Page 1

Maddalena’s Italian Kitchen recipes from the matriarch of the historic San Antonio Winery


Maddalena’s Italian Kitchen recipes from the matriarch of the historic San Antonio Winery


San Antonio Winery

Los Angeles 737 Lamar Street, Los Angeles, CA 90031 (323) 223-1401 Ontario 2802 s. milliken avenue, ontario, ca 91761 (909) 947-3995 Paso Robles 2610 Buena Vista Drive, Paso Robles, CA 93446 (805) 226-2600 www.sanantoniowinery.com

Cookbook BY contributors

Maddalena Riboli AJ Jimenez April Wolfe Caitlin Tom CHRIS RIBOLI connie mota Dante Colombatti jessica Macaranas jose martinez Kathryn Kovacevich kelly cristales

book design by

jaclyn hsiung


B u on cibo, bu on vino, bu on amici. Enjoy. Ma dda lena Ri b o li


“When you eat with our family, you become family.”


TABLE of contents My Story

6

San Antonio Winery and the

Riboli Family

12

Small Dishes, Big Heart

18

For the Love of Carbs

48

Meat Lovers

66

A Sweet Goodbye

82

Vegetarian Contains Nuts Spicy


The success of The Riboli Family and San Antonio Winery rests in the heart of family matriarch,

MADDALENA RIBOLI I was born in the small town of Mombaruzzo

He told me he was very impressed with my

grew up making pasta and bread in the

We dated for only two weeks before he asked

in the Asti province of Northern Italy.

I

kitchen with my mother, who taught me

the skills, techniques, and love that goes into cooking delicious homemade Italian food. I

had a natural passion for cooking and for

bringing my family together with food. In the early 1930’s, my family and I moved

from Italy to work in agriculture first in Encino, and later in Chino, California. In the 1940’s, while I was working in the fields, a young

man named Stefano Riboli came up to me.

8

work ethic and beauty. He was just so charming. me to marry him! We married in 1946 and moved to Los Angeles to start working for

our family business, the San Antonio Winery. Between managing and growing the family business and raising my three children, I

was able to fulfill my dream of opening my own restaurant in 1970.

Here at my

Maddalena Restaurant inside the San Antonio Winery, I share my love for fine Italian food

with customers, employees, and my family.


“Food is her passion.” -Stefano Riboli


Today, diners can still come into the Maddalena Restaurant and expect the same traditional and

homemade dishes that Maddalena prepares for her family,

like handmade ravioli and sauces made from scratch. Maddalena and her restaurant have been featured in

numerous publications such as Sunset, LA Weekly, and the

LA Times to name a few. And now, with this cookbook, she shares her favorite recipes to enjoy with you and

yours. Italian cooking can seem a little challenging, but all you really need is a simple dish made with a lot of love. Please enjoy some of her favorite dishes paired with

these great estate wines from The Riboli Family. Mangia!

13


Leaders of California’s winemaking traditions and founders of the historic San Antonio Winery,

THE

RIBOLI FA M I LY In the early 1900’s, a young Italian man by

Antonio Winery—just down the street from

his home and family in Berzo San Fermo, a

Italy. Santo was living his American Dream,

the name of Santo Cambianica bid farewell to Northern Italian province of Lombardia. His

destination: America. Once in Los Angeles, Santo worked at the Southern Pacific Rail

Line with other immigrants looking for better opportunities. He quickly befriended

and built relationships with his neighbors,

forged a new community in the growing city.

He was respected, honest, hard-working, and a deeply devout Catholic. With money

meticulously saved, Santo was finally able to open his own business in 1917—the San

14

the rail line hub in what was then Little

and business at the winery was growing. Not even the Volstead Act of 1919, which launched Prohibition in America, could

stop him. During this time, almost all of Los Angeles’ nearly 100 wineries closed, but

Santo, who had a strong relationship with the church, was granted permission from the Archdiocese of Los Angeles to produce their sacramental wines. By Prohibition’s end

in 1933, San Antonio Winery was one of

the last remaining wineries in Los Angeles.


As

business

continued

to

thrive, Santo

needed to hire more labor, but he also knew he would have to seek out an eventual heir to the winery.

Stefano Riboli, Santo’s nephew,

traveled from Italy to join his uncle to master the trade. In time, Stefano became a pillar of the community, just as Santo had. He started

taking on more responsibilities at the winery,

but ultimately he knew he couldn’t do it alone. In 1945, Stefano met a beautiful farming

girl, Maddalena Satragni. It was destiny. After Santo’s passing in 1956, Stefano and

Maddalena took ownership of the winery. They honored Santo’s legacy and continued the family business. Together they had a powerful

vision to nurture and grow the winery and their family.

One day, Stefano and Maddalena’s

children, Santo, Steve, and Cathy, would be destined to run the winery, having grown to

love and respect what their great-uncle built. To

accommodate

their

growing

business,

they opened additional tasting rooms in Southern California. Together, the family

purchased vineyards in some of California’s most prestigious wine growing regions and expanded their wine portfolio. Then, to make a dream come true, they opened the Maddalena

Restaurant inside the winery, where it still

thrives today in Downtown Los Angeles.

17


Today, The Riboli Family has four generations contributing to their ever-growing success. They

continue to run San Antonio Winery out of its original Lamar Street location in Downtown Los

Angeles, the last remaining vestige of what was

once Little Italy. The winery, now a historical landmark, welcomes longtime and new visitors

daily for tours, tastings, and meals at Maddalena Restaurant. The winery, now a piece of the

cultural fabric of the city, strives to preserve the rich winemaking history and tradition of the

Los Angeles area. With the city evolving and

adapting to help new immigrants achieve their

dreams, the family proudly displays its mark on

Los Angeles’ cultural and historical landscape.

18


Soup and salad is the age-old duet of comfort and health. Dining at commonplace cafÊs that have capitalized on this humble combination can be delicious, but preparing your own is a truly therapeutic experience. Lose yourself while chopping, dicing, and peeling. Relax while autumn root vegetables boil over the fire. Before you know it, you’ll have a steaming pot of soup that will last longer than a brief sitting at a restaurant booth, something you can share with friends and family. 20


Small Dishes, Big Heart

Spicy Oil & Vinegar Bread Dip Basil-Pine Nut Pesto Balsamic Vinaigrette Spinach & Sausage Stuffed Peppers Gorgonzola & Hazelnut Stuffed Mushrooms Tomato Basil Crostini Cauliflower alla Parmigiana Big Italian Salad Rocket & Parma Ham Salad Tuscan Bread & Tomato Salad Zuppa Toscana Italian Wedding Soup Italian Sausage Soup with Tortellini Bean Soup with Kale


Spicy Oil & Vinegar Bread Dip SERVES: 4

TIME: 8 minutes

ingredients ½ cup extra-virgin olive oil ⅓ cup aged balsamic vinegar 1 ½ cloves garlic, minced 2 ¼ tsp. dried basil

1 ½ tsp. dried oregano ½ tsp. dried thyme Crushed chili flakes, season to taste Salt and freshly ground pepper, season to taste

directions 1.

In a bottle with lid, mix olive oil, balsamic vinegar, garlic, basil, oregano, thyme, salt, and pepper. Add chili flakes as desired.

2.

Seal bottle and refrigerate for 8 hours or overnight.

3.

Shake well before serving with breads, crackers, etc. Store in the refrigerator.

