Tag Archives: red wine

Wine Cookies (ciambelline al vino)

May 15, 2020 robiulo Leave a comment

Wine Cookies (ciambelline al vino)

I’ve only recently heard of these. They aren’t something that anyone in my family ever made. I read about them in an article in L’Italo-Americano and decided to give them a try. Easy to make, not too sweet, very crunchy and just right for breakfast.

Ingredients:

1/2 cup red wine
1/2 cup extra virgin olive oil
1/2 cup sugar
1 tsp. baking powder
2 cups all-purpose flour
Sugar for glazing

Mix the wine, oil, sugar and baking powder in a large bowl. Add in the flour and make dough. Knead the dough on a floured surface until it stops sticking. Put it back in the bowl, cover it and let it rest for ½ hour.
Preheat the oven to 350 degrees.

Lightly oil the baking sheet.
Pinch off a walnut sized piece of dough and roll out to form a log about 4 inches long. Overlap the two ends of the log and pinch to form a ring. Pour some sugar onto a small plate. Dip one side of the cookie only in the sugar and place, sugar side up, on the baking sheet.
Bake until lightly browned, about 20 minutes.

L’Italo-Americano Wine Cookie article here.

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Meat

Sausage Cooked in Red Wine

April 10, 2020 robiulo Leave a comment

Sausage Cooked in Red Wine

Here’s another simple but excellent recipe and it only has 2 ingredients. I got it from Giovanna Bellia LaMarca in her Sicilian cooking class at the Institute Culinary Education.

Ingredients:

1 lb. Italian sausage, hot or sweet
¾ cup dry red wine (something good enough to drink)

Place the sausage in a single layer in a pan. Add enough water to reach ½ way up the sausage and cook, turning half way, until the water is almost evaporated.

Add the wine and cook on medium-high heat, turning at least once, until the sausage is cooked on all sides. Serve the sausage with the pan drippings poured over them.

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Pasta

Red Wine Pasta

March 29, 2019 robiulo Leave a comment

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Red Wine Pasta

This one is adapted from David Tanis, New York Times – City Kitchen. Don’t use a very expensive wine for this but one at least good enough to drink. You can use Chianti, Merlot or Pinot Noir.

Put on a pot of salted water to boil. Add a cup of the wine and lower the heat.

Sauté the pancetta in the oil. Remove it when it browns. Then add the onion, salt and pepper. Fry the onion until its softened. Add the garlic and tomato paste – stir and coat the onion. Then the bay leaf and the rest of the bottle of wine. Raise the heat and let it reduce – about 10 minutes.

Bring the pasta water back to a boil and cook the pasta until almost done. Reserve a cup of pasta water and drain the pasta. Add the pasta to the sauce and stir as it absorbs it. Add some pasta water if the sauce is too thick.

Stir in the browned pancetta, the butter, parsley and Parmigiana. Check for seasoning. Serve with more grated Parmigiana.

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Pasta, Vegetarian

Pasta Rosso con Broccoli

January 5, 2018 robiulo Leave a comment

Pasta Rosso con Broccoli (Red Wine Pasta with Broccoli)

This recipe is a bit complicated, takes some time and can be expensive depending on the wine you use but it’s very pretty, tastes great and is worth the trouble. It’s also very spicy but it’s up to you how far you want to go with the pepperoncini. (if you don’t have whole dried pepperoncini, use dried red pepper flakes)

The pasta –

¼ cup olive oil
2 thinly sliced garlic cloves
1 crumbled dried pepperoncini (stem, seeds and core removed)
3 or 4 anchovies
1 bottle red wine (a moderately priced Chianti would work)
1 tsp salt
1 lb short pasta

In one pot heat oil, garlic, pepperoncini and anchovies. Add 3 cups of wine and salt.
In another pot add pasta to salted boiling water and cook for 2 minutes after it starts to boil again. Drain and add to pot with wine and bring to boil. Keep stirring until wine is absorbed and the pasta turns red– about 8-10 minutes. Add more wine as needed.

