Posts Tagged barbera
Serve with Barbera or Sangiovese.
1 9-oz package of fresh ravioli or tortellini (try to find small, bit sized pasta. Mrs. Vino uses Buitoni whole wheat four-cheese ravioli because they are bite sized.)
1 49.5-oz can reduced fat chicken broth (that’s right, the BIG can)
½ head of fresh fennel, chopped
1 medium red onion, chopped
6 cloves garlic, chopped
1 10-oz box frozen chopped spinach, thawed or microwaved (extra credit – use chopped Kale or Mustard Greens)
2 links sweet Italian sausage
¼ lb pancetta, sliced thick by the deli, then chopped by you
2 teaspoons olive oil
1 14.5-ounce can diced tomatoes with green peppers
Lemon pepper to taste
Juice of ½ lemon
Shaved or shredded Asiago, Parmesan or Romano cheese to garnish
Now that the weather is FINALLY turning cold in Avila, Mrs. Vino is craving one of her favorite hearty soups. Here is the recipe to share. Heat the olive oil over medium high heat in a large stock pot. Slice the sausage lengthwise, remove the casing and chop or break into small pieces. Brown the sausage and pancetta in the olive oil for 3-4 minutes. Reduce heat to medium and add the onion, fennel and garlic. Continue browning until the onion and garlic soften and begin to take on color (on Mrs. Vino’s burners it’s another 3-4 minutes). Carefully dump in the broth, and the can of tomatoes with their juice. Bring to a simmer. Add the thawed spinach and lemon pepper to taste. Add the ravioli and simmer in the broth for the time recommended on the package—don’t boil or the pasta will fall apart! Finish with the juice of ½ lemon.
Put into biiiiiggggg bowls, top with the shredded cheese and serve with warm rustic bread—This has enough veggies in it that even Mrs. Vino’s mother would have considered it a balanced meal.
Serve with Morovino Barbera or Sangiovese.
Panzanella is a lovely salad made from rustic bread and tomatoes. It’s a really nice alternative to a pasta salad for a potluck or buffet. I like to make this with the amazing breads from Avila Barn (the Jalapeno/Asiago and the Rosemary Garlic breads are AWESOME in this salad). Use the best olive oil and balsamic you can.
1 loaf “interesting” bread (like garlic/rosemary sourdough bread)
3 ripe tomatoes diced
2 cucumbers, peeled, seeded and chopped
1 small red onion, chopped finely
1 clove minced garlic
1 t. garlic powder
1 bunch fresh basil leaves, chopped
2 T. fresh thyme leaves, chopped
¼ c. nice olive oil (dressing)
Extra olive oil to drizzle (while cooking bread)
2 T balsamic vinegar
Preheat your broiler. Chop the bread into crouton size pieces. Put the bread on a cookie sheet. Drizzle it lightly with olive oil and sprinkle it with garlic powder. Put the bread under the broiler until it begins to lightly color. Pull the tray out and stir the bread cubes around to make sure they are lightly toasting on every side. Let cool. In a large salad bowl, combine bread, tomatoes, cucumbers, red onions, garlic, basil and thyme and toss. You can make it ahead to this point. It will hold for a couple of hours. Prior to serving, add ¼ c. of olive oil and the balsamic vinegar and toss again. Great crunch, tangy, garlicky perfection.
I have had so very many comments on this recipe – it is easy, delicious and relatively healthy. I hope you try it soon!
Make and serve with 2009 Barbera.
2 Large bonelss, skinless chicken breasts (about 1 ½ lbs)
1 C. Morovino Barbera
1 Small onion, chopped
4 Cloves garlic, minced
½ package of mushrooms, sliced
1 small can sliced olives, drained
1 14 oz. Can diced tomatoes, undrained
2 T. olive oil
¼ C. shredded basil leaves
4 thin slices of prosciutto or pancetta
Add the oil to a saute pan and brown the chicken breast on both sides over medium heat (about 5 minutes). Remove the chicken breasts and put them in the oven to keep warm. Use the same pan to brown the onions, garlic and mushrooms over medium high heat (about 3 minutes). Add the Barbera to deglaze the pan and allow it to reduce by half. Add the tomatoes and the olives and let the juices reduce a bit more. Add the chicken breasts back to the pan and top with 2 slices of pancetta or prosciutto. Cover and simmer for 30 minutes. Uncover, add the shredded basil leaves and let simmer for 3-4 more minutes. You can top this with shredded parmesan, if you like it. This is great served with any type of pasta. Ooooohhhh. Mrs. Vino is getting hungry as she types this
Make with . . .no wine, or add 1 C. of Morovino 09 Barbera instead of 1 C. water. Serve with Morovino Sangiovese
1 lb dried black beans
2 C. water
2 C organic vegetable broth (vegetarians) or chicken broth (carnivores)
1 large yellow onion, chopped
1 large red bell pepper, chopped (or, if red peppers are too expensive, double up on green peppers!)
