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.
Couscous salad with tuna
Couscous is a very tasty dish and, in the precooked version, very quick to prepare. We pair it with Trentino Chardonnay Bottega Vinai 2024 Cavit. Cous cous is derived from the processing of durum wheat, the same grain used to...
Potato and bacon tortelli with butter, sage and Parmesan cheese
Potato tortelli is a classic Italian dish that we pair with Lambrusco Reggiano Concerto 2024 Medici Ermete, thanks to the presence of bacon. It is a crisp and fresh wine with good acidity and light tannins that make it perfect...
Mezze maniche pasta with eggplant and salted ricotta cheese
These mezze maniche pasta with eggplant and salted ricotta, a quick and easy recipe, wink at the more complex “pasta alla norma” of Sicilian tradition. We pair it with Galluccio Bianco Petratonda 2023 Porto di Mola. It is a dish...
Savory pie with ribs, bacon and fontina cheese
To this savory pie, one of an infinite number possible, we pair Lago di Caldaro/Kalterersee Classico Superiore Leuchtenberg 2023 Cantina Kaltern, since the many facets of this dish call for a wine of acknowledged pliability. Ingredients for 4-6 people: For...
Hake with avocado and green pesto
This recipe is inspired by a dish by Chef Mitch Tonks, adapted to meet SmartFood program guidelines, and features hake from sustainable fisheries. We pair it with Cesarini Sforza’s Trentodoc 1673 Brut Millesimato 2020. Ingredients for 2 persons: 1 fillet...
Gourmet cheeseburger with caramelized onion
The sweetness of the caramelized onion and the intensity of the cheese from the cheeseburger marry with the fruitiness and structure of Morellino di Scansano Heba 2021 Fattoria di Magliano. The acidity of the wine degreases the palate and accompanies...
Stuffed baked onions
The filling of these baked onions is beef and gorgonzola. We pair it with Veneto Bianco Multivintage Hey French, You Could Have Made This But You Didn’t, Edition IV, Pasqua Vigneti e Cantine Ingredients for 4 persons: 4 large onions;...
Orecchiette pasta with ventresca of black piglet
Recipe by chef Antonio Gentile of Masseria AuraTerrae whose full name is: Orecchiette al grano arso with ventresca di maialino nero, candied tomatoes, pecorino cheese balls on cream of zucchini and buffalo. We pair it with Salina Rosso Guardiano del...
Risotto with Franciacorta CruPerdu
An elegant risotto, perfect for a spring lunch. The Franciacorta Extra Brut CruPerdu Grande Annata Millesimato 2016 Castello Bonomi with its freshness and elegance, enhances the flavor of the rice and the slightly acidic fresh note. During the Spring Festival...
Linguine with Etna Lemon Igp
Tasty recipe by chef Giorgio Locatelli, which we pair with Puglia Negroamaro Rosato Rohesia 2024 Cantele, which from this vintage features the convenient screw cap closure. First Italian to earn Michelin star abroad, Chef Locatelli is known for his fine...
Risotto with scampi and citrus
A refined dish, perfect for enhancing the elegant, citrus notes of the Alto Adige Pinot Bianco / Südtirol Weissburgunder Riserva Five V Years 2015 Kellerei Meran, which perfectly balances the sweetness of the scampi and the acidity of the citrus....
Amberjack tartare
We pair this amberjack tartare with Franciacorta Extra Brut Millesimato 2020 Freccianera Franciacorta Fratelli Berlucchi. From the delicacy of the sea to the vibrancy of citrus with chef Daniele Arzilli’s recipe. Lo chef Daniele Arzilli of Granace Restaurant of the...
Gramigna with sausage
Gramigna pasta with sausage is one of the typical dishes of Emilian cuisine, and the version we are proposing is that of the Compagnia Amatori della Pasta. We accompany it with Morellino di Scansano BellaMarsilia 2022 PoggioargentierA. Ingredients for 4...
Baked lasagna with meat sauce
This traditional Italian dish, lasagna al forno, goes well – when dressed with meat sauce – with Amarone della Valpolicella 2015 Ca’ Pigneto. Ingredients for 6-8 people Bolognese ragout: 600 g minced meat (half beef, half pork); 1 carrot; 1...
Fettuccelle of love
To surprise on Valentine’s Day, here is a recipe from Chef Giuseppe Mulargia of Le Spighe Restaurant at theFH55 Grand Hotel Palatino in Rome: Fettuccelle of love with Cheese and Pink Pepper, Mazara Red Shrimp and Lemon. We pair it...
Hare paté
This is a richly flavored dish, perfect for special occasions, but one to try without waiting for one. We pair it with Valtellina Superiore Riserva Altitude 2019 Mamete Prevostini. Ingredients for 6-8 people: 500 g Of hare meat (cleaned and...
