Flavors and Colors of Donnafugata

Flavors and Colors of Donnafugata Holiday Recipes from Christina s Cucina with Wine Pairings December 2016 Josè s Suggestions Antonio s Favorite

annapakula fabiogambina fabiogambina annapakula The Essence of Donnafugata We want to offer the world wines distinguished by pleasantness and complexity, wines that are capable of captivating and making happy those who taste them. We intend to represent the excellence of Made in Italy, the dialogue between art, wine and sustainability. Donnafugata is wine craftsmanship. We produce a range of eclectic and consistent wines with respect for the environment. Wines that represent an innovative and forward thinking Sicily. Donnafugata s Vineyards and Cellars

Sherazade Nero d Avola Sicilia Doc Nero d Avola Arancini di Riso: Sicilian Rice Balls and Sherazade Nero d Avola The red you don t expect, ideal for the aperitivo Caressing structure. Notes of strawberries, raspberries and hints of black pepper. FRESH AND FRUITY Modern wines based on native varieties WHEN YOU DESIRE JOY INGREDIENTS (makes about 12 to 16, depending on size) Risotto 3 tbsp extra virgin olive oil 2 cups (15 oz) Arborio rice (the best rice to use is Carnaroli, but it may be hard to find) 4 oz white wine approximately 30 oz chicken stock salt 1 egg Filling mozzarella, cut into 1/2 to 3/4 cubes marinara or Bolognese sauce (optional) cooked peas (optional) Coating all-purpose flour 2 eggs, beaten breadcrumbs more tomato sauce, to serve (optional) basil leaves, for garnish Make the risotto by adding the rice to the heated oil in a large sauté pan, and stirring quickly for one or two minutes. Quickly add the white wine while stirring. With the heat on medium high, begin adding the chicken stock a little at a time, and continuously stirring, until all the stock has been used and the rice is cooked, yet still al dente. Taste adding salt if necessary. Remove from heat and set aside to cool.add an egg to the risotto and mix well, then refrigerate for a few hours, or overnight. To make the arancini: Place some rice in your hand and flatten it into your cupped hand, but don t make it too thin, or the filling will ooze out. Place a piece of mozzarella, and/or a little tomato sauce (and peas, if using) in the center of the cupped rice. Next, close the rice around the filling and shape into a ball. If you d like to make conical shapes, flatten the bottom of the ball, and make the top more pointed. Now, roll the shaped arancini in flour. Then, roll them in the beaten egg. Finally, roll in the breadcrumbs. Set aside until all of the rice has been used. Heat some oil in a deep fryer, pot or wok until it is very hot. Add the arancini, and cook quickly, turning often so they don t brown too much on one side. If serving immediately, fry for a few minutes, so the cheese will melt in the center. Remove from oil and place on paper towel lined plate or tray (If you d like to serve them at a later time, remove them quickly after just browning; then, just before serving, place them on a baking sheet and re-heat in the oven at 400ºF for 5 to 10 minutes).

SurSur Grillo Sicilia Doc Grillo Insalata di Baccalà (Italian Salt Cod Salad) and SurSur A fresh and fruity Grillo with a young twist White peach and grapefruit notes and scents of meadow flowers. The palate is soft and fragrant. FRESH AND FRUITY Modern wines based on native varieties WHEN YOU DESIRE JOY INGREDIENTS salt cod, soaked for 12 to 36 hours, depending on the thickness (rinse 2 or 3 times and one more time when removing from the water) 1 to 3 tablespoons, extra virgin olive oil 1 to 3 cloves of garlic some chopped, fresh parsley Place the presoaked fish in a pan of cold water and bring to a boil. Cook for 4 to 5 minutes, or longer if the fish is a thicker piece, as long as it is cooked properly. Remove the fish and allow to drain well and cool. Break the piece or pieces of fish into bite sized pieces. Place on a serving plate or in a bowl. Sprinkle with parsley, garlic and drizzle generously with extra virgin olive oil. Toss gently and serve. Keep leftovers refrigerated.

Sedàra Sicilia Doc Primarily Nero d Avola blended with others grapes Pasta al Forno (Baked Pasta) and Sedara A glass of quality, perfect for everyday drinking Intense red fruit notes against a background of spices. It surprises with its great balance and extreme pleasantness. FRESH AND FRUITY Modern wines based on native varieties WHEN YOU DESIRE JOY INGREDIENTS 1 lb high quality pasta (I use De Cecco orecchiette, short penne or rigatoni also work well) tomato sauce made with mini-meatballs (or tomato sauce and mini-meatballs, or omit for vegetarian) 4 oz mozzarella cheese, diced grated Parmigiano or Pecorino Romano cheese Note: when making the meatballs, I like to use a combination of meat: I used organic ground beef, ground pork and ground chicken. Cook the pasta according to the directions on the box, but drain the water, reserving at least 1 1/2 cups, 4 minutes before the end of the suggested cooking time (for example, the orechiette cooking time was 11 minutes and I cooked them for 7 minutes). Add some sauce and meatballs and some of the pasta water and mix well. Continue to add the sauce and water until it is no longer dry, and has a good amount of sauce (I added over one cup of water; remember the pasta is still undercooked and will absorb quite a bit of liquid). Toss in the diced mozzarella, stir well and put into a baking dish. Bake in a preheated 400 degree oven for 20 minutes, covered with a lid. Remove the lid, sprinkle with grated cheese, and continue to bake for another 5 to 10 minutes, depending on how crispy you want the top of the pasta. Remove from oven and allow to cool slightly, then serve.

