&Pasta some other Italian Affairs Recipes and Flavors by Fabio Viviani Tested, tasted and translated in understandable English by Florentina Lile
cover by FABIO VIVIANI 2ndFloorDesign.com
PASTA and Some Other Family Business
I have to introduce to you that thing that I will be miserable living without, Pasta! You can avoid eating every single thing in Italy but you cannot escape from it…you will have pasta for lunch and dinner, no matter what. And, if you are a person that without a medical reason (the only excuse) do not eat pasta for lunch and dinner, you cannot eat at my table. OUT!
There is no way, try to go home, in my house in Florence and after my Mom asks you as soon as you get in the house, let’s say for lunch…Are you hungry? You may answer, no thanks, I ate too much last night and I’m still full, she will smile at you and say;”Okay, don’t worry; let me make a little pasta for you. YOU CAN’T SAY NO!
There are two major ways to deal with pasta: a faster, lighter meal, not too pretentious, will use dry pasta, the one without eggs, made from durum wheat flour and water. That will stay best ‘al dente’, and please, if you are a person that before you cook the pasta reads the back of the label to check the cooking time rather than stick your hand in the boiling water and taste it please, take the pasta out two minutes before whatever time they suggest. It’s for you, not for me, overcooked pasta will sit in your stomach for hours and will make it swollen. If the pasta with still a little bite or ‘al dente’ it will be so much easier to digest.
Next is egg pasta with semolina flour or regular flour but still with fresh eggs inside, that is richer and heavier and goes better for when you have a little bit longer game plan and you can relax after a meal. You cannot have a plate of tagliatelle with meat sauce and Parmesan and afterwards run the NY Marathon. Well, your can but you will not win that is for sure. And, the other factor that I love about fresh eggs, flour and water is all you need besides a fork. People have lost the beauty of the work a little bit in preparing your own meals. But that is okay…that is my job and I have to do it for you. But one day just try and get your hands in the flour and when you taste the result, you will like it better because not only is it good but because you did it.
I think that pasta is one of the first three things that the world has to thank us for, and don’t give me crap telling me the Chinese invented it .If they did, shame on them for not sticking with it and making it a big part of their meal. We did and we brought it to the United States!
Second on the list after pasta is soccer (there of course, we are masters and the keeper of the World Cup) and then the Renaissance. This is because even if fellows like Michelangelo and Donatello painted the most beautiful cathedral in all of Italy, their art is less edible than a plate of pasta, and there are more people eating pasta with tomato sauce in the world than people going to see a cathedral…. That’s what I think!
31 brand new, exciting sexy and extremely simple recipes for make great Pasta dishes of all kinds, Pasta is an Italian Staple, deal with it.
by
Fabio Viviani & Florentina Lile
For more about the authors:
http://fabioviviani.com http://ciaoflorentina.com
Why BERTOLLI OLIVE OIL ??
When I use Oil I ALWAYS use Bertolli in this eBook and most of the time in any cooking maneuver I do. They have 3 varieties, The Extra virgin, The classic and the Extra Light tasting, this 3 will cover ANY culinary need you’ll ever have, work with certain brands and product give me the chance to give you the consistency and quality of the food I produce, use the same grocery store items that you can get hold of in your neighbors give me consistency, and will give you consistency to, always. You should always support the local community but also have some guarantee of consistency in taste and flavors by using brand in your pantry that you like that will guaranteed you great tasty result with consistency.
1. Extra Virgin Olive Oil is used for maximum Flavor when not so much cooking on high heat is involved, better if drizzled at the end, very strong Olive Flavor, Best for clod uses. 2. Classico Olive Oil, is the everyday oil, Sauces, Pasta and soups that involve some cooking with the oil but don’t require the strength of the Olive Flavor, great also for dressing and marinates 3. Extra Light Olive Oil, is your go to cooking oil for searing, roasting and high heat cooking. Almost no flavor of olive, still olive oil is best frying as it withstand really high temperature. In certain sweet preparation can replace butter.
For more about the Olive Oil and Vinegar selection http://www.villabertolli.com/products/1004/extra-virgin.aspx
What COOKWARE I’m USING ??
Bialetti AETERNUM Ceramic is my brand of choice, the White Ceramic Interior are perfect to see you food cooking and to make it pop, also the fenomenal Non- Stick property of Ceramic give you the ultimate cooking experience while been completely natural and green, no PFOA nor PTFE or Cadmium will be released while your cooking. Extremely easy to clean, all you need is a wet towel and this is a blessing since all of you know how much I HATE doing the dishes.
For more about the Cookware http://www.bialetti.com/aeternum-collection/
1. Baked Penne with Grilled Vegetables & Smoked Mozzarella 2. Baked Ziti with Italian Sausage Ragu 3. Creamy Farfalle with Mushrooms & Peas 4. Easy Penne with Zucchini 5. Farfalle with Chicken & White Wine 6. Fettuccine with Asparagus in a Lemon- Sauce 7. Fettuccine with Duck Ragu 8. Fettuccine with Mushrooms and Spinach 9. Lamb Gnocchi 10. Linguine with Fennel & Italian Sausage 11. Linguine with Heirloom Cherry Tomatoes 12. Orechiette with Peas & Prosciutto 13. Oyster Mushroom Orecchiette 14. Penne with Italian Sausage & Artichokes 15. Penne with Radicchio & Pancetta 16. Perciatelli with Garlic Shrimp 17. Pesto & Ricotta Ravioli 18. Pumpkin Agnolotti with Truffle Butter 19. Ricotta & Prosciutto Manicotti 20. Rigatoni Bolognese 21. Roasted Garlic Capellini with Fresh Ricotta & Peas 22. Shells with Green Peas & Ricotta 23. Smoked Mac & Cheese 24. Spaghetti Carbonara with Pulled Pork Belly and Peas 25. Spicy Lobster Linguine 26. Sun Dried Tomato Angel Hair 27. Tagliatelle with Clams 28. Tortellini with Italian Sausage & Tomatoes 29. Tortelloni with Mushrooms & Zucchini 30. White Truffle Linguine
Baked Penne with Grilled Vegetables & Smoked Mozzarella
Ingredients: (Serves 6)
4 bell peppers, cored, seeded, and cut into 1-inch strips 4 zucchini, quartered lengthwise and cut into 1-inch pieces 1 yellow onion, peeled and sliced into 1-inch strips 2 tbsps. extra-virgin olive oil 1 tsp. salt Freshly ground black pepper to taste 1 tbsp. herbs de Provence 1Lb. penne pasta 3 cups marinara sauce 1 1/2 cup grated smoked mozzarella 1/3 c. Parmesan cheese for topping 2 tbsp. unsalted butter, cut into small pieces
Directions:
• Preheat oven to 450 degrees. • Toss the zucchini, onion and bell peppers with the olive oil and season them with salt, pepper and herbs de Provence. Preheat your grill on medium-high flame and grill all the vegetables until they begin to soften and they have some nice grill marks, about 10 minutes. • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Drain in a colander. • Toss the cooked pasta with the roasted vegetables, marinara sauce and half of the mozzarella cheese. Transfer to a casserole, sprinkle with the rest of the mozzarella and Parmesan cheese and finish with the butter on top. • Bake in the preheated oven for about 25 minutes until golden brown on top and the pasta has cooked through but still al dente.