Wine Pairing Suggestion - Stella Rosa Imperiale Prosecco Graceful. Sophisticated. Relaxing. This outstanding Imperiale Prosecco is produced entirely from grapes harvested in the Treviso countryside. The sparkling wine expresses delicate flavors of bosc pear, yellow apple, and lemon. Perfect for the holidays or any other special occasion.

23


Basil-Pine Nut Pesto SERVES: 6

TIME: 15 minutes

ingredients ⅓ cup extra-virgin olive oil

½ cup grated Parmesan cheese

2 cloves garlic, minced or crushed

2 tbsp. softened butter (optional)

2 cups packed basil leaves (approx. 2 oz.)

Salt and freshly ground pepper, season to taste

½ cup pine nuts, finely chopped

directions 1.

Blend basil, olive oil, pine nuts, garlic, and salt in food processor until thoroughly combined.

2.

Add Parmesan and butter (if using) to mixture and blend 5-10 seconds more.

3.

Keep refrigerated in a sealed jar/container.

4.

Serve as a spread on a hot sandwich or toss with freshly cooked pasta.

Wine Pairing Suggestion - San Simeon Viognier Our Viognier is fermented in stainless steel tanks at 55°F for weeks to preserve the delicate flavors and aromas of this varietal. Immediately after the fermentation, 10% was transferred to neutral French oak barrels in which the lees were stirred for several months to add texture and depth.

25


Balsamic Vinaigrette SERVES: 8

TIME: 10 minutes

ingredients ½ cup extra-virgin olive oil

1 sprig fresh rosemary (or preferred herbs like thyme),

½ cup balsamic vinegar

minced

1 clove garlic, crushed

1 tsp. powdered mustard

2 small shallots, minced

Salt and freshly ground pepper, season to taste

directions 1.

In a small bowl, whisk together olive oil, balsamic vinegar, garlic, and mustard powder.

2.

Season to taste with salt and black pepper.

3.

Stir in minced shallots and fresh herbs.

4.

Dress over your favorite fresh Cobb salad or add a touch to your bruschetta and crostini.

Wine Pairing Suggestion - Maddalena Cabernet Sauvignon Maddalena Cabernet Sauvignon shows ripe red fruit, including raspberry, plum, and spicy black cherry. Barrel aging contributes notes of vanilla, caramel, and oak spice. The mouth is round with a rich, silky texture that is framed by soft tannins.

27


Spinach & Sausage Stuffed Peppers SERVES: 4

TIME: 45 minutes

ingredients 1 lb. sweet or hot Italian sausage, casings removed

Âź cup extra-virgin olive oil

2 slices of white sandwich bread, finely chopped

1 sprig rosemary

1 (5 oz.) bag baby spinach

1 cup low-sodium chicken broth

8 small (or 4 large) Italian frying peppers, halved

Âź cup milk

lengthwise and cored, stems left intact

2 tbsp. freshly grated Parmesan cheese

2 tbsp. red onion, chopped

1 large egg

2 tbsp. pine nuts

Salt and freshly ground pepper, season to taste

directions 1.

In a large skillet, cook the spinach over high heat just until wilted, about 1 minute. Drain and press out all of the water. Coarsely chop the spinach. Rinse out and dry the pan.

2.

In a large bowl, knead the chopped bread with milk, egg, and cheese to form a paste. Knead in pine nuts, onion, sausage, rosemary, and spinach. Season lightly with salt and pepper.

3.

With lightly moistened hands, divide the mixture among halved peppers, lightly packing it in.

4.

In a skillet over high heat, heat olive oil. Cook stuffed peppers filling side down until well-browned, about 4 minutes.

5.

Turn the pepper over and cook until the skins are browned and blistered, about 4 minutes.

6.

Add chicken broth, cover, and simmer until the sausage filling is cooked through and peppers are tender, about 5 to 6 minutes.

7.

Sprinkle Parmesan cheese on top and cook until melted.

8.

Transfer to plates and serve immediately.

Wine Pairing Suggestion - San Simeon Petite Sirah San Simeon Petite Sirah reveals a deep, inky purple color. Aromas of blackberry, ripe plum, and pepper greet the nose. Barrel aging in French and American oak contributes notes of vanilla and spice. Firm tannins provide structure as the flavors build to a lengthy finish.

29


Gorgonzola & Hazelnut Stuffed Mushrooms SERVES: 25

TIME: 50 minutes

ingredients ¼ cup Italian-style breadcrumbs

¼ cup chopped hazelnuts (filberts)

1 lb. fresh whole mushrooms

Fresh parsley, chopped, for garnish

¼ cup red bell pepper, finely chopped

⅓ cup crumbled Gorgonzola cheese

4 medium green onions, chopped (approx. ¼ cup)

Salt and freshly ground pepper, season to taste

directions 1.

Heat oven to 350°F (175°C).

2.

Remove stem from mushroom caps; reserve caps. Finely chop enough stems to measure about ½ cup. Discard remaining stems.

3.

In a small bowl, mix chopped mushroom stems and remaining ingredients.

4.

Spoon mixture into mushroom caps, mounding slightly.

5.

Arrange stuffed mushrooms on an ungreased jelly roll pan, 15 ½ x 10 ½ x 1 inch.

6.

Bake 15 to 20 minutes or until thoroughly heated. Top with parsley and serve warm.

Wine Pairing Suggestion - Opaque Malbec After aging in French and American barrels for 24 months, Opaque Malbec reveals ripe flavors of black plum and currant with accents of vanilla and dark chocolate. Structured tannins provide texture and depth with a lengthy finish.

31


Tomato Basil Crostini SERVES: 32

TIME: 25 minutes

ingredients 32 slices French bread, ¼ in. thick

3 cloves garlic, finely chopped

3 roma (plum) tomatoes, diced (approx. 2 cups)

2 tbsp. fresh basil leaves, chopped

1 stalk green onion, chopped, for garnish

½ cup shredded Parmesan cheese

¼ cup olive oil or vegetable oil

Salt and freshly ground peppr, season to taste

directions 1.

Heat oven to 425°F (218°C).

2.

Place bread on ungreased cookie sheet. Lightly brush bread with oil. Bake 4 to 5 minutes or until light golden brown.

3.

Mix tomatoes, remaining 2 tablespoons of oil, the garlic, cheese, basil, green onions, and salt.

4.

Place about 1 tablespoon tomato mixture on each warm bread slice.

Wine Pairing Suggestion - San Simeon Pinot Noir San Simeon Pinot Noir is a rich, fruit-driven wine with ripe flavors of black cherry and raspberry. The mouth is soft and round with a lingering finish. Aromas of bright red fruit, cinnamon, and oak spice are revealed on the fragrant nose.

33


Cauliflower alla Parmigiana SERVES: 8

TIME: 45 minutes

ingredients 1 cauliflower (approx. 1 ½ lbs.), separated into large florets 3 tbsp. unsalted butter Fresh parsley for granish ⅓ cup freshly grated Parmesan cheese ½ cup lemon pepper panko crispy bread crumbs Salt and freshly ground pepper, season to taste

directions 1.

Heat oven to 425°F (218°C).

2.

Butter a 10 x 8 inch oval baking dish or a dish of equivalent size.

3.

Bring a large pot of generously salted water to a boil. Add cauliflower and boil until slightly soft but still retains some crispness, about 3 minutes. Drain well.

4.

Slice cauliflower lengthwise so the stems are about ¼ in. thick.

5.

Arrange slices in the prepared baking dish, overlapping them tightly. Season with salt and pepper. Dot with thin slices of butter. Sprinkle with cheese and breadcrumbs.

