Recipe of the Week
Come discover DoctorWine’s recipe of the week! Every Saturday a new recipe that is always tasty and the right pairing with a wine to enhance it.
Risotto with sour butter, chicken jus and bay leaf powder
Recipe by Giancarlo Perbellini for Bertani. A risotto that combines the creamy delicacy of Italian tradition with intense and surprising flavor details. Perfect paired with a glass of Amarone della Valpolicella Classico 2016 Bertani. Chicken jus gives depth and savoriness,...
Maggiore lake perch with light cream of Pecorino Romano cheese, browned pears and pine nuts
Inspired by a dish created by chef Andrea Cane, owner of Osteria del Vergante in Invorio (NO), slightly lightened. We propose it with Friuli Colli Orientali Ribolla Gialla 2024 Monviert. A choice that focuses on freshness and acidic tension to...
Mascarpone and smoked salmon orecchiette with lemon scent
This orecchiette recipe is very easy and quick to prepare and the result is tasty. We pair it with Montecucco Vermentino Irisse 2023 ColleMassari, which cleanses the creaminess of the mascarpone, holds the smoky and savory part of the salmon...
Leek and lemon zest risotto
Here is a leek risotto tailored to the Soave Superiore Classico Castellaro Tufaie 2023 Bolla: elegant, territorial, with a gastronomic touch but never overpowering the wine. The sweetness of the leek enhances the savoriness of the Soave, the addition of...
Tyrolean goulash
We pair this rich, traditional goulash dish with Lagrein Alto Adige 2024 Muri-Gries, which enhances the sweetness of the onions, paprika and succulence of the meat. Ingredients for 4 persons: 800 g beef (shoulder or priest’s cap), cubed 500 g...
Porcini mushrooms, mountain potatoes, leeks and nepitella
This recipe was created by Chef Antonello Sardi of Ristorante Serrae* at the elegant FH55 Hotel Villa Fiesole to celebrate the scents of the Tuscan woods. What better than to pair it with Chianti Classico Terre di Prenzano 2022 Vignamaggio?...
Red potato gnocchi with pink shrimp cream, mozzarella from Campania and lemon
Embrace fresh ingredients and Mediterranean scents for Chef Giuseppe Mulargia’s recipe from theFH55 Grand Hotel Palatino in Rome. We drink together Verdicchio dei Castelli di Jesi Classico Superiore Casal di Serra 2024 Umani Ronchi. A gnocchi recipe that transforms simple...
Pork cheek braised in red wine
This black Caserta pork cheek braised in red wine, potato cream sauce and crispy leek is proposed by chef Alfonso Pepe of the5*L Ara Maris Hotel in Sorrento. We pair it with Barbera d’Asti Superiore La luna e i falò...
Fusilloni gorgonzola, walnuts and caramelized pears
Here is a quick and easy recipe (it’s ready in 20 minutes) that goes very well with Elena Walch’s Alto Adige Gewürztraminer Vigna Kastelaz 2023. Gorgonzola recalls the wine’s intensity and structure, which in turn balances the cheese’s savory/herbal note....
Cream of chickpea soup with clams
A cream of chickpea soup with clams is a delicate dish but with a double soul: the creaminess and sweetness of the legumes and the marine savoriness of the clams. It needs a wine that has freshness and savoriness to...
Tagliatelle with beef ragout, cocoa beans and bay leaf
Fresh handmade pasta embraces a rich and deep ragout, enhanced by unexpected notes of bitter cocoa and the subtle scent of bay leaves. Executive Chef Antonello Sardi, creative soul of the 1-Michelin-starred Serrae Villa Fiesole Restaurant in the elegant FH55...
Late radicchio and Monte Veronese risotto
The scent of autumn in a dish: risotto with late radicchio and Monte Veronese. In the glass, the Valpolicella Ca’ Fiui 2023 Corte Sant’Alda, harmonious and velvety, completing the picture with balance and freshness. Late radicchio risotto is a classic...
Pumpkin gnocchi with hazelnut butter, macaroons and Bitto cheese
We pair this seasonal recipe with pumpkin with Chianti Rùfina Riserva Terrælectæ Vigneto Lastricato 2020 Castello del Trebbio, which perfectly balances the sweetness of the pumpkin and macaroons, the toastiness of the hazelnut butter, and the savoriness and persistence of...
Pumpkin risotto and goat blue fondue
Chef Francesco Sodano, executive chef of the Riviera restaurant on Lake Garda and the Famiglia Rana* restaurant in Verona, offers a very tasty version of the classic pumpkin risotto. We pair it with Trentodoc Riserva 1673 Cesarini Sforza Spumanti. This...