The pepperoncini –

¼ cup olive oil
3 thinly sliced garlic cloves
5 or 6 crumbled dried pepperoncini (stem, seeds and core removed)
1 tsp salt

Heat the oil, add the garlic and pepperoncini. Keep the heat low and don’t burn it.
When the peppers and garlic darken a little put everything, including the oil in a food processor (or mortar and pestle) with a teaspoon of salt and grind until it’s a paste.
Put it back in the pan and heat until it dries.

The broccoli –

1 head of broccoli cut into florets
¼ olive oil
1 clove thinly sliced garlic

Boil broccoli for about 5 minutes. Drain and toss over medium heat with garlic and oil.
Turn off the heat, add half of the pepperoncini paste and stir. If it’s too dry add more oil.

Put it all together –

Pour the broccoli and pepperoncini mixture over the pasta and add a little of the pasta cooking water to make it moist.
Serve with extra pepperoncini paste.

Click here for updated GALLERY II

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Wine Cookies (ciambelline al vino)

Sausage Cooked in Red Wine

Here’s another simple but excellent recipe and it only has 2 ingredients. I got it from Giovanna Bellia LaMarca in her Sicilian cooking class at the Institute Culinary Education.

Ingredients:

1 lb. Italian sausage, hot or sweet

¾ cup dry red wine (something good enough to drink)

Place the sausage in a single layer in a pan. Add enough water to reach ½ way up the sausage and cook, turning half way, until the water is almost evaporated.

Add the wine and cook on medium-high heat, turning at least once, until the sausage is cooked on all sides. Serve the sausage with the pan drippings poured over them.

Red Wine Pasta

This one is adapted from David Tanis, New York Times – City Kitchen. Don’t use a very expensive wine for this but one at least good enough to drink. You can use Chianti, Merlot or Pinot Noir.

Put on a pot of salted water to boil. Add a cup of the wine and lower the heat.

Sauté the pancetta in the oil. Remove it when it browns. Then add the onion, salt and pepper. Fry the onion until its softened. Add the garlic and tomato paste – stir and coat the onion. Then the bay leaf and the rest of the bottle of wine. Raise the heat and let it reduce – about 10 minutes.

Bring the pasta water back to a boil and cook the pasta until almost done. Reserve a cup of pasta water and drain the pasta. Add the pasta to the sauce and stir as it absorbs it. Add some pasta water if the sauce is too thick.

Stir in the browned pancetta, the butter, parsley and Parmigiana. Check for seasoning. Serve with more grated Parmigiana.

Pasta Rosso con Broccoli (Red Wine Pasta with Broccoli)

The pasta –

¼ cup olive oil

2 thinly sliced garlic cloves

1 crumbled dried pepperoncini (stem, seeds and core removed)

3 or 4 anchovies

1 bottle red wine (a moderately priced Chianti would work)

1 tsp salt

1 lb short pasta

In one pot heat oil, garlic, pepperoncini and anchovies. Add 3 cups of wine and salt.

In another pot add pasta to salted boiling water and cook for 2 minutes after it starts to boil again. Drain and add to pot with wine and bring to boil. Keep stirring until wine is absorbed and the pasta turns red– about 8-10 minutes. Add more wine as needed.

The pepperoncini –

¼ cup olive oil

3 thinly sliced garlic cloves

5 or 6 crumbled dried pepperoncini (stem, seeds and core removed)

1 tsp salt

Heat the oil, add the garlic and pepperoncini. Keep the heat low and don’t burn it.

When the peppers and garlic darken a little put everything, including the oil in a food processor (or mortar and pestle) with a teaspoon of salt and grind until it’s a paste.

Put it back in the pan and heat until it dries.

The broccoli –

1 head of broccoli cut into florets

¼ olive oil

1 clove thinly sliced garlic

Boil broccoli for about 5 minutes. Drain and toss over medium heat with garlic and oil.

Turn off the heat, add half of the pepperoncini paste and stir. If it’s too dry add more oil.

Put it all together –

Pour the broccoli and pepperoncini mixture over the pasta and add a little of the pasta cooking water to make it moist.

Serve with extra pepperoncini paste.

Click here for updated GALLERY II

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