Proof that some simple ingredients can flirt with my taste buds. 😌
Farfalle with broccoli and fragrant garlic, lightly sautéed and finished to perfection. Weeknight comfort done right.
🇮🇹This is a typical southern Italian dish. Some pasta shapes like orecchiette and cavatelli are often used.
You will need:
Ingredients: 1 head of broccoli, cut up in florets 1 lb. Farfalle (butterflies aka bow ties in US) 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:
1️⃣Bring 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.
2️⃣In 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.
3️⃣Drain 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 varities, and displays notes of passion fruit, elderberries, and black currants. The wines tend to be crispy with a fresh mouthfeel and great intensity.
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
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.
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 Gina’s Kitchen!
Serves: 6-8
Level of difficulty: Intermediate
Sultry Spaghetti Nests
Ingredients:
3/4 lb. thin spaghetti
1 handful of salt for pasta water
¼ – ½ cup reserved pasta water
1 tbs. extra-virgin olive oil + more to drizzle
8 ounces pancetta, chopped
½ – ¾ cup dry white wine
28 oz. can peeled San Marzano tomatoes, crushed*
¼ – ½ cup prepared plain sauce – not included in the photo
10-12 slices Provolone cheese, each rolled and broken into 2 pieces
Freshly grated Parmigiano Reggiano or Pecorino cheese
Fresh basil leaves for garnish
Preparation:
In a large skillet, on medium-high heat, heat olive oil. Pan fry pancetta until golden brown, 3-5 minutes. Deglaze with wine. Stir for 1-2 minutes. Add tomatoes, tomato sauce, and reserved pasta water. Lower the flame, and simmer for at least 15 minutes. Stir occasionally.
Preheat oven to 350-degree Farenheight.
While the sauce is cooking, bring the pasta water to a boil. Add salt. Cook pasta al dente. Reserve some water before draining it (follow the recipe). Drop the pasta in the tomato sauce. Mix well until every strand of pasta is coated with the sauce. Use a fork or thongs to shape the little nests in a ladle. (Should yield about 8-10 pasta nests depending on their sizes.) Place each nest in a medium to large metal baking pan. Add any leftover sauce on top. Nestle 2 pieces of cheese in the center of each nest and sprinkle it with the grated cheese.
Bake for about 5-8 minutes until the cheese has melted. Remove. Garnish each pasta nest with a basil leaf, and drizzle liberally with olive oil.
Your guests will appreciate this gorgeous spaghetti bake as well as the tastiness of the dish. Use a spatula to serve the pasta.
Cook’s notes: you can crush the tomatoes by hand or use a potato masher.
Wine Pairing Suggestions: Sangiovese-based wines such as Chianti Classico or Rosso di Montalcino. A Montepulciano d’Abruzzo would work as well.
Sultry Spaghetti Nests
Sultry Spaghetti Nests
Please let me know when you make this! It’s a crowd pleaser!
All photos are my own. All rights reserved
Buon Appetito!
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 & Italian Wine Scholar
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
Brand Strategist
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 keep it simple and minimize cleaning in the kitchen. This recipe serves 6 with a side of salad. The level of difficulty is easy to intermediate.
Scrumptious Stuffed Shells & Sangiovese
Ingredients:
1 (12-ounce) box jumbo shells*
1 handful of salt for pasta water
24 oz. jar – plain marinara sauce
8 ounces of fresh mozzarella, cut up
1 (15 oz) container of whole milk ricotta
Freshly grated Parmigiano Reggiano, to taste
Preparation:
Boil pasta in salted water for 6-7 minutes. Drain.
Preheat the oven to 350°F
In the meantime, on the bottom of a large glass baking dish, spread some tomato sauce. Fill each shell with 1 teaspoon of ricotta cheese and place them in a single layer on the baking dish. Drizzle with tomato sauce. Place a piece of mozzarella in each shell. Sprinkle the Parmesan cheese. Voila!
Bake for about 45-50 minutes until you see the sauce bubbling.
Cook’s notes. I used about 27 shells. (There will be some unused shells)
Wine pairing: Renieri 2018 Chianti Classico Gran Selezione DOCG. This wine is made with 100% Sangiovese, and the grapes are cultivated in the southernmost part of the Chianti Classico zone, in the town of Castelnuovo Berardegna. The warm temperatures produce bigger and riper wines.
The aromas and flavors include cedar, leather, oak, underbrush, red juicy cherries, vanilla, tobacco leaves, mushrooms, and earthy characters. The tannins are supple and supported by vibrant acidity, leading to a long finish with a hint of chocolate. A superb wine, but I don’t believe it deserves 95 points. My opinion!