1 large green bell pepper, chopped
2 T olive oil
3 t. salt
2 t. fennel seeds
2 t. ground coriander
2 t. ground cumin
2 t. dried oregano
2 T red wine vinegar (or balsamic, or white . . . you get the picture)
2 14-ounce cans of diced tomatoes with green chiles, drained (you must find the ones with chilis, my dears—or use plain canned tomatoes and add a small can of medium heat green chilis)
5 C. cooked rice (Mrs. Vino prefers brown Jasmine rice, but any brown rice will do. White rice only if you must!)
Hot Sauce (optional)
1 Ham hock or 1C. diced sausage or Canadian bacon (carnivores only–vegetarians, it’s fine without)
Sort and wash beans, place in a large bowl covered with water and soak overnight. Combine the beans, 2 cups water and ingredients through Oregano in your slow cooker. Carnivores, add ham hock, sausage or Canadian bacon—Vegetarians, it’s fantastic without the meat, too. Cover and cook on high for 5 hours, or until you get home from work. Carnivores who used ham hocks—remove ham hock from beans, pull meat from bone and dice, then add meat back to beans. Everyone—add tomatoes/chiles and vinegar (don’t skip this step, it makes the dish). Serve over rice. Add a couple of dashes of hot sauce—taste it first, of course! Serve with a big green salad and you have a FABULOUS easy nutritious, cheap meal.
Make with 2009 Barbera, serve with Barbera or Cabernet
1 ½ lbs ground beef—it should have some fat in it—I use the 85% lean version
4 green onions, finely chopped
½ bunch flat leaf parsley, finely chopped
1 t. salt Fresh ground black pepper to taste
1/3-1/2 C. Morovino ’09 Barbera
1 4-oz package of nice blue cheese
4 large Onion hamburger buns
Sliced tomatoes, pickles, red onion and hamburger condiments of choice
Combine meat, onions, parsley, salt, and pepper—there’s nothing quite like squishing hamburger stuff together with your fingers! Form 4 large patties with a large indentation in the middle of each. Place patties in a shallow bowl and pour Barbera on top—filling up the indentations. Refrigerate for anywhere from 2 hours to overnight—More is ALWAYS better.
Prepare your Barbecue. Remove burgers from Barbera. Place them indentation side down on hot grill—they are a tiny bit crumbly, so be careful. Grill 5-7 minutes per side, or until the meat thermometer reads 150-160. Top with thin slices of blue cheese (or blue cheese crumbles), and let the cheese melt for a moment into the burger. Serve on lightly toasted Onion buns with your favorite burger fixin’s. Mrs. Vino serves this with a side salad so it LOOKS like a healthy dinner. Want to go WILD?? Make this with ground Bison, Elk or Venison.
Make with 2009 Barbera (serve with it too).
1 ½ lb skinless chicken thighs
1 large onion, chopped
2 t. salt
1 t. freshly cracked ground pepper or more, to taste
1 large red bell pepper (green or yellow work great too, get what’s on sale)
3 cloves garlic, chopped
1 C. Morovino ’09 Barbera
1 28-ounce can diced tomatoes with juice
¼ C. diced sundried tomatoes (packed in oil, or water, or dried—it’s all good!)
3 T capers, drained (but only if you like capers—use sliced black olives if you don’t)
1 ½ t. dried oregano
¼ C. fresh basil leaves, chopped or chiffonade (sliced real thin)
1 lemon, very, very, very thinly sliced
Combine everything except the basil and the capers in your slow cooker. If you are always pressed for time in the morning, like Mrs. Vino (who likes to sleep in), you can combine everthing except the chicken, Barbera and tomatoes in the slow cooker the night before. Just put the insert (covered) in the fridge. Add the chicken, Barbera and tomatoes as you fly out the door on the way to work! Once everything is in the slow cooker, turn it on low and let it cook 4-8 hours, depending on how long your work day is! When you get home, dish up the chicken cacciatore and top with a few capers and a bit of chopped basil leaves. Serve this with a the rest of the 09 Barbera and a crusty loaf of French bread. Or, serve over Mrs. Vino’s baked Polenta (check the “sides” category). Divine.
