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featured recipe
 
image of RUCOLA SALAD & PEAR SVELT RUCOLA SALAD & PEAR SVELT

4 Servings

10.5 oz of spelt (found in health food stores)
1 bunch of arugula
2 firm brown pears
1 tablespoon of honey
2.5 oz of gorgonzola cheese
1 teaspoon of white wine vinegar
4 tablespoons of extra virgin olive oil
salt & pepper

Preparation:

Wash the spelt and boil it in salted water for 45 minutes. Drain and put the spelt in a big bowl, let it chill.
In a little bowl prepare the sauce. Mix together the oil, vinegar, honey, salt and pepper, keep it aside.
Wash and chop the arugula, slice the cheese and the pears. Mix together with the prepared spelt and finally garnish with the prepared sauce.
If you want, add some chopped walnuts on top.
Serve with Rosè wine
Preparation time: 45 min.

 
 
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image of PAPPARDELLE WITH PINE NUTS, RAISINS AND BACON PAPPARDELLE WITH PINE NUTS, RAISINS AND BACON

Ingredients:

4 Servings

• 1 garlic clove, sliced
• 1 shallot, minced
• 6 tablespoons extra-virgin olive oil
• 1/4 cup unsalted butter
• 1/4 cup golden raisins
• 1/4 cup pine nuts, toasted
• 1 1/2 cups chicken stock
• 1/4 cup smoked bacon lardon
• 1 pound dry pappardelle or other pasta shape
• 3 ounces grated Parmigiano-Reggiano cheese
• 2 ounces buffalo mozzarella or burrata (fresh Italian mozzarella with a slightly liquid cream-based center), cut into small chunks
• 2 teaspoons chopped flat-leaf parsley

Preparation:

In a large sauté pan, sweat the garlic and shallot over medium heat in 4 tablespoons olive oil and half the butter, 3 to 5 minutes. Add the raisins and pine nuts, and sweat 2 minutes more. Add the chicken stock and half of the remaining butter, and cook until a sauce consistency is achieved.
In a small sauté pan, lightly brown the bacon over medium heat for 3 minutes. Transfer to paper towels and reserve.
Bring a large pot of water to a boil. Add the pappardelle and cook until al dente. Strain, and add to the sauce. Over low heat, add the remaining olive oil, the remaining butter, the bacon and Parmigiano-Reggiano, and mix until the cheese is incorporated. Add the mozzarella or burrata right before removing from heat. Serve immediately, garnished with the parsley.

Serve with white wine, Vernaccia di San Gimignano DOCG Podere la Castellaccia 2007.

 
 
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image of GRILLED FILLET MIGNON WITH ITALIAN SWEET ZINFANDEL REDUCTION <br> GRILLED FILLET MIGNON WITH ITALIAN SWEET ZINFANDEL REDUCTION


Ingredients:

2 to 4 Servings

• 2 10-ounce fillet Mignon steaks, each about 2 inches thick
• Salt and freshly ground black pepper to taste
• 3 tablespoons butter
• 2 medium shallots, peeled and finely chopped
• 1 cup Italian sweet Zinfandel, Primitivo di Manduria DOC


Preparation:

Make the sauce ahead of time, or while the steaks are cooking, if your stove top is reasonably close to the grill. Heat the butter on a sauté pan over medium-high heat until it foams and subsides, then add the shallots and sauté for three minutes, until soft and beginning to brown. Increase the heat to high and stir in the sweet zinfandel. Let it come to a boil and cook until the volume of liquid is reduced by half, stirring occasionally. Season to taste with salt and pepper and remove from the heat. Season the steaks all over with salt and pepper. Heat the grill to medium-high heat— there should be a light ash on the glowing coals—then put the steaks of the grill, making sure to leave at least an inch between them. Let cook for 7 1/2 minutes, then turn the steaks with tongs and let cook for another 7 1/2 minutes. If the steaks start to char too much before it's done, move them to a cooler part of the grill to finish. Reheat the sauce if necessary over medium-high heat and pour over the steaks. Serve immediately.
Serve with the same wine used for garnishing, in this case PRIMITIVO DI MANDURIA "MONTE MANCO" CANTINE DI LIZZANO 2004


 
 
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image of TOMATO AND BREAD SOUP WITH SHELLFISH AND BASIL TOMATO AND BREAD SOUP WITH SHELLFISH AND BASIL

