Osteria Calabria Recipes

Check out the official drink and food recipes from the Osteria Calabria episode on Spike TV's Bar Rescue.

The After Show

1 oz. Ketel One vodka
2 oz. coffee liqueur
Top with manufacturing cream
Glass: Flute
Garnish: Chocolate shavings

Build in mixing glass with ice. Stir and strain into martini glass. Shake manufacturing cream and layer over the top (approx. ½ inch). Garnish.

The Aftershow

Curtain Call

1 oz. Ketel One vodka
½ oz. limoncello
3 basil leaves
Top with tonic
Glass: Limoncello glass
Garnish: Lemon twist

Combine ingredients in a mixing glass over ice.  Shake and strain into flute over fresh ice. Top with tonic. Garnish.

Curtain Call

 Bruno’s Bounce Back

½ oz. Tanqueray
½ oz. Campari (bitter Italian aperitif)
½ oz. sweet vermouth
Glass: Rocks
Garnish: Orange half moon

Build in mixing glass with ice and stir. Strain over fresh ice into a rocks glass. Garnish.



Whisky & Cookies

1 oz. Johnnie Walker Black
½ oz. Amaretto
Glass: Rocks (5 point)
Garnish: Amaretti cookie

Build in rocks glass over ice. Stir and garnish.



Keswick Manhattan

1 oz. Crown Royal
½ oz. sweet vermouth
2 dashes cherry bitters
Glass: Martini
Garnish: 3 luxardo cherries

Build over ice. Stir. Garnish.



Topea Beach Mussels

1 qt. PEI mussels (separate open mussels from closed; throw out all open)
½ fresh fennel bulb (slice bulb, keep fennel fronds)
1 shallot, sliced
1 clove garlic
1 tsp. red chili flakes
1 bay leaf
1 tsp. smooth Dijon mustard
1 pinch chopped parsley
1 lemon squeezer
2 ladles rosemary cream (steep rosemary into cream)
1 tbsp. olive oil
2 pieces grilled bread

1. Add olive oil to hot pan.
2. Add shallots, fennel, bay leaf and chilis.
3. Add garlic, then add mussels and Dijon mustard. Toss.
4. Add cream.
5. Put a lid on it to steam.
6. Once all mussels are open, add chopped parsley and lemon squeezer.
7. Plate. Top with fennel fronds.  Serve with grilled bread.


Keswick Meatballs

1 lb. ground beef
1 loaf white bread
1 c. grated parmesan cheese
1 qt. heavy cream
Salt and pepper to taste
1 bunch chopped curly parsley
1 tsp. garlic powder
2 eggs
Ricotta salata (shave fresh when serving)
Mother’s Sauce (see recipe below)
Arugula Pesto (see recipe below)

1. Add ground beef to a bowl. Season with salt, pepper and garlic powder.
2. Tear bread into small pieces and soak with cream and eggs.
3. Add chopped parsley and grated parmesan cheese.
4. Mix and roll into balls (have cup of water to wet hands so meat doesn’t stick).
5. Add olive oil to a pan and sear off meatballs until golden brown.


Mother’s Sauce

1 can San Marzano tomatoes
2 cloves garlic, sliced
2 sprigs basil
1 tsp. red chili flakes
½ tsp. sugar
Salt and pepper to taste
2 tbsp. olive oil

1. Start a hot pot with olive oil.
2. Add garlic and basil (do not brown).
3. Add San Marzano tomatoes.
4. Start on medium to low heat and reduce for 2 hours, always stirring.


Place tomato sauce on bottom of plate, add 5 meatballs per order. With a spoon, drizzle pesto on top of meatballs. Shave fresh ricotta salata over meatballs to serve.