Recipe Pairings
Good wine deserves good food.Here are some of Michael's favorite recipes that will really complement the flavor of the wine they are matched with.
Ask your butcher to “spiral cut” or “jelly-roll cut” the filet for you to create a flat, rectangular piece of meat.
This smooth tuna spread is incredibly simple, yet enjoys great depth of flavor. Everybody who tastes it asks for the recipe. It is a variation from Franco Colombani of Del Sole, a restaurant outside Milan. I usually serve it with grissini (breadsticks) Or crostini to spread it on. You can double the recipe easily, and believe me, it will disappear fast. To dress spuma up for a special occasion, put it in an attractive crock and top it with a slice of truffle.
This dessert is a surprising combination of flavors. The sweetness of the strawberries and saltiness of the balsamic vinegar is a combination that creates a very sophisticated taste. Truly Italian!
Some people believe that knowing the sex of the eggplant helps to avoid bitterness. Male eggplants are believed to be sweeter as the female tends to have more seeds. The sex of the eggplant can be determined by the blossom end, the end opposite the stem. The female has an oval scar or indentation at that end, the male a round scar.
Serve With: Di Giovanna Nerello Mascalese
Pizza dough is available at most grocery stores, or you can even ask at your local pizzeria.
Ground chuck (meat) can usually be purchased with different meat to fat ratios, i.e. lean, extra lean, etc. For more flavor and juiciness, I prefer ground beef with the most amount of fat I can buy (usually 20%).
Serve With: Broadbent Mendoza Malbec
Ground chuck (meat) can usually be purchased with different meat to fat ratios, i.e. lean, extra lean, etc. For more flavor and juiciness, I prefer ground beef with the most amount of fat I can buy (usually 20%).
Who would have thought of swordfish meatballs? I thought it was time to replace the meat with a fish commonly used in Italy. If you like your food a little less spicy, cut back on the Calabrian chilies in the mayonnaise. Trouble finding these specialty chilies? Use a spicy hot pepper of your choice.
The recipe calls for either lamb leg or lamb shoulder. The difference being the leg is sometimes a little more tender (and usually more available at the grocery store) but the shoulder tends to be a little more flavorful. The braising of the meat will yield tender morsels regardless of what cut you use.
Serve With: Cesani Vernaccia di San Gimignano
If you can’t find tagliatelle, use fresh fettuccine; it will go just as well with the pesto.
Make sure to use the best, freshest scallops you can find. If possible look for dry packed or day boat scallops. It will make all the difference in the world. Can’t find scallops or prefer shrimp? Feel free to substitute. You can purchase my spice rub at www.napastyle.com. It is always great to have on hand and terrific on chicken also!
Serve With: St. Gregory Mendocino Pinotage
Be sure to let the roast rest just as the recipe calls for. By letting meats rest for about 10 minutes after cooking, you will find that they are much juicier when you cut into them. To purchase the toasted spice rub please visit www.napastyle.com
Serve With: Chatom Sauvignon Blanc
You’ve probably had baked goat cheese before, but never with a juicy beefsteak tomato underneath and an airy herb salad on top. Edible flowers would be a nice addition to the herb salad, if you have them. If you don’t have a garden to snip the herbs from and don’t want to buy a lot of different herbs, use baby lettuces mixed with one or two of the suggested herbs.
Serve With: Uvaggio Lodi Vermentino
I love classic Italian dishes like vitello tonnato—cold roast veal with tuna sauce—but sometimes it’s fun to give the classics a whimsical twist. My tuna-sauced tuna is not only a play on words, but a great dish for entertaining.
Serve With: Luca Ferraris Ruché Bric d'Bianc
For the lightest polpettone, work the mixture as little as possible.
Serve With: Terlano Pinot Bianco
Here’s a dish that will benefit from the best olive oil you have—that special olive oil you’ve been saving, but you’re not sure what for. Drizzle it on these warm white beans just before you top them with sizzling shrimp, and you’ll understand why great olive oil is worth its price. If you can find fresh cranberry (borlotti) beans or other fresh shelling beans by all means use them.
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