When selecting wine to complement Italian food, both Giada and I seek out wines we enjoy. There are no rules, just enjoyment. Wine can be complex and intimidating if you let it, so don’t. Wine is fun! Whether you are celebrating an important event or just cooking an everyday meal at home, the most important thing is to remember what you like: If you like it, it is good. It’s just that easy. That said, there are a few helpful hints to guide you on this journey of enjoyment of Italian wine. The key is keeping it simple, much as they do in Italy. You can never go wrong if you follow what I call the body and flavor rules. Reduced down to its purest terms, that means the lighter the course, the lighter the wine; the more flavorful the course, the more flavorful the wine. This rule applies equally to white, red, sparkling, and dessert wines.
When choosing a wine to serve with your pasta, ask yourself about the overall meal. Is it a light, delicate menu or is it a hearty, robust repast? The goal is to match the two. For example: Giada’s Pappardelle with Lamb Stew brings to mind sitting by the wood-burning stove on a cold rainy night in Alba as the rich aroma of a savory ragù fills the air. To match the stew, a hearty-style wine like those made in Barolo and Barbaresco from the Nebbiolo grape would be a fitting partner as they tend to be full-bodied and full-flavored, and have a warming effect. On the lighter side, I might choose a more elegant and delicate wine, like a Pinot Bianco or Pinot Grigio from the Alto Adige or Friuli areas, to pair with her Rotini with Salmon and Roasted Garlic; either wine would be a perfect foil and enhancement for the richness of the fish and the sweetness of the roasted garlic.
At right is a cheat sheet listing the primary characteristics of some of the most popular Italian wines. It will tell you whether a particular wine is light, medium, or heavy in body, as well as the key flavor note, from spicy to fruity, delicate to zesty. Using these cues, you can easily find a wine that will mirror the tone of your meal to a tee. When in doubt, though, I always recommend consulting a professional. I have been in the business for more than twenty years, but when I am on the road in a small village in the middle of a remote area shopping for wine and food, I occasionally find myself stumped as to the ideal wine to go with my dinner. I never hesitate to ask someone who might be able to give a little advice based on what I am cooking that night. Invariably I discover something new and exciting that tastes great—and pay far less than I expected.
Happy cooking and happy tasting!
Reds
Nebbiolo (medium, zesty)
Barbaresco (heavy, zesty)
Sangiovese (light, fruity)
Barolo (heavy, zesty)
Barbera (medium, zesty)
Dolcetto (light, fruity)
Valpolicella (light, zesty)
Amarone (heavy, spicy)
Chianti (medium, zesty)
Nero d’Avola (medium, spicy)
Montepulciano (medium, fruity)
Brunello di Montalcino (heavy, zesty)
Aglianico (heavy, spicy)
Super Tuscan (heavy, zesty)
Syrah (heavy, spicy)
Whites
Pinot Grigio (light, delicate)
Chardonnay (heavy, zesty)
Pinot Bianco (medium, zesty)
Sauvignon (light, fruity)
Tocai Fruliano (light, delicate)
Arneis (medium, zesty)