2009 Alderbrook Pinot Noir, Russian River Valley http://www.terlatowines.com/wines/california/alderbrook/product.asp?Id=3 Ruby red in color, this wine is especially fruit-forward. Cherry, strawberry and floral aromas tempt the palette as you enjoy a spicy mid-palate and long finish.
Baked Ziti with Italian Sausage Ragu
Ingredients: (Serves 4-6)
2 tbsp. olive oil 4 oz. thinly sliced pancetta, chopped 2 lb. hot Italian sausages 1 yellow onion -diced 1 carrot -diced 1 celery stalk -diced 5 fresh oregano sprigs 4 large garlic cloves, chopped 1 bay leaf ½ tsp. dried crushed red pepper 1 c. dry white wine 1 x 28-oz can San Marzano tomatoes -crushed 1 lb. ziti pasta 2 c. fontina cheese –grated 1 tbsp. butter
Directions:
• Heat oil in a heavy bottom large pot over medium-high heat. Add pancetta and sauté until brown and crisp. Using slotted spoon, transfer to a plate. Add sausage to same pot. Sauté until no longer pink, breaking up with a flat end wooden spoon, about 5 minutes. Add onions, carrots, celery, oregano, garlic, bay leaf and crushed red pepper. Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes. • Add the wine and bring to a simmer scrapping up all the browned bits from the bottom. Add the pancetta back to the pot together with the tomatoes and partially cover with a lid.
• Allow the sauce to simmer for 2 hours stirring often and adding a little bit of water if necessary. Season the ragu to taste with salt and pepper and discard the bay leaf.
• Preheat oven to 400 degrees F. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta and toss it with the sausage ragu.
• Grease a baking dish with the butter then transfer the pasta in it and sprinkle it with the fontina cheese. Bake until heated through and golden brown on top, about 20 minutes.
2007 Mazzoni Toscana Rosso, Montalcino http://www.uncorked.com/mazzoni-toscana-rosso-2007.html The nose of this Tuscan wine has fruity notes of red berry fruit, plums, blackberry, balsamic notes, sweet spices, tobacco leaf and licorice. A delightfully warm, soft, intense and balanced wine, it features elegant tannins, good acidity and a long finish.
Creamy Farfalle with Mushrooms & Peas
Ingredients: (Serves 4)
2 tbsps. Butter 3 tbsps. All-purpose flour 2 1/2 c. whole milk -at room temperature Salt and freshly ground black pepper ½ c pancetta -diced 3 tbsps. Extra-virgin olive oil 1 pound brown button mushrooms -sliced 3/4 c. green peas -frozen 1 Lb. farfalle pasta
Directions:
• In a medium size saucepot heat the butter over medium heat then add the flour and whisk until smooth and the flour loses its raw flavor, about 4 minutes. Add the milk all and whisk until smooth. Simmer for 3 minutes then remove from heat. Season the sauce to taste with salt and pepper. Set aside and cover to keep warm. • Heat the oil in a large, heavy skillet over medium heat. Add the pancetta and cook until golden and crispy then transfer it to a bowl and keep warm. Add the mushrooms to the skillet with a pinch of salt and sauté until tender and golden, for about 15 minutes. Stir in the peas and continue cooking until warmed through. Season the mixture to taste with salt and pepper. • Meanwhile, bring a large pot of salted water to a boil. Add the farfalle and cook until al dente. Drain and transfer the pasta to a large bowl together with the mushrooms, peas and pancetta. Pour the cream sauce on top and gently toss to coat. Adjust seasonings and serve.
2011 Lucky Country Chardonnay, Barossa Valley http://www.terlatowines.com/wines/australia/luckycountry/product.asp?Id=815 A lifted bouquet of lemon zest, melon, pineapple, peach, this Aussie Chardonnay is rich and diverse in flavor. The palate starts out quite creamy with a lovely mouth-watering appeal. The soft acid is bountiful and gives the palate a lovely citrus lemon burst, complete with a soft finish.
Easy Penne with Zucchini
Ingredients: (Serves 4)
1 lb. zucchini -diced into 1-inch cubes or grated 2 tbsps. Extra-virgin olive oil 3-garlic cloves -minced Salt and freshly ground Black Pepper to taste 3 tbsp. Aged balsamic vinegar ½ c fresh dill - chopped ½ tsp. crushed red pepper flakes 1 lb. penne pasta 2 Tbsp. Aged balsamic vinegar
Directions:
• Heat up the olive oil in a large heavy bottom skillet and sauté the garlic and red pepper flakes for 30 seconds then add the zucchini with a pinch of salt and sauté for 7 minutes longer. • Cook the penne pasta in large pot of boiling salted water until al dente. Drain and reserve one cup of the pasta water. • Toss the pasta together with the zucchini and dill and season to taste with salt and pepper. Add some of the reserved pasta water if needed to thin out the sauce. Serve drizzled with the aged balsamic vinegar.
2009 Wairau River Sauvignon Blanc, Marlborough http://www.uncorked.com/wairau-river-sauvignon-blanc-2009.html The nose of this versatile wine features ripe passion fruit and floral notes. The crisply defined palate is underlined with minerality, lingering with black currant, guava and ripe pear.
