Amore Recipes

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Bistecca alla Fiorentina

Memorial Day weekend is the official start of summer which also means grilling season is here! Fire up your grill with a Bistecca alla Fiorentina and pair this Tuscan Favorite with Folonari Chianti!

1. Preheat the grill to high heat. Pat the steak dry, and season both sides generously with salt and pepper.

2. Tie the rosemary and sage bunches together with butcher’s twine to form an herb brush. Use the herbs to brush the steak with olive oil.

3. Place the steak on the grill, and char it well: cook about 12 minutes on the first side, flip, and cook about 9 minutes on the second side. This steak is traditionally served rare.

4. When the steak is done, remove it from the grill and allow it to stand for 5 minutes, so that the juices are retained when the meat is cut. Carve off the fillet and strip steaks and slice before serving. Serve hot, and enjoy!


1 T-bone or porterhouse steak, at least 3 inches thick & 3-3½ pounds
1 bunch fresh rosemary
1 bunch fresh sage
2 tablespoons extra virgin olive oil
Kosher salt & freshly ground black pepper, to taste

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Nachos! Italian Style

Celebrate the Big Game this year with a touch of #AmoreItalia! This simple Italian inspired nacho recipe is the perfect addition to any Superbowl party no matter who you're rooting for! Add in a couple bottles of our Pinot Grigio and you have yourself a party!

1. Heat oven to 400 degrees.

2. In a baking dish, alternately layer the nachos, shredded chicken, cannellini beans, onions, mozzarella cheese and salsa verde.

3. Bake for about 5-10 minutes until the cheese has melted and the nachos are warm throughout.

4. Sprinkle with chopped cilantro, scallions and diced tomato and serve.


1 bag of Nachos
1 rotisserie chicken, shredded
1 small can cannellini beans, rinsed and drained
1 jar pre made salsa verde
1 chopped onion
1 cup shredded mozzarella cheese
½ cup chopped cilantro
1 diced tomato
3 roasted red peppers, sliced in long strips
Sliced scallions
Salt and pepper to taste

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Linguine alla Vongole

Bring the Passion of Italy to your holiday table by serving this dish with Folonari Pinot Grigio. Amore Italia!

1. In a large saucepan over medium heat, warm the garlic and chile pepper in the olive oil until the garlic is light, golden brown, about 1 minute.

2. Add the clams, clam juice and wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams open.

3. While the clams are cooking, bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente.

4. Drain the pasta and transfer to a large bowl.

5. Add the clam sauce and parsley and toss well. Serve immediately.


2 large cloves garlic, finely chopped

Pinch of red pepper flakes

1/3 cup extra virgin olive oil

3 pounds small hard shell clams – Little Neck or Manilla

1 cup clam juice

1 cup dry white wine

Salt to taste

1 pound dry linguine

1 cup fresh Italian parsley leaves, finely chopped

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Veal Ragù with Porcini

1. In a microwave-safe bowl, cover the porcini with 1 cup of water. Cover and microwave at high power for 1 minute, until the mushrooms are just softened. Drain, reserving the soaking liquid. Rinse and chop the mushrooms..

2. In a large skillet, heat 2 tablespoons of the oil. Season the veal with salt and pepper and dust with the flour, tapping off any excess. Add half of the veal to the skillet and cook over moderate heat, turning once or twice, until browned, about 8 minutes. Transfer the veal to the pressure cooker. Repeat with the remaining 2 tablespoons of oil and veal.

3. Add the carrot, onions, garlic, sage and porcini to the skillet and cook over low heat until slightly softened, about 2 minutes. Add the wine and vinegar and scrape up any browned bits stuck to the pan. Scrape the mixture into the pressure cooker. Add the stock and 1/2 cup of the porcini soaking liquid, stopping before you reach the grit at the bottom. Season lightly with salt and pepper and bring to a boil.

4. Cover and close the pressure cooker according to the manufacturer’s instructions. Cook at moderately low heat, maintaining high pressure for 25 minutes. Gently release the pressure by depressing the valve or by running cold water over the top. Transfer the ragù to a bowl and serve over polenta, noodles or crusty bread.


1/3 cup dried porcini
1/4 cup extra-virgin olive oil
2 1/2 pounds trimmed boneless veal shoulder, cut into 1 1/2-inch pieces
Freshly ground pepper
1/4 cup all-purpose flour
1 large carrot, finely diced
2 small onions, finely diced
2 garlic cloves, minced
6 sage leaves, finely chopped
1/4 cup dry white wine
2 tablespoons white wine vinegar
1/2 cup beef stock or low-sodium broth
Polenta, noodles or crusty bread, for serving

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Fusilli with roasted eggplant and goat cheese

1. Preheat the oven to 375°. In a large bowl, toss the eggplant with 3 tablespoons of the olive oil and season with salt and pepper. Spread the eggplant on a large rimmed baking sheet and roast for about 30 minutes, until browned on the bottom. Using a metal spatula, turn the eggplant, scraping it off the baking sheet (it might break up slightly) and roast for about 10 minutes longer, until very tender.

2. Meanwhile, in a large pot of boiling salted water, cook the fusilli until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

3. In a very large, deep skillet, toast the pine nuts over moderate heat, tossing frequently, until lightly golden in spots, about 5 minutes. Transfer the pine nuts to a work surface and coarsely chop them.

4. Heat the remaining 3 tablespoons of olive oil in the skillet. Add the garlic and cook over moderate heat, stirring, until tender, about 1 minute. Add the crushed red pepper and cook for 30 seconds. Add the fusilli, roasted eggplant, pine nuts, lemon juice and the reserved pasta water and toss over moderate heat until the pasta is evenly coated, about 1 minute. Season the pasta with salt and pepper and remove from the heat. Add the parsley and lemon zest and toss. Add the goat cheese and toss gently until the cheese is slightly melted. Spoon the fusilli into bowls and serve.


1 medium eggplant, sliced lengthwise 1/2 inch thick and cut crosswise into 1/2-inch sticks
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3/4 pound fusilli
2 tablespoons pine nuts
1 large garlic clove, thinly sliced
Pinch of crushed red pepper
1 1/2 tablespoons fresh lemon juice
3 tablespoons coarsely chopped flat-leaf parsley
1 1/2 teaspoons finely grated lemon zest
2 ounces fresh goat cheese, crumbled

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