This wine complemented the stuffed shells to sublimeness.
Summertime is synonymous with eating light meals and grilling in the outdoors. In June of 2017, I visited Positano on the Amalfi Coast and dined at the famous Chez Black restaurant. As a side dish, I ordered zucchini marinated in vinegar and mint. It was light, delicious, and healthy. Today, I am sharing with you a similar version called Zucchine alle Scapece that is popular in Naples, Italy. Typically, the zucchini is sliced thin, and fried in peanut or corn oil, but in this recipe, I am grilling them for a healthier option. Not having to turn the stove on is also a great way to keep your house cool. If you are vegan or vegetarian, this dish has your name written all over it. Grab your apron, and let’s get cooking!
Difficulty level: Easy – Serves 3-4 as a side dish
Ingredients:
3 zucchini cut lengthwise
Salt to taste
Freshly ground black pepper to taste, optional
Extra virgin olive oil, plus more to drizzle on top
1/4 cup red wine vinegar
1 handful of freshly chopped mint
2 garlic cloves, sliced thin
Preparation:
1.Season zucchini with salt and pepper, liberally
2. Drizzle with olive oil, mix well
3. Pre-heat grill on medium high, and place the zucchini on a single layer
4. Cover the grill, and cook for 15-20 minutes until fork-tender, turning occasionally.
5. Let the zucchini cool off and cut them up in 2-3 pieces. Place them in a medium-sized bowl.
6. Add vinegar, mint, garlic, and mix well.
7. Drizzle with olive oil to finishZucchini in Naples, Italy
Zucchine alle Scapece
Zucchini with Mint in Gina’s Kitchen
I hope you will try this light and summery dish and share your thoughts with me. Until then, enjoy the summer!
Happy Cooking from my Kitchen to Yours,
Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Winner of 2019 “Salice Salentino Bloggers Award”
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier
Happy New Year everyone! I just returned from a holiday cruise and had an amazing time with my family and friends. Unfortunately, I came home with a cold and was looking for some comfort food. I decided to make a “creamy” and delicious Fettuccine Alfredo. In the US, many people use cream in their recipe when in realty, this dish has only three main ingredients: fettuccine, butter and Parmigiano Reggiano cheese.
Before I share the recipe, I want to tell you the story behind this dish. The original recipe was created by Alfredo Di Lelio in his restaurant in Rome. His wife was pregnant and had lost her appetite. He invented this dish for her by simply adding Parmigiano Reggiano cheese to an everyday Italian dish called Fettuccine al burro ( with butter). She could not get enough of it. Fettuccine Alfredo became very popular in the Italian-American community but many people use cream which is not in the original recipe. If you mix all the ingredients properly, it will create a creaminess without the use of cream. Grab your apron and follow me in the kitchen!
1. In a large pot, over medium-high heat, bring pasta water to a boil. Add salt. Cook Fettuccine al dente (about 12 minutes)
2. In the meantime, in a large skillet over medium heat, heat up the butter.
3. The pasta should be cooked by now. Reserve some pasta water before draining it.
4. Drop pasta in the melted butter, add cheese and reserved water.
5. Use a set of thongs to mix all the ingredients thoroughly until every strand of fettuccine is coated. Serve at once with a salad or a vegetable of your choice.Gina’s note: Even though I used salted butter, this dish was perfectly balanced and not salty. If you follow my instructions carefully, you will obtain great results.
Wine pairing suggestions:
I recommend either one of the three V’s: Vermentino, Vernaccia, or Verdicchio. They are all Italian white wines and would pair nicely with the richness of the pasta.
Buon Appetito!
In June of 2019, I had the opportunity to visit a Parmigiano Reggiano factory in Parma, Italy. Photos are my intellectual property. All Rights Reserved.
Parmigiano Reggiano Heaven
Parmigiano Reggiano Cheese
Soul-Warming Fettuccine Alfredo
I hope you will try this delicious recipe for yourself or your loved ones and share your experience with me.
I finally had the opportunity to travel to Piedmont (Piemonte) this past June, and experienced the beauty of this picturesque Italian region. I visited many lush wineries in the sub-regions of La Morra, Barolo, Alba, and Barbaresco, and tasted some delicious wines. Barbaresco is a beautiful region in northwestern Italy where the Nebbiolo grape thrives in the slightly maritime climate: warmer, dryer, and milder, allowing the grapes to ripen faster. The Nebbiolo grapes are used to produce the wine that also goes by the name of Barbaresco. It is characterized by its rich flavors with notes of spices and mild perfumes with sweetness and is considered elegant and refined. The soil in Barbaresco has more nutrients and makes it less tannic than Barolo. Barbaresco is also known for Dolcetto and Barbera.