Farfalle with Chicken & White Wine
Ingredients: (Serves 4)
2 tbsp. olive oil 1 large onion thinly sliced 1 Tbsp. brown sugar ½ lb. farfalle pasta 1 cup dry white wine 1/2 c chicken broth –hot and low sodium 3 c cherry tomatoes -halved 2 c. roasted chicken -shredded 20 basil leaves -torn 2 c baby arugula 2 oz. soft fresh goat cheese, crumbled
Directions:
• Heat oil in heavy large skillet over medium-high heat. Add onions; sprinkle with a pinch of salt and cook until beginning to brown, stirring often, for about 5 minutes. Reduce heat to medium-low, stir in the brown sugar and cook until onions are caramelized. Transfer to a bowl and keep warm. • Add the wine to the pan and deglaze it making sure to scrape all the brown bits from the bottom. Simmer until reduced to ½ c. • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain it and in a large bowl toss it together with the wine sauce, chicken, tomatoes, arugula, caramelized onions, basil and goat cheese. • Add some of the chicken broth if necessary. Adjust seasonings with salt and pepper and serve warm finished with a drizzle of extra virgin olive oil.
2010 Rutherford Hill Sauvignon Blanc, Napa Valley http://www.uncorked.com/rutherford-hill-winery-sauvignon-blanc-2010.html Elegant and balanced, this Sauvignon Blanc is the perfect pairing for poultry. Notes of orange blossom, melon and lime give way to layers of Meyer lemon and lime with a tropical pineapple finish.
Fettuccine with Asparagus in a Lemon- Sauce
Ingredients: (Serves 4)
12 oz. egg noodle fettuccine 2 tbsp. extra-virgin olive oil 3 garlic cloves –minced ½ tsp. red pepper flakes 12 oz. asparagus tips The zest from 1 lemon 1 ¼ c. Parmesan cheese -grated 1/3 c. heavy whipping cream The juice from 1 lemon
Directions:
• Cook pasta in large pot of boiling salted water until al dente. Drain and reserving 2 cups of the cooking liquid. • Meanwhile, heat oil in large skillet over medium heat. Add the garlic, red pepper flakes and asparagus tips and sauté until tender but not mushy, about 4 minutes. • Stir in the lemon juice, lemon zest and cream and bring to a gentle simmer. Toss one minute. • Add the fettuccine to the skillet and toss to coat adding some of the reserved pasta water to thin out the sauce if needed. Adjust seasonings with salt and pepper and serve.
Berlucchi Cuvée 61 Brut http://www.terlatowines.com/wines/italy/berlucchi/product.asp?Id=848 Emphatic notes of fruit and a fine acidity define this delicious sparkling wine. Its rich and long- lingering bouquet is composed of floral and fruit notes, and subtle fragrances of fresh-baked bread.
Fettuccine with Duck Ragu
Ingredients: (Serves 4)
3 tbsp. olive oil 2 lb. duck legs, trimmed of excess fat and skin Salt and freshly ground black pepper to taste 15 oz. can diced tomatoes 1/4 c. Italian flat-leaf parsley -chopped 6-garlic cloves -minced 2-½ c. chicken stock –low sodium 1 c. white wine 1 rosemary sprig 1 bay leaf 1 lb. fettuccine pasta ¼ c. fresh chives -snipped
Directions:
• Heat the olive oil over medium-high heat in a large heavy bottom Dutch oven. Season the duck legs with salt and pepper on both sides and sear them until golden brown. Transfer to a plate and keep warm. • Add the garlic to the pot where you seared the duck and cook for 30 seconds then pour in the wine scraping all the brown bits from the bottom. Simmer until reduced by half. Stir in the tomatoes, rosemary, bay leaf and chicken stock and brig to a simmer. • Add the duck legs back into the pot, cover with a lid and simmer for 1-½ hours. Stir well and simmer for another hour. • Discard bay leaf and rosemary and remove the duck legs from the pot and allow them to cool a bit. Discard skin and bones and shred the meat then return it to the sauce. Stir in the parsley and adjust seasonings with salt and pepper. • Meanwhile, bring a large pot of salted water to a boil over high heat and cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking liquid, and add the pasta directly to the pot with the duck ragu. Mix well to coat the pasta with the sauce. Add as much of the pasta cooking liquid as needed to moisten the pasta and ragu mixture. Spoon into individual bowls and sprinkle with the chives.
2008 Sanford Pinot Noir, Santa Rita Hills http://www.uncorked.com/sanford-winery-pinot-noir-santa-rita-hills-2008.html This sultry Pinot Noir features a characteristic deep violet red color. Black cherry and plum, pepper and sage aromas tickle the senses, as dusty berry flavors are framed nicely by bright acidity and supple tannins.
Fettuccine with Mushrooms and Spinach
Ingredients: (Serves 4)
12 oz. fettuccine ¼ c extra virgin olive oil ½ tsp. red pepper flakes 4-garlic cloves -minced 1 lb. brown button mushrooms -sliced Freshly grated nutmeg to taste Salt and freshly cracked black pepper to taste ½ lb. baby spinach ¼ c pecorino Romano cheese -grated
Directions:
• Cook pasta in large pot of boiling salted water until al dente, drain and reserve 1 cup of cooking liquid. • Meanwhile heat up the olive oil in large heavy bottom skillet over medium-high heat. Add the red pepper flakes, garlic and mushrooms with a pinch of salt and sauté until mushrooms are soft, about 10 minutes. • Add spinach and stir until wilted, about 5 minutes. Stir in the cheese and season with salt and pepper and the nutmeg. • Add the cooked fettuccine to sauce in skillet. Toss to coat, adding some of the reserved pasta cooking liquid if the sauce is too dry.
2008 Chanson Vire-Clesse Controlée http://www.uncorked.com/chanson-vire-clesse-chardonnay-2008.html Pale gold in color, this wine demonstrates delicate floral fragrances mixed with fresh citrus aromas enhanced by a beautiful minerality. It has a decidedly refreshing and mineral finish.
