Italian Food Made with Wine

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Italian food made with wine is an enjoyable experience. Drinking Italian wine is an enjoyable experience. Combining the two is even better.

When preparing dishes that call for wine always make sure that you use a good quality wine. The wine doesn't have to be expensive just good. If you wouldn't drink it don't use it.


Mussels in White Wine Sauce

  • 2 pounds of mussels
  • 1 bunch of long green onions, chopped
  • 1 shallot, chopped
  • 2 cloves of garlic, finely chopped
  • 1 Tbls of extra-virgin olive oil
  • 2 Tbls of butter
  • 1 sprig of fresh thyme, chopped
  • 1 bay leaf
  • 2 cups of dry white wine
  • 1/2 cup of heavy whipping cream
  • 1/4 cup of fresh parsley, chopped
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper

  • Clean and debeard mussel and discard any that are open.
  • Steam them in a steamer until they open.
  • Throw away unopened shells.
  • Rinse off open shells. I like to do this to get rid of any remaining sand. Set them aside and make the sauce.
  • In a large saucepan sauté the onions, shallots and garlic in the olive oil for 2 to 3 minutes until tender.
  • Add the wine, thyme and bay leaf and bring to a boil and reduce to about half. Remove the bay leaf.
  • Stir in the cream and cook for 10 more minutes.
  • Return the mussels to the pan and toss the mixture together.
  • Season with salt and pepper and garnish with parsley.

  • This mussel dish would go great with a bottle of Trebbiano d'Abbruzzo. The wine is light and crisp and would taste delicious with this dish.

    Chicken Braised in Red Wine


  • 1 whole chicken, cut into 8 pieces
  • 1/2 tsp of salt
  • 1/2 tsp of ground black pepper
  • 2 Tbls of extra-virgin olive oil
  • 2 Tbls of butter
  • 2 pieces of pancetta, chopped
  • 1 yellow onion, sliced
  • 4 cloves of garlic
  • 1/2 pound of porcini mushrooms
  • 3 carrots, cut into large pieces
  • 3 stalks of celery, cut into large pieces
  • 1 cup cup of chicken stock
  • 2 cups of red wine
  • 1 15oz can of diced tomatoes
  • 1 tsp of dried oregano
  • 1/4 cup of parsley

  • Season the chicken with salt and pepper.
  • In a large pan sauté the chicken in the butter and oil until brown. Remove the chicken from the pan and set aside.
  • Saute the pancetta, onions, mushrooms and garlic for around 2 to 3 minutes.
  • Add the carrots and celery for another 5 minutes.
  • Add the wine, chicken stock and tomatoes and bring to a boil.
  • Return the chicken to the pan and sprinkle with oregano and parsley, reduce the heat to a simmer.
  • Cover and cook for around 30 to 40 minutes until chicken is tender and cooked through.
  • Serves 4 people. A nice Pinot Nero would go well with this braised chicken dish.

    Sautéed Tilapia


  • 4 tilapia fillets
  • 1 cup of flour for dredging
  • 2 Tbls of olive oil
  • 1 bunch of long green onion, chopped
  • 2 cloves of garlic, finely chopped.
  • 1 Tbls of capers
  • 3/4 cup of white wine
  • 1/2 cup chicken broth
  • 1 lemon
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper
  • 2 Tbls of butter

  • Season the flour with salt and pepper.
  • Dredge the tilapia filets in the flour.
  • In a large pan sauté the fish in the olive oil until browned on both sides about 3 minutes on each side.
  • Remove fish from the pan and set aside.
  • Add a little more oil and sauté the onions and garlic.
  • Add the capers, wine and broth to the pan.
  • Squeeze a half a lemon in the wine mixture.
  • Bring to a boil and reduce to around half.
  • Turn off the heat and stir in the butter.
  • Plate the tilapia and spoon over the sauce.
  • Serves 4 people. Bertani Due Uve is a full bodied, well balanced white wine that should go well with this tilapia dish.

    Pork Chops Baked in Montepulciano d’Abruzzo


  • 4 center cut pork chops
  • 1 yellow onion, sliced
  • 2 cloves of garlic, chopped
  • 8 baby Portobello mushrooms, sliced
  • 2 Tbls of extra virgin olive oil
  • 1 Tbls of butter
  • 2 Tbls of flour
  • 1 cup of Montepulciano d’Abruzzo
  • 1/2 cup of beef broth
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper

  • In a large frying pan sauté the pork chops in the oil and butter until browned, around 3 minutes on each side.
  • Transfer chops to a baking dish
  • Add the onions, garlic and mushrooms to the frying pan and sauté for 2 minutes.
  • Stir in the flour, salt and pepper.
  • Add the broth and the wine and cook until thick and bubbly.
  • Pour the sauce over the chops and cover with aluminum foil.
  • Heat the oven to 350 degrees and bake the chops for 1 hour.
  • Serves 4 people. I'm not sure how to pair this one. Any suggestions let me know.

    Pears Poached in Sangiovese


  • 4 pears, peeled, halved and cored
  • 1 cinnamon stick
  • 3 cloves
  • 1 cup of Sangiovese red wine
  • 1/4 cup of water
  • 1/4 cup of sugar
  • 1/4 cup of chopped walnuts

  • In a large saucepan combine the wine, water, sugar, cloves and cinnamon and cook until sugar dissolves.
  • Add the pears to the warm wine in one layer cover and simmer for 15 minutes.
  • Turn the pears over and cook for another 15 minutes unti pears are tender.
  • Plate the pears, spoon over sauce and sprinkle with chopped walnuts.
  • Serves 4 people.

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