6.

Bake uncovered until lightly browned on top, about 30 minutes.

7.

Garnish with fresh parsley leaves and serve hot.

Wine Pairing Suggestion - Three Pines Chardonnay Three Pines Chardonnay is born from great California vineyards and the artistic hands of experienced Riboli Family winemakers. This full-bodied wine has delightful notes of tropical fruit with a touch of oak.

35


Big Italian Salad

SERVES: 4-6

TIME: 30 minutes

ingredients Dressing

Salad

½ small red onion, thinly sliced

¼ cup plus 2 tbsp. extra-virgin olive oil

1 large romaine heart, chopped

½ cup cherry tomatoes

2 tbsp. red wine vinegar

1 tender celery rib, thinly sliced

¼ cup pitted green olives, preferably

2 tbsp. mayonnaise

¼ head iceberg lettuce, coarsely chopped

Sicilian

1 clove garlic, smashed

1 small head radicchio, halved, cored,

Parmesan cheese, shaved, for garnish

½ tsp. dried oregano

and coarsely chopped

Salt and freshly ground pepper, season

8 whole pepperoncinis

to taste

directions 1.

Dressing: In a large bowl, mash garlic to a paste with a generous pinch of salt. Whisk in mayonnaise, red wine vinegar, and oregano, then whisk in olive oil. Season with freshly ground pepper.

2.

Salad: Build salad in a large serving bowl or plate. Add all ingredients to the dressing mixture. Toss well, garnish with Parmesan cheese, and serve.

Wine Pairing Suggestion - San Simeon Chardonnay Our Chardonnay is a rich, mouth-filling wine with ripe tropical fruit flavors with complements of citrus and pear. The nose reveals bright fruit and oak toast with hints of vanilla and spice. This structured and well-balanced wine shows a lengthy finish with potential to age.

37


Parma Ham Salad SERVES: 2

TIME: 5 minutes

ingredients 7 oz. Parma ham, torn into thin strips

6 Kalamata olives

Âź cup extra-virgin olive oil

1 lemon wedge

1 bag arugula (approx. 7 oz.)

Âź cup balsamic vinegar

4 oz. butter lettuce

Salt and freshly ground pepper, season to taste

directions 1.

Wash and arrange arugula and butter lettuce on a flat salad plate.

2.

Top with Parma ham and Kalamata olives.

3.

Toss with olive oil and balsamic vinegar. Add salt and pepper to taste.

4.

Serve with lemon wedge on the side.

Wine Pairing Suggestion - Opaque Darkness We were so impressed by the grapes from our vineyards in Paso Robles that we reserved them for this special wine. After aging in French and American barrels for 10 months, our hand-crafted artisan blend reveals ripe flavors of raspberry and blackberry with notes of spice and vanilla.

39


Tuscan Bread & Tomato Salad SERVES: 8

TIME: 50 minutes

ingredients 6 cups day-old Italian bread, torn into bite-size pieces

2 tbsp. balsamic vinegar

4 medium heirloom tomatoes, cut into wedges

3 cloves garlic, minced

¾ cup red onion, sliced

10 basil leaves, shredded

½ cup green olives, pitted and halved

1 cup fresh mozzarella, shredded

⅓ cup olive oil plus ¼ cup olive oil

Salt and freshly ground pepper, season to taste

directions 1.

Preheat oven to 400 °F (200 °C).

2.

In a large bowl, toss bread with ⅓ cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet and toast in the oven until golden brown, about 5 to 10 minutes. Remove from oven and allow to cool slightly.

3.

While the bread is in the oven, whisk together ¼ cup of olive oil and balsamic vinegar. Season with salt and pepper.

4.

Gently toss bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.

Wine Pairing Suggestion - Maddalena Pinot Grigio Maddalena Pinot Grigio is cold-fermented in stainless steel tanks to preserve the aural fruit characters of the grape. It reveals aromas of citrus with hints of wildflowers. The mouth is filled with ripe fruit flavors, including melon and green apples.

41


Zuppa Toscana

SERVES: 4

TIME: 1 hour 20 minutes

ingredients 1 lb. Italian sausage, casings removed

1 qt. water

3-4 golden potatoes, sliced in half then in ¼ in. slices

1 cup heavy whipping cream

2 cups kale (or swiss chard), chopped

2 garlic cloves, minced

1 large onion, chopped

¼ cup bacon bits (optional)

2 (8 oz.) cans chicken broth

Salt and freshly ground pepper, season to taste

directions 1.

Chop uncooked sausage into small pieces.

2.

Brown sausage in a soup pot.

3.

Add chicken broth and water to pot and stir.

4.

Place onions, potatoes, and garlic in the pot. Cook on medium heat until potatoes are soft.

5.

Add salt and pepper to taste. Simmer for 10 minutes.

6.

Turn to low heat. Add kale and whipping cream.

7.

Heat through and serve (top with bacon bits if desired).

Wine Pairing Suggestion - Diama’ Rosè Diama’ Rosè is a blend of Glera, Chardonnay, and Pinot Noir grapes. The bouquet of our extra-dry Diama’ Rosè blooms with hints of red berries, crisp citrus, and fragrant flowers. This rosy pink wine is chic and graceful, perfect for any occasion.

43


Italian Wedding Soup SERVES: 2

TIME: 5 minutes

ingredients ½ lb. extra-lean ground beef

5 ¾ cups chicken broth

1 egg, lightly beaten

½ tsp. onion powder

1 cup small pasta (i.e. orzo), uncooked

½ tsp. dried basil

2 tbsp. dry bread crumbs

Fresh parsley leaves for garnish

2 cups escarole, thinly sliced

1 tbsp. grated Parmesan cheese

⅓ cup carrots, sliced thin

Salt and freshly ground pepper, season to taste

directions 1.

In medium bowl, combine beef, egg, breadcrumbs, cheese, basil, and onion powder; shape into ¾ in. balls.

2.

Boil broth in a large pan. Stir in escarole, pasta, carrots, and meatballs.

3.

Return to boil, then reduce heat to medium.

4.

Cook at low heat and simmer for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.

5.

Season with salt and pepper and garnish with fresh parsley leaves on top.

Wine Pairing Suggestion - Riboli Family Vineyard Cabernet Sauvignon Riboli Family Vineyard Cabernet Sauvignon shows layers of ripe fruit flavors, in particular wild berry, black cherry, and ripe plum. Aromas of sweet oak, vanilla, and spice complement the equally fruit-driven nose. Each bottle is a celebration of the many generations of our winemaking family.

45


Italian Sausage Soup with Tortellini SERVES: 8

TIME: 1 hour 45 minutes

ingredients 1 lb. sweet Italian sausage, casings removed

1 (8 oz.) can tomato sauce

½ tbsp. fresh basil leaves plus extra

8 oz. tortellini pasta

½ cup red wine

for garnish

1 cup onion, chopped

5 cups beef broth

3 tbsp. fresh parsley, chopped

4 large tomatoes, peeled, seeded, and chopped

½ cup water

Parmesan cheese, shredded

1 cup carrots, thinly sliced

2 cloves garlic, minced

Salt and freshly ground pepper,

1 ½ cups zucchini, sliced

½ tsp. dried oregano

season to taste

directions 1.

In a 5-quart Dutch oven, brown sausage. Remove and drain, reserving 1 tablespoon of the drippings.

2.

Sauté onions and garlic in reserved drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil then reduce heat; simmer uncovered for 30 minutes.

3.

Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 20 minutes.

4.