Upon arriving at Ca’ del Baio── house of the bay horse, means a dark-horse in Piedmontese dialect, which is an inspiration for their logo──Federica greeted us with her contagious smile in her work attire. We knew it was going to be a special tour and felt a deep connection with the winery. For four generations Ca’ del Baio has been a family affair, as is the tradition in the Langhe region. Nurtured and passed down from father to son, the vineyards surrounding the Grasso family farmhouse have been added to over time through marriage and acquisitions.
Giulio and Luciana along with their daughters Paola, Valentina and Federica, handle all the various aspects of the business. They do it with passion and expertise, from the growing and vinification of the grapes to hospitality and wine sales. For the Grasso family, simplicity, a sense of sacrifice and the deep attachment they have to their land are pre-requisites for guaranteeing wines of quality. Today the Ca’ del Baio estate takes in 28 hectares of vineyards in the villages of Barbaresco and Treiso, both of which are in the Barbaresco winegrowing area.
All estate-grown, their wines are made from a range of highly valued varieties, some typical of the area while others are more international: the whites include Moscato, Chardonnay and Riesling, and the reds Nebbiolo, Barbera and Dolcetto. Almost all the wines are varietals. The most prestigious vines – producing the Nebbiolo used to make Barbaresco – are between 25 and 40 years old, and they go into making the estate’s crus of Asili and Pora (commune of Barbaresco) and Vallegrande and Marcarini (Treiso).
Since we were on a tight schedule, I did not have time to write my own wine descriptions, therefore, I am using the winemaker’s notes that I found on their website: Ca del Baio. I enjoyed this wine tasting tour that was conducted by Federica. She’s passionate and very knowledgeable in the world of wines. I highly recommend you make reservations ahead of time before visiting this charming boutique winery.
Recently, Ca’ del Baio’s Barbaresco Vallegrande 2016 received the prestigious “Tre Bicchieri”( 3 glasses), Italy’s Best Wines award given by Gambero Rosso. It’s the largest food-E-Wine Publishing House in Europe, according to their Instagram profile.
Enjoying a tasting at Ca’ del Baio
Ca’ del Baio 2013 Barbaresco Asili Riserva
Winemaker’s notes: The wine displays a brilliant garnet red colour with shades of orange. The intense nose releases hints of lavender, pine, rose petals, aromatic herbs, spices, and goudron (tar) notes. The wine is dry, full-bodied, and warm. It is exceptionally smooth and velvety in the mouth.
Ca’ del Baio 2015 Barbaresco Pora
Winemaker’s notes: colour bright garnet red; nose intense and complex, with fruity overtones conjuring up plums and blackberries, and spicy hints of vanilla and roasted hazelnuts; taste full-bodied, soft and tannic; a big, yet very flavorsome wine.
Ca’ del Baio 2016 Barbaresco Asili
Winemaker’s notes: color bright garnet red, with slight orange tinges; nose intense, with fruity aromas of marasca cherries and hints of violets. Spicy notes of black pepper, liquorice and goudron (tar); taste dry, warm and soft, showing a long, rich, smooth flavour.
Award-winning Ca’ del Baio 2016 Barbaresco Vallegrande
Winemaker’s notes: colour garnet red; nose intense, with powerful fruit, dried flowers and underbrush; taste dry, smooth and rounded, ending in a warm finish with nicely-balanced tannins.
Ca’ del Baio Barbaresco Lineup
Ca’ del Baio 2016 Barbaresco Autinbej
Winemaker’s notes: the colour is a deep garnet red with reflections of old pink. The nose is an intense, fruity aroma reminiscent of raspberries, jam, and violets that give an ethereal feeling accompanied by sweet spicy notes and hints of cocoa. In the mouth, Autinbej is warm, long, persistent and slightly tannic with an aftertaste of fruity notes.
Ca’ del Baio Langhe Chardonnay
Winemaker’s notes: colour bright straw yellow; nose intense and complex, ranging from flowery to fruity, with hints of nuts; taste dry, full-bodied and well-balanced, with long flavour…Chardonnay, international by nature, Piedmontese at heart.
Barbaresco wine region
Amazing Barbaresco lineup
While touring, Federica’s dad Giulio brought me a glass of Moscato d’Asti to taste
I captured a picture of the Grasso’s family portrait – Original is not mine
Ca’ del Baio barrel room
Ca’ del Baio wine storage room
Ca’ del Baio – the 3 sisters – photo from their website – not mine
The Grasso family symbolizes respect for land and passion for wine. They take pride in their work and harmoniously carry on the family’s legacy. I am so glad that I met this tight-knit family and made unforgettable wine memories.
