Grilled Spareribs with Balsamic Merlot Glaze
This recipe uses Bruce Aidell’s, author of Bruce Aidell’s Complete Book of Pork, herb and fennel sparerib recipe, then finishing the ribs off with a Ferrari-Carano Merlot balsamic glaze.
Lamb Shanks with White Beans
This recipe for slowly braised lamb shanks is made with white wine and no tomatoes. Enjoy with a lush Merlot or try with our Reserve or Single Vineyard Chardonnays.
Pesto, Wild Mushroom and Hazelnut Lasagna
The taste of summer basil mixed with the wild essence of mushrooms and the exotic crunch of toasted hazelnuts brings this creamy lasagna creation into another dimension. Heavenly.
Grilled Red Onions
A perfect dish to grill on the BBQ anytime, these grilled red onions work well as an appetizer or as a companion to your favorite meat or poultry.
Braised Venison Stew with Dried Cherries and Chocolate
Dried cherries and chocolate bring out the flavors of the venison in this robust stew. Serve with gorgonzola polenta, mashed potatoes or tagliatelle pasta.
Apple, Fennel and Blue Cheese Salad with Toasted Walnuts
Apples, pears, peaches, cherries, apricots - what’s your favorite fruit to add to salads? This apple, fennel, and blue cheese dressed salad tossed with toasted walnuts opens a world of flavors.
Minestrone with Beans and Chicken Basil Sausage
This recipe is the special creation of Ferrari-Carano chef, Joseph Costanzo.