4 Cheese Sauce

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By Cooking Panda

Don’t forget to pick up a bottle of Fabio Viviani’s Signature Wines!

Ingredients

  • 3 tablespoons butter, unsalted
  • 4 cloves garlic, minced
  • 3 cups heavy cream
  • 1 cup Gorgonzola, crumbled
  • 1/2 cup Montazio, shredded
  • 1/2 cup Grana Padana, grated
  • 1/2 cup Fontina, shredded
  • 1/2 cup Cheddar, shredded
  • Directions

    1) In a non-stick sauce pot, add butter and garlic. Cook for 2 to 3 minutes. Add cream and bring to a simmer. Add Gorgonzola and let cook for 2 minutes. Add remaining cheeses and bring to a boil gradually. Cook until slightly thickened, about 5 minutes.

    2) Turn off the heat and let sit for 10 minutes to cool slightly and continue to thicken.

    Tags: cheese, Cheese Sauce, Fabio Viviani, Wine-Ding Down
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    Seafood Linguine

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    By Cooking Panda

    Don’t forget to pick up a bottle of Fabio Viviani’s Signature Wines!

    Ingredients

  • 1 pound linguine pasta
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 10 mussels, cleaned and debearded
  • 10 clams, cleaned
  • 1/2 cup dry white wine
  • 1 tomato, thinly sliced
  • 1 cup whole peeled tomatoes
  • 1/2 cup calamari, cleaned
  • 10 shrimp, 21/25 size
  • 1/2 cup seafood broth
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped parsley
  • Directions

    1) Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.

    
2) While the pasta is cooking, heat 2 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic, mussels, clams and white wine. Cook for 2 minutes covered.


    3) Stir in tomatoes, calamari, shrimp, seafood broth, remaining oil, and basil. Add pasta to the pan and cover with a lid on high heat. Cook until shrimp have turned pink and calamari is bright white. Finish with a remaining olive oil, parsley, and season to taste.

    Tags: dinner, Fabio Viviani, pasta, recipes, seafood, Wine-Ding Down
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    Pasta With Sausage And Beef Bolognese

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    By Cooking Panda

    Don’t forget to pick up a bottle of Fabio Viviani’s Signature Wines!

    Ingredients

  • 1/4 cup Fabio Viviani Cabernet Sauvignon
  • 1/2 pound fettuccine pasta
  • 1/2 pound mild Italian sausage, ground
  • 1 pound ground beef, 80/20
  • 3 garlic cloves, sliced
  • 1/4 cup grated onion
  • 1/4 cup grated carrot
  • Salt and pepper, to taste
  • 2 tablespoons tomato paste
  • 1 large can crushed tomatoes
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons chopped herbs (parsley, basil, thyme and tarragon)
  • Grana Padano cheese, for garnish
  • Directions

    1) Cook pasta per package directions until al dente. Once ready, drain and set aside.

    2) While pasta cooks, make the sauce. In a large skillet over high heat, add sausage and ground beef. Stir to combine. Cook until 3/4 done, about 5 minutes.

    3) Add garlic, onion, carrots, salt and pepper to meat. Stir and cook for 2 minutes.

    4) Deglaze pan with Fabio Viviani Cabernet Sauvignon and add tomato paste. Cook for 2 more minutes. (Don’t forget to pour a glass of Fabio Viviani Cabernet Sauvignon for yourself!)

    5) Finally, add crushed tomatoes and olive oil. Stir to combine. Lower heat to medium, cover and cook for 10 more minutes.

    6) Remove lid, add cooked pasta to sauce, top with chopped herbs and a final drizzle of Fabio Viviani Cabernet Sauvignon. Mix to combine and coat pasta.

    7) Garnish with grated Grana Padano cheese if desired. Serve and enjoy!

    Tags: Bolognese, dinner, Fabio Viviani, pasta, recipes, Wine-Ding Down
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    Homemade Meatballs In Tomato Sauce

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    By Cooking Panda

    Don’t forget to pick up a bottle of Fabio Viviani’s Signature Wines!

    Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons garlic, minced
  • 1/2 cup yellow onion, minced
  • 1/4 cup basil, chopped
  • 1/2 cup parsley, chopped
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 1 cup Grana Padano cheese, grated
  • 1 pound ricotta cheese, the drier the better
  • 2 pounds ground beef, 80/20
  • Salt and pepper
  • 2 – 3 cups homemade tomato sauce, for serving
  • Directions

    1) Pre-heat oven to 350 degree Fahrenheit.

    2) Preheat a sauté pan, and sauté the garlic and onions until they are translucent.

    3) Mix all of the ingredients to uniform mass and test the meat for seasoning. Shape the meatball how you see fit. We suggest a 3 to 4 ounce ball.

    4) Place meatballs in a large deep sauté pan. Pour in tomato sauce and heat the pan on medium heat. Cook them for about 25 to 30 minutes on a low simmer with the lid.

    Tags: dinner, Fabio Viviani, italian, meatballs, recipes, Tomato Sauce
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    Penne With Zucchini, Basil And Ricotta Salata

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    By Cooking Panda

    Don’t forget to pick up a bottle of Fabio Viviani’s Signature Wines!

    Ingredients

  • 1 1/2 cups penne pasta
  • 3 tablespoons extra-virgin olive oil
  • 2 pounds small zucchinis, grated
  • Chili flakes, to taste
  • 1/2 cup fresh basil, torn
  • 1 cup ricotta salata, crumbled
  • Pepper, for garnish
  • Sliced basil, for garnish
  • Balsamic vinegar, for garnish
  • Grana Padano, grated for garnish
  • Directions

    1) Cook pasta in a large pot of boiling salted water until al dente. Drain and set aside.

    2) Heat olive oil in a pan, add grated zucchini, season with chili pepper flakes and sauté for about 5 minutes.

    3) Add cooked pasta and torn basil. Cook 3 more minutes.

    4) Turn off heat and top with ricotta salata.

    5) Plate cooked pasta. Garnish with a pinch of pepper, sliced fresh basil, a few tablespoons of balsamic vinegar and grated Grana Padano cheese.

    6) Serve with a glass of Fabio Viviani’s Cabernet Sauvignon and enjoy!

    Tags: dinner, Fabio Viviani, pasta, Penne, recipes, Wine-Ding Down, zucchini
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    Corn And Fennel Gnocchi

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    By Cooking Panda

    Don’t forget to pick up a bottle of Fabio Viviani’s Signature Wines!

    Ingredients

  • 4 ears corn on the cob
  • 4 tablespoons butter
  • 1 fennel head, finely diced
  • Salt and pepper, to taste
  • 1/2 pound gnocchi
  • 6 cups heavy cream
  • 1/4 cup Grana Padano cheese, grated
  • Sage and olive oil, for garnish
  • Directions

    1) Husk the corn, pull off the silky threads and place into boiling salted water. Cook for about 5 minutes, then shock the corn in ice water. Once it has cooled, take the top off the corn and cut downward. Continue cutting until all of the corn is removed.

    2) In a medium saute pan, melt butter. Add fennel and corn, and season with salt and pepper. Cook until fennel and corn have softened.

    3) Meanwhile, cook gnocchi according to package directions. You will know the gnocchi is done when it floats to the top.

    4) Add 2/3 of the corn and fennel into a blender, leaving the rest in the pan. To the blender, add heavy cream and grated Grana Padano cheese. Blend until smooth.

    5) Add creamy sauce back to the pan with corn and fennel. Add gnocchi and toss to combine.

    6) When ready to serve, garnish with more Grana Padano cheese, a drizzle of olive oil and sage. Serve with Fabio Viviani Chardonnay and enjoy!

