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.
Asparagus, peas and gorgonzola quiche
Spring recipe of French origin, which is well suited to Toscana Bianco Incanto Mediterraneo 2023 Tenuta Casadei. Ingredients for 4 persons: 1 roll of puff pastry (rectangular or round depending on your baking pan), 1 bunch of asparagus, 200 g...
Spatula millefeuille
The millefeuille of spatula with vastedda del Belice, cream of leeks and potatoes, and sauté of real clams is a dish from Sicilian restaurant Casa & Putia. We match it with the Salina Secca del Capo 2023 Colosi. Ingredients for...
Ravioli of sea bass and porcini mushrooms with Malvasia scent
This recipe was created by food blogger Lucia Antenori to participate in the #AromaMalvasia Challenge at the “Valtidone Wine Fest“. Of course we pair it with a local Malvasia: Colli Piacentini Malvasia Baciamano 2021 Mossi 1558. Ingredients for 2 persons:...
Farfalle pasta with fava beans, bacon and aged spicy provolone cheese
These farfalle pasta are an easy-to-make pasta dish that relies on the quality of the raw materials used: fava beans, bacon, and provolone piccante Valpadana Dop. We pair it with Caparra & Siciliani’s new wine, Cirò Rosso Classico Superiore Riserva...
Sliced beef with sautéed eggplant and basil sauce
Beef tagliata with sautéed eggplant and basil sauce is uan recipe by chef Matteo Giudici proposed in combination with Brunello di Montalcino 2019 Paradiso di Cacuci. Ingredients for 4 people for beef tagliata with sautéed eggplant and basil sauce: 4...
Wild red rice with asparagus, peas and crispy Prague ham
This intriguingly fragrant dish pairs well with the Colli di Luni Vermentino Etichetta Grigia 2022 Cantine Lunae that we offer in the pairing. Red-grained and elongated, red wild rice was considered a pest species in rice fields and eradicated. Today...
Baked meatloaf with green beans and basil sauce
Tasty meat dish, light and flavorful, which we pair with Provincia di Pavia Rosso Gaìna 2021 Montelio, a wine of disorienting simplicity that comes from the Uva di Cascina grape variety, an indigenous grape rediscovered not too many years ago....
Pork tenderloin in a crust
For this dish I was inspired by Chef Giovanni Santoro's recipe from Shalai Resort in Linguaglossa (Ct), which called for a crust with pistachios and almonds and a Marsala cream. I preferred a Brunello sauce to go with the excellent...
Stingray salad with balsamic vinegar
Top with pine nuts, raisins and pomegranate, serve with arugula and pair with Costa d'Amalfi Furore Bianco 2022 Marisa Cuomo. The recipe is by chef Giorgio Locatelli. Ingredients for 2 persons: 800 g skate, 1.5 ml water, 1 carrot, 1...
Crostone with anchovies and chicory
The idea for this dish comes from Adriana Sirone and Emanuele Gregorio of the Messina restaurant Casa e Putia. We propose an out-of-area pairing with Vernaccia di San Gimignano Vigna Santa Margherita 2021 Panizzi. Ingredients for 4 persons: 4 cereal...
Pasta with sardines
This is custom heading element It is a dish that can be prepared from March to September, during the sardine season. Ingredients for 4 persons: 300 g wild fennel; 320 g spaghetti; 400 g fresh sardines; 30 g raisins; 30...
Scottish smoked salmon and robiola cheese crepes
Easy recipe by chef Gianpaolo Ghilardotti of Foodlab that we pair with Alto Adige Pinot Bianco Sirmian 2022 Nals Margreid. Ingredients for 2 persons: For the crepes: 2 eggs, 125 g flour, 300 ml milk, little butter For the filling:...
Kale risotto with crispy bacon and fontina cheese
We pair this tasty risotto with Chianti Classico 2021 Castello di Querceto. The recipe was proposed by Chef Roberto Tornari of Testina Milano on the occasion of FontinaMI, an event created by the Consortium of Fontina DOP Producers and Protectors:...
Capers and onion burger with mashed broccoli
A recipe of easy workmanship and sure result that we pair with Casale del Giglio's Lazio Cesanese Matidia 2021. Ingredients for 4 persons: For the burgers: 600 g ground beef (royal, brisket, etc.), 1 Tropea red onion, 1 tablespoon desalted...
Ricotta, black cherry and vanilla crisp mousse
This mouthwatering symphony of flavors is a creation of Chef Giuseppe Mulargia of Le Spighe Restaurant at the Grand Hotel Palatino in Rome. We pair this treat with Mitterberg Bianco Passito Sissi 2019 Cantina Merano. The fluffy mousse is presented...
