This flavorful dish is inspired by the mountainous region of Abruzzo, where you will find an abundance of porcini mushrooms. The original recipe was developed by an Italian chef, but I put my own spin on it and tweaked the measurements. I … Continue reading →
You might be wondering why I am choosing Italian wines for Thanksgiving. The reason is simple – I am an Italian Wine Scholar and I tend to gravitate towards Italian wines. The following wines offer bright acidity and make delicious … Continue reading →
Cuisines, Corkscrews & Cultures features 88+ recipes from global cuisines, plus more than 160 tidbits, tips, headnotes, Gina’s notes, and wine pairing suggestions. This cookbook is packed with valuable content for the beginner cook to the most advanced. Explore Gina’s … Continue reading →
This recipe was inspired by the Pasta Queen on Instagram. It makes for a stunning presentation, but requires some patience. It may take a little practice before shaping the pasta nests. Put on your favorite apron and follow me in … Continue reading →
In case you didn’t know, 365 is Whole Foods’ brand name, and some of the ingredients in this dish were purchased at that grocery store chain. I was pleased with the outcome, but you can use any brand of your choice. … Continue reading →
Food & wine pairings create many emotions; if done right, they are both great givers of happiness. Today, I am sharing with you a recipe for stuffed shells that I paired with a lovely Chianti Classico. The idea is to … Continue reading →
It’s been raining here, and I needed some comfort food to cheer me up. I made braised short ribs simmered in a tomato sauce and paired them with a Nero d’Avola. It is the flagship grape of Sicily. Mille e … Continue reading →
Pasta is better inhaled like a vacuum cleaner. It’s so much fun! Spaghetti & Meatballs is a comforting Italian-American dish. It is not a traditional Italian dish because the Italians prefer to eat their pasta alone without the meatballs. … Continue reading →
On New Year’s Day, I made Penne alla Vodka and added lump crab meat to the sauce to give it a touch of elegance. This recipe is delicious but, because of its richness, it’s not part of my recipe rotation. … Continue reading →
On New Year’s Eve, I made my version of Shrimp & Grits. I am not claiming it to be an authentic Creole recipe, but it’s my version. This dish is simple without all the fuss and can be done … Continue reading →
My Clams Oreganata will have you dancing the Tarantella.
If you’re looking for a fancy appetizer to impress your guests, you must try my Clams Oreganata. They would be perfect for the Feast of the Seven Fishes 🇮🇹 or any other occasions.
My hubby usually helps me prepare the clams so he can snatch them straight from the oven as soon as they’re ready😄
Serves: 4
Level of difficulty: Easy to intermediate
Ingredients:
25 little neck clams, scrubbed ½ cup or so of seasoned breadcrumbs, Italian-style ½ cup flat-leaf parsley, chopped ¾ teaspoon oregano 2 tablespoons extra-virgin olive oil, plus more to drizzle ¼ teaspoon freshly ground black pepper 1 lemon, juiced
This recipe is a cross between a soup and a stew; it’s heartwarming and packed with nutrients. I consider it my Italian therapy. 🇮🇹
Pasta e Fagioli
You will need:
1/2 lb. Ditalini pasta 1/4 cup extra-virgin olive oil 2 carrots, diced 2 ribs of celery, diced 1 small onion, diced 1 garlic clove diced, optional Salt and black pepper to taste 1 can of Pinto beans, rinsed 1 (24 oz) jar of marinara or passata (puréed tomatoes) 2 bay leaves 1/4-1/2 cup water as needed Parmigiano-Reggiano cheese, grated
Method:
In a medium-sized pot, heat olive oil on medium high-heat. Pan fry the (soffritto) carrots, celery, onions and garlic. Season with salt & pepper. Add beans and tomato sauce. Use the immersion blender to thicken the sauce for 5-12 seconds. Add pasta and water. Simmer for about 25 minutes, or until the pasta is cooked al dente. Be sure to stir occasionally. Add more water if necessary. Serve with the cheese.
Please remember to remove the bay leaves. I used mine as a garnish.
PS. If you don’t have an immersion blender, use the back of a wooden spoon to smash the beans.
Borlotti or cannellini beans can be used as well.
Are you going to try this hearty dish?
Buon Appetito!
I hope you will try this recipe.
Happy Holiday Season to all!
Gina Martino Zarcadoolas, aka Foodiewinelover Culinary Personality, Food & Wine Blogger Author of the cookbook: Cuisines, Corkscrews & Cultures Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust” Level-2 Certified Sommelier and Italian Wine Scholar Scholar 🇮🇹 Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy Brand Strategist
This chicken dish is a crowd pleaser. I serve it with a side of pasta and veggies. For a low calorie version, serve the meatballs with a hearty salad.
