Food Pairings

2008 Passport     2005 Oriana pairing

¾ # bay shrimp
2, 14 oz cans chickpeas, drained and rinsed
1 ½ cups celery, very thinly sliced, including some of the chopped leaves
½ cup red onion, minced
3 tablespoons Italian parsley, coarsely chopped
½ teaspoon dried red pepper flakes
1 clove garlic, finely minced
6 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
kosher salt and freshly ground black pepper

Thaw bay shrimp overnight in refrigerator or in unopened bag under cold running water.  Pat dry with paper toweling. Cover and set aside in refrigerator. 

Combine remaining ingredients in large bowl, seasoning with the kosher salt and black pepper.  Remember the shrimp and chickpeas will be a bit salty so be careful not to over salt.   Cover and place in the refrigerator for an hour or so to meld flavors.

Gently mix shrimp into salad just before serving. 

This recipe is an adaptation from Lynne Rossetto Kasper’s well known book The Splendid Table, recipes from Emilia-Romagna, the heartland of Northern Italian Food.

Although we served this ragu as a small bite with Rosemary crackers , this recipe is really wonderful tossed with 1 pound of pappardelle pasta or poured over soft polenta and topped with shaved Reggiano Parmesan and fresh Italian parsley. 

1 ½ tablespoons extra virgin olive oil
1 tablespoon butter
½ each medium carrot, grated
½ each medium onion, minced
2 ounces pancetta, minced
1 # ground Italian sausage
12 ounces chicken thighs, boneless, skinless, cut into ½ inch dice
1 each bay leaf
½ cup red wine , Abracadabra of course!
2 pinches ground clove
1 ¼ cup beef or chicken stock
1 clove garlic, crushed
1 ½ tablespoons tomato paste
4 cup heavy cream
kosher salt and freshly ground black pepper to taste

In a large saute pan, heat oil and butter over medium heat.  Add the vegetables and pancetta and cook until a bit of color forms, about 8 minutes.  Add the sausage, chicken, and bay leaf.  Raise heat to high and cook for about 8 minutes, being careful not to let ingredients get too brown.  Lower heat to medium and continue cooking for about 10 more minutes until the meat is a nice dark brown. 

Pour ingredients into a colander to remove fat, then return ingredients to pan and place on medium to medium-high heat.  Add the Abracadabra and clove.  Cook until the wine has almost totally evaporated, about 3 -5 minutes.  While wine is reducing, use a wooden spoon to scrape up the browned bits off the bottom of the pan.  Reduce heat to medium and add ¼ cup of stock and reduce down again until almost dry.  Stir in garlic, tomato paste and another ¼ cup of stock.  Reduce down again until almost dry.  Pour the mixture into a large 3 quart pot.

Add remaining ¾ cup stock and cook on low with a low simmer for 30 – 45 minutes.  You are looking for a moist sauce that is not too thin.  Add the cream and simmer another 3 – 5 minutes.  Season to taste with salt and pepper.