Abruzzese Pallotte cacio e ova
Preparation with eggs and Roman pecorino cheese by Roman chef Alessandro Verdenelli. We propose a regional pairing with Cerasuolo d'Abruzzo Superiore Villa Gemma 2022 Masciarelli. Ingredients for 4 persons: For the pallotte: 6 eggs; 360 g grated Pecorino Romano DOP;...
“Fassona goes to the mountains”
Fassona tartare with alpine fontina fondue, orange-scented. The proposal is by Chef Andrea Sconfienza of Ciz Cantina e Cucina in Milan. We pair it with Toscana Rosso La Quinta 2021 Podere Giodo from Montalcino. Ingredients for 2 people 200 g...
Enriched gricia spaghettoni
To these spaghettoni alla finta gricia, created by chef Matteo Giudici, we pair the Venezia Chardonnay Bianco dell'Arnasa 2022 from Castello di Roncade Ingredients for 4 persons: 320 g bronze-drawn spaghettoni; 10 sage leaves; 80 g butter; 100 g julienne-cut...
Sockeye wild salmon on potato flan
We complete the recipe with toasted almonds and lettuce broth. We drink with it Bulichella's new Vermentino cru: the Costa Toscana Vermentino Tuscanio 900 2022. The recipe is signed by. Gianpaolo Ghilardotti, chefpreneur at the helm of Foodlab, an all-Italian...
Risotto with Amarone della Valpolicella
Risotto all'Amarone della Valpolicella-it is news these days-is a candidate to officially become De.Co (Denominazione Comunale, a mark certifying geographical origin). We celebrate the nomination of this traditional dish by pairing it with a wine from the area: the Amarone...
Meatballs
Meatballs are a classic dish in Italian cuisine; every family has its own variation. I propose one of many, to try with Rosso di Montalcino 2020 Paradiso di Cacuci. Ingredients for 4 persons: 250 g. Ground beef and 200 g....
Veal liver with stewed onions on cauliflower puree
A recipe to try, with unusual but very tasty flavors, which we pair with Trebbiano d'Abruzzo Laus Vitae 2021 Citra. Ingredients for 4 persons: 2 slices of veal liver, 2 medium white onions, 1 cauliflower, 1 glass of white wine,...
Roast chicken roll
A dish that even children like, served - for adults - with Chianti Classico Riserva Ruello 2019 Boschetto Campacci. Ingredients for 4 persons: 1 chicken about 2 kg boneless, 2 eggs, 1 tablespoon flour 00, 200 ml milk, 500 g...
Baked pork knuckle
An often underrated, but very tasty ingredient. We offer it in combination with Tedeschi's stunning Amarone della Valpolicella Marne 180 2019. Ingredients for 4 people 2 fresh pork shanks; ½ liter red wine, rosemary, sage, 2 bay leaves, juniper berries,...
Tuna and cacciatore
The Messina restaurant Casa e Putia offers this recipe with marinated tuna, crispy cacciatora, extra virgin olive oil, tuna sauce with candied capers from Salina. We pair it with Trentino Bianco Riserva Conte Alessandro 2018 Tenute Sajni Fasanotti. Ingredients: 500...
Herb and ricotta cheese tortelli with smoked salmon
The holidays are approaching and smoked salmon is a real must for Christmas menus, simple, versatile and with intense flavor. Let’s try it in this first course completed with butter, parmesan cheese and milk foam and drink together the Verdicchio...
Pappardelle with wild boar ragout
This dish is a classic of Tuscan cuisine and is perfect for enhancing the flavors of Marchesi di Barolo’s Nebbiolo d’Alba Roccheri, as the robust flavor of the wild boar pairs well with the wine’s structure. Ingredients for 4 persons:...
Mezze maniche alla gricia
We offer this classic Roman recipe in chef Stefano Bartolucci's version and pair it with a wine from the Marche region: the Marche Impero Blanc de Pinot Noir 2021 Fattoria Mancini. Ingredients for 4 persons: 360 g mezze maniche; 200...
Garfish fillets with white peach salad
This recipe by Chef Carmelo Floridia, devised in his days at Locanda Gulfi in Chiaramonte Gulfi (RG), calls for dry-marinated imperial garfish with lemon balm white peach salad and Pantelleria caper oil. We pair it with Marche Bianco Brianello Sauvignon...
Butter scampi with avocado and currant ice cream
A dish as easy as it is quick to make based on the quality and freshness of the raw material, to be paired with Trentodoc Primo Dominie from Tenute Sajni Fasanotti. Ingredients for 4 persons: 8 scampi, 70 g butter,...