Pan frying the meatballs Cooked meatballs with melted mozzarella
Ingredients:
1.5 lbs. ground chicken
2-3 garlic cloves, chopped, optional
1/2 cup Parmigiano Reggiano, grated cheese
1 tbs. flat-leaf parsley + more for garnish.
1/2 cup breadcrumbs
1 egg
3/4 tsp salt
freshly ground black pepper to taste
2-3 ounces fried pancetta, drained
1/4 cup milk
Olive oil for frying the meatballs
2 (24 oz) plain tomato sauce, in a jar
16 ounces shredded mozzarella
1 tablespoon fresh parsley, chopped + more for garnish.
Preparation:
Combine chicken, garlic, cheese, parsley, breadcrumbs, egg, salt & pepper, pancetta, and milk. Form the meatballs using an ice cream scoop. It will yield about 13 meatballs.
Pre-heat oven to 350 degree Fahrenheit.
In the meantime, over medium heat, fry the meatballs in a 12-inch cast iron pan. Turning halfway until you get a crust/sear on each side. About 5-8 minutes in total.
Add tomato sauce. Sprinkle the cheese. Turn the stove off. Bake in the oven to finish cooking the chicken and melt the mozzarella cheese, about 13-15 minutes.
Serve in the pan. Garnish with parsley or basil, optional.
Wine pairing suggestions: Pinot Nero, Bardolino Superiore or Valpolicella Ripasso.
Marry me bow ties. You will get stomach butterflies.
While farfalle means butterfly in Italian, it is commonly refer to as bow tie in the US . This broccoli pasta dish is delicious and easy to prepare. Boil the broccoli in the pasta water to save time and cleaning.
Ingredients:
1 head of broccoli, cut up in florets
1 lb. Farfalle (bow ties) medium-sized
1 handful of salt for pasta water
1 head of garlic, sliced razor-thin
3/4 cup extra-virgin olive oil
1/2-3/4 cup Parmigiano Reggiano, grated
1/4 cup reserved pasta water
Preparation:
Bring pasta water to a boil. Add salt. Add the pasta. Cook for 6 minutes. (use the timer) drop the broccoli in the same water. Cook for an additional 6 minutes.
In the meantime, in a large frying pan, heat up the olive oil on medium-low, drop the garlic. Remove from the burner. It will continue to cook. Drain the pasta. Add it to the garlic. Add the cheese and pasta water. Mix well. Serve at once.
Wine pairing suggestion: Sauvignon Blanc from Alto Adige. This grape has become one of the region’s leading varieties, and displays notes of passion fruit, elderberries, and black currants. The wines tend to be crispy with a fresh mouthfeel and great intensity.
Happy New Year 2025 to all my subscribers. Kicking off the New Year on a spicy note. Today, I am sharing my Spicy Rigatoni alla Vodka. It is silky on the palate and sexier than Puttanesca. I crafted this recipe to replicate the famous dish from Carbone Fine Food. I recently had the original at their Miami location, and I was blown away. Mine is even better. You might ask why? It’s simple, I made it and I know what I put in it.
Ingredients:
1 lb. Rigatoni
1 handful of salt for pasta water
2-3 tbs. olive oil for frying
1 hipping cup of chopped onions
1 hipping tbs. of garlic, chopped
1 tsp. Calabrian chili paste
4 ounces tomato paste
1 cup vodka
2 cups heavy cream
Salt to taste
3 tbs. butter
1/2 – 3/4 cup of Parmigiano Reggiano cheese, grated Parsley or basil for garnish, optional
Preparation:
1. Bring pasta water to a boil. Add 1 handful of salt. Cook the pasta al dente.
2. In the meantime, in a large skillet on medium-high heat, heat the olive oil. Sauté the onions 2-3 minutes or until caramelized. Add garlic and chili pepper paste. Stir well. Add tomato paste, stir until it obtains a rust color.
3. Deglaze with the Vodka, lower the flame to medium. Reduce the sauce for 1-2 minutes. Lower the flame to low. Add the heavy cream and salt. Cook for 3-4 minutes. Stir well.
4. Drain the pasta. Pour it in the sauce. Swirl in the butter and sprinkle the cheese. Mix well. Serve at once. The pasta should be glistening.
Gina’s notes: if you don’t consume alcohol, alternatively, you can use some reserved pasta water instead of Vodka.
If you can’t find Calabrian chili paste, use Thai red curry paste along with some crushed red chili pepper. Use your judgement.
While I love using reserved pasta water, I didn’t feel like I needed it. The ratio of sauce was perfect for one pound of pasta cooked al dente.
Wine pairing ideas: Demi-Sec champagne, full bodied Sangiovese-based Rosato or a Pinot Nero.
I hope you will give this famous dish a try. Until then, Have a wonderful New Year from my kitchen to yours.
