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BUON CIBO! GOOD FOOD. GOOD WINE. GOOD FRIENDS.

Updated: Nov 3, 2023

This Fall, there's no better time to embrace the charm and comfort that a delicious Italian meal can provide. We've brought two of our favorite Italian families to the table for good wine and food: Antonio Carlo Gourmet Sauces and Raffaldini Winery. Since 1877, Anthony Costella's marinara recipe has stood the test of time. His Nona's countless hours spent in the kitchen teaching him the secrets to gourmet Italian fare. Guided by Nona's classic recipe, he uses only the freshest ingredients to create a collection of small-batch, all-purpose marinara sauces that are as rich in heritage as they are in flavor. Nestled in the rolling foothills of the Swan Creek Wine Appellation, family-owned Raffaldini Vineyards has brought a touch of Tuscany to the heart of the Yadkin Valley. Producing an exceptional range of classic Italian wines, we've selected Montepulciano Riserva, Sangiovese Classico, Vermentino Superiore, and Auguri to pair with the recipes.

LINGUINE WITH RED CLAM SAUCE

Transport your taste buds to the shores of Italy with this classic dish that intertwines the linguine's delicate richness with the clams' brininess. Pair with Raffaldini’s Montepulciano Riserva. The ripe cherry and red fruit harmonize perfectly with the umami and seafood flavor of the clams. The Montepulciano grape tends to make wines similar in profile to Merlot – juicy with ripe and rich fruit framed by lively acidity and soft tannins.


INGREDIENTS

• 1 tablespoon extra-virgin olive oil

• 4 garlic cloves, minced

• 2 pounds of fresh hard-shell clams, cleaned

• ¼ cup loosely packed Italian parsley, chopped,

• 12 ounces linguine, uncooked

• Salt and freshly ground black pepper


DIRECTIONS

• Heat 1 tablespoon of extra-virgin olive oil in a pan on medium-high heat. Add minced garlic. Saute, stirring occasionally, for two minutes or until fragrant.

• Stir in marinara sauce, clams, and half of the chopped parsley. Add salt and pepper to taste. Cover and cook for 8 minutes or until clam shells open. Discard any unopened clams.

• Meanwhile, cook pasta as directed on the package. Drain, then place in a large bowl.

• Plate pasta and spoon red clam sauce on top. Top with remaining chopped parsley and serve.


NONA'S CHICKEN PARMESAN

It is an iconic, timeless Italian dish that captures the essence of comfort food with its crispy breaded chicken, savory tomato sauce, and gooey cheese. Pair with Raffaldini's Sangiovese Classico - a stunning representation of the renowned Tuscan grape variety. The aroma of ripe cherries, plums, and berries envelops the senses. Notes of red fruit with hints of herbs create a well-balanced, complex palate. Sangiovese wine is perfect for enhancing chicken parmesan and is packed with notes of Italian seasonings, balsamic vinegar, and intense red fruits.



INGREDIENTS

• 2 cups panko bread crumbs

• 1/2 tsp. garlic powder

• 1/4 cup freshly grated Parmesan

• 1 large egg, beaten with 1 tbsp. water

• 2 cups all-purpose flour

• 1 1/2 lb. boneless skinless chicken cutlets

• kosher salt

• Freshly ground black pepper

• Vegetable oil for frying

• 2 cups Antonio Carlo Homemade Marinara

• 1 cup shredded mozzarella

• 3 tbsp chopped fresh basil


DIRECTIONS


1. Preheat oven to 400º. Prepare the breading station with 3 large mixing bowls: 1 bowl with panko, garlic powder, and Parmesan mixed with a fork; another with the egg mixture; and the third with flour. Season chicken with salt and pepper, then coat each piece of chicken in flour and shake off excess. Dip chicken into egg mixture and bread crumb mixture; repeat steps for remaining chicken and set aside on a plate.

2. In a deep cast-iron skillet over medium-high heat, add 1" oil. When the pan is hot but not smoking, add chicken. Cook until golden brown for 5 to 7 minutes, then transfer to a paper towel-lined plate to drain.

3. Meanwhile, warm the marinara in a large skillet over medium heat. Turn off the heat and place the chicken in the sauce. Top with mozzarella and bake until cheese is melted, 5 to 7 minutes. Top with basil and serve immediately.


MUSSELS MARINARA

Fresh mussels married with a vibrant tomato-based marinara sauce and a white and crusty Italian bread splash. This dish pairs well with the crispness of the Raffaldini Vermentino Superiore, which doesn't overpower the freshness of the mussels. The Vermentino is like the wine commonly found on the Italian island of Sardinia, with its beautiful minerality and saline features reminiscent of Mediterranean summers.


INGREDIENTS

• 2 pounds cultivated mussels

• 2 cups cold water

• 2 tablespoons dry white wine

• 2 tablespoons chopped fresh flat-leaf parsley

• pinch of dried oregano

• Salt and freshly ground black pepper

• Sliced Italian bread for serving, preferably toasted in a broiler or on a grill.


DIRECTIONS

• Put the mussels in a large pot and add the water. Cover and bring to a boil over high heat. Cook just until the shells open, about 5 minutes. Transfer the opened mussels to a colander using a slotted spoon, discarding any unopened mussels. Reserve the cooking liquid.

• Line a wire strainer with moistened paper towels and set over a medium bowl. Strain the cooking liquid through the strainer. Measure and reserve ½ cup of the strained liquid.

• Bring the reserved cooking liquid, marinara, wine, parsley, and oregano to a boil over high heat. Cook, stirring often, until reduced to 2 cups, about 5 minutes. Add the mussels, cover, and cook until the mussels are reheated, about 3 minutes more. Season again with salt and pepper. Divide the mussels and sauce evenly among four soup bowls. Serve hot with the toasted bread.


SCALLOPS IN LEMON WHITE WINE SAUCE

Quick and delicious with subtle lemon garlic flavors. Pair alongside the elegant Raffaldini Auguri. Auguri is an Italian toast which translates as "To Your Health and Happiness!" A traditional method sparkling wine. The smell of sliced green apples opens your senses. As the bubbles pop across your palate, flavors explode with a rush of apple, pear, and lime. The finish highlights a minerality of crushed slate and hints of tarragon.


INGREDIENTS

• 1 pound sea scallops

• 2 tablespoons fresh lemon juice

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons butter, divided

• 1 cup white wine

• 2/3 cup heavy cream

• 3 garlic cloves, minced

• Salt and freshly ground black pepper

• Parsley for garnish


DIRECTIONS

• If frozen, defrost scallops in the fridge. When ready to cook, dab dry with a paper towel and sprinkle generously with salt and pepper.

• Heat extra-virgin olive oil on high heat in a skillet. Add scallops and cook for 2 minutes or until golden brown when the oil starts smoking.

• Flip scallops and cook for an additional minute. Remove from heat and move scallops to a plate.

• Reduce heat to medium. Wipe out the skillet, then add 1 tablespoon of butter to the pan. Add garlic and cook until fragrant, about 30 seconds.

• Add white wine and cook until reduced by half, about 3 minutes.

• Add heavy cream, lemon juice, and remaining tablespoon of butter. Simmer for 3 more minutes or until slightly thickened.

• Plate scallops, drizzle with sauce, and sprinkle parsley on top. Serve.

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