Not that we need an excuse to crack open a bottle, but these recipes take the flavour of white, red and dessert wines and infuse them into meats, seafood and desserts.
VESUVIO WITH PRAWNS, WHITE WINE AND TOMATO
LAMB SHOULDER BRAISED IN WINE WITH PEAS AND PECORINO
SEMOLINA PUDDING WITH CARAMEL PEARS
WINE-BRAISED VEAL SHOULDER WITH GORGONZOLA POLENTA
ROAST DUCK WITH ORANGE, BAY, JUNIPER AND RED WINE
BERRIES WITH HONEY CARAMEL AND PISTACHIOS
SNAPPER WITH WHITE WINE, GREEN OLIVES AND PARSLEY (DENTICE ALLA VERNACCIA)
BEEF, RED WINE AND CAVOLO NERO PIES
FROMAGE FRAIS MOUSSE WITH RED WINE GRANITA
MUSSELS WITH CHILLI, GARLIC AND WHITE WINE
OCTOPUS BRAISED IN RED WINE WITH CLAMS AND PEAS
STRAWBERRY SYLLABUB WITH RED WINE AND PEPPER JELLY
CHICKEN ROASTED WITH WINE, BASIL AND CAPERS
DUCK WITH RED WINE, PRUNES AND LENTILS
DESSERT WINE SABAYON WITH CHERRIES AND PISTACHIOS
