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Category: SECONDI-SECOND

Spezzatino is an Italian stew made with a tougher cut of meat, like beef chuck. It cooks for hours and traditionally is served over polenta. This is a quick and healthy version that can be made with pork tenderloin, chicken, or turkey. I especially like it with chicken thighs, which I find more flavorful than breast meat. Have fun adding different ingredients to make it your own! This dish pairs beautifully with a 100% Trebbiano from Umbria, Madrevite Il Reminore.

Every Christmas Eve, we celebrate with my Nonna’s famous Cioppino, a seafood stew including lobster tails, clams, mussels, squid, halibut, and shrimp in a delicate tomato and white wine sauce served over spaghetti. This year, I plan to serve Nonna’s Cioppino with a chilled bottle of Madrevite Elve, 100% Grechetto from Umbria.

Halibut is one of the few fish that is so meaty I can disguise in a way that my husband and daughter will eat it. I, on the other hand, could eat fish every day. This recipe is a simple, flavorful one-dish wonder. Add a side green salad and a bottle of Madrevite Elve Grechetto, and dinner is served. Buon Appetito!

Pollo alla Romana is such an iconic Roman chicken dish that truly is delicious and very easy to make. The traditional recipe calls for white wine, but I tried it a few years ago with Marsala and loved it even more. I like to reserve some of the sauce to toss with pasta for a quick and easy side. Serve with a loaf of crusty bread and a bottle of Podere Albiano Rosso di Toscana.

Porchetta, roasted pork, is considered the ultimate street food in Italy; its hot, juicy slices, with a crackling crispy outer layer stuffed inside a crusty roll, is one of my favorite things to have at open markets and festivals. I recreate my memories of Italy’s iconic pork recipe by butterflying a pork loin, stuffing it, and then wrapping it with pancetta slices to get that crispy outer layer. This classic dish transports me to the Italian country vineyards of Centanni in Marche. Enjoy a chilled glass of Centanni Pecorino wine with this savory, juicy, delicious slice of heaven.

This recipe is my healthy Italian version of the classic Chicken Cordon Bleu. This Italian stuffed chicken breast is easy to prepare and looks so impressive on the plate. A chilled glass of Centanni Pecorino is a beautiful combination with this light yet savory stuffed chicken breast.

I love making breakfast for lunch or dinner, especially protein-packed eggs. This recipe was invented from an almost empty refrigerator and a very hungry husband one evening after a long day of wine tasting in Tuscany. We had lots of fresh eggs from the chicken coop, a few slices of Speck, Parmesan cheese, and leftover polenta. We popped open a bottle of Podere Albiano Rosso di Albiano Toscana and I got busy creating this dish which was a keeper.

Leave it to the Italians to poach eggs in a spicy tomato sauce with slices of Calabrese salami. This dish is generally eaten for lunch or dinner, as breakfast in Italy usually consists of espresso and a cornetto, croissant. Serve with a thick slice of bread to sop up the yolky tomato sauce, and be sure to have a glass of Poggio Grande Syrah

This dish is named after the food capital of Italy, Parma. Parma lies within the region of Emilia-Romagna and is home to some of the most important cheese and ham in the world, Parmigiano Reggiano and Prosciutto di Parma, both of which star in this recipe. I use filet mignon because it renders an incredibly tender result, but it is equally delicious with chicken, pork, or turkey cutlets. I like to enjoy a glass of Poggio Grande Di Testa Mia Riserva with this spectacular scallopine.

This incredible chicken dish is one my Nonna Lucia made often, and since she was a saint I named it after her. I love this recipe so much because the aromas transport me back to my grandmother’s kitchen. I like to make some pasta and toss it with the extra sauce to serve on the side. And don’t forget the vino!! I suggest a bottle of spectacular Podere Albiano Rosso di Albiano.

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