Ingredients
• 1 pound loaf day-old Tuscan white bread or other white bread, sliced
• 1/3 cup extra-virgin olive oil, plus extra for drizzling
• 1 large carrot, peeled and finely chopped
• 1 rib celery, finely chopped
• 1 large red onion, peeled and finely chopped
• 2 bay leaves
• 1 clove garlic
• 5 large, very ripe tomatoes, peeled and coarsely chopped
• 4 cups water
• 1 teaspoon salt, plus extra for seasoning
• 1/2 teaspoon ground white pepper, plus extra for seasoning
• 4 large lobster tails or 8 jumbo shrimp
• Sprigs fresh basil
• Freshly ground black pepper



Preparation
1. Using a serrated knife, cut off crusts from bread. Cut into 2-inch squares. Set aside.
2. In a large Dutch oven or deep saucepan, heat half the oil over medium-high heat. Add the carrot, celery, onion, bay leaves and garlic and sauté for 5 minutes or until tender and almost saucelike. Add the tomatoes and, whisking constantly, cook the sauce until the tomatoes are soft and dissolve into the rest of the vegetables. Add the water, bring to a boil, then add the bread squares. Reduce the heat to low. Simmer for 12 minutes, stirring occasionally. Remove the bay leaves and add 1 teaspoon salt and 1/2 teaspoon white pepper. Whisk the sauce until vegetables and bread dissolve. Set aside and keep warm.
3. Meanwhile, remove shells from the lobster or shrimp. Sprinkle with salt and white pepper. In a large nonstick sauté or frying pan, heat the remaining oil over medium-high heat. Add the shrimp or lobster and cook for 3 minutes, turning and cooking 1 or 2 minutes longer if necessary, until they are just cooked through.
4. For each serving, ladle some soup into a soup bowl. Put 1 lobster tail or 2 shrimp in the center and sprinkle with a little extra oil. Tear some fresh basil with your hands and sprinkle on top. Grate some freshly ground black pepper on top and serve warm. Serves 4.


 
 
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image of RICE WITH SHRIMPS AND CHERRY TOMATOES RICE WITH SHRIMPS AND CHERRY TOMATOES

Ingredients:

4 servings

11.5 oz. wild grain rice
10-12 cherry tomatoes
7 oz. of shrimp (without shell and head)
1 garlic clove
1 small onion
½ lemon
some chives
4 tablespoons of extra virgin olive oil
salt
pepper


Preparation:

Clean and thinly slice the onion. Wash the lemon, peel the skin and cut into thin julienne strips. Then squeeze the juice into a large bowl, adding the shrimp, the chopped onion, the peeled garlic, and the lemon peel strips. Add 2 tablespoons of olive oil and pepper to taste. Mix it very well and let it rest.

Cook the rice al dente in salted water. Wash and cut the tomatoes in half. Sautee them in a pan with 2 tablespoons of olive oil for 2-3 minutes, adding salt and pepper to taste. Then mix in the shrimp mixture cooking for another 2 minutes.

Place the cooked rice in a large bowl and add in the shrimp sauce, mix together.
Finally garnish with some chopped chives.

Serve it with white wine Pinot Grigio DOC Collio Casa Zuliani 2007

Preparation time: 50 min.



 
 
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image of EGGPLANT DENTEX EGGPLANT DENTEX

Ingredients:

4 Servings

1 dentex about 1kilo
2 leeks
2 eggplants
white wine (suggested Terlaner)
1 garlic clove
1 tablespoon of chopped parsley
100g of cherry tomatoes
30g of Extra virgin olive oil
Salt, pepper


Preparation:

Wash and debone the fish. Chop the eggplant into small bite-size pieces. In a pan, flavour the eggplant with half the oil and garlic. Salt and cook for 10 minutes. Add in the leeks chopped and continue to cook for 10 minutes.

Wash and cut the tomatoes, then place on top of an oven safe dish lined with baking paper. Then place the fish on top and add the eggplant and leek mixture, the parsley and remaining oil, salt and pepper. Wet with the white wine, close the baking paper over and place in the preheated oven 200 degrees for 25 minutes.

Place in a casserole dish and serve.

Serve with a white wine, cantina Terlano, Terlaner 2007



 
 
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image of MALTAGLIATI PASTA WITH CRAYFISH AND BORLOTTI BEANS MALTAGLIATI PASTA WITH CRAYFISH AND BORLOTTI BEANS

Ingredients:

4 Servings

35 oz. of crayfish
10 oz. Maltagliati pasta (or Penne Pasta)
3.5 oz. canned Borlotti beans drained
2.8 oz. bacon
2 tablespoons of tomato sauce
Fresh rosemary chopped
½ cup of water
1/3 onion
A pinch of crushed hot chili peppers (chili powder)
6 tablespoons of extra virgin olive oil
salt to taste


Preparation:

While keeping 4 cleaned crayfish aside, clean and shell the remaining, cutting them in 3 pieces. Chop the bacon and the onion.