Gina Martino Zarcadoolas Food & Wine Blogger, Sommelier Level 2 and WSET Level 2 certified. Cookbook Author: Cuisines, Corkscrews & Cultures Italian Wine Scholar Salice Salentino-Italian Award Winning Wine Blog Website: www.foodiewinelover.com Email: gina@foodiewinelover.com
After an overwhelming request for this recipe, I am happy to share it with you. Save and share for your next gathering.
Peach & Burrata Bruschetta 1 loaf of crusty Italian bread, sliced diagonally Extra-virgin olive oil, follow recipe 1-2 large semi-ripe peaches sliced in half moon 8 oz. Burrata cheese, break into pieces 1 large ripe tomato, diced 1 cup of arugula 6-8 oz. prosciutto 2-3 oz. balsamic reduction to drizzle
Drizzle oil on sliced bread. Broil for 2-3 minutes or until golden brown. Stay near Remove. Place on a serving platter. In a cast-iron pan, on medium-high heat, heat 1 tbs. olive oil. Cook the peaches until they obtain a caramelized color on each side, 8-10 minute in total. Spread/add the cheese on the bread, add tomatoes, arugula, peach, and prosciutto. Finish with a drizzle of balsamic vinegar.
Gina’s notes: you can grill the peaches instead of pan-frying them. Balsamic reduction is obtained when you put 1/2-1 cup of balsamic vinegar in a pan. Cook on low frame while stirring until it becomes syrupy. Do this at the last minute as it will harden quickly.
Wine pairing: the 2023 Bisol 1542 Gondolieri Conegliano Valdobbiadene Prosecco Superiore DOCG Brut was a perfect palate pleaser. This Prosecco showcased notes of pears, nectarines with a lively mousse and creamy texture.
When peaches are no longer in season, you can use figs or dehydrated apricots.
Calzone is believed to have originated in Naples, Italy. They are delicious pizza pocket stuffed with a variety of ingredients like prosciutto, salami, pepperoni, ham, all sorts of cheeses, and veggies like red bell peppers and mushrooms. You can also add fresh or dried herbs to elevate the flavors and textures. In Naples, they love stuffing calzone with fresh seafood. Generally, calzone is made in individual-sized, this way they are easy to consume. Today, I am sharing a large family-sized calzone that is easier to put together, but requires the use of a fork and knife. By all means, use your hand if you want to!
1 lb. store-bought freshly baked pizza dough 15 oz. whole-milk ricotta cheese 1 cup mozzarella, shredded ½ cup Parmigiano Reggiano, grated 4 ounces Prosciutto, shredded and chopped 1 egg, beaten Marinara sauce on the side
Servings: 4-6 with a salad or a side of veggies
Time: from start to finish – less than 30 minutes.
Preheat the oven to 450 degrees F.
Preparation:
1. Make sure you keep the dough at room temperature for at least 30 minutes prior to using. Cut the dough in half to create the top and bottom of the calzone.
2. Lightly knead and roll to flatten – about ¼ -1/2 inch thick. 3. On a parchment-lined baking sheet, place one half of the dough. 4. Spread half the ricotta on the dough. Add the mozzarella, Parmigiano (parmesan), and prosciutto. Finish with the remaining ricotta. 5. Cover with the half dough. Pinch all around with a fork to seal together. Brush with the eggs. 6. Bake on a lower rack for about 15 minutes or until golden brown.
You will get a crusty dough. Cut with a serrated knife or a pizza slicer. Serve with the red sauce for dipping.
This recipe got a high rating and will become a part of my culinary repertoire.
Wine Pairing Suggestions: Fiano di Avellino, Greco di Tufo or Aglianico,
Dough before kneading and rolling
Please let me know when you try this recipe. I would love to hear your spin and creativity.
One New Year’s Eve, I stayed home with my family and cooked like a mad woman. My stuffed mushrooms were a huge hit, and for this reason, I am happy to share my recipe with all of you.
Gina’s Stuffed Mushrooms:
Ingredients:
6 medium-sized Portobello mushrooms, with stems, chopped up salt to taste for the mushrooms + 1/2 teaspoon for stuffing, optional 2 tablespoons extra-virgin olive oil 1/3 cup seasoned breadcrumbs 1/4 cup Pecorino Romano cheese, grated /4 cup flat-leaf parsley, chopped + more for garnish Pine nuts to taste Olive oil cooking spray
Preparation:
Preheat oven to 375°F.
1. Season the mushrooms with salt. Combine the stems, salt, oil, breadcrumbs, Pecorino cheese, and parsley. Stuff the mushrooms. Top them with pine nuts. 2. Spray a flat tray with cooking spray and place the mushrooms. 3. Bake for 40 minutes uncovered. 4. Garnish with parsley.
