Holiday Recipes with Veneto Wine Pairings Courtesy of Eataly Chicago

Pinterest is a goldmine for recipes, but how often do we remember what we’ve even pinned? I mean, two glasses of wine and three episodes of Friends into the night & I’m pinning anything that even looks edible. Thankfully, Eataly Chicago has shared with us some amazing recipes, with wine pairings to go along with it! The best part is that it gives you an excuse to stroll around Eataly to gather the wine and ingredients. After all, Holiday cooking should be a memorable and fun experience!

“Veneto, a land of ancient traditions tied to wine, is also Italy’s foremost wine-producing region. U.Vi.Ve., Unione Consorzi Vini Veneti D.O.C., with 21 different consortium members all D.O.C. and D.O.C.G. certified, represents the wide variety of Veneto wines and their territory. Each consortium safeguards and promotes the quality and specificity of wine production, which varies year to year, and of the producers that are devoted to both tradition and innovation. The purpose of the promotion is to represent the region as a whole, the history and the unique wine-making traditions.”

This December, Eataly has saved you a long flight by opening a window to Veneto in Chicago! All of the following wines are a part of this amazing opportunity to taste Veneto wines this Holiday season, and are all available at Eataly Chicago.

At Binge Magazine we believe in a proper toast, prior to food, where we can concentrate on what’s on hand (good memories and good drinks 😉 We suggest the following for toasting:

Prosecco Spumante DOC Treviso Brut “Il Fresco:-Villa Sandi ($14.00/bottle)
Conegliano Valdobbiadene Prosecco Superiore DOCG Spumante Extra Dry Millesimato 2012- Astoria ($21.00/bottle)

Frico con Crudo di Salmone (Salmon Tartare on a Parmesean Cheese Frico)
Recipe courtesy of Enrica Rocca

Yield: 4 Servings
1 cup finely-grated Parmigiano Reggiano
12 ounce fillet of wild slmon, cut into small cubes
2 tablespoons extra virgin olive oil
1/2 cup full fat Greek yogurt
1 tablespoon chopped dill
1 tablespoon chopped chives
1 tablespoon fresh lemon juice
1 ounce salmon roe
Salt and freshly ground pepper, to taste

Pre-heat oven to 375°F
Place 8 small mounds of the grated Prmigiano Reggiano on a baking sheet lined with parchment paper. Place in the oven and cook for 5 minutes, or until the edges of the cheese wafers turn light brown.

Place the cubed salmon on a plate, drizzle with olive oil and season with salt and pepper.

In a small bowl, mix together the yogurt, dill, chives and lemon juice.

Place the Parmigiano Reggiano wafers on a platter, top each with some cubed salmon and a dollop of the yogurt mixture. Finish with a teaspoon of salmon roe and serve.

Pairs Best With
Lessini Durello DOC Traditional Method 36 Mesi ($28.00/bottle)

Risotto al Radicchio (Risotto with Radicchio)
Recipe courtesy of Simple Italian Food by Mario Batali (1998)
Yield: 4 servings

3 cups chicken stock
1/4 cup extra virgin olive oil
2 ounces pancetta, cut into small cubes
1 medium shallot, cut into 1/4-inch dice
2 cups of Carnaroli rice, preferably Acquerello
1 cup dry red wine
1/2 head Chioggia radicchio, cored & cut into 2-inch squares (about 2 cups)
1/2 cup freshly grated Grana Padano
2 tablespoons unsalted butter
Salt & freshly ground black pepper, to taste

In a medium saucepan, heat the chicken stock, and allow it to simmer on a back burner.

In a large saucepan or Dutch oven, heat a splash of olive oil over medium heat. Once hot, add the pancetta, and cook until the fat has rendered. When crispy, place the pancetta onto a plate lined with paper towels. Add the onion to the rendered fat, and cook until it comes soft, for about 8-10 minutes.

Add the rice, stir with a wooden spoon until the rice is toasted and opaque, about 3 minutes. Add the wine and a healthy pinch of salt, and continue cooking over medium hear until the liquid is absorbed. Begin adding the warm stock one ladle at a time, waiting until the stock is completely absorbed before adding the next ladle. Stir the risotto between each addition to incorporate. Continue to add the stock until the risotto is cooked and creamy in texture.

Remove the risotto from the heat, and quickly stir in the radicchio, butter and cheese. Season the dish with salt and pepper, and thin with additional stock if necessary. Serve immediately.

Pairs Best With
Custoza DOC 2013 ($15.00/bottle)
Soave Classico DOC “Rocca Svev” 2012 ($14.00/bottle)

Polpettine Veneziane (Venetian-Style Meatballs)
Recipe courtesy of Eataly

Yield: 6-8 servings

3/4 pound Yukon Gold potatoes, peeled and quartered
1 pound ground beef
1/4 pound mortadella, ground in a food processor
1 clove garlic, peeled and finely minced
2 large eggs
1/4 cup grated Grana Padano
1 cup plain bread crumbs, plus additional for breading
1/4 bunch parsley, picked, rinsed and minced
1 pinch nutmeg
Zest of 1/2 lemon
Salt, to taste
Black pepper, to taste
Canola oil, for frying

Place the potatoes in a pot of water. Bring to a boil and season aggressively with salt. When the potatoes are fork tender, drain them and pass them through a food mill or ricer.

Place all ingredients (from the riced potatoes through the salt and pepper) in a bowl and mix with your hands. Be careful not to over mix. Form into balls, ab out 1.5 inches across.

Place additional breadcrumbs in a wide, shallow dish and roll the meatballs in the bread crumbs, pressings lightly to coat evenly. Remove to a clean baking sheet.

Pour the canola oil into a deep skillet. Insert a deep-frying thermometer into the oil and heat the oil over medium heat at 300 degrees.

Test the temperature of the oil by dipping a meatball in. When the oil around the breadcrumb coating boils and sputters, the oil is too hot. Adjust accordingly. When the oil comes to temperature, carefully slip about 1/3 of the meatballs into the oil. Fry, turning as necessary with tongs or a slotted spoon, until golden brown and crisp on all sides, about 8 minutes. Remove to a paper towel-lined baking sheet, keeping them hot in the oven if you like. Fry the remaining balls. The meatballs can be served hot or at room temp.

Pairs Best With
Bardolino Classico DOC “Vigna Morlongo” 2012 ($10/bottle)
Valpolicella DOC Superiore Ripasso “Mara” 2012 ($20.00/bottle)

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