Indigenous Grapes Wine Dinner Recipes


First CourseRustic Bread sliced topped with Goat Cheese, White Peach Jam, Mint Garnish

Tenuta Carretta Cayega Roero Arneis DOCG 2020

Preparation: Slice Rustic Loaf into about 1/3 inch slices and toast. Spread with the goat cheese, top with white peach jam, garnish with the mint leaf.


Second Course – Arugula Salad with Hot Smoked Salmon and Black Pepper with Le Ferre Orange Olive Oil from Puglia

Pelligrino Zibibbo Gibelè IGT 2020

Preparation: Place arugula in a bowl, toss with the Orange Olive Oil, place on Plate(s)and top with half of the Smoked Salmon per serving and Black Pepper.


Third CourseZucchini and Tomato Risotto (one of our famous easy one pot meals!)

Tenuta Iuzzolini Rosso Classico Ciro DOC 2019

Preparation: Follow the directions on the back of the package, basically boil the water with the oil provided, add contents of the package, stir, cover and reduce heat to Medium low. Stir couple times while cooking, then take off heat after 16 minutes. Plate and sprinkle with the grated cheese. Easy and delicious Risotto!


Fourth Course – Seared Beef Filet with Wine Sauce, Side of Grilled Borettane Onions

Masca del Tacco Susumaniello Rosso IGP 2020

Preparation: Open the jar of Onions, and spoon 1-2 Tablespoons oil into the skillet to lightly coat the bottom of the skillet. Heat skillet to medium heat.

1. Season both sides of the filet with salt and pepper to taste just before cooking.

2. In the heated skillet, sear the fillet on both sides, 3 – 4 minutes per side for medium rare. Add 30 seconds per side if you like your filet cooked more. Place the filet(s) on the plate and cover with foil to keep warm. Add about a 1/3 cup of the Susumaniello wine to the skillet, stir over medium low heat until reduced, then pour over the filet(s). Warm the Grilled Onions in the pan and place on the side of the fillet.


DolceLa Suissa Dark and Milk Chocolates

Vite Colte Il Furetto Brachetto d'Aqui DOCG 2020


Buon Appetito !!!

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