Sunday, August 2, 2009

Last Chance to Win a Punta Dura Gift Certificate

Last week I announced a raffle for a $20 gift certificate to Punta Dura. Tuesday, August 4th is the last day to submit your favorite Northern Italian recipe to me for a chance to win. If my review from last week hasn't convinced you that Punta Dura is a place you must check out, maybe this gift certificate will. My favorite thing was the grilled branzino (pictured above), which was cooked beautifully and deboned at the table. It's an authentic, homemade experience that you won't forget.

Respond to this post with your favorite Northern Italian recipe for a chance to win.

Punta Dura - 41-15 34th Avenue, Astoria NY 11103
R/V/G Train to Steinway Street


  1. Hi Judy,

    I've only ever been to Milan once, and while I loved the food there, I'm more of a Florentine myself (where I studied abroad). With that said, I offer you instead my Tuscan ragu recipe inspired by Mario's Trattoria on Piazza Mercato Centrale in Firenze. It's fairly simple, and incredibly delicious, and I hope you enjoy it!

    This serves about 3 people.

    1 pound ground beef
    1/2 box of pasta (farfalle is my fave)
    1 medium sized union (chopped)
    garlic (chopped, quantity of your choosing)
    3/4 lb of sliced mushrooms
    3/4 jar of Bertolli Portobello Mushroom and Merlot sauce (its their vineyard collection)[or you can make your own sauce, but this one is surprisingly good]
    8 ounces of mascarpone cheese
    1 to 2 shots of red wine
    1 tablespoon of basil
    pinch of pepper and salt

    In a large sauce pan start with the onions for about 4 minutes, mix in the garlic and mushrooms until most of the juice evaporates (5-8 minutes), then mix in the ground beef until brown, adding salt and pepper to taste. Let most of the juices evaporate again, then pour in the sauce. Let it stand for about a minute, and then pour in the mascarpone, slowly mixing it in with the sauce. The sauce should turn a soft orange, and then pour in the wine, giving the sauce a slightly redder finish. Garnish with the crushed basil, and parmesan if you like, and enjoy over your pasta :)


  2. Sounds excellent, thanks Edgar.

    P.S. - I don't go by Judy. Sorry, just one of my pet peeves to be called that.

  3. Can you please email me with your mailing address Edgar? I will send you the $20 gc to Punta Dura. Thanks!



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