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.
Seared tuna in a soya reduction with sautèed swiss and chard and raisins
The success of this dish depends on the quality of its prime ingredient, certified sustainably fished tuna. We pair this with a Veneto Bianco Hey French, You Could Have Made This But You Didn’t, Edizione II, Famiglia Pasqua. Ingredients for...
Savory galette with raimbow chard, speck and fontina
An easy-to-make and flavorful dish that we pair with a Veneto Rosso Passione Sentimento 2021 Famiglia Pasqua. Ingredients for 4-6 people: For the dough: 200g 00 flour + flour for the pastry board, 100g rye flour, around 80ml extra-virgin olive...
Lamb chop with bread crumbs a wild berry sauce and truffled potatoes
A recipe created by Chef Guglielmo Giudice, the chef at Rivington, the first New York-inspired restaurant inside the Hyatt Centric Milan Centrale hotel. We have chosen to pair this with an Amarone della Valpolicella Classico Riserva Terre di Cariano 2016...
Ossobuco with risotto alla Milanese
A super-classic dish as prepared by Chef Matteo Giudici. We pair this with a Roero Riserva Panera Alta 2018 Bric Castelvej. Ingredients for 4 people: For the risotto: 280g carnaroli rice, 100g butter, 1 white onion around 40g, 60g grated...
Veggie burgers with gorgonzola and arugula
An easy-to-make dish and useful to recycle leftover vegetables. We pair this with a Toscana Bianco Martiena 2021 Cantina Dei. Ingredients for 6 people: 420g mixed, cooked vegetables, 200g chickpeas, 1 rosemary sprig, 4 tablespoons bread crumbs, salt, pepper, extra-virgin olive...
Cod fillets on purple carrot shavings with a red onion compote
A simple yet definitely impressive dish that we pair with a Basilicata Bianco 2021 Re Manfredi. Ingredients for 2 people: 400g MSC-certified cod fillets, 4 purple carrots, 1 red Tropea onion, 1 teaspoon brown sugar, 1 teaspoon honey, 20ml balsamic...
Hasselback potatoes with cheese fondue and dried bacon
This recipe is an evolution of Hasselbackspotatis enriched with cheese and bacon. We pair this dish with a Verdicchio di Matelica Del Cerro 2021 Cantine Belisario. Hasselbackspotatis is a typical Swedish dish composed of baked, thinly cut potatoes with the addition...
Lasagnette with porcini mushroom and ragù sauce
A tasty, classic dish, created by chef Matteo Giudici, that we pair with a Chianti Classico Contessa di Radda 2019 Geografico. Ingredients for 4 people: For the dough: 150g whole wheat flour, 50g durum wheat flour, 20g extra-virgin olive oil, 2...
Pumpkin and riccota pasta treats with butter and guanciale
A recipe invented by Chef Matteo Giudici that we pair with a Custoza Superiore Ca’ del Magro 2020 Monte del Fra. Ingredients for 4 people: For the dough: 100g 0 flour, 100g whole wheat flour, 2 whole eggs and 1 egg yolk...
Pot roast
A typical winter dish that needs to cook long. We pair it with a Carmignano Santa Cristina in Pilli 2019 Fattoria Ambra rather than a more traditional Barolo or Amarone. The best beef cuts for this style of cooking are...
Gnocchi with tomato and lard sauce
A classic winter dish enriched with lard that we pair with a Dolcetto d’Alba 2021 Amalia Cascina in Langa. Ingredients for 4 people: 800g starchy potatoes, 160g 00 flour, 40g potato starch, 1 egg yolk, 200g lard, 1 yellow onion,...
Roulade flavoured with ham and plums
These roulades represent the union of two certified European quality products: Prosciutto Carpegna PDO and Pruneaux d’Agen PGI. We pair them with a Terre Siciliane Rosso del Soprano 2018 Palari. Ingredients for 2 people: 6 thin beef slices, 6 slices for Prosciutto...
Meringue shells with lemon curd and mixed berries
This is a reinterpretation from Chef Gianpiero Cravero of the Anglo-Saxon dessert lemon curd, which is placed in meringue shells and topped with mixed berries. We pair it with a Valdobbiadene Superiore di Cartizze Dry Drusian. Ingredients for 4 people: For the...