Mountain Gorgonzola D.O.C.
From Milano, this awesome Piccante blue cheese can be used on salads or as a table cheese. The thick blue mold veins lend a wonderful sharp flavor to this cheese, and after softening at room temperature its firm but smooth bite reminiscent of a camembert.
Dolce Gorgonzola D.O.C.
Sweet,Soft and a creamy blue cheese. It’s one of the most popular cheeses in Venice. Spread on bread or crackers for a truly memorable taste and experience.
Wine Pairings: Cabernet Sauvignon, Riesling, Port, and sweet wine blends
6 ouncesItalian Sausage..
2 tablespoons butter
1 yellow onion, sliced
1/2 red onion, sliced
4 cloves garlic, minced
1 large red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup white wine
- Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
- Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
- Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
La Florentine Panetonne: Specialty Italian Cake
This Panettone is a traditional Italian specialty cake which has been prepared from the finest ingredients according to an original old world recipe. Soft wheat flour, plump raisins and candied orange peels give La Florentine Panettone a uniquely delicious taste. Great for breakfast just toast and serve with butter or jam also you can substitute it for bread when making French toast. As a dessert. slice and serve with your favorite ice cream, or substitute for bread when making bread pudding.
Ingredients: Wheat flour, sultanas raisins, sugar, margarine (oils and vegetable fats, water, acidity corrector: citric acid), candied orange peels (orange peels, glucose-fructose syrup, preservative: sulphur dioxide), natural yeast, egg yolks, emulsifiers: mono and diglycerides of fatty acids, glucose- fructose syrup, milk proteins, butter, salt, flavors, dried skimmed milk
4. Clams (canned or frozen)
5. Mussels in shells
6. Fresh anchovies
8. Seafood salad
10. Cuoco Pasta Con Sarde
12. Anchovy paste
Baccala Croquet Recipe
1/2lb baccala.. , (cod) skinless, boned, soaked in water for at least 2 days, changing water periodically, drain, pat dry, cube or chop.
1c cooked spinach, minced
½ c sour cream, 1 T. lemon zest
1 T. Dijon mustard, 1 tsp hot sauce
8 oz can French’s fried onions, crush
1 c fine breadcrumbs
2 T. ketchup, ½ Italian seasoning
2 T. grated parmigiano..
1 ½ c day old bread crumbs
¼ mayonnaise 2 eggs beaten
Combine all the above ingredients in a bowl, except fine breadcrumbs. Make croquettes. Roll in fine breadcrumbs. Pan fry or broil until golden on all sides. Make 12 to 15 depending on the size. Serve with marinara sauce..
Stuffed Bell Peppers
1 1/2lb veal, ground once (or beef)
2 c cooked rice, ½ tsp hot pepper
1/3c onions, 2 cloves, garlic, minced
2T ketchup, salt and pepper
1/2c onion chopped
1/2c grated <a href=http://www.pennmac.com/items/3578//danish-fontina-cheese ><b>Fontina Cheese.</b></a>
2 eggs well beaten
12 bell peppers, cut top
1/4c <a href=http://www.pennmac.com/search?search=evoo><b>virgin olive oil.</b></a>
1/3c chopped flat leaf parsley
1c chicken broth, bread crumbs
Combine the first 9 ingredients in a large bowl. Using a spoon, mix just enough to blend. Stuff bell peppers. Place peppers in a large ovenproof buttered casserole, one deep, stuffing side up. Heat oil in a saucepan. Sauté onion until they are soft. Top the stuffed peppers with onions. Add broth and cover. Place casserole in preheated 350-degree oven. Bake for one hour or until the peppers are fully cooked. After 30 minutes, uncover, sprinkle top of peppers with breadcrumbs, and continue baking. Makes 12.
½ cup extra-virgin olive oil.
8 small (baby) artichokes., trimmed, choke removed, and cut into thin wedges.
1 large red bell pepper, seeded and cut into strips
1 medium onion, chopped
3 cloves garlic
½ cup chicken stock.
½ cup dry white wine
Juice of ½ lemon
¼ teaspoon crushed red pepper
¼ heavy cream
1 pound fettuccine or linguine.“`
¼ cup grated Parmesan cheese.
Freshly ground black pepper to taste
Salt to taste (optional)
Heat the olive oil over medium heat in a large skillet. Add the artichokes, red pepper strips, onion, and garlic and cook 2 to 3 minutes, stirring frequently. Discard the garlic when it turns golden. Add the chicken stock, wine, lemon juice, and crushed red pepper. Reduce the heat to low, cover, and cook until the artichoke pieces are soft, about 15 minutes. Add cream and cook for another 5 to 10 minutes.
Meanwhile, cook the pasta.
Toss the pasta with the artichoke mixture, add the cheese, pepper, and salt and serve.
Kremstal with Cacio de Roma
Cacio de Roma means “cheese of Rome”. It is made from sheep’s milk and has a warm finish. Its texture is similar to Machego, firm but not dry. Cacio de Roma is placed in sea salt for 24 hours and then aged in cellars for thirty days. Once finished aging, the sheep’s milk cheese has a mild balanced flavor with a hint of fruit. This wonderful sheep’s milk cheese goes well accompanied with other cheeses on a cheese board surrounded by fresh fruit and nuts. Cacio de Roma melts well, making it a brilliant addition to a Panini, pizza or shredded on top of your favorite pasta dish.
Producer: E & M Berger; Kremstal, Austria
Image Provided by Dreadnought Wine
1 Litre bottle! Bright, herbaceous, clean and so very very versatile.
Keep one in your fridge for last minute dinner guests, or for yourself.
It goes with anything–spicy food, fried food, or no food at all!
Thank you Dreadnought Wines