Make with Morovino ’09 Barbera. Serve with Morovino ’07 Cabernet.
1 2-lb pork tenderloin
1 packet dried onion soup mix (this recipe is a tribute to Mrs. Vino’s mom—who loved onion soup mix)
1 t. Worcestershire sauce
1 C. ’09 Barbera
1 package button mushrooms
½ 14 oz bag frozen pearl onions
½ 16 oz package baby carrots
Preheat the oven to 325 degrees. Dust the pork tenderloin with pepper and garlic powder, to taste. Brown the meet in a non-stick skillet coated with olive oil cooking spray. Take 2 large pieces of heavy-duty aluminum foil and cross them, shiny side up, in a roasting pan. Place the pork tenderloin on top of the shiny side of the aluminum foil in the roasting pan. Place the mushrooms, carrots and onions around the tenderloin. Combine the ’09 Barbera with the Onion Soup Mix and the Worcestershire and stir. Add to pork and veggies.
Pull the sides of the aluminum up—first left and right, then top and bottom to make a “purse.” Seal up the sides of the “purse” by rolling them at the top—first left/right, then crimp top and bottom around them. You want a “purse” that is sealed tightly, but leave a little room within in it—don’t roll the top to far down. Roast at 350 for 90 minutes or until meat reaches 160 degrees. Open up the purse. Using a slotted spoon or tongs, remove the meat and veggies to a platter and keep warm. Pour the juices into a saucepan. Simmer vigorously until reduced by half. Taste before salting, it will probably be salty enough. Slice the tenderloin on a bias and serve with the veggies. Top with Onion Sauce. This goes great with mashed potatoes or egg noodles.
Make and serve with Morovino 2009 Gold Medal Winning Barbera
1 each 1/2 ounce package dried Porcini mushrooms
1 C. Arborio rice
3 C. chicken broth (or a bit more)
1 C. ’09 Barbera
1 t. butter
2 ribs of celery, finely diced
½ white onion, diced
1 package sliced baby Portabella mushrooms (or white button mushrooms)
¼ t. dried thyme
½ C. shredded Parmesan Cheese
2 T olive oil (divided use)
2 t. White Truffle oil
½ rotisserie chicken, meat removed from bones, cubed
Mrs. Vino doesn’t understand why people think Risotto is hard to cook. This is her favorite “ready in a half hour” comfort food. While this recipe very nearly violates Mrs. Vino’s two pot rule (never cook anything that requires more than 2 pots going at once), it is absolutely earthy and delicious. In pan #1, over medium heat, brown fresh mushrooms, celery and garlic in 1T olive oil. This will take 3 or 4 minutes—stir often! Remove pan from the heat when done. In pan #2, lightly saute chopped onion in 1T olive oil and 1 t. butter over medium heat (about 3 minutes). We aren’t trying to carmelize—just soften. And now for the cheating step that keeps us from needing a 3rd pan. In a 4 C. glass measuring cup, microwave 3C. chicken broth and the dried porcini mushrooms for 2 minutes. We want them warm, but not boiling.
Back to pan 2. Add the Arborio rice to the onion and oil, stir to coat, and continue stirring over medium heat for about 2 minutes or until rice is well coated and turns slightly opaque. Add 1 C. of Barbera—yep, this turns the entire risotto pink—don’t worry, it will turn brown as it cooks. If you just can’t handle pink risotto, use ½ C Barbera and ½ C white wine. Continue to saute until thee wine absorbs into the rice. Using your kitchen ladle (which is conveniently about ½ C in volume), add the warm broth and dried mushroom mixture, slowly, ½ cup at a time to the rice mixture. Let each ladle full of broth absorb completely before adding the next ladle full. When you get to your last ladle full, add the broth, and add the sauteed mushrooms, thyme and the Rotisserie chicken bits, too. When we have a chicken, we usually end up with a breast, leg and thigh left over—so that is what I use. I usually keep some of the skin on when I chop the chicken—It gives a nice saltiness to the risotto. When the last ladle of broth is absorbed, add the White Truffle Oil and the shredded Parmesan and stir. You can add a little more water or broth if it looks too gummy. Top with a sprinkle of Parmesan. Serve in a bowl with a big green salad on the side.