Gavi (light, delicate)
Vernaccia (medium, zesty)
Soave (medium, zesty)
Muscat/Moscato (medium, fruity)
Vin Santo (heavy, spicy)
Vermintino (medium, zesty)
Trebbiano (medium, spicy)
Greco (medium, spicy)
Menus
Brunch
Bellinis (see Giada’s Family Dinners)
Breakfast Scramble with Orzo, Pancetta, and Asparagus
Goat Cheese Toasts
Melon wedges
Birthday Bash
Mixed Olives
Prosciutto-Wrapped Vegetables with Parmesan
Crab Salad Napoleons with Fresh Pasta
Insalata Mista with Basil Dressing
Birthday cake
Sunday Afternoon Lunch
Parmesan Popovers
Ribollita
Insalata Mista with Basil Dressing
Farmer’s Market Supper
Anytime Vegetable Salad
Capellini Piedmontese
Roasted peaches drizzled with Balsamic Syrup
Tailgate Extravaganza
Lemonade
Penne with Beef and Arugula
Tuna, Green Bean, and Orzo Salad
Zucchini and Carrots a Scapece
Watermelon wedges
Make-Ahead Dinner Party
Crostini with Anchovy Butter and Cheese
Salami platter
Roasted artichokes
Baked Penne with Roasted Vegetables
Greens with Gorgonzola Dressing
Vanilla ice cream with Balsamic Syrup
Wedding Shower Buffet
Prosecco
Asparagus with Vin Santo Vinaigrette
Italian Chicken Salad in Lettuce Cups
Assorted sorbets
Kid’s Favorite
Fried wontons
Linguine with Turkey Meatballs
Steamed broccoli
Canneloni
Game Night
Cold beer
Fried Zucchini
Antipasto platter
Spicy Baked Macaroni
Gelato and Italian cookies
The Day After Thanksgiving
Spinach Salad with Citrus Vinaigrette
Turkey and Cranberry Ravioli
Leftover pumpkin pie
Christmas Eve
Neapolitan Calamari and Shrimp Salad (hold the pasta)
Crab and Ricotta Manicotti
Linguine and Lobster Fra Diavolo
Arugula Salad with Fried Gorgonzola
Panettone with Vin Santo
New Year’s Eve
Ricotta Gnudi in Parmesan Broth
Asparagus with Vin Santo Vinaigrette
Champagne Risotto
Champagne
Rainy Day Dinner
Baked Caprese Salad
Saffron Orzo with Shrimp
Sautéed Spinach with Red Onion
Amaretti cookies
Credits
We are grateful to the companies listed below for the use of their products in this book:
Sur La Table
Corporate Headquarters
Seattle Design Center
5701 Sixth Avenue South, Suite 486
Seattle, WA 98108
Store locations nationwide or visit www.surlatable.com
Maison Midi at American Rag
148 South La Brea Avenue
Los Angeles, CA 90036
(323) 935-3157
Anthropologie
Urban Outfitters, Inc. Corporate Headquarters
1809 Walnut Street
Philadelphia, PA 19103
Retail locations nationwide or visit www.anthropologie.com
Sointu USA/Global Knives
Available at www.global-knife.com, or visit www.sointuusa.com
Index
A
Agnolotti, Corn, with Tarragon Butter
Anchovy Butter and Cheese, Crostini with
Angel Hair Pasta
Capellini Piedmontese
Spicy
with Sun-Dried Tomatoes and Goat Cheese
Artichoke(s)
Italian Vegetable Soup
and Mushrooms, Ditalini with
Pesto, Wagon Wheels with
Sausage, and Asparagus, Rigatoni with
and Turkey Stuffed Shells
Arugula
and Beef, Penne with
Butter, Pecorino, and Black Pepper, Linguine with
Insalata Mista with Basil Dressing
Salad with Fried Gorgonzola
Asparagus
Champagne Risotto
Orzo, and Pancetta, Breakfast Scr
amble with
Sausage, and Artichokes, Rigatoni with
with Vin Santo Vinaigrette
B
Balsamic Syrup, Toasted Ciabatta with
Basil
Baked Caprese Salad
Citrus Pesto
Dressing, Insalata Mista with
Bean(s)