Lamb Gnocchi
Ingredients: (Serves 4)
3 Lb. boneless leg of lamb cut into 2-inch pieces ¼ c. all-purpose flour 1/4 cup extra-light olive oil + more if needed 4-garlic cloves -minced 1 c. red wine 1 qt. beef broth 15 oz. can dice tomatoes 2 rosemary sprigs 1 onion -diced 1 carrot –cut into 1-inch pieces 2-celery stalks -sliced 1 lb. fresh gnocchi 1/4 c. fresh chives -snipped Salt and freshly ground black pepper to taste
Directions:
• Sprinkle the lamb with salt and pepper and toss it with the flour in a plastic bag to coat. Heat the oil in a heavy bottom Dutch oven medium-high heat. • Working in batches, add the lamb to the pot and brown on all sides, transfer to a bowl and keep warm. Add the onions to the same pot and sauté with a pinch of salt for about 10 minutes. Add the garlic for about 30 seconds then pour in the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any brown bits from the bottom of the pot. • Return the lamb to the pot and stir in the broth, tomatoes and rosemary. Cover partially and simmer over medium-low heat for 1 hour, stirring occasionally. • Add the carrots and celery and simmer, uncovered for another 20 minutes until the carrots are cooked through and the meat falls apart when pierced with a fork. Adjust seasonings with salt and pepper. • Meanwhile bring a large pot of salted water to a boil over high heat and cook the gnocchi according to the instructions on the package or until al dente. Drain and toss with the lamb sauce then serve sprinkled with the chives.
2006 Chimney Rock Elevage, Stags Leap District http://www.uncorked.com/chimney-rock-elevage-red-2006.html An aromatic nose features layers of blackberry, blueberry, black currant and hints of vanilla, coffee bean and dark chocolate. The velvet palate is back with the elegant tannins; this wine has beautiful fruit on delivery with a luscious mid-palate and a long finish.
Linguine with Fennel & Italian Sausage
Ingredients: (Serves 4)
1/2 lb. linguine 3 tbsps. Extra-virgin olive oil 1 medium fennel bulb -thinly sliced Chopped fennel fronds for garnish 1 medium onion -minced 1 lb. Italian sausage –sweet or hot 2 c cherry tomatoes -halved 1/4 c Italian parsley –roughly chopped
Directions:
• Cook pasta in large pot of boiling salted water until al dente. Drain, and reserve ½ cup of the cooking liquid. • Meanwhile heat up 2 tbsps. Of the oil in heavy large skillet over medium-high heat. Add the onion and fennel with a pinch of salt and sauté until wilted, about 5 minutes. • Add the sausage to the pan and break it up with the help of a wooden spoon. Cook until no longer pink then add the tomatoes, stir and cook about 5 more minutes until the tomatoes start to release their juices. • Add the drained pasta to skillet and gently toss to coat, adding the reserved pasta water until desired consistency of the sauce is achieved. Stir in the parsley and serve with some of the fennel fronds on top.
2007 Il Poggione Rosso di Montalcino, Tuscancy http://www.uncorked.com/il-poggione-rosso-di-montalcino-2007.html Rounded tannins, great structure, and velvet in texture, this luscious ruby red wine is the perfect pairing for bold flavors and hearty pastas. Wild berries dominate the nose in a pleasing manner.
Linguine with Heirloom Cherry Tomatoes
Ingredients: (Serves 4)
1 lb. heirloom cherry tomatoes –halved & multicolored ½ c. extra-virgin olive oil The juice from 1 lemon 15 basil leaves –thinly sliced 2 tbsps. Aged balsamic vinegar 12 oz. linguine pasta 1 c Parmesan cheese
Directions:
• Cook linguine in large pot of boiling salted water until al dente. Drain and reserve 1 cup of the pasta water. • In a large bowl mix together the tomatoes, lemon juice, olive oil and basil. Season with salt and pepper and allow to merry at room temperature for 20 minutes. • Add pasta to tomato mixture, toss to coat and mix in the cheese. Serve at room temperature drizzled with the aged balsamic vinegar.
2011 Chateau Timberlay Blanc, Bordeaux http://www.terlatowines.com/wines/france/timberlay/product.asp?Id=864 A subtle floral bouquet introduces this well-balanced white wine to your palette. Full of character, its crisp profile is surprisingly round and fruity, with a touch of citrus.
Orechiette with Peas & Prosciutto
Ingredients: (Serves 4)
3 tbsps. Butter 1 Maui onion -minced Salt and freshly cracked black pepper to taste ½ cup dry white wine ½ cup low-salt chicken broth 2 c. frozen petite peas -thawed 1 lb. orecchiette pasta 1 cup finely grated Parmesan cheese ¼ c. Italian parsley -chopped ½ c fresh chives -snipped 4 oz. thinly sliced prosciutto cut into 1-inch pieces Extra virgin olive oil to finish the dish
Directions:
• Melt butter with in a heavy bottom large skillet over medium heat. Add onions with a pinch of salt and sauté until tender, about 10 minutes. Add wine and simmer until liquid is reduced to glaze, about 5 minutes. Add broth and green peas and bring to a simmer then set aside. • Cook pasta in a large pot of salted boiling water until al dente. Drain and reserve 1 cup of the pasta cooking liquid. • Add the pasta to the skillet with the peas and toss to coat. Stir in the chives, parsley and prosciutto, adjust seasonings with salt and pepper and serve drizzled with some extra virgin olive oil.
2010 Hanna Chardonnay, Russian River Valley http://www.terlatowines.com/wines/california/hanna/product.asp?Id=367 This emblematic Chardonnay features pleasing flavors of juicy fresh pear and apple. A lively long buttery finish and pleasing mid palette will enhance any meal.
Oyster Mushroom Orecchiette
Ingredients:
1 lb. orecchiette pasta 1 tbsp. butter 1 Maui onion -minced 3 garlic cloves, thinly sliced 1 lb. Oyster mushrooms- thinly sliced Salt and freshly ground black pepper to taste 2 tbsp. Italian parsley –minced 1 tbsp. fresh oregano –minced 2 oz. mascarpone cheese 2 scallions –thinly sliced Directions:
• Heat up the butter in a large skillet and add the onions with a pinch of salt and sweat for 5 minutes. Add the garlic and mushrooms and sauté for another 5 minutes until they start to get some color. • Stir in the mascarpone cheese until a creamy consistency is achieved. Add the scallions and oregano and set aside. • Meanwhile cook the pasta in salted boiling water until al dente reserving 1 cup of the pasta water. • Toss the pasta with the mushroom sauce and add some of the reserved pasta water if needed to thin out the sauce. Serve sprinkled with the minced parsley
2008 Quickfire Chardonnay, Sonoma Coast http://www.uncorked.com/quickfire-chard-08.html The Quickfire is a full-bodied Chardonnay with crisp acidity of citrus, vanilla bean and flinty mineral accents. This Napa Valley wine was hand crafted for Top Chef to be balanced and compliment a wide range of food styles.