Lighea Zibibbo Sicilia Doc Zibibbo (Muscat of Alexandria) Simple Garlic & Butter Shrimp with Spaghetti and Lighea An aromatic Mediterranean white Fresh and mineral it surprises with its balance between intensity and aromatic finesse, with flowery and fruity notes. VERSATILE, RICH IN CHARACTER Structured wines, versatile for food pairings WHEN YOU DESIRE HARMONY INGREDIENTS (serves 4 to 6) 1 lb of good quality, fresh or frozen RAW shrimp (shelled, deveined, cleaned with the tail left on) 2 tbsp extra virgin olive oil 3 tbsp good quality butter 3 to 5 cloves of garlic, minced 1 tbsp finely chopped parsley (fresh is best, if not use frozen or 1/2 tsp of dried) salt and pepper dash of white wine or water from the cooked pasta 1 lb spaghetti (I recommend De Cecco brand pasta) Cook the spaghetti as directed on the box. While it s cooking, make the sauce and cook the shrimp. Rinse, then dry the shrimp in paper towel. Place the olive oil and 1 tbsp of the butter in a sauté pan over medium high heat. Add the minced garlic and cook for about 2 minutes, then add the parsley. Turn the heat up, then add the shrimp. The shrimp will only need to cook for about 4 or 5 minutes, so as soon as they turn pink, turn them over and make sure they are evenly cooked. Season with a little salt and pepper. Add a little white wine (or water from the pasta that s cooking), and the other 2 tablespoons of butter. Stir well and remove from heat. Cover to keep warm until the pasta is ready. Drain the pasta and place in bowls with the shrimp and sauce added on top. Stir to coat the pasta. Serve immediately.

Chiarandà Contessa Entellina Chardonnay Dop Chardonnay Breaded Chicken Tenders, Homemade Style and Chiarandà A Chardonnay with a Mediterranean soul, elegant and long-lived Ample bouquet with notes of yellow fruits and elderflower with a mineral background. Long and persistent. MEDITERRANEAN ELEGANCE Great wines produced from international varieties WHEN YOU DESIRE CHARM INGREDIENTS 1 lb organic, free range chicken breast o flour for dredging chicken tenders (or breast, cut into pieces as desired) 1 egg, organic, free range breadcrumbs (homemade, preferably) salt black pepper thyme, fresh or dried (grated Parmesan cheese (authentic Parmigiano Reggiano) if you want to make Breaded Parmesan Chicken Tenders) light olive oil Place flour on a plate on which to dredge the chicken and set aside. Beat the egg with a little salt and 1 tsp of water in a bowl, in which the chicken will be dipped. In a similar bowl, place some breadcrumbs, add a little salt, pepper and the thyme and mix well (add Parmesan to this if using) Place the chicken on a plate nearby the beaten egg. Begin dredging the tenders in flour then dipping the chicken, one piece at a time into the egg. Hold the chicken against the side of the bowl for a second or two to let the excess egg drain. Next, dredge the chicken in the breadcrumbs, coating evenly. Place on a tray, and repeat until all the chicken is coated. Put approximately 3 tablespoons of light olive oil into a frying pan, preferably non-stick and heat over medium high heat. Place some chicken tenders into the pan when hot, and cook until golden brown on each side and cooked thoroughly, adding oil as needed. If in doubt, cut into a thicker piece to make sure it is no longer pink in the center. Place on a paper towel lined plate, then move to a serving plate or into a bowl.

