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.
Tyrolean-style rabbit with bacon and rosemary
A dish in which the speck recalls the South Tyrolean tradition of the wine we chose for pairing: the Alto Adige Santa Maddalena Classico Loamer 2024 Malojer Gummerhof. Ingredients for 4 persons: 1 rabbit in pieces 100 g speck in...
Paccheri with bell peppers cream, olives, capers and almond sauce
A lively dish where the roasted sweetness of the bell peppers meets the savoriness of the taggiasche olives and the unexpected delicacy of the almond sauce. We pair it with Verdicchio Castelli di Jesi Classico Le Vaglie 2024 Santa Barbara,...
Linguine with saffron, lagoustine tartare and mullet roe
A new proposal by Andrea De Vita, chef and culinary director of Via Pasteria, the fresh pasta format in Milan. We drink together Vernaccia di San Gimignano Riserva L’Albereta 2022 Il Colombaio di Santa Chiara. Ingredients for 2 people 180...
Sausages and friarielli
Savory dish, slightly bitter for the friarielli, perfect with a red like Biferno Rosso Ramitello 2021 Di Majo Norante. Ingredients for 4 persons: 600 g pork sausages 800 g friarielli (Neapolitan turnip greens) 2 cloves of garlic 1 chili pepper...
Asparagus risotto
This classic spring recipe has a vegetal, creamy profile that fits perfectly with the aromatic and structural characteristics of Alto Adige Sauvignon Sanct Valentin 2024 Cantina San Michele Appiano. Ingredients for 4 persons: 320 g of rice (Carnaroli or Arborio)...
Yogurt and paneer pancakes (pakodi)
Like last week’s, this recipe is taken from the book “I Grandi Cru d’Italia Meet the Cuisine of India, China and Japan,” where it is presented in combination with Velenosi’s Rosso Piceno Superiore Roggio del Filare 2022. The Committee Grandi...
Beggar’s chicken
Chinese recipe from the book “I Grandi Cru d’Italia Meet the Cuisine of India, China and Japan,” where it is presented in combination with 2020 San Leonardo Vigneti delle Dolomiti, our red wine of the year 2026. The Committee Grandi...
Busiate pasta with fresh anchovies, wild fennel and lemon
Recipe easy to make and with a sure result. We propose in pairing the Terre Siciliane Lù 2023 Gaetano Di Carlo Viticoltore: fennel and lemon recall the aromatic component of the wine; flavor and unctuousness of the anchovies are balanced...
“Italianized” salmon and shrimp sushi
Simplified sushi recipe, with a rounder and more accessible taste, which we offer paired with Villa Sandi’s Valdobbiadene Superiore di Cartizze La Rivetta Brut. The slight note of oil and lemon brings the organoleptic profile closer to the Italian flavor...
Lemon risotto, raw shrimp and thyme
The finishing touch of a dusting of toast powder and a few drops of shellfish reduction make this a truly gourmet dish. We accompany it with Trentodoc 1673 Brut Millesimato 2021 Cesarini Sforza. Ingredients for 4 persons: 320 g Carnaroli...
Spaghetti with baby squid, cannellini cream and broccoli
This recipe is a “homemade” version of a dish created by chef Antonello Sardi, the creative soul of the 1 Michelin-starred Serrae Villa Fiesole Restaurant. We pair it with a wine as good as it is unknown: Isola dei Nuraghi...
Stir-fried basmati rice with cabbage, carrots and bacon
An original and light proposal with an oriental touch. A dish that combines the fresh crispness of the vegetables, the fragrance of basmati rice and the bacon that is an excellent accompaniment to Chianti Montalbano 2024 Tenuta di Artimino. Ingredients...
Tagliatelle with white duck ragu and porcini mushrooms
Savory first course that is not too fatty, with aromatic components that work well with the Trentino Superiore Pinot Noir Brusafer 2022 Cavit. The white ragout does not cover the elegance of the wine as a red ragout would. Ingredients...
Orecchiette pasta with Sicilian broccoletti and pecans
A softer variant, thanks to pecans, than the classic Apulian recipe with the “marine” flavor of anchovies. We chose a pairing with Chianti Classico 2022 Lilliano, which will get everyone chatting first and agreeing later. Ingredients for 6 persons: 500...
Stuffed Meatloaf with Provolone, Mushrooms and Spinach
A “roll” of meatloaf that goes very well with the Chianti Classico Gran Selezione Valore di Famiglia 2021 Famiglia Cecchi, because the acidity of Sangiovese cleanses the mouth of fattiness and succulence (meat and cheese) while the wine’s spicy notes...
Pici with white Cinta Senese ragout, fennel and black olives
A first course that smells of Maremma: essential, Mediterranean, intense but not heavy. The succulence of the pork and the aromatic note of the fennel find in Morellino di Scansano 2024 Col di Bacche a natural companion, capable of enhancing...
Tagliatelle with beef ragout, cocoa beans and bay leaf
Recipe by Executive Chef Antonello Sardi of the Serrae Villa Fiesole Restaurant*, inside the boutique hotel FH55 Hotel Villa Fiesole. We propose a pairing not “by tradition,” but by structural affinity and intelligent aromaticity with Illuminati‘s Montepulciano d’Abruzzo Ilico 2022....
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...