Add tortellini and simmer covered for 10 minutes or until tortellini is cooked.

5.

Sprinkle with Parmesan cheese on top of each serving.

Wine Pairing Suggestion - San Simeon Viognier Our Viognier is fermented in stainless steel tanks at 55°F for weeks to preserve the delicate flavors and aromas of this varietal. Immediately after the fermentation, 10% was transferred to neutral French oak barrels in which the lees were stirred for several months to add texture and depth.

47


Bean Soup with Kale SERVES: 8

TIME: 1 hour 45 minutes

ingredients ½ cup bacon, diced (if desired)

1 can (or 1 ear) yellow corn

8 large cloves garlic, crushed

1 (15 oz.) can red beans

1 carrot, diced

2 tsp. dried Italian herb seasoning

1 (15 oz.) can white beans

1 tbsp. olive oil or canola oil

1 cup parsley, chopped

4 cups raw kale, chopped

4 cups low-fat, low-sodium chicken

Parmesan cheese, shaved

1 medium yellow onion, chopped

or vegetable broth

Salt and freshly ground pepper,

4 plum tomatoes, chopped

season to taste

directions 1.

Sauté garlic and onion in a large pot until soft. Add bacon, if desired.

2.

Add kale and sauté, stirring until wilted.

3.

Add 3 cups of broth, ½ can red beans, ½ can white beans, tomatoes, corn, carrot, herbs, salt, and pepper. Simmer for 5 minutes.

4.

In a blender or food processor, combine remaining beans and broth until smooth. Add mixture to pot and simmer for 15 minutes.

5.

Ladle into bowls.

6.

Add freshly grated Parmesan cheese and garnish with parsley to serve.

Wine Pairing Suggestion - Maddalena Pinot Grigio Maddalena Pinot Grigio is cold-fermented in stainless steel tanks to preserve the aural fruit characters of the grape. It reveals aromas of citrus with hints of wildflowers. The mouth is filled with ripe fruit flavors, including melon and green apples.

49


Nothing is as timeless as hearty Italian cooking. Revered by the old and the young, pasta, polenta, and risotto are extremely versatile foods. These dishes emanate the rustic smells of rich tomato sauces, fresh herbs, and sharp cheeses, rousing family and friends to come together for a meal that entertains the senses. Sharing a homecooked meal from handpicked ingredients is one of the coziest ways to catch up.

50


For the Love of Carbs

Grilled Polenta with Spinach & Robiola Cheese Salmon Fettuccine Spaghetti with Clams & Garlic Linguine with Tuna Puttanesca Risotto with Butternut Squash & Leeks Shrimp Scampi Pesto Chicken Florentine Extra Beefy Lasagna


Grilled Polenta with Spinach & Robiola Cheese SERVES: 4

TIME: 55 minutes

ingredients 1 cup polenta

2 large garlic cloves, thinly sliced

1 lb. baby spinach

¼ lb. robiola cheese, cut into 8 slices, at room temperature

2 tbsp. extra-virgin olive oil, plus more for brushing

Salt and freshly ground pepper, season to taste

Roma tomatoes, chopped, for garnish

directions 1.

Lightly oil a 9-inch round glass baking dish.

2.

In a medium saucepan, bring 3 cups of water to a boil. Add 1 ½ teaspoons of salt and slowly whisk in the polenta. Cook over low heat, whisking constantly until the polenta is thick, about 5 minutes.

3.

Pour polenta into the baking dish and cover the surface directly with plastic wrap. Let stand until firm, about 25 minutes.

4.

In a large, deep skillet, heat 2 tablespoons of olive oil and garlic. Cook until golden brown.

5.

Increase heat to moderately high and add the spinach, stirring until wilted. Season with salt and pepper. Keep spinach warm.

6.

Light a grill and oil grates. Cut polenta into 8 wedges and grill over moderately high heat until crisp and lightly charred, about 5 minutes per side.

7.

Place 2 polenta wedges on each plate; top each with 2 robiola slices. Spoon warm spinach on top, garnish with chopped Roma tomatoes, and serve.

Wine Pairing Suggestion - Diama’ Prosecco D.O.C. Diama’ Prosecco is crafted in the northeastern province of Veneto. Our Prosecco glows an elegant golden straw color in a beautifully cut bottle, expressing delicate flavors of bosc pear, yellow apple, and lemon. Fresh, light, and crisp with the perfect hint of sweetness.

53


Salmon Fettuccine SERVES: 4

TIME: 25 minutes

ingredients Approx. 15 oz. smoked salmon

1 cup Chardonnay or Pinot Grigio wine

1 lb. fettuccine pasta

1 cup cream

2 zucchinis, sliced julienne

3 cloves garlic, minced

8-10 mushrooms, sliced

2 oz. parsley, chopped

2 small shallots, sliced

Parmesan cheese, grated

8 oz. sun-dried tomatoes

Salt and freshly ground pepper, season to taste

Extra-virgin olive oil

directions 1.

In a large pot, boil lightly salted water. Cook fettuccine according to package instructions, then drain.

2.

Season salmon with salt and pepper.

3.

In a large saucepan over medium heat, sautĂŠ salmon, mushrooms, zucchini, and sun-dried tomatoes.

4.

Add garlic and shallots.

5.

Add wine and reduce heat to low.

6.

Add cream and cook for an additional 1-2 minutes. Season to taste with salt and pepper.

7.

Toss salmon cream mixture with pasta.

8.

Top with parsley and Parmesan and serve.

Wine Pairing Suggestion - Windstream Chardonnay Windstream Chardonnay is a luscious, structured wine with intense flavors of ripe pear and green apple. Barrel fermentation contributes nuances of oak spice and honey, while malolactic fermentation creates a round mouthfeel with a supple, creamy texture.

55


Spaghetti with Clams & Garlic

SERVES: 4

TIME: 25 minutes

ingredients 24 littleneck clams, scrubbed

¼ cup parsley, finely chopped

1 lb. spaghetti pasta

1 chili pepper, sliced

¼ cup water

Parmesan cheese, shredded

¼ cup extra-virgin olive oil

Salt and freshly ground pepper, season to taste

4 cloves garlic, minced

directions 1.

In a large pot of boiling salted water, cook spaghetti until al dente, then drain the pasta.

2.

In a large, deep skillet, heat olive oil over moderately high heat. Cook garlic and red pepper until garlic is lightly browned, about 1 ½ minutes.

3.

Add clams and water. Cover and simmer until clams open and are just cooked through, 5 to 8 minutes. Discard any clams that don’t open.

4.

Add spaghetti and parsley to clams in skillet. Season with pepper and toss over moderately high heat until spaghetti absorbs some of the juices, about 1 minute.

5.

Season with salt and pepper.

6.

Transfer spaghetti and clams to shallow bowls and serve with Parmesan cheese right away.

Wine Pairing Suggestion - Santo Stefano Lambrusco The artisan-crafted Lambrusco is made with grapes from the beautiful Reggio Emilia appellation in Italy. The intense, ruby-red color and violet reflections spotlight the natural characteristics of black cherry and red plum on the palate. Bubbly, semi-sweet, yet dry enough to entertain all audiences.

57


Linguine with Tuna Puttanesca SERVES: 4

TIME: 30 minutes

ingredients 1 (5 oz.) can albacore tuna, packed in olive oil

2 tbsp. extra-virgin olive oil

12 oz. linguine pasta

4 cloves garlic, thinly sliced

1 (28 oz.) can San Marzano plum tomatoes

4 basil leaves, torn, plus more for garnish

½ cup cherry tomatoes, halved

1 tsp. fresh parsley, chopped, for garnish

2 tbsp. capers, drained

¼ to ½ teaspoon red pepper flakes

2 tbsp. kalamata olives

Salt and freshly ground pepper, season to taste

directions 1.

