Michael.Adams.Meals.Blog

When cooking with red wines one would think an ideal paring would be meats, olives, cheese and crackers, right? That's mostly true. However, did you know vegetables take on a incredible taste when stewing in red wine? In this next post I wanted to explore some of these tastes first hand with a new wine from the Tenuta Sassoregale Winery located in the gentle hills of La Maremma about 15 miles South of Florence, Italy. There in the heart of Tuscany the Sassoregale estate covers approximately 94 acres of rolling hills and meadows where sea breezes and constant sunshine overlook the vineyards. The winery is still inhabited by wild boars, roe and fallow deer, which roam freely among the vineyards from the nearby untamed, dense forests. A representative of the Tenuta Sassorgale winery reached out to me requesting my assistance with transforming one of their wines into a delicious meal. I will be cooking with their Sangiovese ruby red wine to create an easy, stove top version of classic ...

Pesto Fusilli with Great Northern Beans  1 Bunch of Flat Leaf Italian Parsley, about 4 Cups 1 Box of Funilli Pasta 4 Garlic Cloves, Whole 1 15 0z Can of Great Northern Beans 1/2 Cup Parmesan Cheese, Finely Grated 1/2 Cup Walnuts 1/2 Cup Extra-Virgin Olive Oil Salt & Pepper DIRECTIONS: 1. In a large pot on medium heat bring salted water to a boil, then toss in your garlic cloves whole and let them boil for 5mins before removing and setting cloves aside. Cook the Fusilli pasta according to the package instructions then reserve 1 cup of that salted pasta water and set aside. 2. In a food processor or blender combine parsley, Parmesan, walnuts and boiled garlics with a good pinch of salt & pepper and pulse unit finely chopped. While the machine is running slowly pour olive oil into machine and process until pesto is smooth. 3. Drain pasta and return to pot adding the beans, use a spatula to help pour the pesto into pot and fully combine adding some of the re...