Anytime Vegetable Salad
Green, Tuna, and Orzo Salad
Neapolitan Calamari and Shrimp Salad
Pasta e Ceci
Ribollita
White, and Garlic Soup, Tuscan
White, Pancetta, and Tortellini Soup, Italian
Béchamel Sauce
Beef
and Arugula, Penne with
Ragù, Cinnamon-Scented Ricotta Ravioli with
Tagliatelle with Short Rib Ragù
Bread. See Toasts
Broccoli, Clams, and Mussels, Conghilie with
Broccoli, Farfalle with
Bruschetta with Frisée, Prosciutto, and Mozzarella
C
Calamari and Shrimp Salad, Neapolitan
Capellini
Piedmontese
with Tomato and Peas
Carrot and Zucchini a Scapece
Champagne Risotto
Cheese. See also Goat Cheese; Gorgonzola; Mozzarella; Parmesan; Ricotta
and Anchovy Butter, Crostini with
best, for grating
Cheesy Baked Tortellini
Linguine with Butter, Pecorino, Arugula, and Black Pepper
“Mac and,” Venetian
Chicken
Baked Pastina Casserole
with Fettuccine, Roman-Style
in Lemon Cream with Penne
Parmesan, Mini Penne with
Salad, Italian, in Lettuce Cups
Chili Oil
Cinnamon Pancetta Carbonara
Citrus Olive Oil
Citrus Pesto
Clams
Mussels, and Broccoli, Conghilie with
Pappardelle with Seafood Cream Sauce
Spaghetti alla Pirata
Spaghetti with Pinot Grigio and Seafood
Conchiglie, matching with sauce
Conghilie with Clams, Mussels, and Broccoli
Corn Agnolotti with Tarragon Butter
Cornbread Panzanella
Couscous
Mediterranean Salad
Crab
Pappardelle with Seafood Cream Sauce
and Ricotta Manicotti
Salad Napoleons with Fresh Pasta
Cranberry and Turkey Ravioli
Cranberry Walnut Sauce, Butternut Squash Tortelloni with
Crostini. (See also Toasts)
with Anchovy Butter and Cheese
D
Ditalini
with Mushrooms and Artichokes
Pasta e Ceci
Duck Ragù, Tagliatelle and
E
Eggplant
Butternut Squash, and Shrimp, Spaghetti with
Mezzaluna Ravioli
Neapolitan Calamari and Shrimp Salad
and Swordfish, Penne with
Eggs
Breakfast Scramble with Orzo, Pancetta, and Asparagus
Elbows
Spicy Baked Macaroni
F
Farfalle
with Broccoli
with Creamy Mushroom Gorgonzola Sauce
Italian Chicken Salad in Lettuce Cups
with Spicy Sausage and Kale
Fettuccine
with Chicken, Roman-Style
Cinnamon Pancetta Carbonara
Fresh, Sweet
Italian Vegetable Soup
Spinach, with a Quick Sugo or Salsa
Fish
Crostini with Anchovy Butter and Cheese
Penne with Swordfish and Eggplant
Rotini with Salmon and Roasted Garlic
Swordfish and Spaghetti with Citrus Pesto
Tuna, Green Bean, and Orzo Salad
Fusilli
Antipasto Salad
Rotelli with Walnut Sauce
Salad with Seared Shrimp and Parsley Sauce
G
Garlic, Roasted, and Salmon, Rotini with
Garlic, Roasted, Vinaigrette
Gnocchi, Baked
Gnocchi with Thyme Butter Sauce
Gnudi, Ricotta, in Parmesan Broth
Goat Cheese
Baked Gnocchi
and Mixed Greens, Orecchiette with
and Sun-Dried Tomatoes, Angel Hair Pasta with
Toasts
Gorgonzola
Dressing, Greens with
Fried, Arugula Salad with
Mushroom Sauce, Creamy, Farfalle with
Greens. See also Arugula; Spinach
Bruschetta with Frisée, Prosciutto, and Mozzarella
Farfalle with Spicy Sausage and Kale
with Gorgonzola Dressing
Hearty Winter Salad with Sherry Vinaigrette
Insalata Mista with Basil Dressing
Mixed, and Goat Cheese, Orecchiette with
K
Kale and Spicy Sausage, Farfalle with
L
Lamb Stew, Pappardelle with
Lasagna Rolls, Shrimp, with Creamy Marinara
Linguine
with Butter, Pecorino, Arugula, and Black Pepper