Bring a large pot of salted water to a boil. Add linguine and cook until al dente. Drain pasta, reserving ½ cup pasta water.

2.

Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes to cook, about 1 to 2 minutes.

3.

Add capers and olives and cook for 2 minutes.

4.

Crush tomatoes into skillet with your hands; reserve the juices. Cook until tomatoes are slightly dry, about 2 minutes.

5.

Add reserved tomato juices, basil, and salt to taste. Cook until sauce thickens, 1 to 2 minutes.

6.

Add tuna with its oil, breaking it up with a fork, and season with salt.

7.

Add sauce and reserved pasta water and toss.

8.

Season with pepper . Garnish with cherry tomatoes, parsley, and more basil.

Wine Pairing Suggestion - San Simeon Chardonnay Our Chardonnay is a rich, mouth-filling wine with ripe tropical fruit flavors with complements of citrus and pear. The nose reveals bright fruit and oak toast with hints of vanilla and spice. This structured and well-balanced wine shows a lengthy finish with potential to age.

59


Risotto with Butternut Squash & Leeks SERVES: 4

TIME: 25 minutes

ingredients 2 cups Arborio rice or medium-grain rice

6 cups vegetable broth

1 large butternut squash (approx. 2 lbs.), peeled, seeded,

½ cup whipping cream

cut into ½ in. pieces

2 tbsp. fresh sage, chopped

3 large leeks (white and pale green parts only), thinly

½ cup Parmesan cheese, grated

sliced (approx. 3 cups)

Salt and freshly ground pepper, season to taste

4 tbsp. extra-virgin olive oil

directions 1.

Preheat oven to 400°F (200°C).

2.

Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper. Toss to coat.

3.

Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.

4.

In a large saucepan, bring stock and whipping cream to a simmer. Reduce heat to low and cover. Add rice and stir for 1 minute.

5.

Add ½ cup vegetable broth and simmer until absorbed, constantly stirring. Add remaining vegetable broth ½ cup at a time, allowing it to absorb each time. Continue to stir constantly until rice is tender and mixture is creamy, about 25 minutes.

6.

Add roasted squash, Parmesan cheese, and sage.

7.

Heat 2 tablespoons oil in another large saucepan over medium heat. Add leeks and fried until golden brown, about 10 minutes.

8.

Season to taste with salt and pepper. Top risotto with leeks and serve warm.

Wine Pairing Suggestion - Maddalena Riesling Maddalena Riesling reveals aromas of apricot, honey, and wildflowers. The rich mouth greets the palate with fresh fruit flavors of pear and green apple. This elegant wine balances natural acidity and sweetness.

61


Shrimp Scampi

SERVES: 4

TIME: 25 minutes

ingredients 1 lb. large shrimp, peeled and deveined

¼ cup freshly squeezed lemon juice (approx. 2 lemons)

1 lb. spaghetti pasta

4 cloves garlic, minced

1 small shallot, sliced

¼ cup fresh parsley leaves, chopped

¼ lemon, thinly sliced in half-rounds

¼ tsp. crushed red pepper flakes

1 tsp. lemon zest

Salt and freshly ground pepper, season to taste

4 tbsp. unsalted butter 4 tbsp. olive oil ½ cup Chardonnay wine

directions 1.

Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain.

2.

In a large pan, melt 2 tablespoon of butter and 2 tablespoons of olive oil over medium heat. Add garlic, shallots, and red pepper flakes and sauté for 1 minute.

3.

Add shrimp and lemon zest and cook until just pink, 4-5 minutes. Season to taste with salt and pepper. Remove from pan and set aside.

4.

Add wine and lemon juice to pan and bring to a boil. Add 2 tablespoons of butter and 2 tablespoons of olive oil. Lower heat to a simmer.

5.

Add pasta and shrimp and toss until well combined. Season with salt and pepper.

6.

Garnish with fresh parsley and lemon slices. Serve immediately.

Wine Pairing Suggestion - San Antonio Heritage Blanc Heritage Blanc is an aromatic blend of Viognier, Riesling, Sauvignon Blanc, Chardonnay, and Pinot Gris. It is a vibrant, mouthfillilng wine with excellent freshness, texture, and depth. The nose reveals exotic aromas of rose petals and fresh pear, while the palate shows ripe flavors of lychee and quince.

63


Pesto Chicken Florentine SERVES: 4

TIME: 55 minutes

ingredients 4 skinless, boneless chicken breast halves - cut into strips

15 oz. Alfredo sauce

8 oz. penne pasta

2 cloves garlic, finely chopped

2 cups fresh spinach leaves

1 tbsp. Romano cheese, grated

2 tbsp. olive oil

Salt and freshly ground pepper, season to taste

2 tbsp. pesto

directions 1.

Heat oil in a large skillet over medium high heat. Add garlic and sauté for 1 minute.

2.

Add chicken and cook for 7 to 8 minutes on each side.

3.

Add spinach and sauté for 3 to 4 minutes.

4.

Combine pesto with Alfredo sauce in a saucepan over low heat. Set aside.

5.

In a large pot of salted boiling water, cook pasta until al dente and then drain.

6.

Combine chicken and spinach mixture, pasta, and pesto-Alfredo sauce. Mix well and serve with extra grated cheese.

Wine Pairing Suggestion - San Simeon Viognier Our Viognier is fermented in stainless steel tanks at 55°F for weeks to preserve the delicate flavors and aromas of this varietal. Immediately after the fermentation, 10% was transferred to neutral French oak barrels in which the lees were stirred for several months to add texture and depth.

65


Extra Beefy Lasagna SERVES: 4

TIME: 55 minutes

ingredients 1 ½ lbs. ground beef

1 (14.5 oz.) can diced tomatoes with

2 tbsp. fresh parsley leaves, chopped

1 lb. ground Italian sausage

basil, garlic, and oregano

1 ½ cups small curd cottage cheese

2 large eggs, lightly beaten

2 (15 oz.) cans tomato sauce

5 oz. Parmesan cheese, grated

9 oven-ready lasagna noodles

1 (6 oz.) can tomato paste

16 oz. mozzarella cheese, shredded

1 onion, diced

2 tsp. ground oregano

Salt and freshly ground pepper,

2 cloves garlic, minced

1 tsp. ground basil

season to taste

directions 1.

Preheat oven to 350°F (175°C).

2.

In a large saucepan over medium heat, cook ground beef, sausage, onion, and garlic until meat is browned and crumbled. Remove excess oil.

3.

Return meat to pan and add oregano, basil, salt, and pepper. Add tomatoes, tomato sauce, and paste. Bring to a boil, reduce heat, and simmer for 30 to 45 minutes.

4.

In a small bowl, combine cottage cheese, Parmesan cheese, parsley, and eggs.

5.

Spoon ¼ of mixed sauce into bottom of a 13 x 9 in. baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread ⅓ of cottage cheese mixture over noodles, top with ¼ of sauce and ⅓ mozzarella cheese.

6.

Repeat layers, ending with sauce, reserving ⅓ of mozzarella cheese.

7.

Bake for 45 minutes.

8.

