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with it should be the same. Wines made from the Sangiovese grape are
the ideal wines for comfort food. Pasta drenched in marinara or tomato
based sauces is a no-brainer with them. Italian cuisine for that matter is
almost always a sure thing when you serve Chianti with dinner.
Try to picture the wine’s origin. If you vision yourself sitting down to a
home-cooked meal in the middle of a Tuscan village in Italy, you will
encounter a delightful meal that has been carefully prepared with fresh
ingredients and herbs that probably came right out of someone’s
garden. Those fresh herbs will be in perfect harmony with Chianti’s
bright and lively “native” personality. You should use fresh herbs when
you are preparing a meal with Chianti. You should also focus on meats
that have been grilled or roasted instead of drowned in rich and intense
sauces. These will only overpower the wine’s subtle charm.
Remember the star flavors that are present in Chianti. Flavors like
cherry, plum, raspberry, tobacco and spices like cloves and cinnamon.
Using food that features these ingredients will enhance the pairing.
Pizza should not be overlooked as a dinner item that will be made all the
more delicious by a charming bottle of Chianti. Pizza has a lot of
ingredients in it that scream for fine Chianti, especially the tomato sauce
and cured meats like pepperoni or sausage and earthy toppings such as
mushrooms, black and green olives or even roasted red bell peppers.
Above all else though, share it with family and friends. Tuscany
conjures up visions of romance. Maybe you should put something
Italian on the table and invite the person you secretly admire the most.
If the passion is a little slow to develop, open up a bottle of Chianti and
I’m sure the relationship will blossom!
Try these recipes on for size:
Recipes
4 red bell peppers, halved through the stem, seeds and ribs removed but stem intact
1-pint cherry tomatoes, halved
1 medium onion, diced
1 cup packed fresh basil leaves, chiffonaded
3 garlic cloves, finely chopped
¼ teaspoon red pepper flakes
1 cup cubed mozzarella
Salt and freshly ground black pepper
Preheat oven to 425 degrees F.
Lightly oil a large shallow baking pan with 1-tablespoon olive oil.
Arrange peppers, cut sides up, in baking pan, and lightly oil the cut edges and stems.
In a bowl, toss the tomatoes, onion, basil, garlic, 2 tablespoons oil, red pepper flakes, mozzarella, and
salt and pepper, to taste.
Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20
minutes.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
the dish. Scatter with herbs and herb flowers as a garnish. Leave out the prosciutto if you want to keep
it vegetarian.
12 eggs
2 tbsp chopped chives
1 tbsp chopped fresh thyme leaves
salt and freshly ground pepper
1 cup grated Parmesan cheese
2 tbsp butter
4 oz diced prosciutto
8 oz asparagus, trimmed and diced
2 cups baby spinach
1-cup fresh green peas
½ cup chopped green onions
GARNISH: Sprigs of tarragon and thyme
1. Preheat oven to 350 F.
2. Break eggs into bowl and whisk in chives, tarragon, thyme, salt and pepper and Parmesan. Set
aside.
3. Heat butter in a 10 to 12 inch nonstick skillet over medium heat until it sizzles. Add prosciutto
and asparagus and sauté for 2 minutes. Add spinach, peas and green onions. Sauté 1 minute longer, or
until spinach is just wilted. Pour egg mixture into skillet. Reduce heat to low and cook 5 minutes or until
the bottom is set but the top is still liquid. Lift sides of frittata occasionally to let uncooked mixture run
underneath.
4. Place in oven and bake 8 to 10 minutes longer or until fully set. Cool in skillet. Loosen edge with
a spatula. Turn out onto large platter. Garnish with herbs and herb flowers.
Serves 10 to 12
Recipe from Food & Wine Early Summer 2002 edition.
potatoes and green beans.
1 lemon
1 head garlic
2 cups chicken stock, homemade or low sodium
2 tbsp olive oil
4 boneless chicken breasts, skin on
salt and freshly ground pepper
1 tbsp fresh thyme, chopped or 1 tsp dried
½ tsp granulated sugar
½ cup white wine
¼ cup brandy
¼ cup whipping cream
2 tbsp chopped fresh parsley
1. Grate enough peel from lemon to make 1 tbsp. Remove any remaining peel and white pith from
lemon and cut flesh into thin slices.
