Download - The Italian Club of Tampa

More documents

Recommendations

Info

JULY/AUGUST 2012Welcome New Members!We would like to welcome our new members and thank theirsponsors:April/May/June 2012 New Members:James Aucone Senior Spr: Sylvia TagliariniLaura M. Baccarella Family Spr: Cathy GuagliardoMary J. Braithwaite General Spr: Joe Capitano, Sr.Jaime L. Cimino Family Spr: Patrick CiminoJohn & Mrs. De Martino Senior (2 members) Spr: Sal GuagliardoDaniel Diaz General Spr: Nicole NassifAlfonoso F. Diecidue Senior Spr: Joe Capitano, Sr.James Furgison & Cheryl Ciccarello-Furgison Family Spr: Manual & RosaliePerroneClementina Genovese Senior Spr: Barbara PoolMaureen Gethoefer Senior Spr: Angelo RalloJacqueline Kasperski General Spr: Rita MessinaCarol W. Kurdell Senior Spr: Jack & Nora LambJoseph Leach General Spr: Joe CaltagironeDonald O. Leggett Senior Spr: Joe & Dora CaltigironeTony Ligori Senior Spr: Nelson LigoriJohn Lore, Jr. General Spr: Angelo RalloIsaiah M. Minardi General Spr: Louis Minardi Jr.Nicholas Piesco Senior Spr: Nicole NassifCraig Rowe General Spr: Joseph Rowe, Sr.Tamara Rowe Student Spr: Joseph Rowe, Sr.Charles T. Trimarco Family Spr: Nicole NassifWhat’s Happening....Sal Guagliardo and his family pose for pictures after hereceived the 2012 Sam D. Leto Award.PAGE 4GiuseppeGarabaldicame to visitus duringFesta Italiana.Isn’t hehandsome?He looksjust like ourown JoeCaltagirone.Please comeback!
JULY/AUGUST 2012Recipe CornerItalian-Sausage Burgers with Garlicky Spinach10 ounces baby spinach2 tablespoons extra-virgin olive oil, plus more for brushing2 garlic cloves, minced1 teaspoon anchovy paste (optional)Salt1 pound sweet or hot Italian sausages (or a combination of both), casings removed4 slices of provolone cheese1/4 cup sun-dried-tomato pesto4 round ciabatta rolls, split and toastedIn a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted,about 1 minute; drain and press out as much water as possible. Wipe out the skillet. In the same skillet, heat the2 tablespoons of olive oil until shimmering. Add the garlic and anchovy paste and cook over high heat, stirring,until fragrant, 1 minute. Add the spinach, season with salt and stir just until coated, about 10 seconds. Light agrill or preheat a grill pan. Using slightly moistened hands, form the sausage meat into four 4-inch patties, about3/4 inch thick. Brush the burgers with oil and grill over moderate heat until browned and crusty on the bottom,about 5 minutes. Carefully flip the burgers. Top with the cheese and grill until the burgers are cooked throughand the cheese is melted, about 5 minutes longer. Spread the pesto on the rolls. Top with the burgers and spinachSummer Farro Salad1/3 cup plus 2 tablespoons extra-virgin olive oil1 small yellow onion, quartered1 small carrot, halved1 celery rib, halved12 ounces farro (1 3/4 cups)5 cups waterKosher salt3 tablespoons red wine vinegarFreshly ground pepper1/2 small red onion, thinly sliced1 small seedless cucumber, halved lengthwise and thinly sliced crosswise1 pint grape tomatoes, halved1/4 cup chopped fresh basilIn a large saucepan, heat 2 tablespoons of the oil. Add the yellow onion, carrot and celery, cover andcook over moderately low heat until barely softened, about 5 minutes. Add the farro and stir to coat with oil.Add the water and bring to a boil. Cover and simmer over low heat until the farro is barely tender, about 10minutes; season with salt. Cover and simmer until the farro is al dente, about 10 minutes longer. Drain the farroand discard the onion, carrot and celery. Let cool completely.In a large bowl, whisk the remaining 1/3 cup of olive oil with the vinegar and season with salt and pepper.Fold in the farro, red onion, cucumber, tomatoes and basil, season with salt and pepper and serve.PAGE 5Taken from: FoodandWine.com
Page 1 and 2: L’UnioneThe Official Newsletter f
Page 3: JULY/AUGUST 2012PAGE 3
Page 7 and 8: JULY/AUGUST 2012Milestones...Caryne
Page 9 and 10: JULY/AUGUST 2012Important Announcem
Page 11 and 12: JULY/AUGUST 2012Top row left to rig
Page 13 and 14: JULY/AUGUST 2012ITALIAN AMERICANS I
Page 15 and 16: JULY/AUGUST 2012PAGE 15
Page 17 and 18: JULY/AUGUST 2012Membership Enrollme
Page 19 and 20: JULY/AUGUST 2012Italian ClubCemeter

Download - The Italian Club of Tampa

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?