Heat the onion in 4 tablespoons of oil adding the hot peppers, the drained beans, salt, the tomato sauce and water. Cook on a low fire for 15 minutes.

In another pan, heat two tablespoons of olive oil adding the bacon and all the crayfish, cook for 3-4 minutes and then add some chopped rosemary.

Cook the pasta and when ready add it to the pan with the crayfish, sautee for a minute and then add everything in the pan with the onions. Sautee for another minute and then serve immediately placing one intact crayfish to a plate.

Serve it with white wine Gewurztraminer Terlano

Preparation time : 55 minutes


 
 
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image of PUMPKIN RAVIOLI WITH MUSHROOMS SAUCE PUMPKIN RAVIOLI WITH MUSHROOMS SAUCE

Ingredients:

4 Servings

17.5oz of pumpkin ravioli
10.5oz mushroom Chanterelles (long and funnel shaped)
14oz of escarole
1 tablespoon of fennel seeds
½ tablespoon of ground cinnamon
nutmeg
5 tablespoons
of butter
balsamic vinegar
salt to taste


Preparation:

Wash the escarole, break up into smaller pieces and heat in a casserole pan with the butter and a pinch of salt. Flavor with the cinnamon and a pinch of nutmeg and add in the fennel seeds lightly crushed.

Mix together and leave to soak in the flavors for a few minutes on medium heat.

Wash the mushrooms and get rid of the earthy base and wash quickly under a current of running water. Cut the large ones into smaller pieces, leaving the smaller ones in tact. Add them to the escarole. Restart the cooking for another 15minutes and add salt to taste.

Cook the pasta in salted boiling water, drain and flavor with the mushroom sauce.

Distribute evenly into individual serving places. Drizzle with a few drops of balsamic vinegar and serve.

Serve with red wine, Chianti Classico Riserva Doccio a Matteo 2003

Preparation time: 15 minutes
Cook time: 25 minutes


 
 
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image of STUFFED ONIONS WITH GORGONZOLA CHEESE AND PUMPKIN STUFFED ONIONS WITH GORGONZOLA CHEESE AND PUMPKIN

Ingredients:

4 Servings

4 yellow onions
7 oz of yellow pumpkin
3.5 oz of sweet gorgonzola cheese
1 piece of wheat bread
5-6 walnuts
1 branch of fresh rosemary
2.8 of butter
salt, black pepper


Preparation:

Place the onions whole in a baking pan lined with baking paper and bake in the oven at 390 degrees for an hour. Remove from the oven and leave it to chill.

Cut off the head, eliminate the skin, then with a spoon, carefully dig out the center in a way to create 4 empty shells. Finely dice the contents of the onion that you removed and set it aside. Cut in julienne strips the pulp of the pumpkin with a large peeler and cook them in a pan with 2 tablespoons of butter and the rosemary. Add salt and pepper to taste, remove the rosemary and add the diced up onion contents: leave it to cook on a high heat until all the liquids from the vegetables have evaporated, turn off the heat and leave it to chill.

Remove the crust of the gorgonzola and cut into pieces, place in a bowl, break up with a fork and add in the pumpkin; add also the walnuts cut up into small chunks and mix together.

Eliminate the crust of the bread, cut into small pieces then place in the oven for a few minutes at 390 degrees; mix together with the pumpkin and cheese mixture and divide it evenly into the onions you made earlier. Place them gently in bakeware preferably made of ceramic or earthenware and cook in the oven at 350 degrees for 10-15 minutes. Serve the onions warm as an appetizer.

Serve with white wine, Gewürztraminer Terlan


 
 
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image of MACCHERONCINI PASTA WITH PORCINI MUSHROOMS AND FENNEL MACCHERONCINI PASTA WITH PORCINI MUSHROOMS AND FENNEL

Ingredients:

4 Servings

12 oz of rigatoni pasta
10.5 oz porcini mushrooms
3 anchovies in salt
1.5 oz of bread crumbs
½ cup of Vernaccia White wine
1 garlic clove
Extra virgin olive oil
Salt, pepper


Preparation:

Clean mushrooms eliminate the earthy base and carefully brush off debris with a damp cloth. Cut them into long lengthwise slices. Rinse the anchovies under running water, open them up and debone the fish. Dry the filets with a paper towel. Heat the peeled garlic clove in a pan with 4-5 tablespoons of oil. Add the mushrooms, wet with the white wine and leave until the wine has evaporated on high heat.

Lower the heat, cover the pan and simmer for 10 minutes. Add the anchovies cut into small slices, mix and leave until they are melted into the sauce. Salt to taste and aromatize with a generous portion of black pepper.

