MISSION, KS--(Marketwire - Nov 15, 2012) - (Family Features) Unable to travel to Tuscany this holiday season?
DaVinci® Wine's popular Storyteller Experience brings the authentic flavors of Tuscan food and wine to your holiday table. In its second year, the Storyteller Experience has become a fan favorite, recruiting artists, writers, photographers and foodies to join the storied Italian wine brand for a once-in-a-lifetime trip to Tuscany.
In July, the chosen Storytellers traveled to Tuscany to meet and experience the people and place behind the 50-year-old wine cooperative that produces DaVinci's wines.
From the winery's hometown of Vinci (birthplace of Leonardo) to the storybook hillside town of Montalcino -- and every sun-dappled vineyard in between -- the journey offered the Storytellers no shortage of culinary inspiration.
Selected as the "Culinary Arts" Storyteller, food blogger Cathi Iannone of The Brooklyn Regazza was inspired to create an array of mouthwatering Tuscan-inspired dishes. From her crowd-pleasing Chianti Balsamic Chicken to palate-cleansing Sorbetto di Melone, Iannone's recipes and wine pairings make for a delicious addition to any holiday gathering.
For more authentic Italian recipes, wine pairing ideas, and to see all of this year's Storyteller creations, follow DaVinci Wine on Facebook by visiting www.Facebook.com/DaVinciWine.
| Chianti Balsamic Chicken |
|
| 4 | chicken leg quarters, or breasts (with skins) |
| 1/4 | cup flour |
| 1 | tablespoon butter |
| 3 | tablespoons extra virgin olive oil |
| 8 | ounces porcini mushrooms |
| 2 | cloves garlic |
| 1 | teaspoon fresh rosemary, chopped |
| 1/4 | cup balsamic vinegar |
| 1 | cup DaVinci Chianti |
| Sea salt and cracked pepper | |
Preheat oven to 400°F. In a large skillet, on medium-high heat, add the olive oil and butter, and brown the chicken (lightly floured, about 3 minutes on each side). Remove chicken from the pan. Add garlic, rosemary, and mushrooms and sauté about 5 minutes.
Return chicken to the pan and add the vinegar and Chianti. Transfer pan to the oven to finish cooking and allow liquid to reduce by half and become syrupy.
Serve with greens or arugula, and drizzle glaze over chicken and greens. Pair with a glass of DaVinci Chianti.
| Sorbetto di Melone | |
| (A between-course palate cleanser) | |
| 2 | cantaloupes, peeled and chopped into 1-inch squares |
| 1 | cup sugar |
| 1/2 | cup DaVinci Pinot Grigio |
| 1 | teaspoon lemon juice |
| Pinch of sea salt | |
| Cracked black pepper or red peppercorns | |
Combine wine and sugar in a small saucepan, stir and bring to a slow boil. Remove from heat and cool (about 30 minutes).
In a food processor, blend the cantaloupe and a pinch of sea salt until very smooth. Add the sugar-wine syrup and blend again. Pour mixture into an ice cream machine, and freeze the sorbetto according to manufacturer's directions. Scoop out churned sorbetto into a sealable container and freeze until ready to serve. Before serving, sprinkle with a little freshly cracked black pepper. Pair with a glass of DaVinci Pinot Grigio.
Editor's Note: Italian Table Wine, ©2012 DaVinci USA, Healdsburg, CA. All rights reserved.
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