Lunch
Cuzzetielo Verdure Giuliuso
Ektimo Vineyards
4950 Ross Road
Sebastopol, CA 95472
ektimowines.com
- RECIPE YEAR: 2025
- YIELD: Serves 4
- PAIRS WELL WITH: 2024 Sangiovese Mendocino
A pressed grilled vegetable ciabatta sandwich inspired by the classic Cuzzetielo di Napoli, and then venturing north all the way up the coast to Tuscany to find its Sangiovese pairing, its a match made in... the Green Valley of Sonoma County.
Ingredients:
- 1 Medium Eggplant Grilled
- 2 Small Zucchini Grilled
- 2 Small Yellow Squash Grilled
- 2 Medium Red Bell Pepper Grilled
- 8 Ounces Baby Arugula Washed & patted dry
- 8 Ounces Havarti Cheese Thinly sliced
- 4 Tablespoons Extra Virgin Olive Oil
- 1/3 Cup Prepared Pesto
- 1/3 Cup Prepared tapenade
- 1 Large loaf Ciabatta Bread Hollowed
Receipe Directions:
Preparation 1. Heat grill pan or grill to medium-high heat. Brush eggplant, zucchini, yellow squash and bell pepper with 2 Tbs. olive oil, and grill 3 to 4 minutes per side, or until charred and softened. Transfer to plate. 2. Hollow inside of bread to make room for vegetables. Spread pesto on one side of bread. Spread tapenade on other side of bread. 3. Layer eggplant, zucchini, yellow squash, roasted red peppers, and havarti cheese on one side of bread and add baby arugula to taste. Drizzle 1 Tbs. olive oil. Season with salt and pepper. Press top and bottom of sandwich together, and wrap tightly in plastic wrap. 4. Place on baking sheet, and weigh down with heavy skillet or two large cans. Refrigerate 2 hours or overnight. Unwrap before slicing and serving.