Crumble up the breadcrumbs into smaller pieces with a masher and heat in a pan with hot oil until golden. Remove and drain with a ladle with holes and transfer the breadcrumbs onto paper towels. Mix with the washed and chopped fennel.

Cook the pasta al dente in boiling salted water, drain and dress with the mushroom sauce. Distribute evenly on the serving plates and sprinkle with the fried breadcrumb and fennel mixture.

Serve with a white wine, Panizzi Vernaccia.


 
 
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image of CHICKEN BREAST CHICKEN BREAST " TERRE DI MIELE "

Ingredients:

4 Servings

21 oz chicken breast
2 cloves of garlic
5 oz. string beans
a few sprigs of fresh thyme
1/5 cup of butter
1 cup of wine “ Terre di miele” (see the web site)
2 tablespoons of balsamic vinegar
4 carrots
2 medium-sized zucchini
2 tablespoons of mustard
1 lemon juiced
8 tablespoons extra virgin olive oil
salt
pepper


Preparation:

Clean and wash carrots, zucchini and beans. Cut carrots and zucchini into short thin sticks and beans into 1” pieces. Steam vegetables over a pot of water for 8-10 minutes.

In a bowl, mix the mustard with lemon juice, 6 tablespoons of oil, salt and pepper to taste, creating a light sauce. Drain the vegetables and season them with the prepared sauce while it is still warm, set aside.

Wash the chicken breast, season with salt and pepper, mince coarsely the garlic and the thyme leaves. Heat the butter and 2 tablespoons of oil in a pan, add the chicken and leave it to brown for 5-6 minutes on each side, adding the garlic and thyme at the midway point. Bathe the chicken with the port and vinegar, leaving it to soak on low heat.

When the chicken is fully cooked, remove and cut the chicken into small bite sized pieces and serve together with the vegetables. Drizzle the meat with the remaining sauce from the pan and serve immediately.


Preparation time : 20 min.

Serve with Red Wine Bolgheri Mirerre 2005



 
 
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image of EGGPLANT WITH SAUSAGE AND MUSHROOMS EGGPLANT WITH SAUSAGE AND MUSHROOMS

Ingredients:

4 Servings

4 thin long eggplants
9 oz of porcini mushrooms
5 oz of sausage
3 tomatoes
2 tablespoons of grated parmesan
5-6 leaves of fresh basil
2 branches of parsley
1 clove of garlic
Extra virgin olive oil
salt, black pepper


Preparation:

Wash the eggplant, cut in half lengthwise and cut out the inside leaving a border of about 1cm. Set aside the contents you removed from the eggplant. Salt the inside of the caved out eggplants, place in a pan filled with a thin layer of oil, seal with foil and cook in the oven at a heat of 375 for 20 minutes (the result should be soft but still firm).

When cleaning the mushrooms, avoid using water because it will reduce the flavor of the mushroom and too often they retain unnecessary water. Use a brush to clean sand, grit and other debris from the pits and ridges. If it is necessary to use water, use as little as possible or use a damp towel to clean the surface and dry quickly with a paper towel. Cut into small tiny cubes. Cook the tomatoes in boiling water for just a few moments, skin them, cut them in half, eliminate the seeds, and cut them into the same size small cubes. With the contents from the eggplant you set aside earlier, cut them equally as well.

Heat up 3-4 tablespoons of oil in a pan with the garlic clove cut in half, add in the sausage peeled and crumble and leave it to brown; adding in the mushrooms and eggplant cubes and continue to cook for 5 minutes at medium heat. Raise the heat, adding the tomatoes then add salt and pepper to taste then remove from heat. Sprinkle the parsley and the cut up basil with the parmesan cheese, mix together.

Carefully place the stuffing into the eggplant boats and place back into the oven at 350 degrees for 10 minutes. Serve it hot or warm as an appetizer.


Serve with white wine, Michele Satta Costa di Giulia 2005


 
 
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image of TORTELLINI WITH BACON, PORCINI MUSHROOM AND OLIVES TORTELLINI WITH BACON, PORCINI MUSHROOM AND OLIVES

Ingredients:

4 Servings

17.5 oz of tortellini
9 oz Porcini mushrooms
3 oz of sliced bacon
1 can of black olives
3 green onions
1 or 2 sprigs of basil
2 tablespoons of butter
Dry Martini
Meat broth
Extra virgin olive oil
Salt
Pepper


Preparation:

Clean mushrooms eliminate the earthy base and carefully brush off debris with a damp cloth. Cut them into long lengthwise slices. Heat the butter in a casserole pan and leave it to brown.

