappolo and the Curti brothers were top of the list. After several selfless visits to Trattoria Grappolo, on behalf of you - dear RV Cooking Show viewer, Dan arranged to have Chef Giorgio Curti come cook with us in a beautiful park model cottage.

What a success! Turns out that Chef Giorgio's done this type of thing before. He does much of the catering for Trattoria Grappolo, has been on the Food Network and is personal friends with Giada De Laurentiis (though I couldn't get him to admit I'm cuter...I understand!)

Reservations are almost always a must at Trattoria Grappolo so if you are planning to go call ahead first. Turns out they also have two terrific cookbooks available as well. Get a taste of the three delicious Trattoria Grappolo recipes in this RV Cooking Show episode. Our luncheon guests were absolutely enchanted and you will be, too. All three dishes might look (and taste) gourmet but they are simple and elegant. I promise.

Ingredients and How-to

Linguine ai Crostacei (Seafood Pasta)

1/4 c olive oil
1-2 large cloves fresh garlic - minced
1/2 to 1 pound Santa Barbara mussels
1/2 to 1 pound Manilla clams
1/2 pound shrimp - 16/20 per pound - cleaned
1/2 pound calamari rings
salt/pepper - pinch each
1/8 t red pepper flakes
1/2 t dried oregano
2-4 leaves of fresh basil
1 jar (2 cups) marinara sauce
1 large can diced tomatoes (Chef Giorgio calls these "tomato filets") - use the best quality you can find - San Marzanos perhaps
1 pound (16oz) linguine (Chef Giorgio used De Cecco brand)

Begin large pot of water for linguine. Seafood/tomato mixture takes less than 10 minutes so plan accordingly.

In a large saute pan over medium high heat add olive oil then saute garlic just until fragrant. Add mussels and clams - stir. Add shrimp and calamari rings. Season with salt, pepper, chili flakes and oregano. Tear basil leaves into mixture. Stir and cook until just shrimp are just barely opaque. Add the marinara and diced tomatoes and stir. Allow to bubble and cook until the mussels and clams open.

Add almost fully cooked linguine directly from the boiling water (to keep the starch do not drain in the sink or rinse) to seafood/tomato mixture and toss - allowing the pasta to absorb some of the flavorful tomato sauce. If you need a bit more moisture add small amounts (1/4 cup or so) of the pasta liquid until you have the consistency you desire.

Serve on a large platter or individually to each diner's plate or bowl. Don't forget the crisp Italian bread!

Tagliata di Monzo (Sliced Beef with Arugula)

2" thick t-bone steak
olive oil - enough to lightly coat both sides of the steak
salt and pepper
two good handfuls or half a clamshell box of arugula
1 lemon - quartered
few shavings of shaved parmesan cheese

Massage steaks on both sides with olive oil and sprinkle with salt and pepper. Gently place on a pre-heated (to high) grill. Cook approximately 4 minutes per side (or to the temperature you desire). Remove from grill and allow to rest for 5 minutes.

Slice meat from bone and place bone on one side of a large platter. Slice meat in thin-ish pieces and artfully place atop the bone. Sprinkle with sea salt. On open platter space add fresh arugula, top with parmesan cheese shavings and place lemon slices on platter. Sprinkle with salt and pepper and drizzle entire platter with olive oil. Delicious!

Burrata Salad with Arugula and Citronette

4-6 thin slices of high quality prosciutto
2 rounds of burrata cheese
two good handfuls or half a clamshell box of arugula
1/2 lemon
olive oil
balsamic reduction
few shavings of shaved parmesan cheese

On a large platter lay out prosciutto in a single layer. Sprinkle with just a bit of salt and pepper. Top with arugula. Cut burrata cheese in halves or even quarters and place around arugula. Squeeze half a lemon over arugula and drizzle olive oil. Drizzle with balsamic reduction (balsamic vinegar reduced to 1/4 original amount of liquid). Top with parmesan shavings and serve. Amazing!!

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Direct from my RV kitchen - part cooking class on wheels, part RV travel guide - these RV videos cook! Discover more RV destinations and camping recipes on the RV Cooking Show website.

Have a fabulous RV recipe or a special place you love to camp? Let’s connect…drop me a line at evanne(at)RVCookingShow.com, pull up a chair at our virtual campfire – the RV Cooking Show blog, follow us on Twitter.com/RVCookingShow or be a RV Cooking Show Facebook fan.

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