Ben Ryè Passito di Pantelleria Doc Zibibbo (Muscat of Alexandria) One of the most appreciated sweet Italian wines in the world Pumpkin Cheesecake and Chocolate Mousse Topped with Dark Chocolate Ganache and Ben Ryé INGREDIENTS Base: 20 speculoos cookies (1 3/4 cups or 8 oz) alternately use graham crackers or Digestives 2 tbsp butter (1/2 oz) butter, melted (use a little more butter if using graham crackers) Extraordinary complexity, with apricots, candied citrus peel and mineral hints. In the mouth it surprises with its fresh sweetness. ICONIC WINES Wines with unique personality WHEN YOU DESIRE EXCLUSIVITY Crush the cookies between two sheets of wax paper with a heavy rolling pin. Place in 10.5 springform pan and sprinkle melted butter over top, mix well and push into pan. Set aside. Pumpkin Cheesecake: Preheat oven to 325ºF 20 oz (2 172 packages) cream cheese, at room temperature 4 oz Greek yogurt 1/2 cup brown sugar 1/4 cup sugar 4 eggs, room temperature 15 oz pumpkin (pureed) I used canned organic pumpkin 3/4 tsp cinnamon 1/2 teaspoon nutmeg 1/2 cup (4 oz) heavy whipping cream Beat cream cheese until smooth, then add Greek yogurt and sugars. Add eggs, one at a time, clearing after each addition and scraping bowl with spatula. Blend in pumpkin and spices, scrape the sides of the bowl, then add the cream. Pour into pan with cookie base, and bake for 90 minutes or until the center just sets. Do not overcook the cheesecake or it will pull away from the pan. Once cheesecake is cooked, let it cool, then chill in fridge for an hour or two. DO NOT TAKE THE SIDE OFF OF THE SPRINGFORM PAN OR RUN A KNIFE AROUND THE CHEESECAKE!

Ben Ryè Passito di Pantelleria Doc Zibibbo (Muscat of Alexandria) One of the most appreciated sweet Italian wines in the world Pumpkin Cheesecake and Chocolate Mousse Topped with Dark Chocolate Ganache and Ben Ryé Chocolate Mousse: 2 cups (16 oz) heavy whipping cream 5 egg yolks 1 cup (8 oz) good quality chocolate broken into pieces, or chips 1/2 cup (4 oz) sugar 2 tbsp water Prepare the mousse when the cheesecake has been refrigerated for one to two hours. First, melt the chocolate at 50% power or the defrost setting in the microwave, or over a double boiler. Next, whip the cream in another bowl until thick, but not too stiff and set aside. Beat the egg yolks until very pale and thick. If using a hand mixer, this will take about 5 minutes, but if using a stand mixer, it should be ready in about 3 minutes. Leave the mixer as is. Put the sugar and water into a small pot and bring to a boil without stirring. Simmer over medium heat until the liquid reaches 245ºF (118ºC) or until a drop of liquid forms a ball in a glass of ice water. Pour the hot liquid slowly and carefully into the thick egg yolks while beating them. Continue beating for about 2 minutes. Now pour in the melted chocolate and continue beating until well mixed. Remove the bowl from the mixer, and with a spatula, gently fold in the whipped cream until completely uniform. Once the mousse is ready, pour it onto the cheesecake and freeze for at least 12 hours; I freeze it overnight. When you are ready to finish the dessert, prepare the ganache. Remember the dessert is frozen, so plan to have it in the fridge for at least 8 hours before serving. Ganache: 6 oz heavy whipping cream 6 oz (3/4 cup) dark chocolate pieces or chips (good quality) Extraordinary complexity, with apricots, candied citrus peel and mineral hints. In the mouth it surprises for the fresh sweetness. ICONIC WINES Wines with unique personality WHEN YOU DESIRE EXCLUSIVITY Place cream and chocolate in a small pan together, then heat over low temperature until the chocolate is melted and is very smooth and shiny. Remove the dessert from the freezer and run a very thin knife around the inside of the springform pan, then release the side and remove carefully. Place the dessert on a serving platter, plate or tray. Pour the ganache quickly onto the center of the cake, then tip the cake from side to side to allow the ganache to start to run off the sides Do not touch the ganache with any utensil or tool, or it will not have a smooth finish. Refrigerate the dessert until ready to serve, or you can do a few more things to really make it look top-notch. For example, make a simple chocolate buttercream frosting and pipe it around the bottom. Make three chocolate leaves: choose 3 older rose leaves, as they are thicker and hardier; wash and dry them, and coat the UNDERSIDE with melted chocolate and place in the fridge for about 10 minutes. Carefully peel the leaf away from the chocolate, and you have a chocolate leaf! Very easy!

Josè s Suggestions When I think about the holiday season, I think about Chiarandà, the wine I like to serve with Christmas lunch paired with a traditional first course of Western Sicily: Zuppa di Aragosta (Lobster soup with broken spaghetti). This is an amazing pairing, as the fragrant complexity of Chiarandà chardonnay meets the delicate and elegant lobster flavor. Happy Holidays! Antonio s Favorite I have to confess my weakness for chocolate and Ben Ryè! That s why, for me, the most intriguing pairing is the Pumpkin Cheesecake and Chocolate Mousse with our Passito di Pantelleria. Ben Ryè is a complex sweet wine of extraordinary freshness, able to balance the richness of Christina s dessert. Zibibbo winelovers: this is a must-have for the upcoming holidays! Happy Holidays!

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