Category: Wine

Ingredients

1 (16 ounce) package foglie d’autumn (autumn leaves) pasta
1 tablespoon olive oil
2 tablespoons olive oil
4 cloves garlic, minced
1 cup chopped onion
1/2 cup chopped green bell pepper
1 whole boneless, skinless chicken breast, cubed
2 portobello mushrooms, cut into 1/2 inch pieces
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon rubbed sage
1/2 teaspoon kosher salt
1 teaspoon ground black pepper
1/4 cup Chardonnay wine
1/2 cup Burgundy wine
1 (32 ounce) jar spaghetti sauce

Directions

In a large pot bring 6 quarts of unsalted water to boil. Cook pasta until al dente. Drain well. Place pasta back in the pot, add one Tablespoon of olive oil and mix to prevent the leaves from sticking together. Cover and keep warm while the sauce finishes simmering.

Warm oven-safe dinner plates in a 150 degree F(65 degree C) oven.

Meanwhile, in a 12 inch saute pan, heat 2 tablespoons of extra virgin olive oil over medium high heat. Add the minced garlic and saute until the aromatic oils are released – about 1 minute. Add the chopped onion and bell pepper and saute 3 minutes. Add the cubed chicken breast, dried thyme, dried basil, rubbed sage, salt, and black pepper. Cook until the chicken is no longer pink. Add the Chardonnay and Burgundy wines, and pasta sauce and heat until bubbling. Add the Portobella mushroom pieces and cook until the mixture has reduced and is thick and hot.

To serve, place two large serving spoonfuls of Autumn Leaves on each warmed plate and top with a large ladle of the chicken and Portobella sauce.

Ingredients

2 (15 ounce) containers ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 eggs
1 (24 ounce) jar Bertolli(r) Vineyard Premium Collections Marinara with Burgundy Wine Sauce
1 (15 ounce) jar Bertolli(r) Creamy Alfredo Sauce
12 lasagna noodles, cooked and drained

Directions

Preheat oven to 375 degrees F. Combine ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese and eggs in large bowl; set aside.

Combine sauces in medium bowl. Spread 1 cup sauce mixture in 9×13 inch baking dish. Layer 4 lasagna noodles, then 1 cup sauce mixture and 1/2 of the ricotta mixture; repeat. Top with remaining 4 noodles, then sauce mixture and remaining 1/4 cup Parmesan cheese.

Cover with aluminum foil and bake 50 minutes. Remove foil and bake an additional 10 minutes or until bubbling. Let stand 10 minutes before serving.

Ingredients

2 pounds thinly sliced Scotch fillet (chuck eye steaks)
1/2 cup soy sauce
5 tablespoons SPLENDA(r) No Calorie Sweetener, Granulated
2 1/2 tablespoons sesame seeds
2 tablespoons sesame oil
3 shallots, thinly sliced
2 cloves garlic, crushed
5 tablespoons mirin (Japanese sweet wine)

Directions

In a large bowl, stir together the soy sauce, SPLENDA(r) Granulated Sweetener, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.

Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.

Ingredients

12 fresh Manila clams
2 tablespoons extra virgin olive oil
1/3 cup sliced Calabrese Sausage
1 head garlic, finely chopped
1/2 cup white wine
1/2 cup chicken stock
2 teaspoons unsalted butter, broken into small bits
4 sprigs fresh flat-leaf parsley, finely chopped
1/2 teaspoon freshly ground pepper
1 teaspoon sea salt
Croutons
Chopped fresh parsley

Directions

Heat the extra virgin olive oil in a 12 inch heavy duty or cast iron saute pan over medium heat and add the sausage. Saute slowly until the sausage begins to brown and caramelize slightly on the surface. Add the garlic to the sausage mixture, stir and cook for a few minutes allowing the garlic to soften without browning.

Turn the heat up slightly , and immediately add the clams and white wine to the garlic and sausage allowing the wine to simmer and deglaze the pan. Add chicken broth, and continue cooking over medium high heat, bringing the mixture to a steady simmer until all of the clam shells have opened. Turn the heat to low and discard any clams that do not open. Add the bits of butter to the pan and stir well into the mixture. Taste and correct seasoning with freshly ground pepper, and sparingly with salt, if desired. Top with croutons and finely chopped parsley and serve immediately in the hot skillet.