Golf tournament, dinner to benefit Italian American charity prog

Ciao golf fans! The National Italian American Foundation is hosting a dinner and golf tournament on March 15 and 16 to benefit their philanthropic programs. 

Sebastian Anzaldo will perform a Frank Sinatra tribute concert during a buffet-style Italian dinner at the Wigwam Resort on March 15.

The dinner and concert is $95 per person.

Teams of four can sign up for the Second Annual Chairman's Golf Invitational on March 16.

The tournament features 18 holes of golf, a continental breakfast, lunch on the patio and special gifts and giveaways. Registration is $500 per person.

NIAF Chairman Jerry Colangelo and Wigwam Resort's Chef Lenard Rubin show a preview of the Italian food attendees will enjoy.

Call 602-224-2302 for tickets.

Flatbread with Wild Mushrooms, Italian Sausage, Spinach, Fresh Basil, Ricotta Cheese and Roasted Tomato-Garlic Sauce
Serves Four
    Ingredients:
    3    tbsp.        Olive Oil
    ½     tsp.        Garlic (minced fine)
    1 ½     cups        Spinach
    1    cup        Wild Mushrooms (shiitake, oyster, Portobello)
    To taste            Kosher Salt
    To taste            Ground Black Pepper
    1     large        Flatbread of Choice (pita, naan, etc.)
    ½     cup        Roasted Tomato-Garlic Sauce (recipe to follow)
    1     cup        Italian Sausage (grilled & sliced)
    ¼    cup        Fresh Basil (julienned)
    ½    cup        Ricotta Cheese
    ½     cup        Mozzarella Cheese (shredded)


      Procedure:
1.    Heat half of the olive oil in a sauté pan
2.    add garlic and cook, stirring frequently until slightly caramelized
3.    Add spinach and cook until wilted, remove from heat, squeeze out liquid, season with salt & pepper, chop slightly
4.    Heat oil in another sauté pan and add mushrooms, cooked until lightly browned and slightly crispy, season with salt & pepper
5.    Place flatbread on a small baking tray and spoon on a thin layer of the tomato-garlic sauce
6.    Evenly distribute the sausage slices, spinach, julienned basil and ricotta cheese
7.    Evenly distribute the mozzarella cheese over the flatbread
8.    Bake in a 400° F oven for about 10 minutes or until cheese is melted and golden brown


Roasted Tomato-Garlic Sauce

    Ingredients:
    6    each        Roma Tomatoes (cut in ½'s)
    3    cloves        Garlic (peeled)
    ½      small        Yellow Onion (cut in ¼'s)
    1    cup        Extra Virgin Olive oil
    1    cup        Tomato Juice
    To taste            Kosher Salt
    To taste            Ground Black Pepper
            
    Procedure:
1.    Place tomatoes, garlic and onions in a small roasting pan
2.    Toss with Extra Virgin Olive Oil
3.    Bake in 350° F oven for 20 minutes or until nicely browned
4.    Place in a blender with tomato juice and puree until smooth
5.    Season with salt and pepper