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.
This is an easy dish to make ahead of time and is good at any time of the year. Feel free to substitute other cheeses if you feel so inclined. You can also use salami instead of pepperoni or some combination of cured meats.
Piadine are actually unleavened breads cooked on a stove-top. I’ve translated the idea into these addictive sandwiches that can be assembled from any manner of ingredients. They’re a delicious way to get your proper quotient of leafy greens.
Serve With: Casalnova Prosecco
For both the Hollandaise and the Benedict, use farm-fresh organic eggs if available; the flavor is phenomenal. The addition of olive oil to the sauce makes it smoother and creamier—absolutely delicious!
Serve With: Orlando Abrigo , Virna Barbera
These pizzas are always a big hit at gatherings with family and friends. They’re equally as good after the party; I enjoy some when I raid the fridge in the middle of the night—if there’s any left over, that is!
Serve With: Twenty Rows The Grappler
It is hard to have too much roasted garlic around. You can roast the little bits from the tips of the garlic heads. Put them in a separate small baking container, such as an individual custard cup. Season with salt and pepper, douse with olive oil, cover and place in the oven to bake along with the whole garlic heads. Depending on their size, they will be soft and browned in about half the time needed for the whole heads. The little pieces make a good "cook's snack" while preparing dinner, or can be squeezed into tomato sauce or onto pasta.
Serve With: Box Car Red Car Pinot Noir , Plantagenet Omrah Pinot Noir
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: Bielsa, Viñas Viejas Campo de Borja , JR Storey Pinot Noir
Red wine with fish? Pinot Noir is often paired with salmon and matches well with this particular recipe. Some tuna and swordfish preparations also go well with certain red wines.
Serve With: Conti Capponi Villa Calcinaia Chianti , I Veroni (Riverani)
This recipe is a little involved but well worth the effort. If you prefer to use traditional lasagna noodles, I will understand.
Italian families, particularly in Tuscany, have cooked mattone (“brick”) chicken for centuries. The weight of the press creates a crisp, golden brown sear, which holds moist flavor inside. If you do not have a mattone please use any large casserole dish.
In the summer, my kids and I eat these potato patties on their own with an all-tomato salad. In winter, we eat them alongside pork chops, roasts and chicken. And year-round, we love them for breakfast, topped with a fried egg.
This is a great recipe. Plan to make extra to put in the freezer for use at a later time—you and your family will be happy you hid some away.
The center cut pork chops called for in the recipe are also known as pork t-bones or pork porterhouse steaks. They are from the same cut as you would have from a steer. Do try to find nice thick pork chops, which will yield a good meaty bite of food. Visit my website (www.napastyle.com) for the recipe for the Toasted Spice Rub.
Serve With: Caminella, Luna Rossa , Scherrer Syrah , Stephen Test Syrah
This is a meatless dish. If you prefer, you can substitute large shiitake mushrooms, porcini and thick slices of puffball mushrooms for the portobellos. If the olive oil flares up and burns the mushrooms, it creates a petroleum flavor. So make sure the oil doesn’t drip from the mushrooms when you put them on the grill. If you don’t care to start the grill, you can cook the mushrooms indoors on a ridged stovetop grill. Oil it lightly and preheat it before cooking the mushrooms. Or you can use a heavy sauté pan or one of our grill pans with a little olive oil, preheated over medium-high heat, then turned down to medium to cook the mushrooms through.
Serve With: Raina Umbria Rosso
Flour makes gnocchi heavy; potato keeps them light. That’s why I bake the potatoes for gnocchi instead of boiling them, so the dough will need less flour. After I scoop the flesh from the potato skins, I drizzle them with olive oil and bake until crisp. My girls love them. For this amount of sauce, you'll only need half the gnocchi you make. Freeze the remaining gnocchi, uncooked, to have a head start on another meal. Boil them directly from the freezer.
Ask your local fish monger to cut out as much of the bloodline as possible. Swordfish is best carved with an electric knife or very sharp serrated knife. The recipe calls for fennel spice rub. Feel free to make your own, but if you want to save some time order some from www.napastyle.com.
Serve With: Stone Edge Farm Surround
Look for rib eyes that are from the “first cut,” which means closest to the strip loin. Substitute filet mignon if you prefer.
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