Chianti

Italians pair Chianti and Sangiovese with almost all foods. It has a bright, fruity character for a red wine, which helps it compliment foods without overpowering them.

Here are some recommended foods & tips about pairing food with Chianti:

• These wines pair especially well with tomato-based sauces like marinara, which is why they are often paired with pasta dishes.
• Also a good pair is Chianti and light meat like chicken fish or pork. These meats have subtle flavors that are often masked by bigger, bolder reds.
• Finally, these wines can help with the more elusive pairings like vegetables. Try Chianti or Sangiovese with roasted garlic, zucchini, or asparagus.

Recipes

Polenta with Italian Herbs

Ingredients:

• 1 Cup Cornmeal, medium grind
• 3 T Butter
• 1/2 Cup Fontina cheese, grated
• 1/2 Cup Your favorite prepared red sauce or pesto
• 1 tsp Fresh parsley, minced
• 1 tsp Fresh marjoram, minced
• Salt and freshly ground black pepper to taste

Directions:
Preheat broiler. Lightly oil 13 x 9-inch baking pan; set aside. Bring water to a boil over high heat in a two-quart saucepan. Slowly pour in cornmeal and then, with a wire whisk, stir continuously. Reduce heat to low, add butter, and continue stirring. Allow cornmeal to simmer for 10 minutes or until cornmeal thickens. Stir often. Remove from heat and stir in parsley and marjoram, as well as salt and pepper. Spoon into prepared baking pan; spread red sauce or pesto on top, then top with grated Fontina. Broil until cheese melts, then remove from oven. Top with a small spoonful of sauce, cut into squares, and serve.- Serves 4.

Penne with Quick Tomato Sauce & Ricotta Cheese

Ingredients:

• 1 pound Penne, Mostaccioli or other medium pasta shape, uncooked
• 1 28-oz. can whole plum tomatoes with liquid
• 1/2 cup loosely packed fresh basil
• 2 small cloves garlic, finely chopped
• 1 cup part-skim ricotta cheese
• 1/4 cup Parmesan cheese
• Chopped fresh basil or parsley for garnish

Directions:
Prepare pasta according to package directions.
While pasta is cooking, combine the tomatoes, basil and garlic in a blender or food processor.
Blend at low speed until tomatoes are completely pureed.

Pour mixture into a large saucepan. Heat to boiling, reduce the heat and simmer 5 minutes.
When pasta is done, drain well. Return pasta to cooking pot, add the tomato sauce and heat over low heat until sauce is simmering and the pasta is coated with sauce.
Remove pot from heat and stir in ricotta and Parmesan cheeses until evenly distributed.
Divide among serving plates and top with chopped fresh basil or parsley.- Serves 6.

Creamy Bean Soup with Spelt

Ingredients:

• 7 ounces (200 grams) borlotti beans (dried)
• 3.5 ounces (100 grams) spelt
• 1 stalk rosemary
• 1 tablespoon tomato paste
• 1.2 cup (300 milliliters) olive oil
• 1 onion
• 1 stalk sage
• 1 garlic clove

Directions:
Soak the beans in a large pan for 12 hours. Change the water and bring to boil, ensuring that there is always plenty of water covering the beans. Take the skins off regularly. Boil for ½ hour, and then add all the ingredients except the spelt. Boil for another 1 ½ hour. Pass through a blender to smooth the soup (add some water if necessary). Then filter through a conical sieve, and add salt and pepper to taste. Finally, add the spelt and boil for another 15-20 minutes.

Serve piping hot and decorate with olive oil “stripes” and some freshly ground white pepper.