Sea bass fillet on potato cream and lemon
We enrich the recipe by flavoring it with herb-flavored oil and pair it with Lugana Brut Nature Metodo Classico Millesimato 2022 Perla del Garda. Recipe and pairing by Stefania Vinciguerra. Ingredients (for 4 people) 4 fillets of sea bass (branzino)...
White pizza with zucchini, onion and mozzarella cheese
This classic white pizza, so delicate yet flavorful, pairs very well with Spoleto Trebbiano Spoletino Nubìte 2024 Terre de La Custodia for its light aromaticity and structure. Ingredients for 2 round pizzas: 250 g 0 flour; 250 g manitoba; 325...
Arzille and Romanesco cabbage soup
Chef Giorgio Locatelli, as part of the “Water in Our Hands” project, offers a typical dish from the Roman culinary tradition. We pair it with Alto Adige Pinot Grigio Riserva Giatl 2022 Peter Zemmer. Ingredients for 2 persons: 1 medium...
Orecchiette pasta with creamy pesto and lemon scent
The creaminess is due to buffalo ricotta cheese combined with basil and pine nuts and enriched by lemon zest. We pair it with a northern wine: the Colli Orientali del Friuli Friulano 2024 Monviert. Creamy and fragrant, this dish combines...
Rice croquettes with fontina cheese and chives
A simple and tasty dish that we pair with Cesarini Sforza ‘s Trentodoc 1673 Noir Nature 2018, which with its delicate effervescence cleanses the mouth from the fried food and harmonizes with the aromas and freshness of the dish. Ingredients...
Pork stew with mushrooms
The season of hearty dishes begins; this recipe for Pork Stew with Mushrooms is one of the most successful pairings with Amarone della Valpolicella Mai Dire Mai 2016 Pasqua Vigneti e Vini. The sweetness of the pork, the savoriness of...
Fried anchovies and calamari with herbs
A light and aromatic fried food, perfect with Lambrusco di Sorbara Spumante Brut Dantesco Villa di Corlo, which-between effervescence and acidity-cleans the palate from the fried food without the need for lemon. Ingredients for 4 persons: 400 g fresh anchovies;...
Culaccia with vegetable omelette
A quick appetizer that focuses everything on the quality of the culaccia and the raw materials for the omelette, which must be of the highest quality. We pair it with Franciacorta Brut Cuvée 22 Castello Bonomi. Culaccia, similar to culatello...
Tagliatelle in octopus and cherry tomatoes basil sauce
Chef Leonardo Castaldi of Ancona’s Wine Not Bistrot offers a summer-flavored recipe linked to the sea and local traditions. We drink Colli Aprutini Pecorino 2023 Tenuta Centovie Umani Ronchi together. Ingredients for 4 persons: For the dough: 320 g fresh...
Stuffed squid with Mediterranean flavors
A simple dish that smells of sea, sun and Tuscan vegetable garden, signed by Chef Daniele Arzilli of Crudo di Mare Restaurant. We pair it with Alto Adige Pinot Bianco Mediaevum 2024 Gumphof Markus Prackwieser. The recipe bears the signature...
Orecchiette by Maria Carmela D’Acunto
This is Orecchiette alla salsiccia di suino nero pugliese with zucchini (from regenerative agriculture) in a double texture, which we offer with a “heretical” pairing: Lambrusco Salamino di Santa Croce from Cantina Ventiventi. This recipe was created by Maria Carmela...
Omelette with seasonal vegetables
The frittata with zucchini, peppers, eggplant, cherry tomatoes and spinach has a delicate and light, yet aromatic flavor. It pairs perfectly with Nicola Bergaglio‘s Gavi del Comune di Gavi Minaia 2023. Ingredients for 4 persons: 6 eggs; 2 tablespoons grated...
Salmon trout with citrus
We offer this classic freshwater fish, salmon trout, in a citrus version, which is perfectly matched by the citrine notes of Lugana Selva 2024 Podere Selva Capuzza. The freshness and tanginess of Lugana enhance the delicate nuances of the trout,...
Rustic pie with ricotta cheese, carrots and peas
Great either warm or cold, this rustic pie can be served as an appetizer, main dish or for a picnic. We pair it with Valdobbiadene Prosecco Superiore Bosco di Gica Brut Adami. This sparkling wine has a good acidity that...
Vine leaf rolls with meat and rice
We added meat to these Dolmadakia-style rolls to make them a unique, more succulent dish, suitable for pairing with Sicilia Nero d’Avola 2022 Morgante. Ingredients for about 25 to 30 rolls: 30 fresh (or pickled) vine leaves; 250 g mixed...
Eggplant pie
We pair this summer vegetarian dish – Eggplant pie, confit tomatoes and smoked scamorza cheese with basil pesto – with Vigneti delle Dolomiti Villa Gresti 2020 San Leonardo. The smoky and aromatic notes harmonize with the nuances of the wine,...