Make with Morovino 11 Pinot Grigio Rose, serve with Pinot Grigio Rose, Sangiovese or Barbera
3 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (Mrs. Vino always makes this with chicken thighs!)
½ cup minced shallots (1 really big shallot)
16 cloves garlic (yep, I really mean 16), chopped
1/3 cup red-wine vinegar
1 cup reduced-sodium chicken broth
1 cup 11 Pinot Grigio Rose (or other dry white wine)
2 sprigs fresh thyme or 2 teaspoons dried
1 8-oz package sliced baby bellas or other sliced mushrooms
½ cup reduced-fat sour cream
1 GENEROUS tablespoon Dijon mustard (please, please don’t use that neon yellow stuff)
2 teaspoons tomato paste
2 teaspoons all-purpose flour
2 medium tomatoes, seeded and cut into 1/2-inch pieces
2 tablespoon(s) finely minced fresh chives (use chives or Mrs. Vino’s favorite substitution: minced green onions)
Salt and pepper to taste
This rich, warming dish starts in the slow cooker and finishes in a saucepan. If you use a whole, cut up chicken, try to make sure you have hacked the chicken pieces to roughly the same size. Place chicken, shallots, garlic, vinegar, chicken broth, mushrooms and Pinot Grigio in the crock of your slow cooker. Nestle thyme sprigs in with the chicken. Cover and cook at least 4 hours, or until you get home from work. When you get home, chop the tomatoes and chives/green onions, drizzle them with olive oil and salt and pepper. Set aside, these are the garnish! Whisk the sour cream, Dijon mustard, tomato paste and flour together in a small bowl (looks gross, will taste good).
Remove the chicken from the crock pot with a slotted spoon and set aside. Discard thyme sprigs. Carefully pour the cooking liquid from the crock into a saucepan and put it over low heat. Slowly whisk in the sour cream mixture and simmer until it thickens to sauce consistency. Taste and add salt and pepper if necessary (you should ALWAYS do this). Add the chicken back to the sauce mixture and reheat for about 2 minutes. Serve the chicken mixture over wide egg noodles, topped with the tomato/chive/green onion garnish. Mmmmmm.
Here’s a yummy, warming dish featuring Kale. Kale is soooooo good for you and even Kale-haters (don’t be a Kale-hater) will love this recipe. Make this and serve with a bold, dry, dry red like Morovino’s Red Sun.
1 lb Kale
1 T olive oil
½ t. fennel seed
1 lb Chorizo sausage, cut in 1” chunks
6 cloves of garlic, chopped
1 T smoked paprika
1 14.5 ounce can fire roasted tomatoes with juice
3 C. chicken stock
½ C. strong red wine like Red Sun
1 LARGE onion (divided use) ½ of it chopped, ½ of it sliced very thinly (use a Mandolin if you have one)
4-6 thick slices country bread, toasted
¼ C. shredded Asiago or Parmesan or Romano cheese
Extra olive oil for drizzling
First, wash the kale. Pull the leafy part from the stems. DO NOT throw away the stems, they are awesome if treated properly. Pile up the leaves and cut them into strips – this is called Chiffonade or “cut into strips“. Cut the stems into ½” pieces. Heat the oil in a large soup pot over medium-high heat and add the sausage. Saute, stirring occasionally, until lightly browned. Remove sausage with a slotted spoon and set aside. If you feel you must pour off some of the oil left in the pot at this point, I completely understand. Add the Kale stems and the chopped onion (not the sliced onion) to the pot and saute until the onions soften, about 4-5 minutes. You are looking for soft, not browned. Add the garlic, fennel seed, paprika and Kale leaves and cook for 1 minute more. Put the sausage back in the pan and add the stock, the wine and the can of fire-roasted tomatoes. Simmer over medium heat for 20 minutes. This is the base for a great Italian Wedding Soup (see website). OR . . .
Preheat the oven to 375 degrees. Place the contents of the pot in a large, ovenproof casserole. Layer the bread slices over the top of the stew. Layer the sliced onion over the top of the bread. Sprinkle the cheese over the top of the onion slices. Drizzle with oil. Bake 30 minutes until the bread and onions are golden brown. Serve, making sure each portion gets a big hunk of bread with onions and cheese. You. Must. Try. This!