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Grilled Pizza with Wild Mushrooms and Blue Cheese - Bardolino

2 pre-baked 7-inch pizza shells
2 tbsp. olive oil
1 tsp. garlic, chopped
1 lb. fresh wild mushrooms, cleaned, trimmed and sliced
2 tsp. fresh thyme leaves
Kosher salt, to taste
4 oz. (1/2 c.) Romano cheese, grated
4 oz. (1/2 c.) Parmesan cheese, grated
8 oz. blue cheese, crumbled
Preheat grill. Heat oil in large skillet over medium heat. Add garlic to pan and sauté until browned. Add mushrooms and thyme to pan and cook for 5 to 6 minutes, until mushrooms release their moisture and cook down by about a third. Drain and cool. Mix together the Romano and Parmesan cheeses. Spread 1/2 cup of the mixture over each pizza crust, then top each with about 1 cup of mushrooms. Sprinkle with blue cheese and then place on grill. Rotate until bottoms are evenly golden brown. Serves 2.

Citrus Scallops - Soave

1 1/2 lb. sea scallops
2 tbsp. lemon juice
1 tbsp. fresh parsley, chopped
1 tsp. orange rind, grated
1/2 tsp. salt
1/8 tsp. pepper
2 cloves garlic, minced
1 tbsp. olive oil
1 tbsp. fresh parsley, chopped
You can serve these scallops over soba noodles.
Combine first 7 ingredients in a large bowl, stirring well to coat. Chill for 5 minutes. Heat oil in a large nonstick skillet over medium-high heat. Add scallop mixture; sauté 4 minutes, or until scallops are done. Top with parsley. Serves 4.
Recipe reprinted with permission from Cooking Light® magazine. ©1998

Aegean Italian Pizza - Valpolicella

Makes one 14-inch pizza
1 tbsp. olive oil
2 tbsp. garlic, minced
1 1/4 lb. fresh or canned tomatoes, diced and drained
1 14-inch pizza dough
4 oz. feta cheese, crumbled
1/2 cup red onion, thinly sliced
1/2 cup black olives, pitted and sliced
4 oz. part-skim mozzarella cheese, shredded
1/2 cup roasted red bell pepper, cut in narrow strips
Fresh oregano and fresh garlic, minced. for garnish
Heat oil over medium heat; sauté garlic for 1 minute, or until lightly browned. Add tomatoes. Simmer over medium-high heat for 10 to 15 minutes, until sauce is reduced and very thick. Place pizza dough on a lightly oiled pan. Prick dough with a fork every 1/2 inch. Spread sauce over the dough. Top with feta, red onion, olives, mozzarella and bell pepper strips. Lightly garnish with oregano and garlic. Bake at 450ºF for 10-12 minutes, or until crust is browned and cheese is melted.

Beef Scaloppine alla Vin Santo - Cabernet Sauvignon

2 (3/4 lb.) beef top round steaks, each cut 1/4-inch thick
1 egg
3 tbsp. milk
1 1/4 cups bread crumbs
1/4 cup grated Parmigiano-Reggiano cheese
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup butter, divided
2 cloves garlic, thinly sliced
2 tsp. all-purpose flour
3/4 cup water
1/2 cup Vin Santo
1 beef-flavored bouillon cube or envelope
1/4 cup fresh parsley, finely chopped
On cutting board, with meat mallet or dull edge of chef’s knife, pound each beef top round steak to 1/8-inch thickness. Cut steaks into about 2" x 4" pieces. In a bowl, beat egg with milk. On waxed paper, combine bread crumbs, grated cheese, salt and pepper. Dip beef in egg mixture, then coat with crumb mixture. In a 12-inch skillet over medium-high heat, melt 2 tbsp. of butter. Cook garlic and 1/3 of beef until lightly browned; remove to platter. Repeat with remaining beef, using 2 tbsp. butter per batch. In a cup, mix water with flour. Discard garlic; melt remaining 2 tbsp. butter in skillet. Add water/flour mixture, wine, bouillon and parsley. Cook, stirring until thickened; pour over beef.
Recipe reprinted with permission from Bob Lipinski. ©1998

Pasta Primavera Salad - Chardonnay

4 cups assorted mixed vegetables*, cut into 1-inch pieces
1/3 cup balsamic vinaigrette (or favorite Italian dressing)
8 oz. rotini pasta
2 cloves garlic, peeled
1/3 cup shredded Parmesan cheese
1 tsp. dried mixed Italian herbs
Salt and pepper, to taste
Combine vegetables and 1⁄4 cup water in a shallow microwave-safe casserole dish. Cover with plastic wrap. Heat on high power for 4 minutes or until done.

Drain. May also substitute 4 cups of frozen vegetables cooked according to package directions.
In a large bowl, toss vegetables with salad dressing. Cook pasta according to package directions, adding garlic to boiling water. Drain. Mash garlic and add to vegetables. Gently toss pasta, cheese, herbs and vegetables together. Season with salt and pepper. Chill (may also be served warm). Serves 6-8.