Peel the green onions and cut them into small pieces. Add mushrooms, salt, pepper, wet with a few drops of martini and let it evaporate on high heat.

Cover the pan and continue to cook on low heat for 10-15minutes. Add the olives and a tablespoon of oregano.

Chop the bacon into small chunks and brown in an ungreased pan. Bring the broth to a boil and add the tortellini. Drain, place in a bowl and delicately mix in the mushroom and olive sauce. Evenly distribute into individual plates, sprinkle with the bacon bits and add a few sprigs of garnish.

Serve with red wine Guado dè Gemoli Bolgheri Superiore



 
 
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image of MEAT AND SCAMORZA SKEWERS MEAT AND SCAMORZA SKEWERS

Ingredients:

4 Servings

10 oz meat carpaccio
1 large heart of celery stalk
3 oz of bacon
16 bite-sized pieces of scamorza cheese (similar to mozzarella)
2 tablespoons of mustard
2 tablespoons of mayonnaise
1 tablespoon of apple cider vinegar
Extra virgin olive oil
1 lime juice
salt, pepper to taste


Preparation:

Place the wooden skewers in a bath of cold water for at least 20 minutes: in this way they donàt risk getting burned during cooking.

Cut the celery into tiny bite sized pieces and finely dice the leaves. Cut the carpaccio pieces in half, line up flat on a cutting board. Salt and peper the surface of the meat. Place on top of every slice of meat 1 piece of bacon, then add the prepared celery and a little bit of the cut up herbs. Roll the pieces of meat into small rolls.

Using 2 skewer sticks, start sliding the meat and scamorza alternatively. Cook the skewers on an already heated grill for 8-10 minutes turning frequently.

Place in a bowl the mustard with the mayo, add 5 tablespoons of oil, the lime jiuce and vinegar: beat with a whisk in a way to obtain a homogeneous sauce, then add salt to taste and flavor generously with ground pepper. Transfer the skewers on a plate and serve hot accompanied with the prepared sauce anf id you want with grilled vegetables.

Serve with Morellino di SCANSANO Poggio Paoli


 
 
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image of BARLEY with ZUCCHINE PISTACCHIO and  PECORINO CHEESE BARLEY with ZUCCHINE PISTACCHIO and PECORINO CHEESE

Ingredients:

4 Servings

10.5 oz of precooked barley
4 zucchini
1 tablespoon pistachio shelled
1 bunch of fresh mint
1.7oz fresh pecorino (sheep milk) cheese
1oz stagionato (aged) cheese
4 tablespoons Extra virgin olive oil
1 lemon juiced
salt, pepper to taste


Preparation:

Boil the barley in salted boiling water for 8-10 minutes. Place the pistacchio in boiling water for a short time, drain it and let it chill then cut them in large pieces. Put aside.

Wash the zucchini, dry and cut them on an angle in slanted slices. Grill for aout ½ minute on each side. Transfer them into a big bowl, add salt and pepper to taste and drizzle with a layer of Extra virgin oil.

Dice up a few mint leaves and sprinkle on the zucchini.

Mince the fresh pecorino cheese into small pieces and cut the aged cheese into thin slices. Drain wel the barley and leave it to chill. Mix it in with the zucchini and drizzle with 3 tablespoons of oil and a few drops of lemon juice. Add in the pistacchio mixture, the 2 cheeses and if you want, add a few mint leaves as garnish.

Serve with Chianti Classico Tenuta Villa Rosa 2005


 
 
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image of SHRIMPS AND SWORDFISH SKEWERS SHRIMPS AND SWORDFISH SKEWERS

Ingredients:

4 Servings

21 oz of swordfish (2 pieces)
10 oz of firm shrimp shelled
3 limes juiced and save peel
4/5 teaspoon of ginger peeled and sliced
2 scallions diced
1 teaspoon freshly chopped hot chili peppers
1 oz of peeled almonds toasted and chopped
3 filets of anchovies in oil finely chopped
Parsley chopped
Extra virgin olive oil
Salt


Preparation:

Shell and devein the shrimp.

Skin the swordfish and cut into small cubes of about 2,5 cm; place in a terrine with the shrimps, adding 2 tablespoons of oil, adding the ginger, the parsley, the juice and peel of the limes and the onions. Mix together and set it aside for 45 minutes.

On 12 wooden skewers, alternate shrimp and marinated swordfish, then cook on the grill for about 8 minutes, turning them occasionally.

Create the dipping sauce by placing in a bowl the anchovies with the hot chili peppers and almonds; salt to taste and add 5 tablespoons of oil, the parsley and mix together well.
Serve the skewers warm with the sauce on the side.