Penne with Italian Sausage & Artichokes
Ingredients: (Serves 4)
3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tbsp. of oil reserved 3 tbsp. extra virgin olive oil 1 Lb. Hot Italian sausage -casings removed 2 packages frozen artichoke hearts 3 c. baby spinach 3-garlic cloves -minced 1 lb. penne pasta 1/2 c. Parmesan cheese -grated 1/4 c. fresh flat-leaf parsley -chopped Salt and freshly ground black pepper to taste
Directions:
• Heat the olive oil in a large, heavy bottom skillet over medium-high heat. Add the sausage and cook until browned, breaking up the meat into bite size pieces with a wooden spoon. Use a slotted spoon to transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and sauté over medium heat until the garlic is tender, for about 2 minutes. • Stir in the spinach and cook until wilted, about 5 minutes. • Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in boiling water until al dente. Drain and add the pasta to the sausage mixture. Stir in the Parmesan cheese and parsley and toss to coat adding some of the reserved pasta water if needed. Adjust seasonings to taste with salt and pepper and serve.
2010 Marius Rouge, Pays d’Oc http://www.terlatowines.com/wines/france/marius/product.asp?Id=852 Marius Rouge is not one for subtlety; powerful, complex and spicy black fruit aromas dominate the nose. Well-structured with elegant tannins, it features vanilla notes on the finish.
Penne with Radicchio & Pancetta
Ingredients: (Serves 4)
¼ c. Extra virgin olive oil 6-garlic cloves -minced 1 lb. penne pasta 8 oz. pancetta – diced 1 Spanish onion -diced ½ c dry white wine 8 c. radicchio leaves –roughly chopped 10 fresh basil leaves -torn 1 c ricotta salata -crumbled
Directions:
• Heat up the olive oil in a large heavy bottom Dutch oven and cook the pancetta until golden brown and crispy. Transfer to a bowl with a slotted spoon and keep warm. Add the onion with a pinch of salt to the pancetta drippings and sauté for 10 minutes until translucent. Add the garlic and sauté for another minute making sure not to burn it. • Add the wine and bring to a simmer. Add radicchio and simmer until wilted, about 2 minutes. • Meanwhile cook pasta in large pot of boiling salted water until al dente. Drain pasta and toss it together with the radicchio mixture then gently fold in the ricotta salata, pancetta and basil. Adjust seasonings with salt and pepper and serve.
2008 Tamari Torrontés, La Rioja http://www.uncorked.com/tamari-torrontes-reserva-white-blend-2008.html A treat for the senses, this white wine is perfumed with roses, tangerines, tropical fruit, and a delicate note of hazelnut, vanilla, and cinnamon. Very fruity and floral, it has a pleasing, subdued finish.
Perciatelli with Garlic Shrimp
Ingredients: (Serves 4)
4 tbsps. Olive oil 6-garlic cloves -minced 1 lb. large shrimp – peeled & cleaned ¼ c. cup chopped fresh Italian parsley, divided ½ tsp. red pepper flakes The zest from 1 lemon The juice from ½ lemon + more to taste 12 oz. perciatelli pasta Salt and freshly ground black pepper to taste
Directions:
• Sprinkle the shrimp with salt, pepper and pepper flakes. Heat up the olive oil in a large skillet over medium-high heat. Add the shrimp and garlic to skillet and sauté until shrimp are just opaque in center, about 3 minutes. Stir in the parsley, lemon juice and lemon peel. • Meanwhile cook the pasta in a large pot of salted boiling water until al dente. Drain and reserve 1 cup of the cooking liquid. • Toss the perciatelli with the shrimp mixture adding some of the reserved pasta water if needed. Adjust seasoning with salt and pepper and serve.
2007 Langlois-Chateau de Fontaine-Audon Sancerre Blanc, Sancerre AOC http://www.uncorked.com/langlois-chateau-chateau-de-fontaine-audon-sancerre-blanc-2007.html Fresh and intense, grapefruit and passion fruit dominate the nose of this stunning Sancerre. Notes of gooseberry and mineral flavors compliment the aromas with a crisp finish.
Pesto & Ricotta Ravioli
Ingredients: (Serves 4)
15 oz. whole-milk ricotta cheese 1 ½ c. basil pesto –freshly made ½ c pine nuts –toasted and cooled 1 egg 3/4 tsp. sea salt Freshly ground black pepper to taste 48 square wonton wrappers 1/2-cup butter –salted 6 garlic cloves –thinly sliced
Directions:
• Mix together the ricotta, pesto, prosciutto, egg, pine nuts, salt and pepper in a medium bowl to blend. • Place 1 tbsp. of the ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half point to point, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to a baking sheet. Repeat with the remaining filling and wrappers. • Bring a large pot of salted water to a boil. Working in batches, cook the ravioli until just tender, stirring occasionally for about 4 minutes per batch. Transfer the ravioli to a large shallow bowl. • Melt the butter in a small, heavy skillet over medium heat. Add the garlic and stir for 1 minute until it releases its flavors, making sure not to burn it. Season to taste with salt and pepper. Pour the garlic butter over the ravioli and toss gently to coat.
2010 Santa Margherita Pinot Grigio, Alto Adige DOC http://www.terlatowines.com/wines/italy/santa_margherita/product.asp?Id=220 Clean, crisp fragrance with intense yet elegant, hints of quince surround the aromas of this wine. Fresh, harmonious fruit is set off by slight sweetness with long finish and delicate, tangy flavor.
