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.
If you think veal cutlets are a heavy, old fashioned dish, I urge you to try these. I pound the scallopini very thin, give them a delicate coating of egg and fine bread crumbs, and then sauté them until they are sizzling, browned and crisp.
Serve With: Andrian Rubino Lagrein , Vestini Campagnano Kajanero
This recipe is almost too easy. If you want, you can make your own sausage; just buy some freshly ground pork from your local supermarket and add some garlic, fennel seed, Italian parsley, salt and pepper. If you like your sausage a little piccante (spicy), add some red chili flakes to reach the desired amount of spiciness. It is just that easy. If you care to try my Veal Milanese with Salsa Rosa, please visit www.napastyle.com for the recipe.
In this version of pesto, the cheese substitutes for most of the olive oil. It makes an easy, flavorful pasta sauce: just toss a generous amount with hot pasta, a spoonful of butter, and a little of the pasta cooking water to thin. You could use this pesto as a layer in lasagna or stuff it into pasta shells. I make this pesto in a mortar (you’ll need a large one), but a food processor works as well.
Use a nice fresh goat cheese for this preparation. If you cannot find pancetta, feel free to substitute Prosciutto or even smoked bacon, although go a little lighter in quantity so as to not overpower the wine. If you cannot find porcini oil, feel free to substitute walnut or extra-virgin olive oil.
Serve With: Binz+Bratt Francona , Filippo Gallino Barbera
Cold pasta salads have no big appeal for me, but a warm salad is something else entirely. This one has caramelized mushrooms, a splash of sherry vinegar and spinach leaves added at the last minute to wilt in the warmth of the dish.
Serve With: Dr. Heyden Silvaner
For those of you who usually wrap Prosciutto over a slice of melon or cantaloupe, you are going to enjoy this alternative. If you can find the cured Spanish ham known as Jamon Serrano, it also works wonders in this recipe.
I like a ground combination of equal parts of brisket, short rib and sirloin. It isn’t difficult to get the butcher to grind
that mix for you. I suggest the mixture be about 80 to 85 percent lean.
If you can’t find a whole fish, feel free to substitute a nice fat filet of white fish.
Serve With: Maldonado Family Vineyards Chardonnay , X Winery White X
I don’t understand the obsession of roasting a 22-lb. turkey and arguing over who gets the drumstick. I say double the odds, double the pieces and double the fun! Roast 2 smaller ones instead! For a dramatic presentation, I deliver mine to the table still on the cocorico roaster and carve it there!
Serve With: Molnar Family, Poseidon’s Vineyard
Best bird sizes for the cocorico: A standard chicken at 3 1/2 lbs. works fine. About 45-50 minutes in the oven. A large roaster chicken at 5-6 1/2 lbs. works fine. About an hour to an hour ten or fifteen. A capon is fine. They hover in the 7-9 lb. size and will take up to two hours. A small turkey at 8-10 lbs. is ideal. Cooking time may vary. See our recipe for Whole Roasted Turkey on the cocorico. Ducks at a low temperature (300-325 degrees) are fine and will take anywhere from 2-3 hours. The duck fat from the pan will have to be poured off a few times during the cookery. This is a careful step given the heat of the melted duck fat, etc.
Over the years, we have evolved from roasting whole cuts of meat and poultry and moved towards roasting tiny pieces of meat, hoping it would be quicker. What we have given up is the scrumptious, satisfying quality of meat cooked on the bone. The saying is true: “the closer to the bone, the sweeter the meat!”
The Cocorico is a fantastic way to roast any poultry; the upright positioning of the bird allows the juices to run toward the breast meat, making it extremely juicy. For a dramatic presentation, I deliver mine to the table still on the Cocorico roaster and carve it there! For the Definitive Mashed Potatoes recipe please visit www.napastyle.com.
I was looking for a way to cook short ribs until perfectly tender without having the meat fall apart. As I discovered over many tries, brining is the answer; it firms the meat enough to keep it on the bone and adds flavor, too. Visit www.napastyle.com for our Definitive Mashed Potato and Spinaci alla Padella recipes.
Spaghettini are thin spaghetti noodles (if unavailable substitute spaghetti). Traditionally, spaghetti and spagettini are expected to be doused in tomato sauce; this dish shows that spaghetti has a wider range than you might imagine. Use a different Zinfandel and keep the Meadowcroft for drinking.
Use this recipe as a template for other frittatas. Add chopped cooked cauliflower, roasted red peppers, or sautéed mushrooms, for example. If you want to make the frittata extra light, blend the eggs for 30 seconds in a blender. Sometimes I add Prosciutto bits to the eggs when I add the zucchini.
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