    Tags: Corn, dinner, Fabio Viviani, Gnocchi, pasta, recipe, wine, Wine-Ding Down
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    Quick Fresh Pasta Dough

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    By Cooking Panda

    Don’t forget to pick up a bottle of Fabio Viviani’s Signature Wines!

    Ingredients

  • 2 cups flour, plus more
  • 1 cup water
  • 2 teaspoons salt
  • Directions

    1) Add water and pour half the flour into a stand mixer and using a dough hook attachment, start on medium speed. Slowly add the flour in and let fully combine until adding the next batch. Do this 3-4 times. Make sure to help the dough absorb by scraping down the sides of the mixing bowl with your hands. You might need more or less water. Depending on the consistency, you are looking for something that can be formed together when squeezed. This is the correct texture.

    2) Take out dough from the mixer and make thin “snakes” with the dough. Line up pasta and then cut into small pieces. OR make snakes a little thicker and pass this dough through a meat grinder attachment and slice off every 2-3 inches. Make sure to have plenty of flour so the dough doesn’t get stuck coming out. Toss all pasta in a little flour to make sure fully coated.

    3) Bring a pot of salted water to the boil. Cook pasta until no more white can be seen when cut into the cooked dough, about 10 minutes. Drain and set on a sheet tray to cool in the fridge.

    Tags: Fabio Viviani, pasta, recipes, Wine-Ding Down
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    Tuscan Kale Salad

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    By Cooking Panda

    Don’t forget to pick up a bottle of Fabio Viviani’s Signature Wines!

    Ingredients

  • 4 cups Tuscan Kale. chopped
  • 1/2 cup caramelized pecans
  • 1/2 cup feta cheese mixed with olive oil and chopped basil, cubed
  • 6 thin slices Prosciutto di Parma
  • VINAIGRETTE INGREDIENTS

  • 1 cup extra virgin olive oil
  • 1 tablespoon chives, chopped
  • 1 teaspoon oregano, chopped
  • 1 teaspoon thyme, chopped
  • 1/4 cup white wine vinegar
  • 1/4 tablespoon Dijon mustard
  • 1 cup caramelized onions
  • Directions

    1) For the vinaigrette, combine all ingredients in a blender and blend until smooth. Add more olive oil if necessary. Taste and season with salt and pepper to your liking.

    2) In a bowl, add Tuscan Kale, pecans, feta and vinaigrette. Toss well.

    3) Center kale in the middle of a plate. Top with Prosciutto di Parma.

    4) Serve with a glass of Fabio Viviani’s Chardonnay and enjoy!

    Tags: dinner, Fabio Viviani, kale, Prosciutto, recipes, salad, Wine-Ding Down
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    Bacon Gorgonzola Pizza

    category:

    By Cooking Panda

    Don’t forget to pick up a bottle of Fabio Viviani’s Signature Wines!

    Ingredients

  • Olive oil
  • Flour
  • 12-ounce ball pizza dough
  • 3 ounces mozzarella, shredded
  • Salt and pepper, to taste
  • 1/2 cup raw Brussels sprouts, chopped
  • 4 ounces Gorgonzola cheese
  • 7 slices bacon, partially cooked and cut in half
  • Directions

    1) Pre-heat oven to 400 degrees Fahrenheit.

    2) Brush either a pizza pan or a baking sheet with oil. Set aside.

    3) Dust work surface with flour and, using your hands, knead the pizza dough. Transfer to the greased pan and, using your fingers, press the dough out until it has stretched to the perimeter of the pan.

    4) Top dough with mozzarella, salt, pepper, Brussels sprouts, Gorgonzola and bacon.

    5) Bake for 10 to 15 minutes, or until dough is golden brown and cheese is bubbly and browning on top.

    6) Let cool before slicing. Serve with Fabio Viviani’s Signature Red Blend and enjoy!

