Category: Wine

Ingredients

3 cups white beans, drained
1/2 (14 ounce) can artichoke hearts, drained and quartered
2/3 cup diced green bell pepper
1/3 cup chopped black olives
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1/4 ounce chopped fresh mint leaves
3/4 teaspoon dried basil
1/3 cup olive oil
1/4 cup red wine vinegar
salt and pepper to taste

Directions

In a large bowl, combine beans, artichoke hearts, bell peppers, olives, onion, parsley, mint, and basil.

In a jar or small bowl, combine oil and vinegar; shake together or mix well. Pour oil and vinegar over the salad, and toss to coat.

Cover and chill in refrigerator for several hours or overnight, stirring occasionally, to let flavors blend.

Ingredients

8 slices bacon
2 cups Brussels sprouts, trimmed and thinly sliced
1 1/2 teaspoons caraway seed
3 tablespoons vegetable oil
3 tablespoons white wine vinegar
1/4 teaspoon white sugar
1/2 pound spinach – chopped, washed and dried

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. In a medium sauce pan, steam Brussels sprouts until tender.

Heat the remaining fat in the skillet over medium high heat and add the Brussels sprouts and caraway seeds. Stir for 1 to 2 minutes, or until the sprouts are tender.

Remove the skillet from heat, stir in the oil, vinegar, and sugar. Stir, and add the spinach. Saute the mixture over moderately high heat for 1 minute or until the spinach is wilted. Season salad with pepper and sprinkle with bacon. Serve warm.

Ingredients

3 cups dry cannellini beans
1 quart chicken or pork stock
2 cups water
4 pounds wild boar (cinghiale) roast, cut into serving-size pieces
1/4 cup olive oil
8 ounces fresh porcini, chanterelles or stemmed shiitake mushrooms, thickly sliced
1/4 cup chopped garlic
1/4 cup minced fresh rosemary
sea salt and ground black pepper to taste
8 large artichoke hearts, cut into eighths
2 large fennel bulbs, cored and thinly sliced
1/4 cup olive oil
2 tablespoons minced garlic
1/2 teaspoon crushed red pepper flakes
1/2 cup white wine
1/4 cup freshly squeezed lemon juice
extra-virgin olive oil for drizzling
1/2 cup grated pecorino Toscano (or pecorino Romano) cheese
1/2 cup chopped Italian flat leaf parsley
1 lemon, zested

Directions

Soak beans in ample cold water overnight.

Drain cannellini beans and pour into a large Dutch oven along with chicken stock and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 1 hour, skimming any foam that forms. Remove boar from the refrigerator and allow to rest at room temperature during this time.

Heat 1/4-cup olive oil in a large skillet over high heat until it begins to smoke. Add boar pieces, and sear until browned on all sides. Remove seared boar, and place into the pot, on top of the gently simmering beans. Heat the skillet until smoking once again, then stir in porcini mushrooms and cook for 2 minutes to soften. Add 1/4 cup garlic and continue cooking until the garlic has turned golden brown. Sprinkle with chopped rosemary and cook for 30 seconds more before adding the mushrooms to the boar and beans.

Cover, and continue simmering the boar and beans until both are tender, adding additional water if needed, about 1 1/2 hours. Once ready, season lightly to taste with sea salt and freshly ground pepper.

When the beans are nearly ready, place the artichoke hearts into a

Ingredients

1/4 cup dry red wine, chilled
1 tablespoon raw sugar
1/4 teaspoon sea salt
1 tablespoon garlic powder
1 teaspoon dried oregano
2 teaspoons black pepper
2 teaspoons paprika
1 1/2 teaspoons fennel seed
1/2 teaspoon anise seed
1/2 teaspoon dried parsley flakes
1/2 teaspoon red pepper flakes
1/2 teaspoon cayenne pepper
1/4 teaspoon dried minced onion
1/8 teaspoon coriander seed, coarsely cracked
1/8 teaspoon ground mace
2 pounds extra-lean ground turkey breast
1 pound lean ground pork

Directions

Pour the chilled red wine into a large bowl. Whisk in the sugar and salt until dissolved. Sprinkle in the garlic powder, oregano, black pepper, paprika, fennel seed, anise seed, parsley flakes, red pepper flakes, cayenne pepper, minced onion, coriander seed, and mace. Mix in the turkey breast and pork with your hands. Mix thoroughly so the seasonings are evenly distributed in the meat mixture.

Line two or three baking sheets with plastic wrap. Roll the meat mixture into 1/4 cup balls, flatten to 1/2 inch thick, and place in a single layer on the baking sheet. Cover with another layer of plastic, and freeze until solid. Once solid, place patties into a resealable plastic bag to store.