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Enjoying the Harvest's Bounty
From the Vine to Your Table
Fettuccine Primavera,
Skillet Chicken Saltimbocca,
Tuscan Chicken Stew and
Penne Rustica
 (Family Features) - The harvest season, traditionally lasting from late summer
through fall, offers a perfect combination of weather
elements to produce the most colorful and succulent of
mother earth's bounty. This year's harvest provides an
opportunity to celebrate two culinary movements embraced by
Americans nationwide-the reliance on fresh fruits and
vegetables for a straight from-the-garden taste experience
and the growing popularity of wine as the perfect companion
to delicious, fresh foods.
From rooftop gardens to farmers markets, consumers are
growing their own vegetables, fruits and herbs to create
mouthwatering dishes from scratch-or to enhance store-bought
meals with a touch of freshness. Food producers are even
getting into the act, emphasizing freshness and taste above
all else. Bertolli, the Italian food brand known for its 135-
year olive oil heritage, recently launched a line of pasta
sauces that only uses tomatoes picked during the harvest
season. Just one out of every 300 tomatoes is deemed to have
the proper quality, firmness and freshness to be selected
for each variety of Bertolli Pasta Sauces. Furthermore, all
of Bertolli's hand-selected tomatoes, picked at the peak of
freshness, go from vine to jar in less than 24 hours.
"One of life's greatest pleasures is to eat and drink foods
plucked straight from the earth," says Joanne Weir,
celebrity chef and author of Weir Cooking, Recipes from the
Wine Country. "Like many Americans these days, I strive to
incorporate the season's freshest produce in all of my
cooking, and I've grown accustomed to enjoying my meals with
a beautifully matched bottle of wine. There's something
truly magical about the ability of the right wine to bring
out the simplicity and fresh flavors of a favorite dish."
No longer limited to the old belief that red wine should be
served with meat and white wine with fish, Americans'
palates are being enticed by an array of wines that pair
well with an unlimited variety of fresh foods. Head out to
your backyard garden and gather fresh ingredients to create
these delicious, harvest-inspired recipes paired with a
refreshing bottle of wine. If you don't have access to fresh
ingredients at your fingertips, try one of the new Bertolli
Pasta Sauces made with fresh tomatoes to celebrate the
harvest's bounty and all it has to offer, in the comfort of
your own home.
Celebrate this year's harvest season with delicious, fresh
foods and exquisite wines. The Bertolli Kitchens offer the
following tips for pairing some well-known wines with your
favorite Italian dishes.
Red Wines
Cabernet Sauvignon - This rich wine tastes of concentrated
black currant fruit with lots of tannins. A meaty casserole
with Italian Sausage & Romano Cheese Pasta Sauce works well
with this wine. As an alternative, toss Marinara with
Burgundy Wine Pasta Sauce with sautéed shrimp, fresh
asparagus tips and a pasta of your choice.
Merlot - This seductive, soft wine has soft plum flavors with
moderate tannins. To complement its subtleties, try pizza
topped with seasonal vegetables and goat cheese or
bruschetta topped with your favorite pasta sauce, Portobello
mushrooms and fresh basil.
Pinot Noir - This is an elegant wine, light on the tongue and
ideal for a variety of foods. Try chicken or a meaty fish
such as tuna sautéed with favorite seasonal vegetables in
Extra Virgin Olive Oil. Or add some of the wine to the pasta
sauce to increase the pairings' complementary nuances.
White Wines
Chardonnay - Lightly fruity with grape and apple flavors, this
wine is often accented by a smooth, creamy texture. Match
with cooked, lightly breaded chicken drizzled with Creamy
Garlic Alfredo Pasta Sauce. Try penne, peas and button
mushrooms tossed with a combination of Mushroom Alfredo
Pasta Sauce and Tomato & Basil Pasta Sauce for a deliciously
rich, pink sauce.
Sauvignon Blanc - Crisp and bright, this wine is reminiscent
of green fruits and vegetables such as asparagus or lime.
Use Tomato & Basil Pasta Sauce as a base for a linguini
pomodoro pasta dish with chicken. Pomodoro actually means
"golden apple" as the original tomatoes in Italy were
yellowish in color; this wine is really destined for any
tomato-based sauce.
