Lasagna Pairing Recipe

lasagnaINGREDIENTS:
• ½ lb lean ground beef
• ½ lb ground veal
• ½ lb ground pork
• 2 garlic cloves, minced
• 1 Tbsp oregano
• 1 28-oz can whole tomatoes, drained
• 1 28-oz can whole tomatoes with juice
• 2 eggs
• 16 oz cottage cheese
• 15 oz ricotta cheese
• ½ cup parmesan cheese
• 4 cups shredded mozzarella cheese
• 19-oz package no boiling required lasagna noodles

DIRECTIONS:
• Preheat oven to 350℉.
• In a large skillet, brown ground beef, veal and pork. Add minced garlic and oregano and stir.
• Place canned tomatoes in food processor and pulse until tomatoes are thoroughly chopped; reserve 2 cups, place remainder in skillet with the meat and stir. Remove from heat and set aside.
• In a medium bowl, beat eggs. Stir in cottage, ricotta and parmesan cheeses. Set aside.
• Spread 1 cup of reserved tomatoes in the bottom of a 13 x 9 x 2 inch pan. Layer 4 uncooked lasagna noodles, ½ cottage cheese mixture, ½ meat sauce, and 1 ½ cups mozzarella cheese. Repeat layering finishing with a layer of noodles. Add the remaining 1 cup of tomatoes. Cover pan with aluminum foil and bake for 45 minutes. Uncover, and top with remaining cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving. Serves 8-12
•Enjoy with a glass of Jacuzzi Family Vineyards Barbera. Recipe compliments of Jacuzzi Family Vineyards.

Mellow style logoJacuzzi Barbera bottleDECEMBER WINE CLUB
Jacuzzi Family Vineyards
Barbera
Amador County, California
MELLOW STYLE

The Barbera varietal comes from the hills of northern Italy’s Piedmonte region, where it has been grown since the 13th century. During the 1800s and 1900s, Italian immigrants introduced the varietal to the Americas, most notably in Argentina and California. The grapes are known for their deep color and softer tannins. The fruit for this Barbera comes from Rancho Victoria nestled in the foothills of the Sierra Nevada mountain range, in the northern part of Amador County. The soils here are sandy clay loam derived from decomposed granite. This provides abundant nutrients and water retention for healthy, strong vines. The grapes were handpicked and destemmed without crushing the berries. This gentle approach minimizes the pick-up of bitter components from the skins and seeds. The wine was racked to oak, and aged for 12 months on 35% new French medium toasted oak.

“This Barbera has freshness and clarity. Bright cherry and raspberry fruit dominate with an underlying savoriness which compliments the elegant palate and clean finish.”. – Charlie Tsegeletos, winemaker

Winemaker: Charlie Tsegeletos
Appellation: Amador County, California
Varietal Blend:  90% Barbera, 10% Alicante Bouschet
Analysis: 14.0% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

August Wine Club pairing recipe

Hazelnut CakeTorta di Nocciole (Hazelnut Cake)

INGREDIENTS:
• 8 tablespoons unsalted butter, melted; OR 6 tablespoons melted unsalted butter and 2 tablespoons hazelnut oil (see NOTES)
• 2 ¼ cups toasted, skinned hazelnuts, cooled (see NOTES)
• ¼ cup unbleached all-purpose flour
• 1 packet lievito pane degli angeli or 2 teaspoons baking powder (see NOTES)
• 4 eggs, separated
• 1 cup sugar
• Pinch of fine salt
• Confectioners’ sugar for dusting
• Warm heavy cream sweetened with sugar (optional)

DIRECTIONS:
• Heat the oven to 350℉. Coat a 9-inch cake pan with about 1 tablespoon of the melted butter. Place a round of parchment paper in the bottom of the pan and coat the parchment with butter. Set the remaining melted butter aside.
• Process the cooled toasted hazelnuts in a food processor fitted with the metal blade until they are finely ground. Take care not to let them get pasty. Transfer them to a bowl and stir in the flour and baking powder. Set aside.
• In a large bowl, whisk together the egg yolks and sugar. The mixture will be very thick and cling to the whisk. Drizzle in the remaining melted butter (or melted butter and hazelnut oil, if using), a little at a time, whisking until the butter has been fully incorporated.
• Using a sturdy silicone spatula, stir the hazelnut-flour mixture into the egg yolk-butter mixture. It will be as thick as nut paste. This is fine.
• In a clean, stainless steel bowl, beat the egg whites and salt until stiff peaks form. Scoop about ½ of the egg whites into the bowl with the nut paste mixture and begin stirring and folding it in with the spatula. This will help to loosen the batter a bit. Add half of the remaining egg whites, folding rather than stirring them into the batter to prevent them from deflating too much (the batter will still be thick and sticky). Finally, add the last of the whites and continue folding until they are incorporated into the batter. The batter will be thick but spreadable. Scrape it into the prepared pan and smooth out the top.
• Bake the cake for 40 – 45 minutes, until puffed and browned on top and the center is no longer jiggling (a cake tester inserted in the center should come out clean). Be careful not to jostle the cake when you’re checking for doneness.  Transfer the cake to a cooling rack,in the pan for 30 minutes. Invert the cake onto a plate and peel off the parchment. Re-invert and let cool completely. Serve dusted with confectioners’ sugar and with warm sweetened cream for drizzling.
NOTES:  Hazelnut oil is not cheap, but an optional splurge to enhance the nut flavor of the cake.  To toast and skin hazelnuts: Heat the oven to 350℉. Spread the shelled nuts on a rimmed baking sheet and bake 10 minutes, or until the skins have begun to crack. Wrap the hot nuts in a clean kitchen towel and let stand 1 minute. Roll the nuts back and forth in the towel to loosen and rub off the skins. Not all the skins will come off, which is fine. Let cool before processing. Lievito pane degli angeli is a vanilla-scented powdered leavening agent used in Italian baking. It’s sold in packets and found in most Italian groceries. You can substitute 2 teaspoons baking powder.

