Posts Tagged sangiovese
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.
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.