Bonus recipes from Macchialina Italian restaurant in South Beach

Sugar snap peas. Photo by
Sugar snap peas. Photo by

Hungry for some Italian food and drinks after reading our Italian American Heritage Month feature from Macchialina Italian Restaurant in South Beach? You’re in luck: Macchialina chef-owner Mike Pirolo provided INDULGE with two of his favorite recipes.

Cocktail Recipe: Big Trouble in Little Chianto Spritz


2 ounces Barolo Chinato (Macchialina uses Giulio Cocchi)

2 ounces Q Grapefruit Soda 

1 ounce Lovo Prosecco 

  1. Add ice and ingredients to a wine glass. Stir to blend. Garnish with a grapefruit twist. Makes 1 drink.

Appetizer Recipe: Macchialina Sugar Snap Pea Salad with Prosciutto, Parmigiano and Sherry Vinaigrette

Ingredients for salad

8 ounces sugar snap peas

1 black radish

1 slice of prosciutto di Parma, thinly cut

4 ounces Parmigiano-Reggiano, shaved with a peeler

Ingredients for vinaigrette

1 tablespoon honey

1/4 cup Dijon mustard

1/2 cup sherry vinegar

1 cup extra virgin olive oil

  1. Place a large pot of salted water on the stove and bring to a rapid boil. Cook the snap peas in the salted water for about a minute, just until they don’t taste raw but still have plenty of snap when you bite into them. Remove the snap peas from the boiling water and shock in a bowl with ice water until the snap peas are cold.
  2. Drain the snap peas and pat them dry with paper towels, then cut into long, thin strips and reserve in a large bowl.
  3. Place all the vinaigrette ingredients in a blender and run on high until it is emulsified.
  4. Take the prosciutto strips, shaved Parmigiano and, using a mandolin, thinly shave the entire radish into the bowl with the snap peas.
  5. Add the sherry vinaigrette slowly until it coats the salad but it’s not drenching them. Add salt to taste and serve. Makes 4 servings.