    Tags: bacon, cheese, dinner, Fabio Viviani, Pizza, recipes, Wine-Ding Down
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    Four Mushroom Risotto With Parsley And Sun-Dried Tomatoes

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    By Cooking Panda

    Don’t forget to pick up a bottle of Fabio Viviani’s Signature Wines!

    Ingredients

  • 1 cup Fabio Viviani Wine White Blend
  • 1/2 cup Arborio rice
  • 3 cups beef, chicken or vegetable stock or 5 cups water
  • 8 tablespoon butter
  • 1 large onion, finely chopped
  • 1/4 cup torn cremini mushrooms
  • 1/4 cup torn oyster mushrooms
  • 1/4 cup torn shiitake mushrooms
  • 1/4 cup sliced button mushrooms
  • 1/4 cup chopped sun-dried tomatoes
  • 1/2 cup grated Grana Padano
  • 1/2 cup Italian parsley leaves
  • Salt and pepper, to taste
  • Directions

    1) In a large saucepan, begin cooking rice in stock of your choice or water.

    2) Melt the butter in another heavy saucepan on medium high. Add onions, along with a pinch of salt and pepper, and gently sauté until softened, about 3 minutes.

    3) Add mushrooms and cook until caramelized, about 6-8 minutes. Season lightly with salt and pepper. Turn off mushroom pan.

    4) As the rice begins to cook, add sun-dried tomatoes and Fabio Viviani Wine White Blend.

    5) Add mushrooms to rice and stir. Top with Grana Padano cheese and parsley leaves. Continue stirring to prevent sticking and cook until the stock is absorbed. Serve with more Grana Padano and chopped parsley.

    Tags: dinner, Fabio Viviani, Mushrooms, recipes, Risotto, Wine-Ding Down
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    Smoked Mozzarella And Chicken Ravioli

    category:

    By Cooking Panda

    Don’t forget to pick up a bottle of Fabio Viviani’s Signature Wines!

    Ingredients

  • 4 sheets thin pasta
  • 4 egg yolks, beaten
  • Smokey mozzarella and Grana Padano for garnish
  • RAVIOLI FILLING INGREDIENTS

  • 2 cups shredded chicken
  • 1 teaspoon chopped chervil
  • 1 teaspoon chopped chive
  • 1 teaspoon chopped tarragon
  • 1 teaspoon chopped parsley
  • Salt, to taste
  • 1/4 cup smoked mozzarella or smokey cheese of choice, shredded
  • 1/4 cup Grana Padano cheese, shredded
  • 1 cup ricotta cheese
  • POMODORO SAUCE INGREDIENTS

  • 1/4 cup Bertolli Extra Virgin Olive Oil
  • 1 cup red tomatoes, thinly sliced
  • 1 cup yellow tomatoes, thinly sliced
  • 1 tablespoon garlic, minced
  • 1/2 cup basil, chopped
  • Salt and pepper to taste
  • Directions

    1) In a medium sauté pan, add Bertolli Extra Virgin Olive Oil, tomatoes, garlic, basil, salt and pepper and cook on medium high heat.

    2) In a bowl combine chicken, chervil, chive, tarragon, parsley, salt, smoked mozzarella, Grana Padano and ricotta to make ravioli filling.

    3) Line 2 sheets of thin pasta together and cut into small squares or circles. Take the remaining 2 sheets of pasta and do the same.

    4) Form 1 tablespoon of the filling into a ball and place into the middle of one side of the pasta. Take the beaten egg yolk and brush the edges of the pasta. Take the other half of the pasta and place on top. Press around the mixture firmly so the pasta does not open up while cooking.

    5) Add 1 cup of water to the pasta sauce and drop in ravioli, cooking them directly in the pasta sauce for about 3 minutes.

    6) Transfer to a plate, topping it with more mozzarella, Grana Padano, a dash of olive oil and basil. Serve with Fabio Viviani Signature White Blend and enjoy!

    Tags: dinner, Fabio Viviani, Ravioli, recipes, wine, Wine-Ding Down
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