Rabbit porchetta
We pair this typical Marche dish with a local wine made from the native Lacrima grape: the Marche Rosse Costa Lisiano 2022 Podere Vito Cardinali. Ingredients for 4 persons: 1 whole rabbit (about 1.5 kg), already gutted; 150 g taut...
Braised beef
We pair braised beef, a classic winter recipe, with Primitivo di Manduria Riserva 2019 Antica Masseria Jorche. Ingredients for 6 persons: 800 g beef (preferably cappello del prete or reale), 1 bottle of full-bodied red wine (preferably the Primitivo di...
Paccheri with lobster ragu and crispy glasswort
This recipe with bronze-drawn paccheri, lobster ragout and crispy salicornia was created by chef Alfonso Pepe ofAra Maris in Sorrento. We pair it with Roero Arneis Renesio 2023 Malvirà. Ingredients for 2 persons: 180 g bronze-drawn Paccheri di Gragnano, 120...
Tuscan crudes: Chianina, Maremmana, Scottona
This dish, which we have dubbed Crudi toscani, is a proposal by chef Daniele Arzilli of Granace Restaurant at Park Hotel Marinetta in Marina di Bibbona. We serve it paired with Chianti Classico Riserva Poggio Croce 2020 Arillo in Terrabianca....
Millefeuille of cotechino and fontina cheese with turnip tops
The millefeuille of cotechino and fontina cheese with turnip greens is a different way of proposing cotechino that chef Francesco Passalacqua came up with. We pair it with Montepulciano d’Abruzzo Colline Teramane Castellum Vetus 2019 Centorame. Ingredients for 4 persons:...
Octopus and potato salad
One of the most classic Christmas Eve appetizers: octopus and potato salad, which we pair with Trento Riserva 1673 2016 Cesarini Sforza. Ingredients for 4 persons: 1 approximately 1 kg fresh octopus, 4 medium potatoes, 1 celery stick (optional), 1...
Duck breast, apples in port and Amarone sauce
Duck breast with apples in port and Amarone sauce is an elegant dish with intense flavors. We offer it together with Amarone della Valpolicella Cascina San Vincenzo 2018 Famiglia Pasqua Ingredients for Duck Breast with Apples in Port and Amarone...
Spicy sweet bell pepper orzotto, anchovy mayonnaise and pork popcorn
A complex dish but with extraordinary flavor. We pair it with Valpolicella Superiore Mizzole 2019 Cecilia Beretta. Ingredients for 4 persons: For the orzotto: 320 g pearl barley; 1 sweet red bell pepper; 1 sweet yellow bell pepper; 1 fresh...
Risotto with Fontina cheese, Barbera reduction and mustard pear
The recipe for Risotto with Fontina and Barbera reduction is by chef Cesare Battisti(Ratanà Restaurant, Milan) created for FontinaMI 2024. We chose to pair it with Barbera d’Alba Superiore Vigna Mompissano 2019 from Bric Castelvej. Ingredients for 4 persons: 240...
Spaghetti with clams and escarole
Spaghetti with clams and escarole is a dish of pasta neapolitan style that we propose in combination with Colli Bolognesi Pignoletto Superiore Malagò 2022 Terre Rosse Vallania. Ingredients for 2 servings: 500 g MSC-certified clams*; 200 g spaghetti; 400 g...
Pasta and beans
One of the most traditional Italian dishes, widespread in all regions with small variations. We offer it in combination with Ciliegiolo di Narni Brecciaro 2022 Leonardo Bussoletti. Ingredients for 4 persons: 250 g dried borlotti beans (can be substituted with...
Risotto with chanterelles and Provolone Valpadana Dop cheese
We pair this typical fall recipe with Nizza Cremosina 2021, one of Bersano’s Barbera crus. Ingredients for 4 persons: 350 g Carnaroli rice; 400 chanterelle mushrooms (chanterelles); 1.5 l vegetable broth; 1 white onion; ½ glass white wine; 150 g...
Pumpkin gnocchi with pecorino cream and porcini mushrooms
Halloween night has just passed; we remember it in the kitchen, with this recipe from Chef Giuseppe Mulargia of Le Spighe Restaurant at theFH55 Grand Hotel Palatino in Rome. We pair it with Friuli Colli Orientali Friulano 12 Viti 2022...
Mussel sauté with breadcrumbs, lemon and parsley
It is essential that the mussels, for the sauté with lemon and parsley, are very fresh, with their shells tightly closed and shiny, and in just a few moves a really tasty dish is ready. We drink the Trentodoc 1673...