Welcome back, dear readers! After a very long but also very well-deserved vacation, we're thrilled to announce that the blog is back in full swing with fresh inspiration and brand‐new recipes. We’ve been recharging our creative batteries, exploring new culinary ideas.

This weekend, we're celebrating the flavors and traditions of Italy with a special three-night dinner series designed for family gatherings and memorable evenings. Each dinner is thoughtfully paired with a wine that highlights its unique flavors, ensuring an unforgettable dining experience. Whether you're a longtime fan or new to our culinary adventures, get ready to savor these sumptuous dishes and raise a glass to new beginnings!

Weekend Menu: Italian Revelry

• Friday: Osso Buco with Saffron Risotto
• Saturday: Pollo alla Cacciatora
• Sunday: Branzino al Forno with Lemon and Olive Oil

Wine Pairings:

• Friday: A robust Barolo, perfect for the rich, savory depth of Osso Buco and the luxurious creaminess of saffron risotto.
• Saturday: A classic Chianti Classico to complement the rustic, herbaceous flavors of Pollo alla Cacciatora.
• Sunday: A crisp Vermentino (or alternatively, a refreshing Pinot Grigio) to balance the delicate, citrus-kissed notes of roasted Branzino.

Friday: Osso Buco with Saffron Risotto

Preparation Time: 20 minutes
Cooking Time: 2 hours
Serves: 4

Introduction

We start off with a quintessential Italian dish: Osso Buco served alongside a luxurious Saffron Risotto. This hearty meal features tender veal shanks slow-cooked in red wine and aromatic vegetables, paired perfectly with a creamy risotto infused with the golden hues of saffron. It's a celebration of rustic Italian tradition that transforms humble ingredients into an extraordinary dining experience.

Ingredients

For the Osso Buco:

• 1.5 kg veal shanks (3.3 lb)
• 1 large onion, chopped
• 2 carrots, chopped (approx. 200g / 7 oz)
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 400 ml red wine (approx. 1.7 cups)
• 500 ml beef broth (approx. 2 cups)
• 2 tbsp tomato paste
• 2 bay leaves
• 2 sprigs fresh thyme
• 2 tbsp olive oil
• Salt and pepper, to taste

For the Saffron Risotto:

• 300g Arborio rice (approx. 10.5 oz)
• 1 liter chicken stock (approx. 4 cups)
• A pinch of saffron threads, soaked in 2 tbsp hot water
• 50g Parmesan cheese, grated (approx. 1.75 oz)
• 2 tbsp butter
• 1 small onion, finely chopped
• 2 tbsp olive oil
• Salt and pepper, to taste

Preparation Guide

1. Osso Buco:

   • In a large Dutch oven, heat 2 tbsp olive oil over medium-high heat. Season the veal shanks with salt and pepper. Brown the shanks on all sides, then remove them and set aside.
   • In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté for about 5-7 minutes until softened.
   • Stir in the tomato paste and cook for another 2 minutes.
   • Return the veal shanks to the pot. Pour in the red wine and beef broth, then add the bay leaves and thyme. Bring to a simmer.
   • Cover and let cook on low heat for about 2 hours, or until the meat is tender and falling off the bone. Adjust seasoning with salt and pepper as needed.

2. Saffron Risotto:

   • In a separate pan, heat 2 tbsp olive oil and sauté the finely chopped onion until translucent.
   • Add the Arborio rice and stir until each grain is well coated and slightly toasted (about 2 minutes).
   • Pour in a ladleful of warm chicken stock along with the saffron soaking water, stirring constantly until the liquid is mostly absorbed.
   • Continue adding the stock, one ladleful at a time, stirring frequently until the rice is creamy and al dente (about 18-20 minutes total).
   • Remove from heat, stir in the butter and grated Parmesan, and season with salt and pepper.

Drink Recommendation

Pair this sumptuous dish with a robust Barolo. Its complex tannins and bold fruit flavors will harmonize with the savory depth of the osso buco and complement the luxurious creaminess of the saffron risotto.

Saturday: Pollo alla Cacciatora

Preparation Time: 20 minutes
Cooking Time: 1 hour
Serves: 4

Introduction

Saturday's dinner brings the rustic charm of the Italian countryside to your table with Pollo alla Cacciatora, or "hunter's chicken." This classic dish is a delightful medley of tender chicken simmered with tomatoes, garlic, herbs, and sometimes a hint of mushrooms, evoking the hearty flavors of a traditional Italian hunt. Each bite is a warm embrace of rustic flavors and time-honored techniques.

