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Villa Barbi Orvieto Pairing Recipe

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Pasta with Artichoke Hearts, Capers and Sun-Dried Tomatoes

Chicken Florentine Artichoke BakeINGREDIENTS:

• 1 pound pasta of your choice
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large clove of garlic, minced
• 1 cup dry white wine
• 1/2 cup chicken or vegetable stock
• 1/4 cup finely sliced sun-dried tomatoes (packed in oil or dried are both fine)
• 1 (15 or 16 ounce) jar artichoke hearts, drained
• 1/4 cup drained capers
• Lots of freshly grated Parmesan cheese

DIRECTIONS:

Put on water to boil in order to cook the pasta.

While the water is boiling, heat the olive oil and butter in a large skillet over medium-high heat. Lightly cook the garlic until very fragrant (don’t let the garlic burn or your sauce will be bitter). De-glaze the pan with the white wine. Add the chicken stock, and the sun-dried tomatoes. Let the mixture cook down until reduced by about half. Add the artichoke hearts and capers. Cook about a minute more (enough to warm up the newly added ingredients.) Set aside.

Cook the pasta, and when it is finished, drain it and add the sauce immediately. Toss the mixture together and serve. Garnish each serving very generously with lots of freshly grated Parmesan cheese.  Serves 4-6.

Villa_Barbi_Ovieto_BiancoVilla Barbi Orvieto Classico DOC
crispUmbria, Italy

A vibrant straw color.  Highly aromatic with white fruits, citrus and a hint of almonds. Round yet clean on the palate with bright acidity and a slight bitter almond note on the finish. This wine has excellent balance and beauty. Villa Barbi Bianco expresses the Orvieto tradition at its finest as upheld by Decugnano dei Barbi. It is a fresh wine, fine on the palate and harmonic.

Winemaker: Riccardo Cotarella
Appellation: Orvieto Classico Zone, Umbria, Italy
Varietal Blend:  Grechetto, Procanico, Vermentino, Sauvignon Blanc
Analysis: 12.5% alc/vol

Villa Barbi Umbria Rosso Pairing Recipe

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84466114Eggplant Parmesan

INGREDIENTS:

• 3 eggplants, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups Italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried basil

DIRECTIONS:

Preheat oven to 350 °F .

Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.

In a 9 x 13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

Bake in preheated oven for 35 minutes, or until golden brown.   8-10 servings

Villa_Barbi_RossoVilla Barbi Umbria Rosso
Umbria IGT, Italymellow

A vibrant garnet with purple hues. On the nose red and black fruits combine with hints of spice and saddle wood. The rich flavors of blackberry, cherry, and currants are moderated by soft and supple tannins. The well-balanced body is soft and full. The aromas and flavors carry through on the long finish.

Winemaker: Riccardo Cotarella
Appellation: Umbria IGT, Italy
Varietal:  40% Sangiovese, 40% Syrah, 20% Montepulciano
Analysis: 13.5% alc/vol
Critical Acclaim: SILVER STAR, Doug Frost, MS, MW