*Vegetables such as a mix of carrots, broccoli, sweet bell peppers, onions, celery, asparagus.

Grilled Sausage and Veggie Pizza - Chianti

(Makes a great appetizer)
1 garlic bulb, whole, with top cut off
1/4 cup olive oil
1/2 red onion, sliced 1/4-inch thick
1 large bell pepper, cut in half and seeded
2 large portobello mushrooms
1 zucchini, cut into long strips
4 mild Italian sausage links
Prepared pizza dough, rolled into four 1/4-inch thick rounds
1/2 cup basil pesto sauce
4 Roma tomatoes, chopped and drained
1 tsp. fresh thyme, chopped (1/2 tsp. if using dried)
12 oz. mozzarella cheese, grated

Light coals or preheat gas grill. Brush garlic bulb with oil and grill until soft. Take 4-5 large cloves from the bulb and squeeze paste into a small bowl. Pour the rest of the oil into the bowl and mix together. Brush garlic oil over all the vegetables (except tomatoes) and grill them. Grill sausage links. When sausage and vegetables are done, remove to platter and slice sausage into small pieces. Brush both sides of pizza dough with garlic oil and place on grill. Cook 2 to 3 minutes on first side, or until light golden brown. Turn pizza dough over and top each round with a thin layer of pesto sauce; evenly divide the sausage, vegetables and chopped tomatoes onto the four rounds. Sprinkle mozzarella and thyme evenly over the top of each pizza. Cover the grill until crust is golden brown and cheese has melted.

Veal Scaloppine alla Florentine - Merlot

4 veal cutlets (about 1 lb.)
1 tbsp. all-purpose flour
1/4 tsp. salt
1/2 tsp. black pepper
1/4 cup olive oil
1/2 medium onion, sliced thin
1 (16-oz.) can tomatoes, coarsely chopped
1 (3-oz.) can (or 2/3 cup) sliced mushrooms
1 tbsp. fresh parsley, coarsely chopped
1 tbsp. capers, drained
2 cloves garlic, finely chopped
1/4 tsp. oregano
1/4 cup dry red wine
Combine flour, salt and pepper; coat veal lightly with flour mixture. In a medium skillet, brown veal slowly in hot oil. Remove veal from skillet; add onion to skillet and cook until tender but not brown. Add cooked veal, tomatoes, mushrooms with liquid, parsley, capers, garlic and oregano. Add wine; cover and simmer for 20 to 25 minutes or until veal is tender, stirring occasionally. Arrange veal on hot buttered noodles; top with sauce. Makes 4 servings.
Recipe reprinted with permission from Bob Lipinski. ©1998

Italian Chicken Pasta - Pinot Grigio

1⁄2 lb. corkscrew pasta
1⁄4 cup sun-dried tomatoes, dry-packed, chopped
1 tbsp. extra virgin olive oil
2 medium zucchini, sliced, or canned artichoke hearts, sliced
1 jar (26-oz.) pasta sauce
1 lb. cooked chicken breast strips
1⁄4 cup grated or shredded Parmesan cheese
Cook pasta according to package directions. Add sun-dried tomatoes during last 5 minutes of cooking. Drain pasta and tomatoes. While pasta is cooking, combine oil and zucchini in microwave-safe bowl. Cover with plastic wrap and heat on high power for 4 minutes. Stir in sauce and chicken strips. Cover with plastic wrap. Heat for 4 minutes. Pour over pasta with sun-dried tomatoes. Toss and sprinkle with cheese. Serves 6-8.

Porcini Mushroom Sauce for Pasta or Veal - Pinot Noir

1/2 lb. fresh porcini mushrooms or 1/4 lb. dried
2 tbsp. olive oil
2 cups beef broth
2 heaping tbsp. all-purpose flour
1 cup dry white vermouth
1 oz. sweet red vermouth
1 tbsp. tomato paste, dissolved in warm water
Black pepper, to taste
If using fresh mushrooms, detach stems and cut into 1-inch pieces. Cut mushrooms into 1-inch strips. If using dried mushrooms, break them up into small pieces, then soak them in a bowl of warm water (1 cup of water to each ounce of mushrooms) for about 30 minutes, then drain and strain through cheesecloth. Heat the oil in a saucepan. When hot, add the mushrooms and sauté them lightly for about 5 minutes. Bring the broth to a boil in another pot. Sprinkle the flour over the mushrooms and stir with a wooden spoon to incorporate the flour. Gradually add the hot broth, stirring constantly. Add the vermouth and tomato paste; reduce heat and allow to simmer for about 20 minutes. Season to taste with black pepper. When done, remove from heat and pour over pasta, or serve as a sauce for veal chops.
Recipe reprinted with permission from Bob Lipinski. ©1998