Serve with white wine, Vermentino Bolgheri Campo Al Noce






 
 
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image of APRICOTS IN ZABAIONE CREAM APRICOTS IN ZABAIONE CREAM

Ingredients:

4 Servings

6 firm and mature apricots
1/3 cup of sugar
6 egg yolks
1 cup of dry marsala wine
butter
confectioner’s sugar


Preparation:

Wash the apricots, dry them well, cut them in half and discard the seed.

Place the egg yolks and sugar in a large, round-bottomed stainless steel bowl. Mix it with an electric whisk until you obtain a clear and fluffy cream consistency. Then, a little at a time, add in the marsala wine.

Set the pan or bowl containing the custard mixture over the water; the bottom of the bowl should not touch the water. Whisk the custard mixture, making sure that the water does not boil. Cook until it thickens and fluffs up. Continue whisking for a minute or two to prevent the custard from sticking to its container.

Pour the zabaglione into 4 portioned ceramic dishes greased with butter. Add on top 3 halves of abricots in the form of flower petals. Sprinkle confectioner’s sugar on top and place the dishes under the grill in the pre-heated oven for a few minutes, until the surface is lightly golden. Remove the apricots from the oven and leave it to chill for a few minutes before serving.

Serve with Donna Fugata Kabir




 
 
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image of ACQUA PAZZA BLACK SEABASS ACQUA PAZZA BLACK SEABASS

Ingredients:

4 Servings

1 Black Sea bass ( approx 42 Oz.)
4 cherry tomatoes
½ white onion thickly sliced
handful of fresh parsley
1 garlic clove
1 cup of water
½ cup of dry white wine
4 to 5 sun dried hot chili peppers
4 tablespoons of extra virgin olive oil
salt to taste


Preparation:

Clean the fish and dry it very well inside and out, salt the inside of the fish.
Prepare a casserole pan large enough to fit the fish by adding the water, wine, a little bit of salt, the cherry tomatoes, the garlic clove, chili peppers, the parsley and the larger slices of the white onion. Finally place the fish into the pan.

Garnish with 2 tablespoons of extra virgin olive oil, cover the pan and cook it over a medium-high heat for at least 20 minutes.

When ready, remove the garlic, parsley and onion. Serve the fish over a bed of lettuce, drizzling some lemon olive oil over it.

Serve with Sauvignon Blanc Vie di romans.




 
 
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image of FISHERMAN'S BAKED TUNA FISHERMAN'S BAKED TUNA

Ingredients:

For 4 persons

4 Slices of Fresh tuna Fish
14 oz. Of Small tomatoes
7 oz. Of pitted green olives
2 tea spoons of unsalted capers
Bread crumbs
Basil leaves
Salt
Pepper
Extra virgin olive oil



Preparation:

Put some extra virgin olive oil in a pan and the slices of tuna.
Spread the bread crumbs over the fish and add basil leaves and capers that you previously grinded.
Garnish with tomatoes and pitted olives.
Put salt and pepper and a touch more of oil.
Bake in the oven at F° 320/330 for 30 minutes

Serve with Riesling white wine Vie di Romans

Preparation time: 45 min.





 
 
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image of OVEN BAKED SEA BASS OVEN BAKED SEA BASS

Ingredients:

2 tablespoons olive oil
1/2 cup white wine
10 ounces sea bass, cut into 2 pieces
Sea salt & pepper
2 branches fresh rosemary


Preparation:

Preheat the oven to 500 degrees for convection (preferably) or 525 degrees for a regular oven.

In a cast iron skillet or a heavy ovenproof skillet, combine the oil and wine.

Sprinkle fish with salt and pepper and stick a rosemary branch in the middle of each filet. Bake for 12-14 minutes.

Garnish with fresh boiled vegetables
(spring beans, peas etc..)

Serve with Terlaner white wine

Preparation time: 20 minutes


 
 
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image of SEAFOOD SALAD SEAFOOD SALAD

Ingredients:

1 pound large shrimp, shelled and deveined
1 pound sea scallops, halved
1 pound cleaned small squid, bodies sliced into 1/2-inch rings, tentacles halved
1 teaspoon finely grated lemon peel
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley
1 small garlic clove, crushed through a press
1/4 teaspoon crushed red-pepper flakes
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil


Preparation:

In a casserole, bring 3 quarts of salted water to a boil. Stir in shrimp, and cook until pink, about 2 minutes. With a slotted spoon, transfer shrimp to a large bowl. Return water to boil, and add scallops; cook just until opaque, about 2 minutes. With slotted spoon, transfer scallops to bowl with shrimp. Repeat with squid, cooking just until white (do not overcook), about 30 seconds. Drain squid in a colander, and rinse with cold water to stop cooking.

