Exclusive Recipes
From chef Fabio Viviani
These authentic Italian dishes are simple to create and designed to pair perfectly with Santa Margherita wines.
Seafood Pasta
Oven Roasted Chicken
Halibut
Steak & Polenta
Sausage Allí Uccelletto
Skirt Steak with Mushrooms
Pancetta & Pea RisottoGreat Taste Challenge
Three finalists competed at Chicago Gourmet. Dishes were tasted, judges deliberated, and Fred was announced the winner. Congratulations, Fred! View finalists
Fabio’s Favorite Wines
The Santa Margherita wines are known for their approachable flavor profiles that make them incredibly food friendly. Learn more
About Chef Fabio
Meet renowned chef Fabio Viviani, Top Chef: New York “Fan Favorite” and owner of Café Firenze. Learn more
Sausage Allí Uccelletto
Paired with Chianti Classico Riserva
Ingredients:
- 2 teaspoons olive oil
- 3 Italian sausage links (approx. 10oz)
- 2 medium sized carrots, sliced thin
- 2 celery stalks, chopped
- 1 large onion, chopped
- 2 teaspoons minced garlic
- 3 cans Cannellini beans (15.5 oz) rinsed
- 1 can of diced tomatoes in juices (14.5oz)
- ½ cup water
- 1 sprig fresh thyme
- Crumb Topping:
- 2 teaspoons olive oil
- 1 teaspoon minced garlic
- 2 cups coarse fresh bread crumbs (from a baguette or other crusty bread)
- 2 Tablespoons grated Parmesan cheese
- 2 Tablespoons chopped parsley
Directions:
Heat oven to 375 degrees. Line a rimmed baking sheet with foil. Heat olive oil in a frying pan over medium heat. Add sausage to the pan and brown on all sides, cooking all the way through, approximately 6 minutes. Remove sausages from the pan, reserving the fat. Sauté carrots, celery, onion and garlic in sausage fat until golden. Cut sausages in ¼ thick slices. Add the sausage, beans, tomatoes (with their juices), water, and thyme to the saucepan. Cover; simmer for 30 minutes or until heated all the way through.
For the topping:
Toss olive oil and garlic with the breadcrumbs. Spread on the prepared baking sheet. Bake for 15-20 minutes, tossing once, until the mixture is slightly toasted. Remove from oven and cool slightly, stir in Parmesan and parsley. Spoon the cassoulet into a serving dish, sprinkle with the crumb topping, and serve.
The soft tannins and bright acidity in Santa Margherita Chianti Classico pair perfectly with this tomato-based sausage dish.