Undici restaurant in Red Bank is not only a fantastic place to enjoy dinner and wine, but we also offer a high-end selection of wines for purchase and we are dedicated to promoting and spreading the culture and knowledge of wine.  By offering wine tastings and classes, we hope to bring together wine enthusiasts to celebrate and learn more about wine culture.

The lecture and seminar series being offered by Undici, called Accademia del Vino, was developed to bring together NJ wine enthusiasts and aspring connoisseurs.  Victor Rallo, owner of Undici, states that “These events are part of our ongoing quest to bring our passion and knowledge of Italian wine, cuisine, and culture to the consumer.”

The Accademia del Vino classes consist of three main parts:  a dinner, lecture and wine tasting.  The classes, which cost $39.00 plus tax and 10% gratuity, are offered throughout the year.  

Along with our calendar of wine tastings, classes and seminars, Undici also will be offering a complimentary “Meet and Greet” with renowned Piermonte Italian winemaker, Andrea Sottimano on April 1st, 2010.  With a cozy setting in front of the fireplace, Sottimano, who’s been praised by The Wine Advocate, will be answering questions and talking about the world of wine producing from 7pm – 9pm. 

Learn more about Andrea Sottimano and the April 1st Wine event.

Undici is well noted for our intriguing and impeccable menu of Italian wine.  Most recently, we were selected to receive the Wine Spectator Best of Award of Excellence.  Only 15 restaurants in NJ received this special ‘2 glass’ rated award.  In order to qualify, restaurants must have a minimum of 400 labels as well as regional coverage of Italian wines and regions.

See the full menu of Italian wines at Undici Restaurant in NJ.

Jersey Shore Restaurant Week

April 16 – 25, 2010

Saturday Nights Until 7pm

3 Course Pre-Fixe Dinner $30.10

Choose one:

Antipasti

Caesar – romaine hearts, ciabatta croutons, homemade Caesar dressing, Parmigiano twill

Misticanza – hand picked baby greens, Trevisano, gorgonzola,

pignoli nuts, garbanzo beans, balsamic vinaigrette & grilled ciabatta

Prosutto e Formaggio – 18 month aged Prosciutto di Parma, Parmigiano Reggiano and Cerignola olives

Cozze Marinara – fresh black shell mussels, pomodoro fresco,

extra virgin olive oil and ciabatta bread

Spiedini alla Romana – egg battered fresh mozzarella and ciabatta bread golden brown with capers, anchovies, garlic and olive oil

Choose one:

Primi

Papalina – house made “chittara” guitar string pasta, Prosciutto di Parma,

cremini mushroom, fresh peas, light cream and Parmigiano sauce

Gnocchi Toscani Fresca – house made ricotta and spinach gnocchi

with fresca sauce

Mafaldine Bolognese – house made mafaldine “ruffled fettuccine”

slow braised meat sauce with veal, beef, pork, topped with ricotta cheese

Polletto Scarpariello – fresh baby chicken, pan sautéed

with white wine, garlic, and bay leaf served with sauté spinach and fingerling potato

Costata di Maiale Agro Dolce – grilled 14 ounce center cut Hatfield pork chop, sweet peppers, cherry peppers, fingerling potato, olive oil, garlic and red wine vinegar

Salmone – grilled fresh wild salmon filet, baby fennel, orange segment, and gaeta olive salad drizzled with extra virgin olive oil

Sogliola Livornese– fresh hand cut filet of sole, fresh tomato, capers, olives and extra virgin olive oil with homemade spaghetti

Choose one:

Dolce

Torta di Cioccolato e Polenta – bittersweet chocolate tart,

crispy polenta crust, served warm with vanilla gelato

Gelotoni – pistachio, vanilla and cherry vanilla gelato between homemade chocolate cookies

Biscotti Misto – a mixed assortment of Italian homemade biscotti with cannoli cream.

No substitutions

Gratuity added to parties of 6 or more

Menu subject to change without notice

SFOGLIATELLA FROLLA

Frolla dough

3 ¼ cups a.p. flour

1 cup sugar

Pinch salt

9 oz. unsalted butter (cold, cut into small pieces)

2 whole eggs

2 egg yolks

Combine flour, sugar & salt in a mixing bowl. Add butter and using paddle attachment, mix until butter is thoroughly combined with flour mixture. Add eggs and yolks slowly until mixture comes together and forms a ball around paddle. Remove from bowl and wrap in plastic. Refrigerate for at least 4 hours or overnight.

Filling

10 oz. water

4 oz. semolina

10 oz. ricotta

6 oz. sugar

2 eggs

4 oz. chopped candied fruit

Pinch cinnamon

Pinch salt

Boil water, sugar and salt. Add semolina and cook, whisking constantly for about 4-5 minutes. Take off heat and add eggs, ricotta, fruit and cinnamon.

Roll frolla dough into 5 inch circles, approximately ¼ inch thick. Sit each circle in a muffin tin and place 2 tablespoons of filling in center. Fold the dough over filling to make a dumpling. Sit pastries with edges facing down, and wash with 1 beaten egg.

Bake for about 18 minutes at 350.

Sprinkle with powdered sugar and enjoy!

This Sfogliatella Frolla recipe was inspired by Victor Rallo’s recent trip to Attanasio Pastry Shop in Naples, Italy. Take a look as Victor pops into the kitchen to see the magic behind the pastry.