Having brought you Italy & Golf this week, one of the cherished traditions in the U.S. is gathering at the 19th Hole following a round of golf. This is the name often used to describe the restaurant and bar in the country club where the social gathering continues once the golf has ended. Although there are notable differences in Italy, both in the type of food and in the drinks that are enjoyed, the spirit of comradery is a trait that connects and unites golfers in both countries, as they raise their glasses and toast the day’s games. We hope that you enjoy our presentations of the 19th Hole food and drink with an Italian twist.
One of the quintessential beverages of the game of golf is the Arnold Palmer. Created by the legendary golfer, it is a mixture of half lemonade and half iced tea. In Italy, it is also a popular beverage, especially while on the golf course, but it is popular to add a sprig of rosemary to the drink.
Three of the liquors included in the drinks below are quintessentially Italian, Aperol, Tuaca and Limoncello. Aperol is an Italian apéritivo made from gentian, rhubarb and cinchona, among other ingredients. Aperol was introduced by the Padua-based Barbieri Company in 1919, which has long since been acquired by the Campari Group. The Aperol Spritz is very popular with ladies at the 19th Hole.
Tuaca is a liqueur that is unfamiliar to many. It is an enticing blend of Italian brandy, Mediterranean citrus and vanilla spice. It has a storied history with a recipe that remains much the same as when it helped fuel the Italian Renaissance. It was first blended to commemorate Lorenzo de Medici. The recipe created in his honor has since survived more than 500 years and was reintroduced in Italy as Tuaca during the 1930s. It has been imported into the U.S. for 60 years, so look for it to add to your liquor cabinet
Another refreshing drink is the Limoncello Martini. A very popular drink along the Amalfi Coast, the Limoncello is almost always homemade and the lemons are of a size that dwarf grapefruits. Enjoy these drinks on the 19th Hole or at home, especially when you want to fondly reminisce about the game of golf.
4 oz Prosecco
2 1/2 oz Aperol
1 slice of orange
2 oz club soda
Pour the Prosecco into a wine glass with ice. Add the Aperol, a generous slice of orange and top with club soda.
1 oz Tuaca liqueur
juice of 1/2 lime
wedges from the remaining half of the lime
5 oz ginger beer
Combine ice, Tuaca and juice in a copper mug. Top off with ginger beer and a lime wedge.
1⁄2 ounce Limoncello
1 ounce vodka
1 lemon twist or a drop of the grated lemon rind
2 tbsp sugar – to rim glass
Cut a lemon wedge and rub along the rim of a martini glass. Pour the sugar into a small dish and coat the glass rim with the sugar. Place crushed ice into a cocktail shaker. Add the Limoncello and vodka. Shake for 15 seconds, then pour into a martini glass. Garnish with a lemon twist, ideally from the world famous lemons of the Amalfi Coast.
19th Hole Bar Snacks
Fried Stuffed Olives
1 pound green olives
3 tbsp olive oil
1/2 onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
1/2 cup dry white wine
14 oz lean beef or veal, finely diced
5 oz lean pork, finely diced
1/2 tsp fine sea salt
2 egg yolks, lightly beaten
1 cup Parmigiano Reggiano, grated
zest of 1/2 lemon
pinch black pepper
1 1/2 cups all-purpose flour
2 eggs, lightly beaten
2 1/2 cups bread crumbs
2 to 3 cups vegetable oil
Using a sharp paring knife, carefully cut the flesh away from the pit of each olive in a spiral shape. Set the olives aside while you prepare the filling.
In a large skillet heat the olive oil over medium-high heat. Add the diced onion, carrot and celery and sauté until the onion is translucent and vegetables are softened, 6 to 8 minutes. Add the white wine and cook for 2 minutes.
Add the diced meats and salt. Continue to sauté until the meat is cooked, then puree the mixture in a food processor and transfer to a large bowl. Add the egg yolks, Parmigiano, lemon zest and pepper. Stir to combine. Take small pinches of the filling and wrap the olive spiral around the filling, reforming it to its original olive shape, pressing slightly so that the filling holds the olive together.
Roll each stuffed olive in flour, dip in the beaten egg and then roll in the breadcrumbs. Heat the oil in a large heavy-bottomed, high-sided skillet until hot, but not smoking. Fry the breaded olives in batches. When olives are evenly golden brown, remove and drain briefly on a paper towel-lined plate. Serve hot with lemon wedges.
Slice the zucchini into pieces 3 inches long and 1/2 inch wide. In a bowl, mix the bread crumbs with 1/2 cup Parmigiano cheese, garlic powder, parsley and black pepper. Dip the zucchini slices into the eggs, then press into bread crumb mixture, shaking off the excess. Place the breaded zucchini onto a plate while breading the rest. Do not stack on top of each other.
Heat the olive oil in a large skillet over a medium flame until hot. Fry the breaded zucchini in the hot oil in batches until golden brown, about 3 minutes. Transfer to a paper towel-lined plate. Sprinkle with Parmigiano cheese and salt.
Sicilian Rice Balls
2 cups uncooked Arborio rice
1 egg yolk
1/2 cup grated Parmigiano cheese
1/4 cup butter, melted
1/3 lb ground beef
1 medium onion, chopped
1/2 cup Italian tomato sauce
1/2 cup frozen peas
1/4 tsp salt
1/4 tsp pepper
2 egg whites
1 1/2 cups seasoned bread crumbs
oil for frying
Cook the rice according to package directions. Cool slightly. Stir in the egg yolk, cheese and butter. Cover and refrigerate until cooled. Meanwhile, in a large skillet, cook beef and onion over medium heat until completely cooked through. Stir in the tomato sauce, peas, salt and pepper.
Shape rice mixture into 11 patties. Place one tablespoonful of meat filling in the center of each patty. Pull up the sides of the rice to cover filling and form a ball. Place egg whites and bread crumbs in separate bowls. Dip rice balls in egg whites, then roll in bread crumbs. In a skillet or deep fryer, heat oil to 375°F. Fry the rice balls a few at a time, for 1 to 2 minutes on each side or until golden brown. Drain on paper towels.