I hope you have enjoyed this article that illustrates our wine tasting journey in Piedmont, Italy.
“Il vino fa buon sangue” = Good wine makes good blood “In vino veritas” = In wine there is truth
Photos taken by Gina for Foodiewinelover – unless otherwise stated. All rights reserved. Disclosure: some of the information was taken from Ca’ del Baio’s website.
Pasta alla Norma originated in Sicily and is perfect for a small gathering. It is believed to be named after the famous opera called Norma. It’s easy and made with a few ingredients including my favorite veggie: eggplant! In this recipe, I am using whole canned tomatoes but you can use fresh tomatoes if they are in season. This is a great meal for vegetarians depending on their diet lifestyles (with or without the cheese). I served a salad with the pasta and my family ate to their heart’s content. Put on your apron and follow me in the kitchen.
Level of difficulty: Easy to intermediate
Serves 6-8 as a main meal
Ingredients:
• 1 medium eggplant, chopped in medium size
• ¼ – ½ cup of olive oil
• 3 garlic cloves, chopped
• 1 – (28) ounce can whole San Marzano tomatoes
• 1 teaspoon salt
• 5-6 basil leaves cut in chiffonade, plus more for garnish
• ¼ cup pasta water, as needed
• Ricotta Salata cheese, for garnish
• 1-pound penne, rigatoni or spaghetti
Preparation:
1. In a medium-sized saucepan, on medium-high heat, heat up oil, sauté the garlic, 1-2 minutes, add the eggplant, cook while stirring for 5-7 minutes. Adjust the heat as necessary. Add the tomatoes, salt, basil. Lower the heat and simmer for 15-20 minutes covered with lid tilted. Stir occasionally. If the sauce is too thick, add water toward the end. (before draining the pasta). Turn the burner off.
2. While the sauce is cooking, bring pasta water to a boil. Add salt and cook al dente. You will be doing a little juggling.
3. Add drained pasta to the sauce and mix well. Serve in a large pasta bowl. Garnish with the cheese and basil.
I paired this meal with a lovely aged Barbera D’Alba from Ca’ Viola winery and it worked magically.
Other wine pairing suggestions: Nero d’Avola, a red grape variety from Sicily or any medium-bodied red wine of your choice.
Cantina dell’ Alunno 2012 Montefalco Sagrantino 14.5% by volume. This wine is made with 100% Sagrantino grapes. Sagrantino is considered a rising star among Italy’s top-notched ageworthy red wines. Sagrantino di Montefalco has attracted wine enthusiasts from around the world. In 1992, this grape variety was elevated to DOCG status, the highest-ranking category of Italian wine denominations. Montefalco is a magnificent hilltown in central Umbria. Unlike all the other major tourist towns around Italy, Montefalco is quiet and known for the production of its indigenous grape, Sagrantino, as well as its medieval churches. Sagrantino is an extremely tannic wine and is high in alcohol. The tannins are naturally found in grape skins, their seeds and stems. This natural occurrence adds bitterness and complexity to the wine. Sagrantino is bone dry and the legs are super slow which indicates a high-alcohol content. Due to the high level of tannins, this wine is packed with anti-oxidants and pairs well with meat-based dishes and gamey food. When I first tasted it, it was so bitter, I was grimacing. I decided to decant it and used the vSpin, (you can use any decanter) but this one works pretty fast. After decanting it for about 7-8 minutes, the wine started to open up nicely. The wine is dense and the color is a dark garnet. On the nose, it boasts robust aromas of dark cocoa, cigar box, tobacco, dark fruits, and spices. On the palate, there is an explosion of bitter cocoa, cedar, moderate amount of oak, with firm tannins and a persistent finish. This is a serious wine and should be consumed with food and/or aged cheeses. I paired it with lamb loin chops and it stood up to the gaminess of the meat. It intertwined nicely with the mint jelly and the accompaniments. Sagrantino generally reaches full maturity after 10-15 years from the harvest and is able to bottle age for more than 30 years.
This wine is definitely different from what I am used to but it was a good find! As always, I love exploring various Italian wine terroirs. If this sounds like your style of wine, I suggest you give it a try! If you’ve had this wine, I’d love to hear your experience.
Happy sipping and happy cooking from my kitchen to yours, 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 2019 Winner of “Salice Salentino USA Bloggers Award”
Zucchini in Naples, Italy
Foodie WineLover 
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