Ingredients

• 1.2 kg chicken pieces (thighs, drumsticks, and breasts) (approx. 2.6 lb)
• 1 large onion, sliced
• 3 cloves garlic, minced
• 400g canned diced tomatoes (14 oz)
• 200g mushrooms, sliced
• 150 ml dry white wine (approx. 2/3 cup)
• 2 bay leaves
• 2 sprigs fresh rosemary
• 2 tbsp olive oil
• Salt and pepper, to taste

Preparation Guide

1. Prepare the Chicken:

   • Season the chicken pieces with salt and pepper.
   • In a large, deep pan or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Brown the chicken pieces on all sides until they develop a nice golden crust. Remove the chicken and set aside.

2. Build the Base:

   • In the same pan, add the sliced onion and minced garlic. Sauté until the onions are soft and beginning to caramelize.
   • Add the sliced mushrooms and cook until they soften, releasing their earthy flavor.

3. Simmer:

   • Return the chicken to the pan. Pour in the dry white wine, allowing it to deglaze the pan by scraping up any browned bits.
   • Stir in the canned diced tomatoes along with their juices. Add the bay leaves and rosemary.
   • Reduce the heat to low, cover, and let it simmer gently for about 1 hour until the chicken is tender and the flavors meld beautifully.

Drink Recommendation

Enhance your Italian countryside dinner with a glass of Chianti Classico. Its medium body and vibrant acidity will beautifully complement the rich, herbaceous flavors of the Pollo alla Cacciatora.

Sunday: Branzino al Forno with Lemon and Olive Oil

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 4

Introduction

End your weekend with a dish that celebrates the simplicity and elegance of coastal cuisine—Branzino al Forno with Lemon and Olive Oil. This oven-roasted sea bass, with its delicate, flaky texture and bright lemon-caper accents, is a tribute to the Mediterranean's bountiful waters. Accompanied by a drizzle of quality olive oil and fresh herbs, this dish is light yet bursting with flavor, perfect for a memorable Sunday dinner.

Ingredients

• 1 whole branzino (sea bass) about 1.2 kg (approx. 2.6 lb) or equivalent fillets
• 1 lemon, thinly sliced (divided into zest and juice)
• 4 tbsp extra virgin olive oil (approx. 60 ml)
• 3 cloves garlic, minced
• Fresh parsley, chopped (for garnish)
• Salt and pepper, to taste
• Optional: 200g cherry tomatoes, halved (for extra flavor and color)

Preparation Guide

1. Prepare the Fish:

   • Preheat your oven to 200°C (390°F).
   • Rinse the branzino under cold water and pat dry with paper towels. If using a whole fish, score the skin lightly. Season the fish generously inside and out with salt and pepper.
   • Place a few lemon slices and half of the minced garlic inside the cavity of the fish (if whole). Alternatively, if using fillets, arrange the fillets skin-side down on a baking tray lined with parchment.

2. Assemble the Dish:

   • Drizzle the fish with the extra virgin olive oil and sprinkle the remaining garlic over the top. If using cherry tomatoes, scatter them around the fish.
   • Lay the remaining lemon slices and some lemon zest over the fish to infuse it with bright citrus flavors.

3. Bake:

   • Place the fish in the preheated oven and bake for about 20-25 minutes, or until the fish is opaque and flakes easily with a fork.

4. Garnish and Serve:

   • Remove the fish from the oven and let it rest for a couple of minutes. Garnish with fresh chopped parsley and a squeeze of lemon juice before serving.

Drink Recommendation

To complete your coastal Italian dinner, pair the Branzino al Forno with a crisp, refreshing Vermentino. Its citrus and mineral notes are the perfect match for the delicate flavors of the roasted sea bass.

Cheers to a New Beginning!

We’re overjoyed to be back after our well-deserved break, and we can’t wait to continue sharing our culinary adventures. This weekend menu is just a taste of what’s to come. New weeknight menus, fresh recipes, and plenty of inspiration are on their way. We also plan no less than two trips to Italy this year. Solely for inspiration and study of course.

Buon Appetito and Cheers!

WineAndDine