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.
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
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.