From chef Fabio Viviani
These authentic Italian dishes are simple to create and designed to pair perfectly with Santa Margherita wines.
Great 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
Steak & Polenta
Paired with Chianti Classico Riserva
- 4 Flank steaks, about 1 pound (½ inch thick)
- ¾ cup yellow cornmeal
- 2 red peppers, chopped
- 1 clove garlic, minced
- 1 can diced tomatoes in juices (14.5oz)
- ¼ cup grated Parmesan cheese
- 1 small onion, sliced
- 1 sprig of sage and rosemary
- 2 ¾ cups water
- ¾ teaspoon salt
- ½ teaspoon pepper
- 4 teaspoons olive oil
Season both sides of the steak with ¼ teaspoon of salt and pepper.
Mix cornmeal, 2 ½ cups water and ¼ teaspoon salt in a glass bowl. Cover with plastic and microwave on high for 12-14 minutes, whisking every 3 minutes until thick. Heat 2 teaspoons olive oil in a large skillet, adding the sage and rosemary. Cook steaks in skillet for 2-3 minutes per side, until they are browned and at medium temperature. Remove the steaks to a platter, cover loosely with foil. Heat remaining 2 teaspoons of oil in the same skillet. Sauté onion and peppers for about 4 minutes. Add the garlic and cook for 1 minute. Stir in the tomatoes with their juices, ¼ cup of water, and ¼ teaspoon of salt and pepper. Simmer covered for 5 minutes. Whisk Parmesan into polenta. Spoon vegetables with their sauce onto the steak and serve with the polenta on the side.
The sweet tannins in Santa Margherita Chianti Classico balance the richness of the steak with creamy polenta.