On Sundays when we have more time, we like to gather around the table, enjoy a well-made meal and accompany it with a good wine. However, when the recipe we choose also includes wine in its ingredients, then the dish we will offer to our loved ones takes off deliciously.
Therefore, we advise you to choose an equally good wine for cooking and not to resort to cheap solutions, because you will have a significant difference in the final result. Ideally, you will cook with the wine that you will accompany your dish so that its aromas will bond even more harmoniously to your palate.
And this time our choices have a variety of raw materials. We suggest that you give the aroma of wine to pork chops and pancetta, but also to the finest brisket or the traditional kontosouvli. We also have suggestions for wine chicken, suzukakia, lamb, even rabbit or octopus and cuttlefish.
- Wine-flavored pork bites with spicy fava beans and sauteed leeks
Materials
For the pork
1 kilo of pork leg, in small bites
1 grated onion
1 tsp. tablespoon coriander seeds, ground well
1 glass of red wine
4 tsp. olive oil soup
1 tsp. sweet tomato paste
Salt Pepper
For the fava beans
500g fava beans washed well
1 large onion, grated
1 coffee cup of olive oil
zest of 1 lemon
salt
For the leek
6 large leeks (white part only), cleaned well
1 coffee cup of olive oil
1 glass of Samos sweet wine
Salt Pepper
Procedure
Step 1
First, prepare the fava beans: in a large pot, pour the olive oil and saute the onion until it smells musky, add the fava beans, the lemon zest, salt and mix.
Step 2
Add warm water, about 1 liter. Bring to a boil, lower the heat and simmer the fava beans until they are pureed. If necessary, add a little more water. Once the fava beans are pureed, let it cool and put it through the blender to make it velvety. You keep it warm in the pot.
Step 3
Also prepare the leeks: cut them into thin slices and heat the olive oil in a pan and saute on a very low heat. As soon as they start to take color, add the sweet wine. Lightly salt and pepper. Cook them until all the wine has evaporated and the pan is dry.
Step 4
Having now prepared the fava beans and the charred leeks, prepare the pork: in a large pan, heat the olive oil and saute the onion together with the pieces of pork for a long time until the meat turns pink. Season it well with salt and pepper, add the crushed coriander and the tomato paste. Mix well to bring out all the smells of the ingredients.
Step 5
Deglaze with the wine, bring to a boil, stir and then lower the heat and simmer the food for at least 30 minutes. If necessary, add a little water. Taste and when the morsels become tender, you are ready to serve.
Step 6
Pour three to four tablespoons of fava beans on each plate, which you layer on the surface of the plate. On top of the fava beans and on one side, put two or three tablespoons of leek well strained from its oil and, directly opposite it, the wine-flavored pieces of pork with coriander.
- Fish loin with rosé wine and mushroom sauce
Materials
800g brisket, in small pieces like a small walnut
1 onion melted in a blender
2 tsp. tablespoons of fresh butter
2 tsp. olive oil soup
1 tsp. chopped sweet coriander
1 glass of rose wine
1 cup sour cream
salt, white pepper
For the garnish
250g champignon mushrooms
250g Pleurotus mushrooms
2 cloves of garlic melted in a mortar
1 coffee cup of olive oil
1 wine glass of white aromatic wine
1 tsp. soup leaves of thyme
1 tsp. tomato paste soup
Salt Pepper
Procedure
Step 1
Heat the butter and olive oil in a saucepan. Add the melted onion and then the grated coriander. Saute until they smell nice, add the pieces of brisket and continue sauteing until they get a nice color.
Step 2
Deglaze with rose wine, add pepper and salt. Let it simmer on a low heat for about 30 minutes until the brisket is well cooked. Just before turning off the heat, add the cream. Stir, bring to a boil and remove from heat. You keep it warm.
Step 3
Prepare the garnish: wipe the mushrooms with a wet towel and cut them into small pieces. Heat the olive oil well in a large deep pan and add the garlic and mushrooms. You cook them until all the liquid is absorbed and then you extinguish them with the white wine. Add the thyme, salt, pepper, add the paste and mix. Let the food come to a final boil and turn off the heat. Serve the brisket with the mushrooms.
- Pork wine fritter with peppers
Materials
1 kg of fried pork leg
1 green pepper in sticks
1 Florin pepper in sticks
150g Diced Cretan graviera
⅓ cup olive oil
1 clove of garlic in cloves
1 finely chopped onion
3 fresh onions, finely chopped
1 glass of white wine
2-3 tsp. mustard soup
thrombi or dry thyme
a few sprigs of fresh thyme
Salt Pepper
For serving
1 kg of round potato chips with their skin well washed
oil for frying
Coarse salt
Procedure
Step 1
Put the meat in a large pan and, after covering it with water, boil it until the water has completely evaporated. In the intermediate stage, skim the meat when necessary.
Step 2
Add the oil and, after it burns well, brown the meat on all sides. Then add the garlic, onions, onion and peppers and continue sauteing until the vegetables are soft as well. Season with salt and pepper, sprinkle with thrombi or thyme and deglaze with wine. After it evaporates, add the mustard dissolved in a little water. Cook until the food is left with a thick sauce. Pour the gruyere cubes into the pan and after 1 minute take the food off the heat.