Top with remaining cheese and bake for 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Wine Pairing Suggestion - Windstream Pinot Noir Windstream is fermented and handcrafted at Orcutt Road Cellars in the Edna Valley of San Luis Obispo. This Pinot Noir is dark and structured with intense flavors of black cherry and raspberry. Barrel aging contributes nuances of oak spice and cedar with a long, mouth-filling finish.

67


Nothing warms the soul like the deep aroma of meat tempered by the sharp fragrance of Italian herbs braising in the oven. Just a pinch of this and a squirt of that over lamb, veal, and pork, brings your meat dish from mere deliciousness to the realm of mouthwatering. Add a sprinkle of patience as it sits in the oven, and you will end up with some solid Northern Italian osso bucco.

68


Meat Lovers

Pork Scaloppine Ai Funghi Veal Osso Bucco Roasted Leg of Lamb Chicken Cacciatore Steak with Red Peppers & Sun-Dried Tomatoes Modenese Pork Chops Veal Marsala


Pork Scaloppine Ai Funghi

SERVES: 4-6

TIME: 20 minutes

ingredients 2 lbs. pork tenderloin

2 cloves garlic, sliced thin

4 oz. mushrooms, sliced

2 oz. parsley, chopped

1 small shallot, sliced thin

Fresh thyme for garnish

½ cup extra-virgin olive oil

Flour

1 cup Chardonnay or Pinot Grigio wine

Salt and freshly ground pepper, season to taste

1 cup cream

directions 1.

Season meat on each side with salt and pepper. Coat in flour.

2.

Using a saucepan over medium-high heat, sauté meat in oil. When done, place on serving dishes.

3.

Sauté mushrooms with garlic and shallots. Add wine and reduce. Add cream. Season with salt and pepper to taste.

4.

Divide mushroom and cream sauce over pork.

5.

Top with parsley and thyme and serve.

Wine Pairing Suggestion - Maddalena Pinot Grigio Maddalena Pinot Grigio is cold-fermented in stainless steel tanks to preserve the aural fruit characters of the grape. It reveals aromas of citrus with hints of wildflowers. The mouth is filled with ripe fruit flavors, including melon and green apples.

71


Veal Osso Bucco SERVES: 6

TIME: 50 minutes

ingredients 6 lbs. crosscut veal shanks

2 cups Chardonnay or Pinot Grigio wine

1 cup carrots, diced ½ in. thick

2 sprigs fresh rosemary

1 cup celery, diced ½ in. thick

2 sprigs fresh thyme

1 cup white onion, diced ½ in. thick

2 bay leaves

1 cup rutabega, diced ½ in. thick

½ cup all-purpose flour

3 cups beef broth

Salt and freshly ground pepper, season to taste

directions 1.

Preheat oven to 350°F (175°C).

2.

Dust veal shanks with flour and a pinch of salt and pepper.

3.

In a large pot or a braiser, sear both sides to a golden brown.

4.

Add vegetables to pot and sauté for about minute to bring sugar out of the vegetables.

5.

Add veal shanks back to the pot with vegetables. Deglaze with wine. Add herbs and beef broth.

6.

Cover and cook in the oven for 1 hour and 15 minutes.

Wine Pairing Suggestion - Opaque Petit Verdot Petit Verdot is normally used for blending with other grapes, such as Cabernet Sauvignon and Merlot. After aging in French and American barrels for 24 months, our wine reveals ripe flavors of black plum and currant with accents of vanilla and dark chocolate.

73


Roasted Leg Of Lamb SERVES: 6-8

TIME: 1 hour 30 minutes

ingredients 5-6 lbs. lamb

1½ cups Chardonnay wine

2 ribs celery, cut into 1 in. pieces

2 clove garlic, sliced into slivers

1 carrot, cut into 1 in. pieces

3 sage leaves

1 onion, cut into 1 in. pieces

1 tsp. thyme

Extra-virgin olive oil

2 rosemary sprigs

1 cup chicken broth

Salt and freshly ground pepper, season to taste

directions 1.

Preheat oven to 375°F (190°C).

2.

Brush olive oil over lamb.

3.

Use a knife to make 5-6 slits. Insert garlic, rosemary sprigs, sage leaves, salt, and pepper. Sprinkle with thyme.

4.

In a roasting pan, add celery, carrot, and onion. Toss will olive oil, salt, and pepper.

5.

Place rack in pan then put the lamb on the rack.

6.

Combine ½ cup chicken broth and 1 cup wine. Pour over lamb and let the liquids run into the roasting pan.

7.

Place dish in oven to let it cook. It will need 15 minutes per pound to cook through.

8.

10 minutes before meat is done, mix ½ cup broth and ½ cup wine and pour over meat, letting liquids run into the pan.

9.

When meat is done, remove from oven and wrap in foil for 15 minutes before cutting in to it.

Wine Pairing Suggestion - Maddalena Zinfandel Maddalena Zinfandel shows ripe red fruit, including bright raspberry and spicy black plum. Barrel aging contributes notes of cocoa and oak spice. The mouth is round with a rich, silky texture that is framed by soft tannins.

75


Chicken Cacciatore SERVES: 4

TIME: 55 minutes

ingredients 4 chicken thighs

3 tbsp. capers, drained

1 ½ tsp. dried oregano leaves

2 skin-on, bone-in chicken breasts

3 tbsp. olive oil

½ cup all-purpose flour, for dredging

1 large orange bell pepper, chopped

¾ cup low-sodium chicken broth

Salt and freshly ground pepper,

1 onion, chopped

¾ cup Chardonnay or Pinot Grigio wine

season to taste

1 green chili pepper (if preferred)

3 cloves garlic, finely chopped

1 (28oz.) can diced tomatoes with juice

¼ cup fresh basil leaves, coarsely chopped

directions 1.

Season chicken with salt and pepper, then coat lightly with flour.

2.

Heat oil in a large, heavy sauté pan over medium-high heat. Add chicken and cook until brown, about 5 minutes each side. Transfer chicken to a plate and set aside.

3.

Add bell pepper, onion, chili pepper, and garlic to pan and sauté about 5 minutes, until onion is tender. Season with salt and pepper.

4.

Add wine and simmer until reduced by half, about 3 minutes.

5.

Mix in broth, capers, oregano, and tomatoes with their juice. Add basil and oregano.

6.

Add chicken and turn them to coat in the sauce. Bring sauce to a simmer.

7.

Continue simmering over medium-low heat until chicken is just cooked through, about 30 minutes for breast pieces and 20 minutes for thigh pieces. Transfer cooked chicken pieces to serving platters.

8.

If necessary, boil sauce until it thickens slightly, about 3 minutes. Spoon off excess fat.

9.

Ladle sauce over chicken and serve with fresh basil.

Wine Pairing Suggestion - San Simeon Viognier Our Viognier is fermented in stainless steel tanks at 55°F for weeks to preserve the delicate flavors and aromas of this varietal. Immediately after the fermentation, 10% was transferred to neutral French oak barrels in which the lees were stirred for several months to add texture and depth.

77


Steak with Red Peppers & Sun-Dried Tomatoes SERVES: 4

TIME: 55 minutes

ingredients 4 (1 in. thick) steak filets

1 clove garlic

1 red bell pepper

1½ tbsp. basil, minced

4 whole and ½ cup diced sun-dried tomatoes

⅔ cup ricotta cheese

⅓ cup whipping cream

Salt and freshly ground pepper, season to taste

directions 1.

Broil red pepper in oven until skin blisters and blackens.

2.

Place them in a plastic bag for 10 minutes. Remove and discard skin, stem, and seeds.