Pumpkin Agnolotti with Truffle Butter
Ingredinets: (Serves 6)
Pumpkin Agnolotti:
1/4 cup cornmeal 1 recipe fresh pasta 1 can pumpkin puree 1 cup mascarpone cheese 1/4 cup soft fresh goat cheese Freshly ground black pepper to taste 1 egg, for egg wash
Truffle butter:
1 tbsp. Truffle butter 1 egg yolk 2 tbsp. extra virgin olive oil 2 tbsp. Parmesan cheese
Directions:
• Sprinkle a baking sheet with some of the cornmeal and set aside. Cut ball of pasta dough into 8 equal pieces. Shape each piece into a rectangle about the size of a deck or cards. Cover dough with plastic wrap while working. Roll rectangle of dough through widest setting of pasta machine 3 times, until smooth. • Continue rolling it through, decreasing setting each time until you have reached the thinnest setting. Sprinkle the sheet lightly with cornmeal, gently fold, and set on cornmeal lined baking sheet. Cover with plastic wrap. Continue rolling out the rest of the pasta until all 8 pieces have been rolled out. • In a medium bowl, mix together the pumpkin puree, mascarpone cheese, goat cheese, and season with the black pepper. Stir to combine and set aside. In a small bowl, beat egg with 1 tsp. water. • To form agnolotti, place sheet of pasta on dry work surface. Using a pastry brush, brush the entire sheet of fresh pasta with the egg wash. Place rounded teaspoons (about 1oz) of the pumpkin filling on the pasta sheet, about 2 inches apart. • Carefully place another sheet of pasta over the mounds, smoothing out any air pockets and firmly sealing the pasta around the filling. Using a scalloped pasta cutter cut the pasta into small squares. Transfer the agnolotti to the cornmeal lined baking sheet. Continue forming the remaining agnolotti. • To serve, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until they float, about 2 minutes. While the pasta cooks, gently mix together all the truffle butter ingredients in a medium serving bowl. Drain the pasta, using a large mesh strainer or slotted spoon, and transfer them to the serving bowl with the truffle butter. Toss to coat and serve immediately.
2010 Luke Donald Chardonnay, Carneros http://www.uncorked.com/luke-donald-collection-chardonnay-2010.html Granny Smith apple and stone fruit aromas captivate the nose, supplemented by a touch of spice and slight notes of clove and cinnamon. The mouth-feel is medium full, with a nice entrance, broad mid-palate, and a creamy, long finish.
Ricotta & Prosciutto Manicotti
Ingredients: (Serves 6)
1 1/2 c. Marinara sauce 15-oz. container whole-milk ricotta cheese 5 oz. prosciutto –chopped ½ c. mozzarella cheese ½ c. freshly grated Parmesan cheese Salt and freshly ground black pepper to taste 1 large egg 1 Lb. manicotti pasta 1 tbsp. olive oil
Directions:
• In a medium bowl whisk together the ricotta cheese, mozzarella, Parmesan and egg. Season to taste with salt and pepper and stir in the prosciutto. • Line baking sheet with foil. Cook manicotti in large pot of boiling salted water until half way cooked, about 6 minutes. Using tongs, carefully transfer manicotti from pot to prepared baking sheet and cool. • Brush olive oil over bottom of 13x9x2-inch glass baking dish and spread spread half of the sauce over. • Using a teaspoon fill each of 12 manicotti with the cheese and prosciutto mixture. Arrange stuffed pasta in single layer in prepared dish and spoon remaining sauce over. • Preheat oven to 350 degrees F and bake manicotti uncovered until heated through and sauce is bubbling on bottom of dish, about 20 minutes. Let manicotti stand 5 minutes and serve.
2009 M.Chapoutier “Belleruche” Rouge, Côtes-du-Rhône http://www.uncorked.com/chapoutier-belleruche-cotes-du-rhone-belleruche-rouge-2009.html Aromas of red fruit, such as cherries lead the way for this well-structured red wine. With sustained tannins and strong flavors, it has a pleasant finish.
Rigatoni Bolognese
Ingredients: (Serves 4)
¼ c extra-virgin olive oil 1 yellow onion -diced 2-celery stalks -diced 2 carrots -diced 1 lb. ground beef 1 c. red wine 1/4 c. tomato paste 15 oz. can crushed tomatoes 1 tbs. dry oregano ¼ c. Italian parsley –chopped 1 lb. rigatoni pasta -cooked al dente 1 c. beef stock -warm
Directions:
• Heat up the olive oil in a large heavy bottom Dutch oven. Add the onion, celery and carrot together with a pinch of salt and sauté for 15 minutes until vegetables start to soften. Stir in the tomato paste. • Add the ground beef to the pot and break it up with the flat end of a wooden spoon. Cook until no longer pink then stir in the oregano and red wine. Simmer until most of the wine has evaporated then add the crushed tomatoes and oregano. • Reduce heat to low and partially cover the pot with a lid. Simmer and stir occasionally for about 2 hours adding some of the beef stock if needed to thin out the sauce. Season with the salt and pepper, stir in the parsley and toss with the rigatoni.
2007 Santa Margherita Chianti Classico Riserva, Chianti Classico DOCG http://www.terlatowines.com/wines/italy/santa_margherita/product.asp?Id=823 Aromas of ripe black cherries and plums give way to flavors of spiciness. This elegant wine reflects fully the characteristics of the Chianti you know and love.
Roasted Garlic Capellini with Fresh Ricotta & Peas
Ingredients: (Serves 4)
1 large head if garlic, top ½ inch cut off 6 tbsp. extra-virgin olive oil 2 c. green peas – defrosted & warmed through ¼ c. Lemon juice –freshly squeezed Zest from 1 lemon ¾ lb. capellini pasta 1 c. baby arugula leaves 1 c. fresh ricotta cheese ½ cup chopped fresh Italian parsley 1/3 c. fresh basil leaves - thinly sliced ¼ c. fresh chives -snipped
Directions:
• Preheat oven to 400 degrees F. Place head of garlic on sheet of foil. Drizzle with 2 tbsp. oil; wrap foil around garlic and crimp to seal tightly. Place it on a baking sheet and bake until garlic is soft, about 25 minutes. Cool slightly. • Squeeze garlic out of skins into large bowl; add any oil from foil. Add the lemon juice, lemon zest and 3 tbsp. of olive oil. Mash the garlic, and then whisk mixture. Add the warm peas to the mixture and stir to coat. • Meanwhile, cook the pasta in pot of boiling salted water until al dente. Drain and rinse with cold water. • Transfer the pasta to the bowl with the garlic mixture together with the arugula, ricotta, basil and chives. • Toss to coat gently, adjust seasonings with salt and pepper and serve.
