Barbera Recipes

Risotto with Pancetta and Wild Mushrooms

by Monica Bennion on February 20, 2014

A savory Italian-inspired dish that pairs nicely with our tart and equally savory J&S Reserve Barbera.

INGREDIENTS
8 paper-thin slices of pancetta or bacon
1 tbsp. extra-virgin olive oil
1 lb. mixed mushrooms, such as chanterelles, cremini and Portobellos, thickly sliced
Sea salt
3 tbsp. unsalted butter
1 tsp. finely chopped parsley or tarragon
5 cups light chicken stock or canned low-sodium broth
1 garlic clove, lightly smashed
1 shallot, minced
1 1/2 cups Arborio rice
1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces), plus shavings, for garnish
2 tbsp. heavy cream
Freshly ground white pepper
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Baked Macaroni with Mortadella and Mozzarella

by Monica Bennion on February 20, 2014

Italian comfort food at its best!  Pairs well with our food-friendly Mountain Selection Barbera.

INGREDIENTS
1/4 cup extra-virgin olive oil
1 onion, finely chopped
1 garlic clove, minced
1 lb. ground pork
1 cup dry white wine
One 28 oz. can crushed tomatoes
Generous pinch of crushed red pepper
Kosher salt
2 large eggs
12 oz. elbow macaroni
2 tbsp. finely chopped basil
2 tbsp. finely chopped parsley
One 1/4 lb. piece of mortadella, cut into small dice
1 lb. fresh mozzarella, cut into bite-size pieces
1 cup grated Parmigiano-Reggiano
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Pennette with Wild Mushrooms

by Monica Bennion on June 14, 2011

This simple recipe features complex and exciting flavors, wonderful to pair with our Reserve Barbera.

INGREDIENTS
1 1/2 tsp fennel seeds
3 tbsp. unsalted butter
1/4 cup plus 1 tbsp extra-virgin olive oil
3 garlic cloves, minced
1 lb mixed wild mushrooms, stemmed as necessary and thickly sliced
1 tbsp finely chopped rosemary
1 tsp freshly ground pepper
1 lb pennette or penne rigate pasta
6 ounces arugula, large stems removed, leaves coarsely chopped
1/4 cups freshly grated Pecorino Romano cheese, plus more for serving [click to continue…]

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Rigatoni con Prosciutto Pomodoro

by Monica Bennion on June 13, 2011

Have the fire extinguisher nearby for this fiery recipe.  And when it’s ready to serve, enjoy a glass of Scott Harvey Barbera.

1 lb rigatoni
Kosher salt
3 tbsp. extra-virgin olive oil
3 cloves of garlic, thinly sliced
4 slices prociutto (or fresh ham), thinly sliced
1/2 cup vodka
3 tablespoons of heavy cream
Red chile flakes
2 cups of your favorite tomato or marinara sauce
Grated Parmagiano Reggiano cheese (plus more as needed) [click to continue…]

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Portobello Pizzas

by Monica Bennion on June 13, 2011

A quick, easy and hearty meal to pair with any of our Scott Harvey Barberas.

INGREDIENTS
6 large portobello mushroom tops, stems removed and gills scraped
Extra-virgin olive oil, for liberal drizzling, plus 1 tbsp.
Salt and freshly ground black pepper
1 pound Italian sweet sausage
1/2 pint grape tomatoes
1/2 cup cream
1/2 cup basil leaves, shredded or torn
1/2 cup shredded Parmigiano cheese [click to continue…]

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Tagliatelle Bolognese

by Monica Bennion on May 11, 2011

A rich and flavorful meal that pairs nicely with our Mountain Selection Barbera.

INGREDIENTS
2 oz dried porcini mushrooms, wiped of grit
1/4 lb pancetta or slab bacon, finely chopped
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
5 garlic cloves, minced
2 tbsp. extra virgin olive oil, plus more for drizzling
2 bay leaves
2 sprigs rosemary
1 1/2 pound ground pork
1 1/2 pound ground beef
2 cups milk
1 (28oz) can crushed tomatoes
2 cups dry red wine
Kosher salt and freshly ground black pepper
1 pound dry tagliatelle pasta
Freshly grated Parmigiano-Reggiano, for serving
1 handful fresh basil leaves
Fresh ricotta cheese
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Pasta alla Norma

April 13, 2011

Ingredients: 2 lbs. small to medium eggplant, cut lengthwise into 1/4-inch thick slices salt and freshly ground black pepper 8 Tbs. extra virgin olive oil 1 cup homemade toasted bread crumbs 1 lb. penne 2 cups tomato sauce (see recipe below) 1/2 cup freshly grated pecorino romano 10 fresh basil leaves, roughly torn 8-oz. piece […]

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Sausage and Bread Stuffing

April 13, 2011

Ingredients: 1 stick unsalted butter, plus more for the baking dish 2 lbs. good-quality white sandwich bread, cut into 1-inch cubes (20 cups) 4 inner celery ribs, finely diced (1 1/2 cups) 2 large carrots, finely diced (1 cup) 1 sweet onion, finely diced (2 1/2 cups) 1 lb. loose pork or tukey breakfast sausage […]

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