3.

Rinse peppers and pat dry. Dice and set aside.

4.

In a food processor, puree ricotta cheese, cream, and garlic until smooth.

5.

In a saucepan over low heat, cook the diced sun-dried tomatoes and red peppers for 3-5 minutes, stirring occasionally.

6.

Blend in ricotta mixture. Cook for 5 minutes, stirring occasionally. Stir basil into ricotta sauce.

7.

While sauce is cooking, grill steaks to desired doneness (appox. 4 minutes per side for medium rare).

8.

Transfer steaks to plates and serve with sauce. If desired, top with whole sun-dried tomatoes and basil.

Wine Pairing Suggestion - Opaque Zinfandel Each vineyard lot is fermented separately to preserve the unique flavors of its terroir. After aging in French oak barrels for 10 months, our Opaque Zinfandel reveals ripe flavors of blackberry, boysenberry, and black cherry with accents of spice and dark cocoa.

79


Modenese Pork Chops SERVES: 4

TIME: 40 minutes

ingredients 4 (1 in. thick) pork chops

½ tsp. dried rosemary, crushed

4 tbsp. butter

Fresh thyme for garnish

½ cup Chardonnay or Pinot Grigio wine

Salt and freshly ground pepper, season to taste

2 cloves garlic, minced

directions 1.

In a large skillet, melt butter over medium heat. Brown chops on both sides evenly.

2.

Pour in wine and season with salt, pepper, rosemary, and garlic. Simmer uncovered for 20 minutes, or until chops are tender.

3.

Transfer pork chops to serving plates. Spoon sauce over the meat and top with thyme then serve.

Wine Pairing Suggestion - Windstream Pinot Noir Windstream is fermented and handcrafted at Orcutt Road Cellars in the Edna Valley of San Luis Obispo. This Pinot Noir is dark and structured with intense flavors of black cherry and raspberry. Barrel aging contributes nuances of oak spice and cedar with a long, mouth-filling finish.

81


Veal Marsala

SERVES: 6

TIME: 60 minutes

ingredients 2 lbs. veal cutlets

½ cup butter

1 onion, diced

¼ cup Marsala wine

¾ lb. fresh mushrooms, quartered

Fresh basil leaves for garnish

2 tbsp. olive oil

¼ cup all-purpose flour Salt and freshly ground pepper, season to taste

directions 1.

Place meat on a solid, level surface, or between sheets of wax paper. Pound with a mallet or moistened cleaver, using a glancing motion. This will tenderize the meat.

2.

In a shallow dish, combine flour and salt. Dredge cutlets in flour mixture and let rest for 15 minutes on wire rack.

3.

In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown.

4.

Add mushrooms and onion, reduce heat to low, cover, and cook for 10 minutes.

5.

Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot.

6.

Garnish with fresh basil and serve immediately.

Wine Pairing Suggestion - Maddalena Zinfandel Maddalena Zinfandel shows ripe red fruit, including bright raspberry and spicy black plum. Barrel aging contributes notes of cocoa and oak spice. The mouth is round with a rich, silky texture that is framed by soft tannins.

83


Dessert is the excitedly anticipated final chapter of every good meal. Now this isn’t cake and ice cream. Traditional Italian postmeal confections like the light and semi-sweet Zabaglione or the extravagantly Italian cream cake will both satiate and fascinate. And most importantly, these sweets are easy to make.

84


A Sweet Goodbye

Zabaglione with Berries Italian Chocolate Cookies Italian Cream Cake Zeppole Ravioli Dolci


Zabaglione with Berries SERVES: 4

TIME: 25 minutes

ingredients Biscotti

1 qt. choice of additional fresh berries

1 egg white

1 tbsp. Marsala wine

5 egg yolks

½ tsp. vanilla

1 qt. strawberries, sliced

1 tbsp. plus 3 tbsp. sugar Salt

directions 1.

Toss strawberries with 1 tablespoon sugar in a bowl. Let macerate for 10 minutes.

2.

Put egg yolks, egg white, 3 tablespoons of sugar, Marsala wine, vanilla, and a pinch of salt in a large heatproof bowl.

3.

Set bowl over a saucepan of barely simmering water (do not let the bowl touch the water) and whisk vigorously over medium to medium-high heat until thick and creamy, about 8 to 10 minutes.

4.

Immediately pour over the berries and serve with biscotti.

Wine Pairing Suggestion - Three Pines Cardinal Red Three Pines Cardinal Red is born from great California vineyard lands and the artistic hands of experienced Riboli Family winemakers. This dark and decadent sweet blend is full of ripe berry flavors and aromas. Don’t forget to serve Three Pines Cardinal Red chilled.

87


Italian Chocolate Cookies SERVES: 6

TIME: 55 minutes

ingredients Cookie Dough

⅓ cup milk

3 cups all-purpose flour

1 tsp. vanilla extract

⅛ tsp. baking powder

1½ tsp. walnuts, chopped

1 ½ tsp. sugar ½ tsp. unsweetened cocoa powder 1 cup butter or margarine

Frosting 1 oz. unsweetened chocolate 1 tbsp. butter or margarine 1 tsp. vanilla extract 2 cups hot milk 2 tbsp. confectioner’s sugar

directions 1.

Preheat oven to 375 °F (190 °C).

2. Sift 3 cups flour twice. 3.

In a large bowl, mix flour, baking powder, sugar, and cocoa. Cream 1 cup butter or margarine and blend into flour mixture. Add ⅓ cup milk, 1 tsp. vanilla, and nuts. Combine thoroughly with hands (dough should be the consistency of a pie crust, but not sticky).

4.

For each cookie, pinch off about 1 teaspoon of dough. Roll by hand into balls, each about 1-inch in diameter. Place on greased baking sheets. Do not flatten. Bake about 10 minutes, until lightly browned.

5.

Meanwhile, make chocolate frosting: melt chocolate squares over low heat. Cream with 1tbsp. butter or margarine, 1 tsp. vanilla, and confectioner’s sugar. Gradually add 2 cups hot milk, beating until smooth.

6.

Remove cookies from oven. Place on racks to cool. Drizzle with chocolate frosting.

Wine Pairing Suggestion - Windstream Pinot Noir Windstream is fermented and handcrafted at Orcutt Road Cellars in the Edna Valley of San Luis Obispo. This Pinot Noir is dark and structured with intense flavors of black cherry and raspberry. Barrel aging contributes nuances of oak spice and cedar with a long, mouth-filling finish.

89


Italian Cream Cake SERVES: 6

TIME: 1 hour 20 minutes

ingredients Cake

½ cup shortening

2 cups all-purpose flour

1 cup buttermilk

Fresh berries

1 tsp. vanilla extract

1 tsp. baking soda

2 cups white sugar

5 egg yolks

1 cup coconut flakes

½ cup margarine, softened

1 cup peacans, chopped

directions

Frosting 5 egg whites 8 oz. cream cheese ½ cup margarine, softened 1 tsp. vanilla extract 4 cups confectioner’s sugar ½ cup pecans, chopped

1.

Preheat oven to 350°F (175°C). Grease and flour three 8 in. round cake pans.

2.

Beat egg whites until stiff peaks form.

3.

In a large bowl, cream ½ cup margarine and shortening until light. Add white sugar, and beat until fluffy. Beat in egg yolks. Stir together flour and baking soda, and add buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, 1 cup coconut, and 1cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.

4.

Bake for 25 to 40 minutes. Remove to wire rack to cool completely.

5.

