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Recipes Matching: Sangiovese or Tuscan Reds

Cacio e Pepe

Cacio e Pepe

Cacio e pepe literally translates to "cheese and pepper," which are the two main ingredients, plus butter, in this incredibly simple but delicious classic Italian recipe. Wine Spectator recommends a Sangiovese-based red like Chianti to balance the richness of the dish.

Pork Chop Braciole

Pork Chop Braciole

Italian chef Fabio Trabocchi shares his family recipe for grilled chops. Try it with an Italian red wine, like a super Tuscan.

Chicken and Spinach Lasagna Rolls

Chicken and Spinach Lasagna Rolls

Equally suited to a cozy night in or for entertaining company, this Wine Spectator recipe puts a literal twist on a classic baked pasta dish, with a lighter filling and individual serving sizes. Match it up with an Italian red wine, such as Nero d'Avola or Sangiovese.

Involtini di Melanzane (Eggplant Rolls)

Involtini di Melanzane (Eggplant Rolls)

Cheese artisan Paula Lambert fulfilled Wine Spectator's request for an original, previously unpublished recipe. This dish is as festive and delicious as it is quick and easy to prepare. It incorporates the holy trinity of mozzarella, tomato and basil, the subtle flavors of eggplant and the salty edge from the capers and prosciutto. The cheese, baked, accentuates the dish's summery southern Italian roots. Pair it with a Chianti, other Sangiovese or Italian white wine.

Porcini Ravioli

Porcini Ravioli

Chef Frank Prisinzano--owner of Frank, Sauce, Supper and Lil' Frankie's in New York—shares a recipe for porcini ravioli with Wine Spectator. The ravioli's soft texture and earthy flavor calls out for a straightforward, easy-drinking Italian red wine with contrasting red fruit and spice flavors.

Duck Breast with Tokyo Turnips and Poached Pears

Duck Breast with Tokyo Turnips and Poached Pears

Chef Sisha Ortúzar, a partner in Riverpark, an elegant venture on Manhattan's east side that's co-owned by Tom Colicchio, shares a duck breast recipe with Wine Spectator. The dish, which is a case study in the thoughtful balance of acidity, sweetness, earthiness, spice and herbal notes, finds its flavors harmonized nicely by Italian red wines with smooth tannins.

Homemade Meatballs and Tomato Sauce

Homemade Meatballs and Tomato Sauce

Meatballs can be a Sunday-only adventure, simmering an artfully spiced tomato sauce for hours. This Wine Spectator recipe is a bare-bones but satisfying weeknight version, with a fast pan sauce that can be made while the meatballs bake in the oven. Sangiovese from Chianti is a classic wine match.

Sautéed Pork Chops with Tomatoes, Okra and Black Olives

Sautéed Pork Chops with Tomatoes, Okra and Black Olives

Sometimes the right way to punch up an old classic, such as pork chops, isn’t with a brand new marinade or spice, but by placing the emphasis on the side dish. Wine Spectator offers a super-simple preparation for pork chops and okra dish made with tomatoes and black olives.

Grilled Lamb Merguez Sausage Pizza

Grilled Lamb Merguez Sausage Pizza

This Wine Spectator recipe for pizza is a classic combo of flavors: spicy sausage, dark green spinach, creamy ricotta cheese and sweet caramelized onion. Cooking it over a grill gives it a bit of char and is fun, but if you’d rather use your oven, you’ll get almost the same result flavor-wise. Plenty of red wines pair well with the pizza, including a Syrah and a Grenache blend, but a Sangiovese from Tuscany stood out.

Roasted Squab

Roasted Squab

Chef Quinn and pastry chef Karen Hatfield are the young culinary power couple behind the Los Angeles restaurant Hatfield's. They shared a squab recipe with Wine Spectator with relatively few ingredients, and a couple of spiffy cooking tricks. Sommelier Peter Birmingham recommends a Brunello di Montalcino to match.

Skirt Steak Sandwiches with Spring Mushrooms

Skirt Steak Sandwiches with Spring Mushrooms

It’s easy to get carried away with toppings on a steak sandwich—really, what doesn’t belong? The super-simple Wine Spectator version here takes a less-is-more approach, using greenmarket produce as a guideline, with only frisee, spring onions and morels. A Sangiovese-based wine from Italy was just the ticket. The bright, fruity flavors of a Sangiovese wine from Italy provide lift to the meat and mushrooms, and the acidity rings true with the lemon accents in the dish.

Zucchini Matuffi

Zucchini Matuffi

Cesare Casella, chef and partner at Salumeria Rosi on Manhattan's Upper West Side, comes from a restaurant family near Lucca, Tuscany. To share a recipe with Wine Spectator, he looked toward home when selecting the summer dish of Zucchini Matuffi, served with polenta and paired with an Italian Riesling.

Ragù Bolognese

Ragù Bolognese

Mario Batali is a star chef with a TV show and restaurants in New York and Las Vegas. What's his recipe for success—and satisfying food? Mario sticks close to his Italian roots. Here, he prepares his own spin on ragu bolognese.