Cajun Shrimp - Riesling

Try serving these spicy shrimp with easy-to-make cheese grits. Simply stir grated cheese into any kind of cooked grits.
1 1/2 lb. large shrimp, peeled and deveined
1 tsp. paprika
3/4 tsp. dried thyme
3/4 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
1/4 to 1/2 tsp. cayenne pepper, or to taste
1 tbsp. vegetable oil
Combine first 8 ingredients in a large zip-top plastic bag; seal bag and shake to coat. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 4 minutes or until shrimp are done. Serves 4.
Recipe reprinted with permission from Cooking Light® magazine. ©1998

Linguine with Spicy Seafood Sauce - Sangiovese

1⁄4 cup extra virgin olive oil
4 lobster tails (about 6-oz. each), halved lengthwise through shells
1 tbsp. chopped garlic
1⁄2 tsp. red pepper
2 cans (28 oz. each) Italian plum tomatoes, diced, with juices
1⁄2 tsp. oregano
1 dozen mussels, scrubbed and debearded
1 lb. large shrimp, shelled and deveined
1⁄4 cup flat-leaf parsley, chopped
1⁄4 cup fresh basil, chopped
Salt and pepper, to taste
1 box (16-oz.) linguine
Heat oil in skillet. Add lobster tails and cover. Cook over medium-high heat until shells turn red. Uncover; add garlic and red pepper and cook, stirring, one minute. Add tomatoes and oregano. Cover; heat to boiling. Simmer uncovered until tomatoes thicken. Add mussels and shrimp. Cover; cook until mussels open and shrimp turn pink. Add remaining herbs and stir. Cook pasta in boiling salted water and drain. Ladle half of sauce and shrimp into shallow bowl. Add pasta and toss. Top with remaining shrimp and sauce.

Pasta Puttanesca - Le Poiane

1 lb. linguine, spaghetti or penne, cooked al dente
1/4 cup olive oil
8 cloves garlic, finely chopped
1/3 cup dry white wine (avoid oak-aged wines)
2 (28-oz.) cans crushed tomatoes
1-2 tsp. crushed hot red pepper
2/3 cup pitted oil-cured black olives, coarsely chopped
1 tsp. dried parsley
1/2 tsp. black pepper
1/3 cup red wine vinegar
6-7 fresh basil leaves, coarsely chopped
1/2 tsp. oregano
1 can flat anchovy fillets, drained
1/4 cup capers
1/2 cup cooking water from pot
Pecorino Romano cheese, grated, for topping
Bring an 8-quart pot of water to a boil and add pasta. In a second pot, heat the oil and add the garlic, cooking until slightly colored. Add wine and allow to slightly reduce, then add the tomatoes and cook 5 minutes. Add remaining ingredients and cook over low flame for about 15 minutes. When the pasta is approximately 2 minutes from being ready, remove and drain; then add to saucepan where sauce is cooking and stir for about 30 seconds. Serve immediately, sprinkled with grated cheese. Note: If the sauce is too thick, thin with some of the cooking water.
Recipe reprinted with permission from Bob Lipinski. ©1998

Garlic Shrimp Fettuccine - Tufaie

1 lb fettuccine
3/4 cup extra-virgin olive oil
5 cloves garlic, peeled and chopped
1 fresh red chili pepper, sliced
1 1/2 lb large shrimp, shelled and deveined
4 fresh basil leaves
Salt, to taste
Cook the fettuccine according to package directions. Meanwhile, heat oil in a large skillet and add the garlic and chili pepper. Sauté for approximately one minute, then add the shrimp. Cook the shrimp over medium-high heat until pink, stirring frequently. Drain the pasta and place in a serving bowl. Add the shrimp, toss together, and season with salt. Top with chopped basil.
Serves 4.

Beef, Pepper and Shiitake Mushroom Stir-Fry - Amarone

1 tsp. olive oil, divided
Cooking spray
6 oz. beef tenderloin, cut into 1/2-inch strips
1/2 cup shallots, sliced
1/2 cup green bell pepper, cut into 1/4-inch strips
1/2 cup red bell pepper, cut into 1/4-inch strips
1/2 cup yellow bell pepper, cut into 1/4-inch strips
3 cloves garlic, minced
2 cups shiitake mushroom caps, sliced (one 3 1/2-oz. package)
1/4 cup dry white wine
1/2 cup no-salt-added beef broth
1 tbsp. fresh basil, chopped
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 cups cooked rice, hot
Heat 1/2 tsp. oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add beef and stir-fry 2 minutes. Remove beef from skillet and set aside. Wipe skillet clean with a paper towel. Heat 1/2 tsp. oil in skillet. Add shallots, bell pepper strips and minced garlic, and stir-fry 1 minute. Add mushrooms and stir-fry 2 minutes. Stir in wine and cook 1 minute. Add broth; reduce heat and simmer 3 minutes, stirring occasionally. Return beef to skillet and cook 1 minute. Stir in chopped basil, salt and pepper. Serve with rice. Serves 2.
Recipe reprinted with permission from Cooking Light® magazine. ©1998