To make the frosting, combine cream cheese, margarine, confectioner’s sugar, and vanilla in a mixing bowl. Beat until smooth. Frost cooled cake. The remaining pecans can be stirred into frosting or sprinkled onto the cake after it is frosted. Decorate with fresh berries.

Wine Pairing Suggestion - Stella Rosa Platinum Luxurious. Crisp. Luminous. The wine has high natural acidity and low pH. Platinum is combined with natural flavors of green apple, vanilla, and elderflower. This blend gives a bright and full-bodied taste with the perfect hint of sweetness.

91


Zeppole

SERVES: 8-12

TIME: 20` minutes

ingredients Vegetable oil for frying

2 Âź tsp. baking soda

2 eggs, beaten

Âź cup sugar

1 cup ricotta

1 tsp. vanilla extract

1 cup flour

Powdered sugar, for garnish

directions 1.

Heat 2 inches of oil in a 3+ quart pot over medium-high heat.

2.

Combine all dry ingredients in a large mixing bowl.

3.

Add eggs, vanilla, and ricotta to the dry ingredients and mix well.

4.

When the oil is hot, use a tablespoon to scoop 3 to 4 pieces of the batter and drop into the oil. The batter will puff.

5.

Fry until evenly golden brown, about 1.5 minutes on each side.

6.

Transfer to paper towels to allow excess oil to drip off.

7.

Dust with powdered sugar and serve warm.

Wine Pairing Suggestion - Maddalena Merlot Maddalena Merlot offers aromas of ripe fruit and oak spice with hints of vanilla and anise. Ripe fruit flavors include bright plum and raspberry. Fruit flavors greet the palate, and soft tannins frame the fleshy texture that coats the mouth.

93


Ravioli Dolci

SERVES: 16+

TIME: 20 minutes

ingredients Dough

Filling

1 egg, beaten

2 cups fresh ricotta (strained)

1 stick butter, softened

2 oz. chocolate chips, crushed

4 cups all-purpose flour

½ tsp. vanilla extract

⅔ cup white sugar

¼ tsp. almond extract

½ tsp. vanilla extract

1 whole lemon, for zest

1 cup milk ⅛ tsp. salt

Powdered sugar, for garnish

directions 1.

For dough, cream butter and sugar until smooth in a medium bowl. Add flour, vanilla extract, and salt to the mixture. Mix until a smooth dough forms. Wrap dough in plastic and rest at room temperature for 1 hour.

2.

For filling, mix all ingredients in a separate bowl with spoon.

3.

Preheat oven to 350°F (175°C). Grease cookie sheets.

4.

Divide dough into 2 equal parts and roll each between two sheets of wax paper as thin as possible. Cut the dough into 1 ½ inches squares or circles.

5.

Use a ¼ teaspoon to drop fillings in the middle of half of your squares or circles.

6.

For venting, use a fork or toothpick and poke holes in the remaining half of your squares or circles.

7.

Place one vented piece over one of the filled pieces and seal the edges by pressing on them. Repeat for remaining ravioli pieces.

8.

Place ravioli 2 inches apart on cookie sheets and bake for 9 to 11 minutes, or until edges are lightly golden brown.

9.

Place ravioli on cooling racks for 5 minutes. Dust with sugar and serve warm.

Wine Pairing Suggestion - Bodega Sangria Tradicional Bodega Sangria Tradicional is a semi-sweet, festive red sangria with natural citrus flavors of fresh orange, lemon, and lime. The sangria is made with 100% natural grapes, fermented naturally, and enhanced by delicious natural fruits. Serve chilled or on the rocks with fresh citrus wedges.

95


our locations

LOS ANGELES

ONTARIO

PASO ROBLES

737 Lamar Street Los Angeles, CA 90031

2802 S. Milliken Aveue Ontario, CA 91761

2610 Buena Vista Drive Paso Robles, CA 93446

(323) 223-1401

(909) 947-3995

(805) 226-2600

SHOP HOURS Monday ~ Sunday 9 am ~ 7 pm

SHOP HOURS Monday ~ Sunday 10 am ~ 6 pm

SHOP HOURS Monday ~ Sunday 10 am ~ 6 pm BISTRO HOURS Monday ~ Sunday 11 am ~ 4:30 pm

WINERY TOURS Monday ~ Sunday 12 pm ~ 5 pm RESTAURANT HOURS Monday ~ Sunday 10 am ~ 7 pm

Hours subject to change. For holiday hours and special events, please visit us at www.r iboliwines.com


RECIPE BY WINE RED WINE

WHITE WINE

Balsamic Vinaigrette

Spicy Oil and Vinegar Bread Dip

Spinach and Sausage Stuffed Peppers

Basil-Pine Nut Pesto

Gorgonzola and Hazelnut Stuffed Mushrooms

Cauliflower alla Parmigiana

Tomato Basil Crostini Parma Ham Salad Italian Wedding Soup Spaghetti with Clams and Garlic Exra Beefy Lasagna

Big Italian Salad Tuscan Bread & Tomato Salad Zuppa Toscana Italian Sausage Soup with Tortellini Bean Soup with Kale

Roast Leg of Lamb

Grilled Polenta with Spinach & Robiola Cheese

Veal Osso Bucco

Salmon Fettuccine

Steak with Red Peppers & Sun-Dried Tomatoes

Linguine with Tuna Puttanesca

Modenese Pork Chops

Risotto with Butternut Squash & Leeks

Veal Marsala

Linguine Scampi

Zabaglione with Berries

Pesto Chicken Florentine

Italian Chocolate Cookies

Pork Scaloppine Ai Funghi

Zeppole

Chicken Cacciatore

Ravioli Dolci

Italian Cream Cake

TABLE OF EQUIVALENTS OVEN TEMPERATURE fahrenheit (째F)

celsius (째C)

250 275 300 325 350 375 400 425 450 475 500

120 140 150 160 180 190 200 220 230 240 260

U.S. METRIC inches (in.) to millimeters (mm.) 1/8 in. 1/4 in. 1/2 in. 1 in.

3 mm 6 mm 12 mm 250 mm (2.5 cm)

measurement abbreviations 1 inch (in.) 1 ounce (oz.) 1 pound (lb.) 1 teaspoon (tsp.) 1 tablespoon (tbsp.) 1 quart (qt.)


No one i s bor n a g r e at c ook, one lea r ns by doing. - J u li a Child


In 1917, Santo Cambianica opened up the San Antonio Winery in Downtown Los Angeles. Today, the winery still stands in its original Los Angeles location, the last vestige of Little Italy. Although Santo passed the winery onto his nephew Stefano Riboli and his nephew’s wife Maddalena, it still maintains the same sense of comfort and community Santo worked tirelessly to develop. Today, guests can join the family in the Maddalena Restaurant to get a taste of authentic Italian food, the same food Maddalena has served to her own family for decades. And now you can take it home with you. In Maddalena’s Italian Kitchen, recipes for fresh, hearty dishes give way to classic tomato and pesto sauces and rich, aromatic meats, like lamb and pork. And no Italian meal is complete without a layered dessert. Each recipe is paired with a Riboli Family estate wine, making your next dinner party an elegant, simple way to show the ones you love how much you care.

Salute!

As seen on

Maddalena Italian Kithcen  

[Book Design, Content & Production Coordination] Recipes from the matriarch of the historic San Antonio Winery.

Maddalena Italian Kithcen  

[Book Design, Content & Production Coordination] Recipes from the matriarch of the historic San Antonio Winery.

Advertisement