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 prefer, you can prepare the filling and serve as a chili dish rather than in tortillas. A very versatile dish with enticing flavor.
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.
In the United States wonderful mussels are grown on both northern coasts from California up to Washington and from Maine up to Canada. I prefer the smallest mussels I can get as I find them sweeter than their larger cousins. Make sure they are tightly closed and remember to remove their beards as the recipe recommends.
Serve With: Renzo Castella, Rivolia
My daughter and her friends love these golden-brown grilled sandwiches. I make them on weekends and cut them into small triangles for easy eating. When cut small, they also make great cocktail food or a tiny, warm bite to offer guests before dinner. A whole sandwich with a green salad is a perfect quick lunch. You’ll need 2 nonstick skillets to make 4 sandwiches at once, or you can make 2 sandwiches and keep them warm in a low oven while you cook the others. Important: the oven dried tomatoes are easy but will need to be baked ahead of time.
Serve With: Monchiero Carbone, Regret
A carrozza is a “carriage,” in this case the bread that sandwiches the mozzarella and delivers it to the table. Mozzarella in carrozza is southern Italy’s grilled cheese sandwich, with a little anchovy to cut the cheese’s milky sweetness and an egg batter to make a golden coat. You can cook 4 sandwiches at once if you have a griddle or 2 nonstick skillets. Otherwise, you’ll have to cook the sandwiches in batches. Keep the first batch warm in a low oven.
Serve With: Château Millegrand , Chatom Vineyards Merlot , St Gregory Reserve Pinot Noir
Look for a high quality mild blue cheese, be it French, Italian or American when making this dish (and please do go lightly). Or another option would be to replace it with goat cheese. Quality ingredients going into the recipe equal a quality finished preparation.
Serve With: Domaine Ollier Taillefer Les Collines
Don’t let the long laundry list of ingredients and actions frighten you. Lots of steps can be done ahead.
Serve With: Château Grand Chêne Rosé
I have taken all the things I have always liked about a Nicoise salad and presented them in a new way.
Growing up in a family of modest means, I don’t remember New York steak or other fancy cuts ever being on our table. I appreciate good beef now, especially when it’s simply grilled. But if you’re not up to a splurge, you can substitute a less expensive cut, such as London broil or flank steak, with great results.
With delicate flavors that marry well together, this dish will make you think spring!
Lamb chops can come in all manner of shapes and forms such as rib (as suggested in the recipe), loin (sometimes called T-bones), shoulder and leg. We love them all for their different flavor profile and tenderness. If you prefer one over the other, feel free to substitute. Please visit www.napastyle.com for the Potatoes Da Delphina and my green bean casserole recipes.
Quick, light, and delicate, this supper takes about thirty minutes, and that includes chopping time. I use pasta shells because they catch the juices and, since you want the scallop and pea flavors to dominate, make sure the shells are thin.
This recipe is a contemporary variation of a dish I grew up on: sardella. Its aroma takes me back to my grandmother’s kitchen. When the sardines were running, a family member would drive to Monterey and get a mountain of fish to divide among the extended family. The fish would be rinsed, filleted and ground to a paste with chili powder, garlic, salt and vinegar, then packed into a crock, covered with olive oil, and stored in the cool basement. We used sardella in many ways, including folding it into bread dough and baking it. Here, I’ve incorporated many of the same seasonings, using trout because it’s widely available. You can substitute fresh sardines or mackerel if you can find them.
For sweeter fruit, look for strawberries with as little white on the shoulders as possible. This recipe is so good; you can even eat it for dessert!
Pastina (literally “little pasta”) is a variety of pasta consisting of tiny pieces of pasta available in a variety of shapes. It is the smallest type of pasta produced. Today you can find shapes of many different forms, from tiny dots to stars, alphabets, and many more. To this day, it’s the kind of comfort food that my kids still crave for every once in a while, as do I.
Serve With: Fattorie Di Capalbio Trecoste Vermentino
Sometimes I like to take a familiar dish that people understand and present it in a way they couldn't imagine. In most
kitchens, panzanella is a summer bread salad with tomatoes, garlic and basil. But why not rethink the bread salad idea
for other seasons? This pea panzanella is a celebration of spring.
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