and Lobster Fra Diavolo
with Turkey Meatballs and Quick Sauce
Little Stars with Butter and Parmesan
Lobster and Linguine Fra Diavolo
M
“Mac and Cheese,” Venetian
Macaroni, Spicy Baked
Manicotti, Crab and Ricotta
Marinara Sauce, Basic
Meatballs, Turkey, and Quick Sauce, Linguine with
Mozzarella
Baked Caprese Salad
Baked Pastina Casserole
Cheesy Baked Tortellini
Frisée, and Prosciutto, Bruschetta with
Shrimp Lasagna Rolls with Creamy Marinara
Spicy Baked Macaroni
Turkey and Artichoke Stuffed Shells
Venetian “Mac and Cheese,”
Mushroom(s)
and Artichokes, Ditalini with
Gorgonzola Sauce, Creamy, Farfalle with
Spicy Baked Macaroni
Mussels, Clams, and Broccoli, Conghilie with
N
Nuts. See Walnut(s)
O
Oil, Chili
Oil, Olive, Citrus
Onions, Sautéed, and Marjoram, Spaghetti with
Oranges
Citrus Olive Oil
Citrus Pesto
Spinach Salad with Citrus Vinaigrette
Orecchiette with Mixed Greens and Goat Cheese
Orzo
Creamy
Neapolitan Calamari and Shrimp Salad
Pancetta, and Asparagus, Breakfast Scramble with
Pork and Lemon Orzotto
Saffron, with Shrimp
Tuna, and Green Bean Salad
P
Pancetta
Arrabbiata Sauce
Carbonara, Cinnamon
Orzo, and Asparagus, Breakfast Scramble with
Panzanella, Cornbread
Pappardelle with Lamb Stew
Pappardelle with Seafood Cream Sauce
Parmesan
Broth, Ricotta Gnudi in
and Butter, Little Stars with
Chicken, Mini Penne with
Cinnamon Pancetta Carbonara
Citrus Pesto
Frico
imported, about
Popovers
Prosciutto-Wrapped Vegetables with
Venetian “Mac and Cheese,”
Pasta. See also specific types
cooked, freezing
cooking, for salads
cooking ahead of time
cooking instructions
dried, about
e Ceci
flavored, about
fresh, about
Fresh, Crab Salad Napoleons with
Fr
esh (recipe)
leftover, serving ideas
sauces, no-cook, ideas for
serving sizes
shapes, matching to sauces
stuffed, freezing
stuffed, preparing
whole-wheat, about
Pastina Casserole, Baked
Peas and Tomato, Capellini with
Penne
Baked, with Roasted Vegetables
with Beef and Arugula
Chicken in Lemon Cream with
Mini, with Parmesan Chicken
with Spicy Tomato Sauce
with Swordfish and Eggplant
Pepper(s)
Capellini Piedmontese
Red, Almonds, and Bread Crumbs, Rigatoni with
Red and Yellow, Spaghetti with
Sausage, and Onions, Rigatoni with
Pesto
Artichoke, Wagon Wheels with
Citrus
Walnut
Popovers, Parmesan
Pork. See also Pancetta; Prosciutto
Farfalle with Spicy Sausage and Kale
and Lemon Orzotto
Rigatoni with Sausage, Artichokes, and Asparagus
Potatoes. See Gnocchi
Prosciutto
Champagne Risotto
Frisée, and Mozzarella, Bruschetta with
Ravioli
-Wrapped Vegetables with Parmesan
R
Ravioli
Eggplant Mezzaluna
Fried
Prosciutto
Ricotta, Cinnamon-Scented, with Beef Ragù
Turkey and Cranberry
Ribollita
Rice. See Risotto
Ricotta
and Crab Manicotti
Eggplant Mezzaluna Ravioli
Gnudi in Parmesan Broth
Prosciutto Ravioli
Ravioli, Cinnamon-Scented, with Beef Ragù
Shrimp Lasagna Rolls with Creamy Marinara
Turkey and Artichoke Stuffed Shells
Rigatoni
with Red Pepper, Almonds, and Bread Crumbs
with Sausage, Artichokes, and Asparagus
with Sausage, Peppers, and Onions
Risotto
Champagne
ingredient combinations for
preparing
Rotelle
Wagon Wheels with Artichoke Pesto
Rotelli with Walnut Sauce
Rotini with Salmon and Roasted Garlic
S
Everyday Pasta Page 13