Recipes

With each wine club shipment, we include a recipe paired with the wines of that shipment. The recipe will 'show off' our favorite food/wine pairings. Please enjoy these as we do!
Salute!

---

Durif Duck
Perfect to pair with Stone’s Throw Petite Sirah or Shiraz!

Eight bone-in duck hindquarters (legs & thighs) Thyme
One Chopped Onion Flour (for dredging)
Five Cloves of garlic (peeled and smashed) Kosher Salt (or Sea Salt, but go easy)
One Quart of Rich Stock (beef or duck) White Pepper
1 Glass of Petite Sirah or Shiraz - for recipe Extra Virgin Olive Oil
(2 Glasses Petite Sirah or Shiraz - for Chef) Balsamic Vinegar
Rosemary

Mix about 2 cups of flour with 2 Tablespoons of salt and 2 teaspoons of pepper. Lightly dredge the duck pieces in the flour and shake off all excess. In skillet, quickly brown the meat on both sides, but do not cook through.Place the duck in a casserole dish. Add the onion and garlic to the skillet. Cook for about 2 minutes, then add wine and reduce. Add stock and fresh herbs and heat to a boil. Check the seasoning and adjust. Pour the stock/wine/vegetable/herb mixture over the meat and sprinkle with 2 Tablespoons of the flour.

Add 4 splashes Balsamic Vinegar. Cover and bake at 315 - 325° for about 2 hours. Check at 60 and 90 minutes. It will be done when the drumstick comes away when lifted instead of staying attached. Strain the sauce and skim fat. Serve with roasted potatoes, tiny beets or a ‘rocket’ salad, either dressed with Balsamic Vinegar, and a glass of Stone’s Throw Petite Sirah or Shiraz.

---

Fettucine Con Pancetta e Zinfandel
Pasta with Pancetta and Zinfandel

Pancetta is Italian ‘bacon,’ but is unsmoked, not hickory or apple smoked as American bacon. You may substitute Prosciutto or a mild Italian Salame if you can’t find Pancetta.
The sharp tang of Pecorino Romano cheese is a must.
Prep to plate: 30 minutes. Serves 4-6.

3 Tbsp. Extra Virgin Olive Oil Salt and Freshly Ground Black Pepper to taste
One Small Onion 3/4 Cup Zinfandel (for recipe)
2 Tender Celery Stalks, finely diced 1 - 1 1/2 glasses Zin (for chef’s consumption)
2 Small Carrots, peeled and finely diced 1 Lb. Rustichella D’Abruzzo or DeCecco Imported Fettucine
1/4 Cup Italian Parsley, chopped 6 Tbsp. Grated Pecorino Romano Cheese plus additional for plating.
3 Slices Pancetta (about 3 ounces) cut into strips
1 1/2 28oz. Cans of San Marzano tomatoes, seeded and coarsely pureed.
(Please eliminate all seeds. You may chop instead of puree.) Use minimal juice.

Place the olive oil in a medium/large sauté pan. Add the onion, celery, carrots and lastly the parsley. Cook over medium-low heat for just a few minutes then add the Pancetta and cook until the onion is tender -- approximately 10 minutes. Add the tomatoes, salt and pepper to taste. Raise heat to medium and cook for 10 minutes. Add the Zinfandel and cook the sauce until it thickens - - this usually takes 5-10 minutes depending on pan liquid. (Chef continues to taste the Zin) Cook the Fettucine in abundant salted boiling water. When al dente drain it well. Place pasta in a serving bowl, add some sauce into the bowl with six tablespoons Romano, toss well and serve with additional sauce and cheese on the side.
Did you notice... there’s no garlic!

---

Veal Scalloppine Di Porto

Scallopine is the Italian term for boneless cutlets of meat such as veal. Dredging the veal in flour helps seal in the juices beneath a delicate crust. The flour also helps thicken the sauce created at the end. Use a regular pan rather than a non-stick as you want lots of sticky brown bits clinging to the pan after frying. This helps create a sauce with a deep color and flavor.

Prep to plate: 35 minutes. Serves 4

8 Veal top round cutlets
Salt and Freshly Ground Pepper
All Purpose Flour for Dredging
2 Tbsp. Vegetable Oil
1/4 Cup Minced Shallot
1/4 Cup Stone's Throw Pinot Noir (for recipe)
1 Sprig Fresh Thyme
1 Bay Leaf
1/2 Cup Chicken Broth
1/2 Cup Stone's Throw Zinfandel Port
2 Tbsp. Unsalted Butter
1 to 1 1/2 glasses Stone's Throw Pinot Nior (for chef's consumption)

Place each cutlet between sheets of Saran Wrap or (preferably) parchment. Pound to 1/4" maximum thickness. Season with salt and pepper. Dredge with flour. Heat oil in saute pan over medium high heat. Add veal & saute lightly golden brown. Do not overcook. 1 1/2 minutes per side will do. Transfer to a warm plate and cover to keep warm. Add shallots to the (same) pan and saute over medium heat stirring 1 minute until translucent. Add Pinot Nior, Thyme Bay leaf and 1 teaspoon pepper and stir with wooden spoon to deglaze pan. Scrape up the goodies from pan bottom. Simmer wine until almost gone (2 1/2 - 3 minutes). Add broth and simmer 5-6 minutes more. Add the Port Wine and continue to simmer until liquid is reduced by 500% (2-3 minutes). Discard bay leaf and strain the sauce if you like. Turn heat to low & whisk in the butter. Serve at once. Taste, season and enjoy.