2008 Tangley Oaks Chardonnay, Napa Valley http://www.terlatowines.com/wines/california/tangley_oaks/product.asp?Id=696 Fresh tropical and vanilla aromas dominate the nose, as this full bodied Chardonnay gives way to the palette with flavors of ripe pear, nutmeg, and vanilla.
Shells with Green Peas & Ricotta
Ingredients: (Serves 4)
2 tbsps. Extra-virgin olive oil 1 large chopped onions 8 oz. frozen green peas thawed out ½ lb. small shells pasta ¼ c pancetta -diced ¾ c cup whole-milk ricotta cheese ¼ cup torn fresh basil leaves The zest from 1 lemon Salt and freshly ground black pepper to taste
Directions:
• Heat oil in large nonstick skillet over medium-high heat. Add the pancetta and cook until golden brown and crispy. Transfer to a bowl and keep warm. Add the onions to the skillet and sauté until translucent, about 10 minutes. Add the green peas to the skillet and cook until warmed through. Remove skillet from heat and stir in the pancetta, ricotta cheese and lemon zest. Adjust seasonings with salt and pepper. • Cook pasta in large pot of boiling salted water until al dente. Drain and reserve 1 cup cooking liquid. • Toss the pasta with the peas and ricotta mixture adding some of the reserved pasta water as needed until the sauce reaches your desired consistency. Serve warm.
2010 Greystone Chardonnay, California http://www.terlatowines.com/wines/california/greystone/product.asp?Id=807 This bright wine features a diverse blend of classic Chardonnay flavors. Citrus fruit is prominent in the pleasing aromas as well as the lemony taste. Medium bodied, it finishes with notes of toasty oak.
Smoked Mac & Cheese
Ingredients: (Serves 6)
½ lb. small elbow macaroni 1 ¼ cups half and half 2 cups white cheddar cheese 1 c. smoked mozzarella 1-½ tsps. smoked paprika Salt and freshly ground black pepper to taste
Directions:
• Cook the macaroni in large pot of boiling salted water until al dente and drain well, set aside. • Bring half and half and paprika to simmer in a saucepan over medium heat. Whisk in the cheddar cheeses until smooth reserving 1/4c of the smoked mozzarella. • Mix in pasta, season to taste with salt and pepper then pour it in a buttered baking dish. Top it with the rest of the mozzarella and bake in a preheated 400 F degrees oven for about 20 minutes.
Bollinger Special Cuvée, Champagne http://www.uncorked.com/bollinger-special-cuvee-champagne-nv.html Strikingly pale gold in color, this effervescent wine has rich and toasty complex aromas of green apples and pears. Round and mature, it ends with a luxurious finish.
Spaghetti Carbonara with Pulled Pork Belly and Peas
Ingredients: (Serves 4)
½ tsp. coarse kosher salt ½ tsp. pepper - crushed 1 lb. pork shoulder ½ c. chicken stock –low sodium 1 onion -halved 1 carrot -chopped 1 apple -cored and diced 1 celery stalk -chopped 4 garlic cloves -peeled & smashed ½ cup low-salt chicken broth
½ c. heavy cream 1 lb. spaghetti 1 c. frozen peas 4 large eggs yolk ¼ c. freshly grated Parmesan cheese
Directions:
• Rub pork with coarse salt and pepper. Preheat oven to 300 F degree and place pork shoulder in large ovenproof saucepan. Add onion, garlic cloves, carrot, celery, apples and chicken stock. Bring to a simmer, cover, and transfer to the oven. Cook until pork falls apart when pierced with a fork, turning it every half hour for about 2 hours. Transfer it to a large plate and with the help of two forks pull it apart and keep warm. • Cook the spaghetti in a large pot of boiling salted water al dente. Add peas and cook for one more minute until warmed through. Drain and reserve 1 c of the cooking pasta water. • Whisk the egg yolks in a large bowl together with the cream and ¼ cup Parmesan cheese. Working quickly whisk in ¼ c of the hot reserved pasta water. • Pour it over the spaghetti and peas and toss to coat. Add the pulled pork and more of the reserved cooking liquid if needed. • Adjust seasoning with salt and lots of black pepper, divide among bowls and serve hot.
2009 Giarrusso Zinfandel, Dry Creek Valley http://www.uncorked.com/giarrusso-zinfandel-2009.html Dark purple in color, this Zinfandel has scents of blackberry, black plum and spicy black pepper. Its great entrance and plush mouth-feel are framed by nice acidity, and a dense mid-palate with a long, smooth finish.
Spicy Lobster Linguine
Ingredients: (Serves 4)
1 Lb. linguine 3 tbsps. Olive oil 1 Maui onion -minced 4-garlic cloves -minced 1 tsp. crushed red pepper flakes + more to taste Salt and freshly ground black pepper to taste ½ c dry white wine 1/4 tsp. dried oregano
1 x 15 oz. can diced tomatoes 4 c. lobster meat –cooked 3 Tbsps. fresh chives –snipped 10 basil leaves –thinly sliced
Directions:
• Bring a large pot of salted water to boil over high heat. Add pasta and cook until al dente then drain. • Meanwhile, heat olive oil over medium-high heat in a heavy bottom skillet. Add onion with a pinch of salt and sweat for 10 minutes until translucent. Add garlic, red pepper flakes and cook for about a minute until the garlic releases its aromas- making sure not to burn it. • Add the wine and using a wooden spoon to scrape all the brow bits from the bottom of the pan. Add the canned tomatoes with all the juices and simmer for 5 minutes then stir in the lobster meat and basil. Cook for a couple of minutes until lobster is heated through. • Toss the linguine with the sauce and add some of the pasta water if necessary. Transfer into individual pasta bowls and serve sprinkled with the chives on top.
2009 Sanford Chardonnay, Santa Barbara Country http://www.uncorked.com/sanford-winery-chardonnay-santa-barbara-county-2009.html This iconic Chardonnay showcases a bold straw gold color, exotic tropical fruits, elegant citrus and minerality. Crisp, fresh and full bodied with nice acidity, it’s well-structured with bright tropical fruits.
