Le Vongole Verraci (Fresh Manila Clams served over Linguini)
Recipe compliments of Della Santina's Trattoria in Sonoma, CA.
Pair this with our Jacuzzi Pinot Grigio
Serves 2

2 lbs. Manila clams
2 chopped cloves of garlic
2 tablespoons of chopped Italian parsley
1/2 teaspoon of red pepper flakes
1/2 cup of Jacuzzi Pinot Gris
1/2 cup of canned clam juice
1/2 cube of butter
3 tablespoons of olive oil
12 ounces fresh linguini pasta

Place fresh pasta in a pot of salted boiling water. Cook until pasta is al dente. While pasta is cooking, heat a large sauté pan and add olive oil. Next add garlic until lightly browned, do not burn. Add red pepper flakes, Italian parsley, and Manila clams, allowing clams to steam for about three minutes. Next, add wine and clam juice reducing the amount of liquid in half until clams are open.

Drain the pasta from the boiling water and divide pasta into two serving plates. Place clams over the pasta equally on both plates leaving the sauce in the pan. Next add butter, salt and pepper to taste and reduce again by half. Lastly, place sauce over each serving plate equally and serve.

Buon Appetito!

Chicken Marsala and Primitivo
Serves 4

1 ½ lbs. boneless, skinless chicken breasts, cut into 1 inch pieces
Flour to coat chicken pieces
3 tablespoons olive oil
1 clove garlic, minced
½ cup onions, diced
8 oz. mushrooms, sliced
1-2 tablespoon season salt
½-1 tablespoon pepper
¼ cup Jacuzzi Family Vineyards Primitivo
½ bunch fresh basil, chopped
½ bunch fresh parsley, chopped
6 Roma tomatoes, diced
1-2 tablespoon garlic salt
1 cup Marsala wine
½ cup shredded Parmesan cheese
1 lb Farfalle pasta, cooked

Preheat oven to 375. Pound and then flour chicken. Set aside.
In a skillet, heat olive oil on medium and add garlic, onions, mushrooms, season salt, pepper and chicken and cook until chicken is browned. Add Primitivo and cook until wine is reduced by 1/2. Place contents of skillet into a large baking dish with basil, parsley, Roma tomatoes, garlic salt and Marsala wine. Top with Parmesan cheese. Cover and bake for 45 minutes. Let cool and serve on cooked pasta with a glass of Jacuzzi Primitivo. Salute!

Chilled Orzo Salad & Rosso di Sette Fratelli

8oz Orzo
1 zucchini, diced
1 carrot, diced
1/2 yellow or red pepper, diced
1 Roma tomato, chopped
1 Portabella mushroom, diced
1/2 cup marinated artichoke hearts
3 tbsp chopped fresh basil
1/3 cup traditional feta cheese
1 tbsp minced garlic
1 pinch dried oregano
1 pinch paprika
1 pinch ground pepper
5-6 tbsp extra virgin olive oil

Cook orzo in boiling water with 2 tablespoons of olive oil until tender. Set aside.

In a skillet, heat remaining olive oil on medium-low and add zucchini, carrots, red or yellow pepper, mushrooms, garlic and spices until tender. Combine contents of skillet with cooked pasta.

Add tomato, artichoke, basil and crumble feta cheese over pasta. Serve chilled with a glass of Jacuzzi Rosso di Sette Fratelli.

Chicken Parmigiana
Serves 6-8

Ingredients:
24 oz canned marinara sauce
6 oz tomato paste
29 oz canned Italian style stewed tomatoes
8 garlic cloves minced
1 ½ tbsp dried oregano
1 ½ tbsp dried basil
1/3 cup olive oil
8 boneless skinless chicken breast halves
¾ cup Italian seasoned bread crumbs
1 tsp black pepper
1 egg beaten
½ cup shredded mozzarella
½ cup shredded parmesan
16 oz bag spaghetti noodles

Directions:
Preheat oven to 350 degrees. In a large saucepan, combine marinara sauce, tomato paste, stewed tomatoes, garlic, oregano, and basil. Bring to a boil on high, reduce to low heat to simmer for about 10 minutes. In a large skillet, heat oil on medium-high. Pound chicken breasts down to ½ inch thick. In a mixing bowl, combine breadcrumbs and black pepper and mix. Dip chicken into egg and heavily coat all sides with breadcrumb mixture. Place chicken in skillet and sauté on each side for about 2 minutes, or until breading is slightly crispy. Remove from oil and place onto paper towel to remove excess oil. Transfer sauce into a large baking dish. Place chicken on top of sauce, allowing for the face of it to be exposed. Layer each chicken piece with mozzarella, and then a layer of parmesan. Bake for 25 minutes or until cheese is golden brown. Prepare spaghetti noodles according to package directions. After the chicken has been baked to perfection, serve with sauce on a bed of spaghetti, accompanied by a glass of Jacuzzi Sangiovese. Salute!