It sounds difficult/time consuming...it's not!

---

Garlic-Rubbed Steak with Rosemary Shallot Butter

1/2 Cup garlic cloves, peeled
1 Tbsp. Thyme Leaves - Fresh
1/8 cup Italian Parsley - Fresh
6 Rosemary Leaves - Fresh
3 Fresh Bay Leaves - Fresh
1 Teaspoon chili flakes
1 1/2 Cups extra-virgin olive oil or Stone's Throw Lemon Olive Oil
Salt and Coarse Black Pepper
1/2 Cup Minced Shallots
2 Cups Toscanacci or other dry red wine
1 Cup Unsalted Butter, room temperature
6 - 12 to 14 once naturally raised New York steaks
1-6 ounce glass Toscanacci - for chef

Make the Marinade: Combine the garlic, 1/2 the rosemary, all but one teaspoon of the thyme, the parsley, bay leaves, chili flakes, and half the olive oil in the bowl of a food processor or blender. Puree until smooth. Add the rest of the olive oil and season well with salt and freshly ground pepper. Rub this marinade liberally over the steaks and refrigerate at least 2 hours or overnight. (Any extra marinade will keep well refrigurated for up to two weeks.)
Make the Shallot Butter: Combine shallots and wine in a small saucepan and reduce over medium heat until syrupy. Remove from the heat and cool to room tempurature. In a small bowl, beat together the softened butter, the wine mixture, the remaining teaspoon of thyme, 1/2 the rosemary and salt and freshly ground pepper. Set aside until ready to serve (or refrigerate up to two weeks but bring to room temperature before serving).
To Serve: Preheat a charcoal grill. Season the steaks again with salt and fresh coarse black pepper and grill to desired doness. Top each steak with a dollop of the shallot butter. Serve with truffled mashed potatoes and a seasonal vegetable, such as roasted carrots, wilted spinach, or sauted mushrooms. Serves 6.

Again, a simple way to enjoy food, wine and friends!

---

Tacchino Toscano
(Tuscan Style Turkey)
This recipe is well worth the time and will become a family favorite.

1/2 Cup extra virgin olive oil
4-5 pounds dark and light turkey meat, cut into 1- by 3-inch chunks (have your butcher prepare if need be)
1/2 Cup pancetta, minced (sub prosciutto)
3/4 Cup crumbled Italian sausage, half sweet, half hot
3 Cups diced onions
2 Cups diced carrots
3 Cups diced celery
1/4 cup minced garlic
Pinch crushed red pepper
1 1/2 Tbsp. finely chopped fresh rosemary
1 1/2 Tbsp. finely chopped fresh sage
3 Tbsp. finely chopped fresh Italian Parsley
Salt
Freshly ground black pepper
1 Cup dry red or white wine - for recipe
8 Cups canned whole tomatoes, with their juice, crushed
1 pound penne or rigatoni pasta
1 Cup grated Parmesan cheese
1, 6 oz. glass wine - for chef

Coat the bottom of a large skillet with the olive oil and heat over medium heat. Add the turkey meat, pancetta and sausage and cook until the meat begins to brown. Add the onions, carrots, celery, garlic, rosemary, sage and 1 1/2 tablespoons of the parsley. Season with salt and pepper to taste and cook for 10 to 15 minutes. Add the wine and simmer until reduced by half. Add the tomatoes to the pan with enough water to cover all the ingredients. Bring to a simmer and cook the sauce for 1 1/2 hours, adding more water if needed. Bring a large pot of well-salted water to a boil. Add the rigatoni and cook until very al dente, about 7-8 minutes maximum. Do not overcook! Drain, reserving 1 cup of the cooking water. Add the pasta to the sauce with 1/2 cup of the cooking water. Simmer 2 to 3 minutes for the pasta to absorb some of the sauce. if the mixture seems dry add a little more pasta cooking water.Adjust the seasonings. Toss and serve sprinkled with the grated parmesan and the remaining 1 1/2 tablespoons parsley. Serve with either of this month's wines or better yet, with one of each. Serves 8 - 10

Inspriration: Beppe Ristoante, New York