In honor of our favorite awards show of the season, MARIO by Mary concocted a red carpet worthy menu for your Oscars viewing party. With an Italian spin and some inspiration from our favorite nominees, we suggest you prepare your thank you speech to give those gushing party guests of yours! Check out our Oscars menu featured in People Magazine.
THE OSCARS MENU
Black Tie Martini (Averna and Vodka dusted with Gold)
(Italian play on Wolf of Wall Street Popular 80’s hors d’oeuvres)
Cecci Bean Blinis with Fresh Ricotta and Balsamic Caviar
“Italian Sushi” Risotto Wrapped with Prosciutto with Shaved Parm and Aged Balsamic
Grilled Cheese with Otto Black “Tie” Truffle Honey
AND THE WINNER IS
(In honor of American Hustle, we’re bringing back a classic meal, great for sharing around the coffee table in front of the TV)
Served with Grissini, Olives, Roasted Peppers, Guanciale & Sliced Pears
Gold Dusted Zeppolis with Stracciatella Milkshakes
Photos by Adrien Broom
Black Tie Martini
2 parts Vodka
1 part Averna
Shake over ice & serve up in martini glass. Dust with Edible Gold (can be found in any baking store or craft store).
Serves 4 to 6
¼ cup extra-virgin olive oil
1 medium onion, cut into quarter-inch dice
1 tsp saffron threads
3 ½ cups chicken stock, hot
2 cups arborio rice
½ cup white wine
4 tbsp (1/2 stick) unsalted butter
½ cup freshly grated parmigiano-reggiano, plus more for sprinkling
½ lb of proscuiutto di parma
1 cup of sage leaves
½ cup of balsamic vinegar reduction (reduced from 4 cups)
In a 12- or 14-inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes.
Meanwhile add the saffron to the stock, stirring to infuse. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
Add the wine to the toasting rice, and then, using a ladle, add 4 to 6 ounces of saffron-infused stock and cook, stirring, until it is absorbed. Continue adding the stock one ladle at a time, waiting until the liquid is absorbed before adding more.
Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes.
Stir in the butter and cheese until well mixed. Remove risotto from heat.
Place a bamboo sushi mat on your work surface with slats facing horizontally. Lay a large piece of prosciutto on top. Add a layer of risotto, pressing firmly into the meat, and top with sage leaves.
Using the mat as a guide, roll ingredients tightly and firmly into a sushi roll. Slice into equally sized pieces and top with balsamic reduction.
Serves 8 to 10
1 whole garlic clove
1 cup dry white wine
1 cup half & half
2 tsp dry mustard powder
1/2 cups grated gruyere cheese
1/2 cup grated fontina
1/2 cup grated parmigiano reggiano
1/4 cup gorgonzola
1/4 tsp ground nutmeg
fresh ground black pepper
pinch of salt
Rub the pot with clove of garlic.
In a medium pot add the wine, half & half, flour and mustard powder. Warm the liquid and begin adding the cheeses in while whisking until it has all melted.
Remove from heat and add the black pepper, salt and nutmeg.
Place back on stove and cook while stirring to get a smooth consistency. Add more wine if its too thick or more cheese to make it thicker.
Serve with Grissini (or grilled bread), Olives, Roasted Peppers, Guanciale & Sliced Pears