Pinot Grigio - This tasty wine has a slight spiciness and
highly acidic quality. A sophisticated fettuccine Alfredo
would provide a comforting, palate-coating quality to
perfectly balance the cleansing effects of this wine-add a
few cooked or sautéed dredged scallops to the pasta, and
you'll have a delicious, gourmet meal.
Fettuccine Primavera
3 tablespoons Bertolli Olive Oil
3 cups chopped fresh assorted vegetables (broccoli florets, red bell pepper, onions, sliced mushrooms or cauliflower)
1/2 teaspoon salt
1 jar (26 ounces) Bertolli Tomato & Basil Pasta Sauce, heated
8 ounces fettuccine, cooked and drained
Parmesan cheese, grated (optional)
In 12-inch nonstick skillet, heat olive oil over medium-high
heat and cook vegetables, stirring occasionally, 5 minutes
or until vegetables are tender. Stir in salt. To serve,
spoon hot pasta sauce over hot fettuccine, then top with
vegetable mixture. Sprinkle, if desired, with grated
Parmesan cheese.
Note: One package (16 ounces) frozen assorted vegetables,
thawed and drained, may be substituted for fresh.
4 servings
Suggested Wines: Merlot or Red Zinfandel
Skillet Chicken Saltimbocca
4 boneless, skinless chicken breast halves (about 1-1/4 pounds)
1 egg, slightly beaten
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon Bertolli Classico Olive Oil
1 jar (26 ounces) Bertolli Marinara & Burgundy Wine Pasta Sauce
4 thin slices prosciutto
4 ounces fresh mozzarella cheese, sliced
1/4 cup shredded fresh basil
Dip chicken in egg, then flour combined with salt and
pepper, until evenly coated.
In 12-inch nonstick skillet, heat olive oil over medium-high
heat and brown chicken, about 8 minutes, turning once.
Remove chicken and set aside. In same skillet, add pasta
sauce and cook 2 minutes.
Meanwhile, evenly top chicken with prosciutto and
mozzarella. Return chicken to skillet. Reduce heat to low
and simmer, covered, 5 minutes or until chicken is
thoroughly cooked and cheese is melted. Serve, if desired,
over hot cooked vermicelli and sprinkle with fresh basil.
4 servings
Suggested Wines: Montepulciano or Red Zinfandel
Tuscan Chicken Stew
1 pound boneless, skinless chicken thighs, cut into chunks
1/3 cup dry white wine or chicken broth
1 jar (26 ounces) Bertolli Olive Oil & Garlic Pasta Sauce
1 tablespoon small capers, rinsed and drained
1/4 teaspoon ground black pepper
1 large fresh zucchini, halved lengthwise and sliced
1 loaf French bread, diagonally cut into 1-inch slices and toasted
In 12-inch nonstick skillet, brown chicken over medium-high
heat about 3 minutes, turning once. Add wine and boil 30
seconds.
Stir in pasta sauce, capers and pepper. Simmer covered 3
minutes. Add zucchini and cook, covered, 5 minutes or until
chicken is thoroughly cooked. Serve stew over bread.
4 servings
Suggested Wines: Montepulciano or Pinot Noir
Penne Rustica
1 tablespoon Bertolli Classico Olive Oil
1/3 cup fresh chopped onion
1 clove fresh garlic, finely chopped
1/4 cup chopped, drained sun-dried tomatoes packed in oil
1/4 cup dry white wine or chicken broth
1 jar (16 ounces) Bertolli Creamy Alfredo Pasta Sauce
1/8 teaspoon ground black pepper
1 box (16 ounces) penne pasta, cooked and drained
Parmesan cheese, shaved (optional)
In 12-inch nonstick skillet, heat olive oil over medium-high
heat and cook onion, stirring occasionally, 4 minutes or
until tender. Stir in garlic and cook 30 seconds. Stir in
tomatoes and wine.
Bring to boil over high heat. Stir in pasta sauce and
pepper. Reduce heat to low and simmer uncovered, stirring
occasionally, 2 minutes or until heated through. Toss with
hot penne and garnish, if desired, with shaved Parmesan
cheese.
6 servings
Suggested Wines: Pinot Grigio, Chardonnay or Dry Riesling
SOURCE: Bertolli Pasta Sauces
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