In a small bowl, combine the lemon peel, lemon juice, parsley, garlic and red-pepper flakes. Whisk in oil. Season with salt and black pepper.

Add dressing and squid to bowl with scallops and shrimp; toss to combine. Marinate in the refrigerator for 3 hours or overnight before serving.


Serve with white wine Pinot Bianco - Avio –

Preparation time: 30 min.



 
 
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image of FISHERMAN'S RISOTTO FISHERMAN'S RISOTTO

Ingredients:

9 oz. rice (carnaroli or vialone kind)
3.5 oz. octopus
7 oz. squids
4 Small lobsters
9 oz. mussels
5.5 oz. clams
3.5 oz. small tomatoes
parsley
½ glass of white wine,
2 garlic cloves
1 oz. parmesan cheese (optional),
4 Table spoon of extra virgin olive oil
salt and pepper


Preparation:

Frizzle half clove of garlic in oil.
Add well-washed and cleaned mussels and wait until open, unshell (leave some valves for garnish), and keep the cooking liquid.
Do the same with clams. Cut the lobsters in halves leaving the head entire, sautè in oil, and set aside.
Clean and chop octopus, cook in garlic-scented oil.
Cut little tomatoes in halves and sautè.
Clean and chop squids, sautè with half clove of garlic (which has to be removed after).
Pour white wine and the mussels and clams cooking liquid, let evaporate and add unshelled seafood.
Heat a pan with rice, pouring broth and alternating with the sauce's liquid.
At half cooking add chopped octopus (remove its cooking liquid if it's too red) and at the end of cooking add little tomatoes, parsley and Parmesan cheese (optional), cream with oil.
At last, add squids, mussels, and clams and mix everything, add a pinch of salt and pepper if necessary.

Serve with white wine Vie di Romans Chardonnay

Preparation time: 1 hr.


 
 
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image of MACCHERONI AI BROCCOLI MACCHERONI AI BROCCOLI

Ingredients:

14 oz. Of broccoli
17.5 oz. Of Pasta maccheroni
4 Table spoons of extra virgin olive oil
2 Garlic cloves
10/12 Cherry tomatoes
1 Red chili pepper
Parmesan cheese
salt


Preparation:

Boil the Broccoli in salted water ( after cleanig and washing them)
Drain them and save the boiled water to cook the Maccheroni pasta.

In a pan heat the olive oil with chopped garlic ,chili pepper and the sliced tomatoes.
Sautee the pasta in the sauce adding two table spoons of the boiled water and salt
Serve with parmesan cheese.


Enjoy it with:

red wine Nero d’Avola - Azzolino or with

white wine Terlaner - Cantina Terlano.


Preparation time: 30 min.





 
 
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image of PACCHERI ALLA GENOVESE PACCHERI ALLA GENOVESE

Ingredients:
14 oz. Of pasta "paccheri",
25 oz. beef
36 oz. onions
2 carrots
1 stalk of celery
4 small tomatoes
4 tablespoon extra virgin olive oil
2 oz. lard
½ glass of white wine,
2 oz. parmesan cheese
salt and pepper



Preparation:

Tie beef; cut onion into thin slices, chop carrots and celery.
Put everything in a pan with oil, lard, chopped tomatoes (or with the paste dissolved in some water), a pinch of salt and pepper.
Cover and cook at low heat for at least one hour, until the vegetables are quite dissolved, stir from time to time.
Uncover and pour white wine little by little and water until getting a thick, dark and bright cream. Boil pasta and season with the sauce; serve with a sparkling of cheese.

Serve with Red wine Villa di Capezzana 2004 ( Excellent Sangiovese and Cab. Sauvignon)

Preparation time: 1 – ½ hours


 
 
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image of STRUDEL DI MELE STRUDEL DI MELE

Ingredients for 4 persons:

8.75 oz. flour
2.5 oz. butter
Margarine
1 egg
5.35 oz. Sugar
70 oz. apples
2 tea spoon of cinnamon
4.5 oz. raisin
1 grated lemon skin
salt


Preparation:
Prepare a dough well mixed with Flour,butter egg salt and a glas of water.
Let it rest and in the meantime wash, peel and slice the apples in thin slices.
Mix them with sugar, cinnamon, raisinand the lemon skin to obtain a stuffing.
Stretch the dough with a rolling pin, the dough must come out thin.
Put the stuffing over the dough and roll it then close the edges very well.
Grease a casserole with some margarine and put the dough in.
Cook it in the oven at 460 ° F for 30 minutes.


Enjoy it with Kabir Donnafugata dessert wine

Preparation time: 1 hr.



