Nino's Restaurant » antipasto

Indian Summer

Elizabeth — Tue, 27 Sep 2011 01:48:13 +0000

In September, a dinner al fresco, Nino’s Clam Bake, and a farm wedding.

Flavors of Westmoreland

Elizabeth — Fri, 29 Apr 2011 14:22:41 +0000

The American Liver Foundation’s annual Flavors of Westmoreland fundraiser was held April 17th at the Four Points Sheraton in Greensburg. Many area restaurants and chefs participated in the event, each provided a five-course meal for a table of ten. Our theme was an extension of April’s ingredient of the month. We celebrated the artichoke’s liver cleansing properties with an Artichoke Festival of our own.

Menu, flowers, and decor by The Laurel Garden.

April is for Artichokes

Elizabeth — Sat, 02 Apr 2011 15:15:58 +0000

Artichokes are a sign of spring in Italy. Every April, this member of the thistle family is celebrated in Tuscany at the Sagra del Carciofo Artichoke Festival.

We feature Baby Artichokes Three Ways with fresh carciofini in a trio of delicious preparations—romano battered and fried, balsamic marinated, and sautéed with pomodoro and capers.

From Our Kitchen: Antipasti

Elizabeth — Thu, 23 Dec 2010 00:11:46 +0000

As many of the people reading this blog probably already know, we offer two distinct menus for dinner at Nino’s. We came to these menus with the desire to offer not only classic Italian specialties, but also creative, seasonal cuisine. For over a year now, our del giorno and tradizionale menus have helped us accomplish this goal. Our tradizionale menu is offered year-round, and features our most recognized and well-loved Italian fare: Spaghetti Bolognese, Linguine con Vongole, and Eggplant Parmigiana–just to name a few. Our del giorno menu changes frequently–every day or every other day, depending on the week. This menu is all about seasonality. Still Italian-inspired, we also draw inspiration from other Mediterranean, European, and American culinary traditions. In many cases, when we use local ingredients, we pay homage to their Pennsylvania roots. In all cases, the seasonal ingredients determine the menu. Rustic dishes such as chicken pot pie are the order of the day in the winter months, and in the summer the weekend menu decisions are made at Mount Pleasant’s Farmers’ Market each Wednesday.

One of the most popular features of our seasonal menu is our antipasto cart. Each Friday and Saturday evening, we fill the antique cart in the center of our dining room with an ever-changing variety of antipasti. Antipasto before dinner is an Italian tradition, and to me, the perfect showcase for the seasons. Local salami, house marinated mushrooms, and imported olives are featured weekly, along with both hot and cold specialties for sampling before dinner. At the peak of tomato season, a highlight is our Caprese Salad with fresh mozzarella, red and yellow tomatoes, and basil. Lately, in the cold, locally-made hot Italian sausage has warmed us up!

Look for seasonal antipasto recipes forthcoming here on our blog. We’ll celebrate winter as we wait for spring.

Seasonal Spirits

Elizabeth — Tue, 07 Dec 2010 02:57:54 +0000

A perfect holiday cocktail with a green accompaniment: “The Bartini” and broccolini with tahini.

The Bartini–25% Campari, 25% Limoncello, 50% Prosecco…100% Italian! Garnished with rosemary, this aperitivo (before dinner drink) is red and green not only like the Italian flag but also like Christmas!

Steamed broccolini with a lemon, tahini, and yogurt sauce is a wonderful hors d’oeuvre or side dish. We sprinkled toasted pine nuts as a finishing touch.

Buon Appetito!

Wild Mushrooms

Elizabeth — Tue, 16 Nov 2010 05:57:29 +0000

Mushrooms are a wonderful seasonal ingredient in autumn and winter. We feature them in earthy dishes such as veal and porcini pappardelle, chicken portobello, and wild mushroom risotto. Plus, our house marinated mushrooms have become a staple on our weekend Antipasto Cart. For marinating, we begin with whole baby button mushrooms, heated–just barely–with extra virgin olive oil, red wine vinegar, garlic, and herbs. They are the perfect companion to our selection of local salami; not to mention, tossed with carmelized onion and gorgonzola, they make a delicious pizzetta!