Luca_Bosio_Barbera_Alba_BottlemellowEgidio
Luca Bosio Vineyard
Barbera D’Alba
Piedmont, Italy

In the center of the Langhe, among the hills celebrated in Cesare Pavese’s poems, you can find Luca Bosio Vineyards winery, in a world where technology and rural tradition coexist. Egidio was the founder of the Bosio’s farm, father of the owner Valter, profound expert of the wines of that zone.  The grapes from this wine come from vineyards located in Santo Stefano Belbo and Alba Villages.  The average age of the vines is 40 years.  Grapes are pressed and the must is fermented in steel  tanks after a short period in contact with dry ice to increase complexity and aroma.  This wine is a perfect accompaniment to read meats, braised beef and pork, as well as an array of Italian cheeses, pastas and risotto.

Luca Bosio, winemaker

Luca Bosio, winemaker

“Ruby red in color, this Barbera exhibits aromas of red fruit chocolate and vanilla.  The aromas follow through the round and smooth palate. A well integrated wine with silky tannins leading to a smooth finish.” – Luca Bosio, winemaker

Winemaker: Luca Bosio
Appellation: Piedmont, Italy
Varietal Blend:  100% Barbera
Analysis: 14% alcohol / volume, 3.5 pH, 5.5 g/l TA
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Riva Leone Barbera DOCG wine and pizza pairing recipe

pizza-flatBuffalo Mozzarella & Fresh Porcini Pizza

INGREDIENTS:

•3 thin pizza crusts 12” each (pre-made)
• 1 1/4 pounds fresh porcini or baby bella mushrooms,sliced 1/4 inch thick
• 9 tablespoons olive oil, divided
• 5 – 8 ounce balls water-packed buffalo mozzarella cheese or fresh mozzarella cheese, drained, cut into 1/4 inch thick rounds
• 4 teaspoons fresh thyme leaves
• fresh basil leaves (for garnish)

DIRECTIONS:

Preheat oven to 450 °F. Sprinkle 3 large rimless baking sheets with flour. Place 1 pizza crust on each prepared sheet (can be a pizza or baking stone).  Place porcini in bowl; sprinkle with 3 tablespoons oil, salt, and pepper; toss. Arrange 1/3 of cheese and 1/3 porcini on each pizza crust. Drizzle each with 2 tablespoons oil; sprinkle with thyme.

Bake pizzas until crusts are brown at edges and crisp on bottom, about 20 minutes. Transfer pizzas to work surface. Cut pizzas into wedges and serve. Yields three 12 inch pizzas.   Recipe adapted from Bon Appètit, October 2005.

Piemonte-Barbera-wine-bottleRiva Leone
Barbera DOCGFruity
Piedmont, Italy

DougFrost“The Barbera grape, once ubiquitous as a carafe wine in Milan’s cafes, has grown into one of the stars of the modern Italian wine scene.  Powerfully fruity, with rich cherry and raspberry notes, it finishes with a tangy, lip-smacking edge along with some herbs and mint. Really fun wine.” – Doug Frost, Master Sommelier and Master of Wine.

Winemaker: Giovanni Alessandria
Appellation: Piedmont, Italy
Varietal Blend:  100% Barbera
Analysis: 13.5% alc/vol

Fontanafredda Food Pairing

177409170Veal Tonnato

As the centerpiece of an elegant buffet table this classic Piedmontese dish will never fail to impress.

INGREDIENTS:
• 2 1/2 lbs veal tenderloin
• 1 celery stalk
• 1 carrot peeled
• 1 medium onion quartered
• 4 sprigs parsley
• 1 bay leaf

SAUCE:
• 1 seven oz can tuna packed in oil
• 6 anchovy fillets
• 3 Tbs capers, drained if in vinegar
• 3 Tbs lemon juice
• 1 1/2 cups mayonnaise

DIRECTIONS:

Place veal, celery, carrot, onion, parsley and bay leaf in a large pot and add water to cover. Then remove veal and set aside. Cover pot, bring contents to boil; then add veal. When water returns to a boil, cover pot, reduce heat and simmer gently for 1 1/2 hours. Remove from heat and leave meat to cool in its own broth.

Drain tuna and place in food processor with anchovies, capers and lemon juice. Blend to a smooth, creamy consistency. Remove mixture from processor and fold in
mayonnaise. Taste for salt.

When veal is cold, retrieve from broth and cut evenly into thin slices. Smear the bottom of a serving platter with some of the tuna sauce. Spread over it a layer of the veal slices and sauce until veal is used up. Leave enough sauce to blanket final layer.

Cover with plastic wrap and refrigerate for at least 24 hours. Before serving, bring to room temperature, smooth off top with spatula and garnish with some or all
suggested garnish ingredients (thin slices of lemon, sprigs of fresh parsley or pitted black olives cut into wedges).  Serves 8 , prepare a day ahead of serving.

Fontanafredda_BarberaFontanafredda Briccotondo Barbera
FruityPiedmont DOC, Italy

The Briccotondo Barbera has sweet, soft tannins that come together in a closely-woven texture that combines with great fruit character and crisp freshness, culminating in a long, tasty finish. A perfect match for starters, cured meats and a variety of fresh and mature cheeses.

Winemaker: Danilo Drocco
Appellation: Piedmont DOC, Italy
Varietal:  100% Barbera
Analysis: 13.5% alc/vol