Tuscan Wine Dinner Heating Instructions & Recommended Pairings

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Tuscan Wine Dinner Heating Instructions & Recommended Pairings When unpacking the food, put everything but the Tuscan prosciutto, focaccia croutons, and pistachio crumbs in the refrigerator. Please also start chilling the two white wines. We recommend putting the Ribollita, Duck Ragu and Wild Boar out on the counter about an hour before cooking to bring them to room temperature. Winter Panzanella with Radicchio & Crispy Tuscan Prosciutto Suggested pairing: Ribellante Toss the panzanella with the focaccia croutons and vinaigrette. Season with salt and pepper, if desired. Garnish with crispy prosciutto. Ribollita Tuscan Soup with Cannellini Beans, Focaccia & Tomatoes Suggested pairing: Malvasia Place soup in a sauce pot/pan and warm over medium heat. Stir occasionally until the mixture comes to a simmer. Alternatively, heat in the microwave until hot. Finish with a drizzle of olive oil and sprinkle of parmesan. Pappardelle with Braised Duck Ragu, Rosemary & Parmesan Suggested pairing: Gabbriccio Bring a large pot of water to a raging boil on high heat. Add a generous amount of salt. Taste the water; it should taste seasoned. Meanwhile, warm sauce over medium heat in a saucepan. Separate the pappardelle pasta pieces, shaking off any extra semolina, and gently drop the pasta into the boiling water. Stir pasta with tongs so that it does not stick to the bottom. Boil for 2 minutes, or until al dente. Strain pasta, then add to saucepan. Stir in the parmesan and add a drizzle of olive oil. Use tongs to plate the pasta. Braised Wild Boar with Red Wine & Root Vegetables Suggested pairing: Cancellaia Keep braised wild boar and root vegetables covered with the provided lid and warm in a 350 degree oven for 35-40 minutes, or until it reaches an internal temperature of 160 degrees. Dark Chocolate Ganache with Pistachio Crumbs Remove ganache from the refrigerator at the beginning of your dinner. When you're ready to eat dessert, sprinkle the ganache with the pistachio crumbs and enjoy. .

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