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.
Fusilli bucati with cauliflower and toasted cashews
A simple and quick dish that is guaranteed success. We pair this with a sparkling Trentodoc 1673 Rosé Cesarini Sforza. Ingredients for 4 people: 400g fusilli bucati (hollow) pasta, 1 medium-sized cauliflower, 1 Sulmona garlic clove, 1 desalted anchovy, hot...
Seared tuna in a soya reduction with sautèed swiss and chard and raisins
A dish that owes its success to the quality of the raw ingredients used: sustainably sourced, certified tuna. We pair it with Veneto Bianco Hey French, You Could Have Made This But You Didn't, Edition II, from the Pasqua family....
Savory galette with raimbow chard, speck and fontina
A dish with a thousand flavors that is easy to make, which we pair with Veneto Rosso Passione Sentimento 2021 Famiglia Pasqua. Ingredients for 4-6 people For the dough: 200 g 00 flour + extra flour for the pastry board,...
Herbed lamb chop, red fruit jus and truffled potatoes
Recipe created by Guglielmo Giudice, chef of Rivington, the first New York-inspired restaurant at the Hyatt Centric Milano Centrale The pairing we have chosen is with the Amarone della Valpolicella Classico Riserva Terre di Cariano 2016 Cecilia Beretta. Lamb de...
Ossobuco with risotto alla Milanese
Hyperclassic Milanese recipe created by chef Matteo Giudici. We pair it with Roero Riserva Panera Alta 2018 Bric Castelvej. Ingredients for 4 persons: For the risotto: 280 g Carnaroli rice, 100 g butter, 1 white onion about 40 g, 60...
Veggie burgers with gorgonzola and arugula
Very easy to prepare and useful for recycling leftover vegetables. We pair it with the Toscana Bianco Martiena 2021 di Cantine Dei. Ingredients for 6 persons: 420 g mixed cooked vegetables, 200 g chickpeas, extra virgin olive oil, 1 sprig...
Cod fillets on purple carrot shavings with a red onion compote
A simple but impressive dish that we pair with Basilicata Bianco 2021 Re Manfredi. Ingredients for 2 persons: 400 g MSC-certified cod, 4 purple carrots, 1 red Tropea onion, 1 teaspoon brown sugar, 1 teaspoon honey, 20 ml balsamic vinegar,...
Hasselback potatoes with provolone fondue and streaky bacon
This recipe is an evolution of the Hasselbackspotatis, enriched with cheese and bacon. We pair them with the Verdicchio di Matelica Del Cerro 2021 Cantine Belisario. Hasselbackspotatis are a typical Swedish dish made from thinly sliced baked potatoes with butter...
Lasagnette with porcini mushrooms and ragù sauce
Gustosa quanto classica preparazione dello chef Matteo Giudici, la abbiniamo al Chianti Classico Contessa di Radda 2019 Geografico. Ingredients for 4 persons: For the dough: 150 g whole wheat flour; 50 g wheat flour; 20 g evo oil; 2 whole...
Pumpkin and riccota pasta treats with butter and guanciale
Ricetta ideata dallo chef Matteo Giudici che proponiamo con un abbinamento Custoza Superiore Ca’ del Magro 2020 Monte del Fra. Ingredients for 4 persons: For the dough: 100 g zero flour; 100 g whole wheat flour; 2 whole eggs and...
Pot roast
A typical winter dish that requires long cooking. We suggest it paired with Carmignano Santa Cristina in Pilli 2019 Fattoria Ambra instead of the usual Barolo or Amarone. The most suitable cuts for this type of cooking are those rich...
Potato gnocchi lard pesto sauce
Classic winter dish enriched with lard that we pair with Dolcetto d’Alba 2021 Amalia Cascina in Langa. Ingredients for 4 persons: 800 g floury potatoes, 160 g flour 00, 40 g potato starch, 1 egg white, 200 g lard, 1...
Tagliolini with fresh salmon and lemon
sce30 Easy and sure-fire recipe that we pair with Valdobbiadene Prosecco Superiore 30 Raccolti Drusian. Ingredients for 4 persons: 360 g noodles, 350 g fresh salmon (filleted), 1/4 onion, 20 g butter, 2 tablespoons extra virgin olive oil, salt and...
Catalan-style swordfish with herb potatoes
Quick and easy recipe repurposed by chef Matteo Giudici. We pair it with Valle d’Itria Bianco Silos 2021 Lasorte Cuadra. Ingredients for 4 persons: 4 slices of swordfish; 2 auburn tomatoes; 4 medium potatoes; evo oil; herbs (sage, rosemary, parsley);...
Roulade flavoured with ham and plums
In questi involtini c’è l’incontro tra due prodotti europei (italiano e francese) a denominazione. Ci abbiniamo il Terre Siciliane Rosso del Soprano 2017 Palari. Ingredients for 2 persons: 6 thin slices of beef, 6 slices of Carpegna PDO ham, semi-mature...
Meringue shells with lemon curd and mixed berries
We offer you a reinterpretation of the Anglo-Saxon Lemon Curd by chef Gianpiero Cravero, with meringue shell and berries, paired with Valdobbiadene Superiore di Cartizze Dry Drusian. Ingredients for 4 persons: For the meringue shells: 150 g egg whites at...