Step 3
Meanwhile, boil the potatoes with their skins in salted water for 15 minutes. Drain them and fry them in very hot oil until they form a beautiful crust. Serve the food on plates accompanying each portion with potatoes sprinkled with coarse salt. Garnish with sprigs of thyme.
- Rabbit in wine with lemon and rosemary
Materials
1 rabbit, in portions
juice and zest of 1 lemon
1 sprig of rosemary
1½ cups olive oil
4 cloves of garlic, in cloves
2 cups of white wine
4 medium potatoes, cut into slices
1 grated onion
some flour
salt, freshly ground pepper
Procedure
Step 1
Season the rabbit pieces with salt and pepper and put some flour on a plate. Dip the pieces of rabbit in flour and then shake them to remove the excess.
Step 2
Heat the olive oil in a saucepan and add the pieces of rabbit in portions, to brown on all sides. Set them aside on a plate.
Step 3
Add the garlic and onion to the same oil and sauté them lightly. Put the rabbit in the pot and extinguish with the wine.
Step 4
Season the potatoes with salt and pepper. After the food has boiled a couple of times, add the potatoes, the juice and zest of the lemon, a little warm water, add the sprig of rosemary cut into small bouquets and let the food simmer until the meat is well softened, the potatoes and let the sauce set. Serve the food hot.
- Wine cuttlefish with stewed onions
Materials
120 ml i.p. olive oil
500 gr. Stew onions, cleaned
3-4 cloves of garlic
1 kilo of fresh cuttlefish
1 tsp. sweet tomato paste
1 bay leaf
2-3 allspice grains
2-3 cloves
1 cinnamon stick
1 glass of wine
2 large ripe tomatoes, peeled, seeded and chopped
black pepper, freshly ground
salt flower
Procedure
Step 1
In a pan, put half the olive oil, the onions and the garlic and steam them until they become shiny and honeyed, for about 15′. Clean and cut the cuttlefish into thick pieces, after removing the bone. We put them plain in a pot, on a low heat, to steam and extract their liquids.
Step 2
When they drink their liquid, add the remaining olive oil and the onions and garlic. Saute everything together and add the tomato paste. Stir well to fry the tomato paste and add the spices.
Step 3
We continue mixing. We extinguish with the wine. Let the alcohol evaporate and add the fresh tomato. Season with salt and pepper and, if necessary, add a glass of water. Stir and cook over low heat for about 1 hour, until the cuttlefish and onions soften and the sauce mellows.
- Octopus in wine with pasta
Materials
1 octopus 1,200g. about
1 package of short pasta (snails, rigatoni, penne, bows, etc.)
1 coffee cup of olive oil
1 large onion, finely chopped
1 glass of sweet Samian wine
½ kilo of grated tomatoes
1 tsp. sweet thyme
3-4 spices
1 bay leaf
salt, freshly ground pepper
Procedure
Step 1
You open the hood of the octopus, turn it over and remove the tooth and whatever else is inside. Wash the octopus and leave it in a colander.
Step 2
Put a pot on a high heat to heat up well and throw in the whole octopus as it is. The octopus collects and expels its fluids. Cover the pot with a lid and lower the heat. Let the octopus boil in its juice. As soon as the octopus has absorbed its liquids and softened enough, take it out of the pot and cut it into smaller pieces.
Step 3
Heat the olive oil in the pot and add the onion. Sauté lightly and add the octopus. Sauté a little longer and deglaze with the wine.
Step 4
When the alcohol evaporates, add the tomato, spices, bay leaf and salt and pepper. After the food has boiled a couple of times on high heat, turn it down, cover the pot and simmer for about half an hour. Cook until the octopus is very soft and its sauce is mellow.
Step 5
At the same time, boil the pasta of your choice in a separate pot of salted water until they are soft, but not completely boiled. Drain them, keeping a glass of their water, and pour them into the pot with the octopus. Add some water from what you reserved and boil until the snails are completely cooked, adding as much water as needed.
- Buttery pilaf with winey bird livers
Materials
600g bird livers
1 grated onion
1 coffee cup of olive oil
1 glass of Samos sweet Muscat wine
1 tsp. tomato paste soup
1 tsp. sweet sharp sweet paprika
Salt Pepper
For the pilaf
1 glass of rice for pilaf
4 tsp. tablespoons of fresh butter
3 glasses of vegetable broth
salt
Procedure
Step 1
Put the livers in a colander and wash them well. Place them on absorbent kitchen paper to dry.
Step 2
In a large deep pan, heat the olive oil and saute the onion until it begins to brown. Add the bird livers and saute, stirring gently so that they do not dissolve.
Step 3
Sprinkle with the sweet paprika, salt and pepper. Add the paste and mix. Finally, extinguish with the sweet wine, mix and let the livers cook for about 10-15 minutes on medium heat, until the sauce thickens. You keep them warm.
Step 4
Prepare the pilaf: Put the butter in a large pot and let it heat up well. Pour in the rice and saute, stirring constantly, for about 5 minutes.
Step 5
Immediately after, pour two glasses of vegetable stock. Add salt, mix well, bring to a boil, lower the heat, cover the pot and boil for about 10 minutes. Remove the lid and mix gently. If necessary, add half a glass of broth in addition. Once the rice has absorbed the broth, give it a final stir, turn off the heat and let the broth absorb completely.
Step 6
Transfer the pilaf to a round mold with a hole in the middle. Unmould on a plate and put the livers inside.
