Tag Archives: Parmigiano-Reggiano

Wine Pairing under $8.00

Pair wines to food to optimize every morsel you enjoy!

Spumante or Champagne:  Salty Foods, Parmesan (with fig jam) and Berries

Dry Rose` Cheese (Brie, Guoda, Fontina)

Syrah is a perfect match to Blue Cheese, Walnuts and Syrah Cheese

Syrah; Blue Cheese, Walnuts, Arugula

Sauvignon Blanc is a great match to all vegetables!

Sauvignon Blanc: Vegetables

Pinot Grigio & Chablis: Seafood. Linguine with Herbs.

 Chardonnay:  Chicken, Leeks, Fatty Fish and Pine Nuts

Pinot Noir: Earthy Flavors:  mushrooms, truffles, roasted garlic, Rib Eye Steak

(Chianti) Tuscan Wines:  Game, Salami Sausage (3-5 year old Chianti)                Pesto, Cherry Tomatoes (2 year old Chianti)

Dry Riesling & Malbec: Hot and Spicy Foods, Curry, Coconut

Cabernet Sauvignon: Pork, lamb, duck, turnips, dark greens

Merlot: Beef

 Moscato, Marsala, Lambrusco:  Sweet Desserts

Priced under $8.00. Great Wines to brighten up the table & enhance your meals, from Trader Joe’s.

  • Prosecco Zonin $7.99  pair with Crostini, Parmesan and Berries
  • Pinot Grigio delle Venezia $5.39  pair with Mussels and Seafood
  • Savignon Blanc from Chile $6.99 perfect with Grilled Vegetables, Grilled Olives, Caprese, Bruschetta
  • Salice Salentino Riserva Epicuro $6.99 Parmesan with honey and pepper flakes, Salami
  • Trader Joe’s Coastal Syrah $5.99 Best with Walnuts, Blue Cheese, Syrah Cheese
  • Reggiano Lambrusco $6.99 enjoy the following recipe for Peaches and Wine

Fontina Sauce ( Alfredo ) with Pasta or Gnocchi

Fontina Sauce by itself or accented with favorite vegetables is a tasty dish.

Cream based sauces flavored with butter and cheese are typically more popular in the northern regions of Italy.  While Italy does not have Alfredo sauce (an American sauce), the Fontina Sauce can be served on pasta or gnocchi (a potato based food). Buon Appetito!

Serves 4-6 people. Preparation time for Sauce 6 minutes. Can be prepared while pasta is boiling.

  • 4 Tbsp butter or Olive Oil
  • 1/4 cup chopped shallots or onion
  • (OPTIONAL, choose favorite vegetables: asparagus, peas, mushrooms, spinach, thinly sliced peppers, chopped tomatoes)
  • 1 cup  heavy whipping cream (panna)
  • 8 ounces fontina cheese cut into cubes
  • 1/3 cup grated parmesan cheese
  • 1/4 tsp salt
  • Cracked Pepper to taste
  • 1 Tbsp chopped parsley for presentation

In a large pan, begin to boil water on high heat, once boiling add 2 Tbsp salt to boiling water, add pasta or gnocchi and cook for necessary time. Using a colander drain well from water, then add back into large pan.

Fontina cheese for making a delicious sauce.

Meanwhile water is boiling, place a sauce pan on medium low heat, add butter, shallots or onions (and optional vegetables if desired) allowing to sauté for 5 minutes, until the onion is translucent and soft. Pour in heavy whipping cream (panna), add in fontina cheese, parmesan cheese and salt into sauce. Stir until melted about 2 minutes, REMOVE from heat, do not allow to boil to avoid clumping, or burning of the sauce.

Drizzle sauce onto prepared pasta or gnocchi. Gently toss. Serve onto plates and top off with  pepper and parsley for presentation.

Health Disclosure: Individuals who experience high cholesterol are discouraged from including increased dairy intake in their meal plans due to saturated fats found in dairy. This delicious dish, (contains high saturated fat) is best consumed in a reduced amount.

Chicken or Veal Parmesan

1/4 cup Light Olive or Vegetable Oil  and 2 tsp butter for frying.
Heat Oil and Butter on low heat for 2 minute’s

  • 1 cup flour (or bread crumbs only)
  • 1/2 cup Semolina (optional)
  • 1/2 tsp dried rosemary
  • 1/2 tsp sage
  • 1/2 tsp oregano
  • (12 olives crushed optional)
  • 1 garlic clove minced
  • 1/4 tsp salt

Combine all above ingredients in a bowl. then add one at a time chicken or veal
4 Chicken breasts or Veal thinly sliced
2-4 slices of provolone cheese or 2 Tbsp Parmesan Cheese

Fry Chicken or Veal in pan for 3-4 minutes per side

Turn chicken or veal into bread crumbs, then add to hot oil and butter. Allow to fry about 3
minutes per side or until golden brown, remove from oil and place onto a paper towel until meat is cool.

Cover Chicken with choice of a “Red Sauce” or Marsala Sauce and place into oven (set at 350 F) for 30 minutes.
Take a slice of Provolone or grated Parmesan onto center of meat.  Place into oven (set at 350 F) for 15 minutes.

Chicken or Veal Parmesan served by itself or with pasta

Napolitano Sauce

  • 2 garlic peeled and coarsely chopped
  • ¼ cup Extra Virgin Olive Oil
  • One 28 oz can tomato sauce (1 ½ L)
  • 1/4 cup of water.
  • 1/4 cup milk
  • Add salt to taste. 1/4 tsp. salt
  • 20 leaves fresh parsley or 1 tsp dried parsley (add ONLY in the last 10 minutes of cooking sauce.) Reserve a few leaves for presentation of dish.
  • Parmesan Cheese (freshly grated)

Add olive oil and coarsely chopped garlic. Cover pan and allow to cook for 3 minutes on

Napolitano Sauce

MEDIUM heat, turning the garlic, as to not to burn.
Add tomato sauce,1 cup of water and milk. Prop lid of pan with wooden spoon and allow to simmer on LOW or Warm heat for 20 minutes turning sauce occasionally (every 20 minutes). Add fresh parsley leaves

Marsala Sauce for Veal or Chicken

OR Top off with “Marsala Sauce”Marsala Sauce
1/3 cup olive oil
1/2 onion diced
1-2 Portabella Mushrooms
1/2 tsp each: Sage, Pepper and Salt (if needed, add to taste.)
3/4 cup DRY Marsala (Use Sweet or SemiSecco Marsala for baked goods.)
2 Tbsp Fresh Parsley Chopped (or 1/2 Tbsp dried parsley) for presentation

Marsala Sauce
Return pan to medium heat and add olive oil, onions, mushrooms and seasonings. Cover pan and allow to saute for 5 minutes. ( May add heavy whipping cream and allow to simmer together for another 5 minutes.) Top off with chopped parsley for taste, color and presentation. Drizzle on top of the Veal.