Sun Dried Tomato Angel Hair
Ingredients: (Serves 4)
1 jar sun-dried tomatoes packed in oil –drained & chopped 3 Tbs. extra light olive oil 1 c onion -diced 3 garlic cloves, minced 1/4 cup marinara sauce 1 cup dry white wine 1 lb. angel hair pasta 15 basil leaves –torn or sliced Sea salt and freshly ground black pepper to taste
Directions:
• Heat up the olive oil over medium flame and sauté the onion with a pinch of sea salt until translucent. Add the garlic and cook for about 30 sec then stir in the marinara sauce. Add the wine and sun dried tomatoes and simmer until the sauce reduces by half, about 5 minutes. • Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the instructions on the package. Drain, reserving 1 cup of the cooking liquid. Add pasta and basil to the tomato mixture and toss to coat, adding some of the reserved pasta water to moisten. Season the pasta with salt and pepper. Mound the pasta in bowls and serve garnished with some fresh basil.
Santa Margherita Prosecco di Valdobbiande http://www.terlatowines.com/wines/italy/santa_margherita/product.asp?Id=227 This elegant sparkling wine shouldn’t be saved for only special occasions! Featuring fresh, harmonious fruit, set off by slight sweetness, it culminates with a long finish full of delicate, tangy flavor.
Tagliatelle with Clams
Ingredients: (Serves 4)
3/4 lb. tagliatelle pasta ¼ c. extra virgin olive oil 2 lbs. baby clams –rinsed & scrubbed well 5 cloves of Garlic crushed 15 oz. can diced tomatoes ¼ c. fresh parsley chopped 1 c. dry white wine Salt and freshly cracked black pepper to taste
Directions:
• Heat up 3 tbsps. of the olive oil in a large heavy bottom skillet. Add the garlic and cook for 30 seconds then add the clams. Pour in the wine and bring to a simmer. Stir in the diced tomatoes and partially cover with a lid. • Simmer on medium low flame for about 20 minutes or until sauce has reached desired consistency. Adjust seasonings with salt and pepper. • Boil the pasta in salted water until al dente then transfer to the pan with the linguine. • Heat through until the sauce is reduced and the pasta is coated. Finish with a drizzle of extra virgin olive oil • Drizzle with the rest of the olive oil, sprinkle with the fresh parsley and serve.
2009 Terlato Family Vineyards Pinot Grigio, Russian River Valley http://www.uncorked.com/terlato-family-vineyards-pinot-grigio-2011.html Pale gold in color, this wine features aromas of melon, orange blossom and spice. Lively and fresh with a dense mid-palate, it’s delightfully crisp with a lingering finish.
Tortellini with Italian Sausage & Tomatoes
Ingredients (Serves 4)
2 tbsps. Extra-virgin olive oil 1 small onion -chopped 2-garlic cloves -minced ½ pound Italian sausages, casings removed ½ c. dry white wine 1 c cherry tomatoes -halved 1 lb. cheese tortellini 10 basil leaves –thinly sliced
Directions:
• Heat oil in large saucepan over medium heat and sauté the onion until translucent, about 10 minutes. Add the garlic and sauté 30 seconds then add the sausage and break it up with the flat end of a wooden spoon. Cook until no longer pink then add the wine scraping all the brown bits from the bottom of the pan. Simmer until the wine reduces by half. • Add tomatoes and cook until they start to release their juices. Season sauce with salt and pepper. • Meanwhile, cook the tortellini in large pot of boiling salted water until al dente. Drain and reserve ½ cup cooking water. • Add the sauce to pasta and toss over medium heat until sauce coats pasta, adding reserved cooking liquid as needed if dry. Sprinkle with the basil and serve warm.
2009 Mazzoni Piedmonte Barbera, Piedmont http://www.terlatowines.com/wines/italy/mazzoni/product.asp?Id=871 Explosive flavors of dried black fruit and earthy spices give way to a wine featuring bright and balanced acidity. Silky soft tannins compliment rich fruit and crescendo with a long finish.
Tortelloni with Mushrooms & Zucchini
Ingredients: (Serves 4)
1 lb. cheese tortelloni 4 tbsp. extra virgin olive oil 1 Maui onion -diced ½ lb. Brown button mushrooms –sliced ½ lb. zucchini –sliced into rounds 1 c. dry white wine ¼ c Italian parsley - minced Salt and freshly ground black pepper to taste.
Directions:
• Cook pasta in large pot boiling salted water according to package directions until al dente. • Heat up the olive oil in a heavy large skillet over medium- high heat. Add the onion and sauté 1 minute. Add mushrooms and zucchini and sauté until they begin to soften, about 7 minutes. • Add the wine and simmer until sauce thickens about 5 minutes. Stir in the parsley and adjust seasonings with salt and pepper. Toss with the pasta and serve.
2010 Elios White, Peloponnese http://www.uncorked.com/elios-mediterranean-white-2010.html A very crisp wine, this white blend smoothly balances acidity with sweetness and ends with a nice citrus flavor lingering on the palate. A satisfying sweetness and juicy taste make this wine an easy pairing choice.
White Truffle Linguine
Ingredients: (Serves 4)
1 Lb. linguine 2 tbsp. olive oil 8 tbsps. Butter ½ cup all purpose flour 1 qt. whole milk -warm Freshly grated nutmeg 1 tsp. white truffle oil Truffle sea salt to taste Directions:
• Melt the butter in a large saucepot over medium heat and whisk in flour. Stir constantly for 4 minutes then gradually whisk in milk. Bring to a simmer, reduce heat to medium-low whisking often until the sauce is thick and smooth. Remove from heat and whisk in the truffle oil and season to taste with the truffle salt. • Meanwhile cook the linguine in a large pot of boiling salted water until al dente, drain and toss with the truffle sauce to coat. Serve warm with a sprinkling of freshly grated nutmeg.
2008 Terlato Family Vineyards Chardonnay, Russian River Valley http://www.terlatowines.com/wines/california/terlato/product.asp?Id=684 Comforting aromas of Dutch apple pie, spice and nutmeg envelop this golden Chardonnay. Creamy in texture, this elegant wine is weighty but features a brilliantly balanced acidity.
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