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.
Serve With: Luciano Landi Gavigliano
The toasted spice rub in the recipe is a blend of exotic, rare spices that came up the ancient spice highway from Turkey through Italy. Spices were even used as currency. You can make your own or purchase some at www.napastyle.com.
Brining the short ribs for a few hours gives them an extra depth of flavor and helps them retain their juiciness. If Cavalo Nero is unavailable feel free to use another dark kale: Swiss chard or spinach will make a wonderful substitution. Please visit www.napastyle.com for the Soft Polenta recipe.
This Italian shellfish stew is one of the most popular dishes I made as a restaurant chef, and it translates easily to the home kitchen. If you don’t have a skillet large enough to accommodate the scallops and shrimp without crowding them, cook them separately, dividing the oil between them.
Serve With: I Veroni Bianco di Toscana
My mother never served her homemade ricotta this way, but she would have liked this dish. The herbal salsa gives the mild fresh cheese the lift it needs. Even if your ricotta isn’t homemade, these little bruschettas are as close to a perfect mouthful as you can get. Feel free to use store-bought ricotta and Salsa Genovese (pesto) if you don’t have time to make yourself.
These Fricos are a terrific complement to this hamburger recipe, but they also make for a great eat out of hand snack, or for party hor d’oeuvres. They can be made with any firm dry cheese, like Parmigiano Reggiano or Asiago.
Serve With: Viñas del Vero La Miranda de Secastilla
A cataplana is both a Portuguese seafood dish and the copper pan in which you cook it.
Cavatelli pasta is a specialty of the Campania region in Southern Italy and is 1 1/4 inch long, with a rolled edge. If you have trouble finding it, look for similarly shaped pasta. Another good option is classic spaghetti to accompany this delicious Bolognese sauce. Make extra sauce and place in your freezer for a quick weeknight meal.
Serve With: Ronchi di Manzano Rosazzo Bianco
You can find cedar planks at just about any cooking store these days; soak the plank before cooking to prevent flare ups. If the egg sauce seems like a little too much work, just combine the chopped hard cooked eggs with chopped parsley, chives and add some chopped capers, salt and pepper and you will have perfection.
Serve With: Badiali Lacrima di Morro , Woollaston Estates, Wingspan
Cooking fish on a cedar plank is an old Native American technique. As the planks get hot, the aromatic oils are released and permeate the fish. You can find untreated cedar shingles or shims at lumberyards, or ask to have a 1-by-6 cut into 2 foot-long lengths. Soak the planks for at least 12 hours to prevent flare-ups, weighting the boards to keep them from floating.
Serve With: Mas des Capitelles Faugères, Vielles Vignes , Valdrinal 6
This is unusual and always a hit. People really love the flavors and want the recipe. Lots of ingredients, but very easy to make.
Feel free to substitute ground beef for the chuck meat in the recipe. In addition, lard certainly adds flavor but if you prefer, substitute with vegetable oil. Lastly, if you can’t find masa harina, substitute with fine corn flour or all purpose flour.
This dish is packed full of flavor; everyone will love it.
Much leaner than the classic ragu bolognese, my quick chicken Bolognese gets its character from generous amounts of garlic and herbs and more subtle notes of tomato and porcini. The porcini soaking liquid also helps make the dish richer and earthier. You can make this sauce with chicken or turkey and serve it on fresh or dried pasta; my preference is for a long noodle, like fresh tagliatelle. Because the meat is finely ground, some of it may fall to the bottom of the pot as you serve the pasta. Just spoon any bits over the top. A chef’s tip: dried porcini can harbor bits of grit, so it’s always a good idea to lift them out of their soaking liquid, letting any grit stay behind. Then strain the liquid through damp paper towels.
Serve With: Parusso Piani Noce
Dried porcini, chopped parsley, and plenty of garlic create flavor fast in this familiar Italian "hunter's style" dish. I make my cacciatore with thighs because they're moister and better for braising than chicken breasts, and I like to serve the dish with buttered egg noodles to soak up the sauce. Note that the parsley isn't a garnish, sprinkled on top at the end just for color. It’s an essential flavor that infuses the sauce, as it does so often in Italian cooking. I never take parsley for granted. Visit www.napastyle.com for the additional recipes.
Serve With: Heiderer Mayer Wagramer Selektion
If you like my version of Chicken Milanese, try the same method on pounded veal, turkey breasts or on very thin swordfish steaks. The recipe for Mama’s Salsa Rosa is available at www.napastyle.com.
Serve With: Balius Chardonnay , Château de Rouanne , Girard Chardonnay
For me, Roasted Garlic Paste is a kitchen staple. If you do not have a cocorico just cook the chicken in your favorite roasting pan.
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