Gina’s notes: wipe the mushrooms with a damp paper towel to clean them. This will avoid the mushrooms from retaining too much water. You can add thyme, marjoram or any kind of herb of your choice. Wine pairing suggestions: Pinot Noir, Gavi, Sancerre, Chablis, Champagne or sparkling wines.
Stuffed Mushrooms before baking Stuffed Mushrooms
Kindly let know if you will try this recipe. If you have any questions, please let me know via email.
Rustic Pasta with Meat, Porcini mushrooms, and Spinach
This flavorful dish is inspired by the mountainous region of Abruzzo, where you will find an abundance of porcini mushrooms. The original recipe was developed by an Italian chef, but I put my own spin on it and tweaked the measurements. I have followed his method and prepared it many times in my kitchen. He recommends using Farfalle, a pasta shape, commonly known as bowties, but it literally means “butterflies” in Italian. You can also use Fusilli, a short pasta shaped like a corkscrew. They both work well and absorb the sauce nicely. It’s always a big hit in my kitchen, and perfect for feeding a small crowd. This recipe brilliantly combines veal, beef, and pork, tomato paste, and porcini mushrooms to create a culinary masterpiece. Make sure you caramelize the tomato paste to get a rust color, and the result will be a stupendous rustic dish packed with layers of deep flavors. Make it for a dinner party, and your guests will think that the sauce had been simmering for hours.
Serves 8 to 10 as a first course, 6 as a main Level of difficulty – medium
Ingredients:
6 ounces dried porcini mushrooms, soaked in 2 cups hot water for 10 minutes
¼ cup extra virgin olive oil
4 garlic cloves, thinly sliced
2- 2.5 pounds ground veal, beef, and pork divided equally
Salt and freshly ground black pepper
1/2 cup tomato paste
1 cup dry white wine
1 cup plain tomato sauce
14 oz. whole San Marzano tomatoes, crushed by hand
1/4- 1/2 cup reserve pasta water
1 pound farfalle pasta
1 handful of salt for the pasta water
6-8 ounces baby spinach, trimmed
½ cup freshly grated Pecorino Romano
Preparation:
1. Drain the porcini, reserving the soaking liquid, and coarsely chop the porcini. Strain the soaking liquid through a strainer, and set it aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook until it is lightly toasted. Add all the meat and the chopped porcini, and cook, stirring, over medium-high heat until the meat is well browned, about 10 minutes. Season with salt and pepper to taste, and add the tomato paste. Cook over high heat, stirring constantly, until the paste turns a rust color, 5 minutes. Deglaze with the wine and cook for 3-4 minutes. Add the strained porcini soaking liquid, the tomato sauce and crushed tomatoes. Bring to a quick boil. Reduce the heat to a very low simmer. Cook 15-20 minutes. Stir occasionally.
Rustic Pasta with Meat, Porcini mushrooms, and Spinach
3. Bring pasta water to a boil. Add salt. Cook according to package directions or al dente. Drain. Add pasta and the reserve water into the meat mixture. Stir in the baby spinach and mix well until the pasta is nicely coated. Pour into a serving bowl and serve at once, with the grated Pecorino on the side.
Then end result will be a rich and thick meat sauce. If you like more sauce, add more tomatoes and pasta water.
My wine suggestions: Montepulciano d’Abruzzo, a delightful red wine from the Abruzzo region of Italy or a Barco Reale di Carmignano red wine blend from Tuscany. The latter is made with mostly Sangiovese, Cabernet Sauvignon and Canaiolo.
Rustic Pasta with Meat, Porcini mushrooms, and Spinach
I hope you will try this easy and delicious recipe. Please be sure to let me know when you make it.
This potato dish will make the perfect side and grace your holiday table this season. It can also be enjoyed anytime of the year. I’ve made it several times, and it’s always a success.
Ingredients:
4 medium Idaho potatoes, cut up in wedges. 1 teaspoon salt Black pepper to taste 1 teaspoon dry oregano 1 lemon, divided 3 tbs EVOO olive oil + more to drizzle 1 cup veggie broth (chicken broth will work) Fresh oregano sprig, for garnish – optional
Preparation:
Preheat oven to 400 degrees, F.
In a large bowl, season the potatoes with salt, pepper, oregano, 1/2 lemon juice, EVOO olive oil.
Place the potatoes in a medium stainless steel pan in a single layer. Add the broth.
Bake for 1 hour. If it needs more color, broil for 3 minutes on bottom shelf.
Remove from the oven. Place in a platter. Drizzle with more olive oil, freshly squeezed lemon and fresh oregano. Voila!
I served them with lip-smaking grilled lamb chops and sautéed red bell peppers.
My wine pairing suggestion: Agiorgitiko, a full-bodied red wine from Greece.
You might ask why? It’s simple, I made it and I know what I put in it. 
Remove. Place on a serving platter. 
Foodie WineLover 
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