Ep 2: Date Night With The Bonannos

The smell of garlic fills the air in Chef Frank Bonanno’s home kitchen as he recreates the meal that won his wife Jacqueline over: classic Italian Frutti Di Mare salad and Frank’s buttery Broccoli Rabe Cacio e Pepe. The Bonannos reminisce about their love story over cocktails and perfectly-paired wine with their friend and Bonanno Concepts’ Director of Marketing Olivia Moffett.

Watch Episode 2 HERE

FULL

Frutti Di Mare
Serves 6

Ingredients

½ Bulb Fennel, diced

6 Cloves Garlic, minced

½ lb Octopus, sliced thin

Vinaigrette (Instructions below)

Chives for garnish

½ cup White wine

¼ cup Lemon juice

1 lb Jumbo Shrimp

1 lb Calamari, sliced 

1 Red onion, diced

Process

1. Bring a pot of water to a boil, then add white wine and lemon juice.

2. Drop in shrimp, and cook for 1 minute

3. Add calamari to the pot, cooking for 3 additional minutes

4. Strain, then place seafood into an ice bath to chill for until cold, about 10 min

5. While waiting for the seafood to cool down, finely chop garlic, fennel and onions, then place in a serving bowl.

6. Thinly slice an octopus tentacle that has been boiled (you can buy this at your local asian market). Place octopus into a serving bowl.

7. Add cooled seafood into the bowl.

8. Pour vinaigrette into the serving bowl.

9. Let everything marinade together for at least an hour, but we recommend leaving it in the fridge overnight.

10. Garnish with chopped chives.

Lemon Vinaigrette
Yields 1 Cup

Ingredients

½ cup Extra virgin olive oil

Salt and pepper to taste

1TBS Dijon mustard

¼ cup Lemon juice

¼ cup Red wine vinegar 

Process

1. Whisk all ingredients together

Broccoli Rabe Cacio e Pepe
Serves 4

Ingredients

1 lb Fresh tagliatelle pasta

1 Bunch Broccoli rabe

10 Cloves garlic

¼ cup White wine 

¼ lb Butter

½ cup Olive oil

Chili flakes to taste 

½ cup Parmesan cheese, grated 

¼ cup Lemon

Salt and pepper to taste

Process

1. Bring large pot of water to a boil

2. Drop broccoli rabe into water, cooking for 3 minutes until just tender

3. Remove broccoli rabe from water, placing it on a plate for later. Bring the water back to a boil.

4. In a large sauté pan, pour in olive oil over medium heat.

5. Once the olive oil is hot, add the garlic, cooking for one minute or until the garlic is golden brown.

6. Add the broccoli rabe into the olive oil mixture and cook for one minute.

7. Add white wine into the pan. Once the wine has cooked down (about 2 minutes), add butter and chili flakes, turning heat down to low.

8. Drop fresh pasta into water, cooking for 2 minutes or until the pasta is al dente.

9. Once the pasta is ready, place it into the sauté pan with the broccoli rabe mixture. Add about half a cup of pasta water, and cook it all together for 30 seconds.

10.  Toss in half of the parmesan cheese and mix it into the pasta.

11.  Plate the pasta, topping with parmesan cheese as desired and drizzling it all with extra virgin olive oil. 

BUZZED

Jacqueline’s Manhattan
Yields 1 Drink

Ingredients

2 oz Bourbon Whiskey

½ oz Dry Vermouth

½ oz Sweet Vermouth

2 Dashes Orange Bitters

Maraschino Cherry 

Process

1. Fill cocktail shaker with ice.

2. Combine bourbon, vermouths and bitters.

1. Shake well and strain into cocktail glass.

2. Add cherry and serve.

Frutti De Mare Pairing:

Nicosia Vulka Etna Bianco

White Blend, Sicily, Italy

Pasta Pairing:

Felsina Berardenga Chianti Classico Riserva 2017

Sangiovese from Chianti Classico, Chianti, Tuscany, Italy