Our winery recipes
Take a little bit of Ferrari-Carano home with you when you recreate our favorite winery recipes at home. Pair each with a bottle of your favorite Ferrari-Carano wine and you have perfection.
PRIME RIB
You can never go wrong with Prime Rib, especially during the holidays! Try out our version of this delicious holiday star! Ingredients Directions Season the rib-eye roast with Kosher salt…
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ROASTED TRI TIP WITH RED WINE BARBECUE SAUCE, YUKON GOLD POTATO & BROWN CLAMSHELL MUSHROOM
You can’t ever go wrong with some Tri-tip, especially when it includes an infused FC red wine barbeque sauce. This recipe makes the perfect summer meal to pair alongside your…
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YANNI’S ITALIAN SAUSAGE STRATA
Our recipe for Yanni’s Italian Sausage strata with yellow squash, zucchini, thyme and fresh sourdough is a perfect match to serve with our Siena or our Fiorella Chardonnay. Ingredients Directions…
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SAUSAGE AND CALABRIAN CHILI PIZZA WITH HOT HONEY
A quick and easy pizza recipe that will leave you coming back for more! Drizzled with homemade hot honey and fresh orange zest brings out the bright flavors in this…
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PINOT NOIR & MUSHROOM RISOTTO
Mushroom Risotto with a glass of Ferrari-Carano Pinot Noir? What else could you want! This delicious mushroom risotto is easy but yet so delicious. Ingredients Directions Heat the chicken and…
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ALASKAN HALIBUT WITH SPICY SLAW, BROWN BUTTER FAVA BEANS, GREEN GARLIC PURÉE
Summertime calls for some light and fresh recipes, and we just so happen to have just that! This Alaskan Halibut with bright and luscious flavors of spice, brown butter, and…
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WILD SEA SCALLOPS, SPRING PEA PURÉE & CRISPY SHALLOT WITH CHARRED ONION VINAIGRETTE
Searing the scallops in this recipe adds the perfect amount of caramelization, which further enhances this dish. Pair it with one of our Chardonnays and you have perfection. Ingredients SPRING…
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UOVA AL FORNO -BAKED EGGS IN TOMATO SAUCE WITH CIABATTA BREAD
A delicious brunch recipe, and one we serve at our monthly Sycamore Grove Brunch at the winery (see events page for details). Serve with plenty of crusty sliced bread. Ingredients…
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SPICE SEARED ANGUS NEW YORK STEAK WITH BUTTERNUT SQUASH PURÉE, YUKON GOLD POTATO, BROWN BUTTER BROCCOLINI & MUSHROOM CABERNET PAN JUS
Perfect for an intimate dinner party for 4 or as small bites for a larger group, Chef Tim Vallery created this delicious dish with all the components that are sure…
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HERB CRUSTED RACK OF LAMB WITH BLUEBERRY GASTRIQUE
Our recipe for rack of lamb crusted with garlic, Panko, parsley, rosemary and Parmesan with a delicious blueberry gastrique is a crowd pleaser. Serve this impressive entrée at for your…
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FILET MIGNON WITH SPRING ONION BORDELAISE
This filet will melt in your mouth if done just right. Top it with the Spring Onion Bordelaise and you have perfection. Ingredients Directions Preheat a water bath to 125…
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CHICKEN CONFIT WITH BLACKBERRY GASTRIQUE
No need to wait for blackberry-picking season to make this delicious Chicken Confit! Serve this colorful dish with a side of rice and your favorite green vegetable, like steamed broccoli…
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