2. Separate garlic into cloves, cut off root ends but do not peel. Add to chicken stock in a pot and
bring to boil. Simmer three minutes. Strain stock and reserve. Peel garlic cloves. If garlic cloves are
large, cut in half lengthways.
3. Preheat oven to 450 F. Heat oil in a skillet over medium heat. Season breasts with salt, pepper
and thyme, and fry skin-side-down four to five minutes or until golden brown. Turn over and fry second
side for one minute. Remove breasts.
4. Place skin-side-up in oiled ovenproof dish that fits chicken snugly. Discard fat from skillet.
Scatter lemon slices and garlic cloves around chicken. Sprinkle sugar on lemon slices.
5. Meanwhile, add wine to skillet, bring to boil, reduce by half. Stir in stock, brandy and grated
zest. Bring to a boil, stirring. Add cream and continue to boil until slightly thickened, about five to
eight minutes. Stir in parsley.
6. Bake chicken for 15 to 20 minutes or until it is tender but not dry. Remove chicken and any
lemon bits to serving platter. Scatter over garlic cloves. Remove any fat and our any juices into sauce.
7. To serve, pour sauce over chicken.
Serves 4
Recipe from Food & Wine Early Summer 2001 edition.
2 pounds chicken thighs, skin removed
¼ teaspoon kosher salt
¼ teaspoon red pepper flakes
¾ tablespoon all-purpose flour plus more as needed
2 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, chopped
1-½ cups chopped red onions
2 cups sliced Portobello mushrooms
1 fennel bulb, cored and thinly sliced
1 cup peeled, chopped carrots
1 tablespoon chopped fresh sage (1/2 tablespoon dried)
1 tablespoon chopped fresh rosemary (1/2 tablespoon dried)
1-cup chicken or beef stock
1 cup red wine
1 14-ounce can chopped tomatoes with juice
2 tablespoons tomato paste
½ cup pitted, chopped Kalamata olives
¼ teaspoon kosher salt
¼ teaspoon red pepper flakes
Garnish: chopped parsley
Rinse and dry chicken and place on waxed paper. Sprinkle chicken with salt and pepper flakes and
dust lightly with flour.
In a large stockpot over medium heat, heat butter and olive oil. Add chicken and brown on all sides.
Remove with tongs and place on paper towels. In the same pot, add garlic, onions, mushrooms, fennel,
carrots, sage, and rosemary and sauté for 7 to 8 minutes. Add chicken, stock, wine, tomatoes, tomato
paste, and olives, cover pot and simmer for 50 to 55 minutes. Remove chicken with tongs and keep
warm. Simmer and reduce sauce for 15 minutes. Add chicken back to pot and heat thoroughly before
serving. Season to taste.
To serve, divide chicken and sauce into large soup bowls or plates. Garnish with chopped parsley.
Serves four people.
1 cup red wine
2/3-cup blood orange (or regular orange) juice
½ teaspoon blood orange (or regular orange) zest
3 tablespoons chopped shallots
3 juniper berries, lightly crushed
½ teaspoon toasted mustard seed
1 bay leaf
½ teaspoon dried thyme
¼ teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2 pork tenderloins (about 2 ½ pounds)
1 tablespoon Dijon mustard
¾ cup chicken stock
½ cup sun-dried cherries
1-teaspoon cornstarch mixed with 1-teaspoon cold water
1 tablespoon unsalted butter at room temperature (optional)
Garnish: thin slices of blood orange
To make marinade, combine all ingredients in a non-reactive mixing bowl and whisk thoroughly. Place
pork tenderloins in a glass dish and top with marinade. Refrigerate, covered, for 3 to 4 hours, turning
once. Remove from marinade and pat dry, reserving marinade. Spread mustard evenly over pork.
Add reserved marinade to a large sauté pan or skillet along with chicken stock and sun-dried cherries
and reduce until sauce covers the back of a wooden spoon, about fifteen minutes. Add cornstarch
mixture to thicken slightly. Whisk in butter, if desired, and keep sauce warm.
Prepare a hot charcoal fire and grill pork tenderloins over coals for 6 to 7 minutes. Turn and continue
cooking for 4 to 5 minutes, or until pork is medium rare or to desired doneness. Meat should be juicy.
To serve, slice pork, top with sauce, and garnish with blood orange slices.
