October's Eat This! Drink That!

Ricotta Stuffed Mushroom

Author: a better choice

Serves: 6 Total Time: 30 mins

Wine pairing:
Vento di Mare Pinot Grigio

Ingredients:

• 6 large mushrooms

• 2 tbsp olive oil

• 1 cup ricotta cheese

• 5 tbsp parmesan, grated

• 3 garlic cloves, minced

• 3 tbsp brown onion, diced

• 3 sundried tomatoes, diced

• 3 tbsp fresh parsley, chopped

• 1 red chilli, finely chopped (optional)

• Salt & pepper, to taste

Instructions : 

Step 1:
Preheat oven to 180C, and line a baking tray with baking paper.

Step 2:
Slice the stems off your mushrooms, and dice the steam. In a hot pan with oil, cook the diced mushroom stems and onion until soft. Then add in the garlic. Sauté until fragrant.

Step 3:
Cool your mixture off the heat, and stir in parsley, sundried tomatoes, ricotta and chilli if using. Add some salt and pepper to taste.

Step 4:
On the lined tray, fill your mushroom cups with ricotta mixture and sprinkle with parmesan. Bake in the oven for 20-25 mins. Top with fresh parsley to serve.

Creamy Sun-Dried Tomato Basil Chicken

Author: the defined dish

Serves: 4 Total time: 35 mins

Wine pairing:
Cademusa Nero d'Avola Syrah

Ingredients:

• 4 chicken breasts

• 2 tbsp flour

• 2 tbsp extra virgin olive oil

• 1 pint cherry tomatoes

• ½ tsp crushed red pepper flakes

• 2 garlic cloves, minced

• ½ cup shallots, sliced

• ¾ cup sun-dried tomatoes packed in oil

• 2 tbsp tomato paste

• 1 cup low-sodium chicken broth

• 1 cup unsweetened coconut milk or heavy creamer

• ½ cup basil leaves, thinly sliced

• Salt & pepper, to taste

• toasted pine nuts, optional for serving

Instructions : 

Step 1:
Pat the chicken dry and season both sides with salt and pepper. In a bowl, add the flour then dredge each chicken breast until evenly coated, shaking off any excess.

Step 2:
In a large, deep skillet, heat the oil over medium-high heat. Place the chicken into the skillet and cook until golden brown on each side or 2-3 minutes per side. Transfer to a plate and set aside.

Step 3:
Reduce the heat and add the cherry tomatoes, red pepper flakes, garlic, shallot and sun-dried tomatoes. Cook, tossing often, until the tomatoes begin to soften or for about 4 minutes.

Step 4:
Add the tomato paste and stir until well combined. Stir in the chicken broth until the tomato paste reducing it by half for about 3 minutes.

Step 5:
Stir in coconut milk or heavy creamer, reduce the heat. Add cooked chicken and top with the basil. Simmer uncovered for 7-10 minutes until the sauce thickens. Top with toasted pine nuts (optional).

Heirloom Tomato Carpaccio with Burrata

Author: whatsgabycooking

Serves: 6 Prep Time: 5 mins Cook Time: 15 mins

Wine pairing:
Lamberti Prosecco DOC Extra Dry

Ingredients:

• 1-2 balls burrata

• 1 handful small basil leaves

• 1 handful dill

• 1 handful green onions, sliced

• 4 tsbp olive oil

• 3 tbsp red wine vinegar

• 3 cloves garlic, chopped

• 1 shallot finely, chopped

• 1 tsp dried oregano

• Salt & black pepper to taste

Instructions : 

Step 1:
Arrange the sliced tomatoes on a platter.

Step 2:
Tear the burrata into pieces and arrange on the tomatoes or tucked in. Scatter with the herbs.

Step 3:
Drizzle with the vinaigrette as needed. Season with salt and pepper.

Hearty Italian Minestrone Soup

Author: asimplepalate

Serves: 6 Prep Time: 15 mins Cook Time: 35 mins

Wine pairing:
Melini Governo all’Uso Toscano Chianti

Ingredients:

• 2 tsbp oil

• 1 medium yellow onion

• 3 garlic cloves

• 2 celery stalks

• 2-3 medium carrots (skin on or off)

• 1-2 yukon gold potatoes

• 1 28 oz can roasted diced tomatoes

• 2 tsbp tomato paste

• 6 cups vegetable broth

• 2 15 oz can cannellini beans, drained and rinsed

• 1 parmesan cheese rind

• 1 cup dried pasta

• 2 cups chopped kale or spinach

Seasonings

• 1 tbsp basil

• 2 tsp oregano

• 1 large rosemary sprig

• pinch of red pepper flakes

• 1/2 tsp black pepper

• 1/2 tsp salt

Instructions : 

Step 1:
Prepare vegetables: Peel skin off onions and garlic. Mince the garlic into small pieces and chop onions, carrots and celery into diced pieces. Then peel potatoes and cube into 1-inch thick pieces.

Step 2:
Blend half the beans: transfer half the beans (or one 15 oz can) to a blender and blend until they are mostly pureed. You can use some of the broth for the soup to help the beans blend.

Step 3:
Make the sofrito: In a large pot or Dutch oven, sauté the onion, celery, and carrot in olive oil with a pinch of salt until soft, about 4-5 minutes.

Step 4:
Simmer with broth, tomatoes, and seasoning: In the same pot as vegetables, add the broth, tomatoes, tomato paste, diced potatoes, white beans, the blended white beans, a pinch of red pepper flakes, fresh basil, oregano, salt & black pepper, rosemary sprig, and parmesan rind. Stir together and partly cover. Let the soup gently simmer for 25-30 minutes, stirring occasionally.

Step 5:
Add the pasta, then the kale: Finally, add the dried pasta and cook for 10 minutes or until pasta is al dente. Stir in the chopped kale and cook in the hot soup for several minutes. Before serving, taste the soup, and adjust with additional salt if needed, then serve with extra fresh basil and parmesan cheese if desired.