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Marche Wine Dinner Recipes

First Course – Rustic Olive Loaf sliced with Red Pesto Spread & Mediterranean Spread with Luciano Landi Verdicchio dei Castelli di Jesi DOC Classico 2019

Preparation: Slice olive loaf into 1/4 inch slices and toast. Spread with the red pesto and Mediterranean spreads and plate.

Second Course – Arugula with Grilled Artichoke Halves & Grilled Eggplant with Luciano Landi Terre del 91 Verdicchio dei Castelli di Jesi DOC Classico Superiore 2018

Preparation: Plate arugula and top with grilled artichoke halves and eggplant, drizzle with some of the oil from the jars and the White Balsamic in the small container.

Third Course – Vincisgrassi Lasagna with Luciano Landi Gavigliano Lacrima di Morro d’Alba Superiore DOC 2016

Preparation: Vincisgrassi Lasagna – prep is for 2 servings – adjust as needed for 4 or 6.

Lasagna Sheets

15 grams of dried porcini mushrooms

7 oz of boiled water

2 Tbsp Le Ferre Extra Virgin Olive Oil

1 clove garlic, crushed

Package of prosciutto, chopped

Fresh wild mushrooms, cleaned and chopped

½ cup white wine

Bechamel Sauce

1 cup Parmesan cheese, grated

salt and pepper to taste

1. Bring water to the boil, then take off the heat add the dried porcini and let infuse for about 1 hour. Strain, RESERVING the porcini water and chopping the mushrooms.

2. Preheat oven to 350° F.

3. Cook the garlic in EVOO until fragrant but not browned.

4. Add the prosciutto, the rehydrated chopped porcini and continue cooking for 2 minutes on medium heat (careful not to let the garlic burn).

5. Add the fresh mushrooms and cook for 3 minutes.

6. Pou