 
 
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image of SEDANI PASTA WITH BACON SEDANI PASTA WITH BACON

Ingredients:

12 oz. Sedani pasta
4.5 oz. Bacon
5.5 oz. tomatoes
1.5 oz. Pecorino cheese (or Parmesan Cheese)
4 Table spoon of Extra Virgin olive oil
Garlic
Onion
Basil
Salt and Pepper


Preparation:

To make the pasta:

Add pasta to boiling salted water. Cook until al dente or however you like your pasta.


To make the sauce:

Cut the bacon and some garlic. Cut the onion in small slices and heat all in a pan with the extra virgin olive oil, when everything is golden cloured add the tomatoes that you previously chopped and a table spoon of water. Cook for 7/10 minutes.

Take the Sedani (or penne) pasta and saute in the sauce low fire for 1 minute, adding some chopped basil grated cheese and pepper. Serve.

Serve with Red wine Rosso di Montalcino Casanova di Neri 2005

Preparation time: 25 min.


 
 
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image of SPAGHETTI WITH CLAMS SPAGHETTI WITH CLAMS

Ingredients:

14 oz. of spaghetti pasta
2 Garlic Cloves
35 oz. of Clams
Extra virgin olive oil
Pepper
Paesley
½ Glass white wine


Preparation:

To make the pasta:
Add pasta to boiling water. Cook until al dente or however you like your pasta.

To make the clams:
First put the clams in a big bowl with salted water and let them rest there for 1 or 2 hours so that they can open and release all the sand they have within. Then wash them in fresh water.

In a pan saute the garlic in extra virgin olive oil, after two minutes add the clams (previously washed) and let them cook until all are open, at this point add the wine and salt and pepper.
Cook for another two minutes and now add the spaghetti and the parsley.

Saute the pasta for another 30 seconds and then serve.

Serve with Chardonnay La Fuga

Preparation time: 20 minutes












 
 
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image of SAUTEED ARTICHOKES SAUTEED ARTICHOKES

Ingredients:

8 Artichokes
Extra Virgin Olive Oil
Parsley
Mint
2 Garlic Cloves
1 Lemon
Salt
Pepper
Flour


Preparation:

Clean the artichokes by removing the external leaves, shortening the stem and cut the top part of the vegetable.
Fill a bowl of water and add the juice of the lemon and a litlle flour and soak them for 30 minutes
(to avoid the artichokes from turning black)

Chop the garlic, parsley and mint and poor them in half a glass of extra virgin olive oil adding salt and pepper.

Open the artichokes and poor inside some of the herbal mix .

Salt the external part and set them in a pan with the stem facing up, add olive oil and water to reach the top of the stem.

Cook them untill the water is completely evaporated.

Serve them with red wine San Fabiano Chianti Classico

Preparation time : 45 min.


 
 
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image of LINGUINE WITH CRABS LINGUINE WITH CRABS

Ingredients:

12 oz. Linguine pasta
4 Big Crabs
9 oz. tomatoes
1 garlic
4 Table spoon of extra virgin olive oil
Chopped Parsley,
Chilly pepper
Salt


Preparation:

To make the pasta:

Add pasta to boiling water. Cook until al dente or however you like your pasta.

To make the Crabs:

Crush the crabs and wash them if necessary
Heat in the olive oil some garlic and chilly pepper after a couple of minutes add the crabs and cook them on both sides.
Now add the tomatoes and two table spoon of water and cook for another 5/7 minutes low fire.

Take the linguine and saute them in the sauce for 30 seconds. Serve.

Serve with White wine Chardonnay La Fuga , excellent with shell fish!

Preparation time: 25 min.


 
 
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image of SPAGHETTI WITH BASIL PESTO AND SHRIMPS SPAGHETTI WITH BASIL PESTO AND SHRIMPS

Ingredients:

1/2 box spaghetti
1 Jar of Ursini Pesto al Basilico
1/4 c grated parmesan cheese
olive oil, at least 1/2 cup
salt
pepper
red pepper flakes
8 16/20 shrimp


Preparation:

To make the pasta:
Add pasta to boiling water. Cook until al dente or however you like your pasta.

To make shrimp:
Clean and devein the shrimp. Spinkle each with salt, pepper, and red pepper flakes. Heat a skillet to medium high heat with a little bit of olive oil. When the pan is hot, add in the shrimp. Cook on the first side for 4-5 minutes and the second side for 3-4 minutes. On the second side, just cook until the shrimp are totally opaque.

Toss the pasta with the pesto and add the shrimp. Sprinkle with some parmesan and enjoy.

Serve with white wine Costa di Giulia 2005 Michele Satta ( Vermentino and sauvignon)

Preparation time: 25min.


 
 
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