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Classic White Wine Spritzer
Drink

Classic White Wine Spritzer

4.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour wine into glasses, and top off with club soda. Serve immediately.

By ANNARK

Mulled White Wine
Drink

Mulled White Wine

4.0

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 Combine white wine, apple juice, lemon zest, ginger, sugar, and cinnamon stick in a saucepan over medium-low heat and slowly heat, but do not boil. Keep hot on low heat without simmering for 1 hour to infuse the wine.
  2. 2 Strain hot mulled wine through a small sieve into heatproof glasses. Add 1 tablespoon rum to each glass.

By heidi_k

Peach-Basil Sangria
Drink American

Peach-Basil Sangria

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine ½ peach nectar, basil leaves, sugar, and lemon juice in a saucepan; bring to a simmer, crushing basil leaves with the back of a spoon to release their flavor, until sugar is melted. Cool.
  2. 2 Strain basil mixture into an ice-filled pitcher. Add wine and remaining ½ peach nectar; stir.

By laurenS

White Sangria with Berries
Drink American

White Sangria with Berries

5.0

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Mix wine, brandy, and schnapps together in a large pitcher.
  2. 2 Slice strawberries, raspberries, and peaches into medium chunks. Add to the wine mixture. Chill for a minimum of 3 to 4 hours.
  3. 3 Pour in seltzer just prior to serving. Serve over ice with fruit added from the pitcher.

By NFDANCEON

Peach Sangria
Drink Mexican

Peach Sangria

4.9

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Place peaches, water, sugar, and cinnamon in a blender or the bowl of a food processor; blend until smooth. Transfer mixture to a pitcher; stir in dry white wine and triple sec. Cover the pitcher; chill in the refrigerator for at least 4 hours.
  2. 2 Strain peach mixture through a large cheesecloth-lined sieve; squeeze cloth to extrude all juice. Pour juice into a large pitcher; stir in sparkling wine.

By rlt11_NMC

Hot Spiced Christmas Wine
Drink American

Hot Spiced Christmas Wine

4.5

Prep
Cook
Total

Instructions

  1. 1 Use a sharp knife or a vegetable peeler to remove the zest from the oranges in strips, being careful to remove only the orange part, leaving the pith behind. Then, juice the oranges into a large, heavy-bottomed pot.
  2. 2 Pour the red wine and white wine into the pot with the orange juice. Place the strips of orange zest, ginger, cinnamon sticks, cloves, and brown sugar into the pot with the wine mixture; stir to dissolve the sugar.
  3. 3 Cover and heat over medium-high until heated through, but not boiling, reduce the heat to medium-low and heat for an hour or longer to bring all of the flavors together. Adjust the sweetness by adding more brown sugar, as necessary. Strain and serve hot with a splash of brandy, if desired.

By rainy

Cranberry Sangria
Drink

Cranberry Sangria

4.4

Prep
15 min
Cook
10 min
Total
1465 min

Instructions

  1. 1 Place the sugar, tea bags, lemon slices, cloves, cinnamon, nutmeg, ginger, and water into a saucepan, and stir until the sugar has dissolved. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and let mixture cool. Strain out and discard the spices, lemon, and tea bags.
  2. 2 Pour the white wine into a large jar or covered container, and mix with the tea mixture. Stir in apples and cranberries; mix in the apple brandy. Chill in refrigerator 24 to 48 hours. Serve cold.

By Cathy K

White Wine Sangria
Drink American

White Wine Sangria

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Stir white wine, rum, orange juice, and sugar together in a large pitcher until sugar is dissolved; add apple, lemon, and lime slices. Gently stir lemon-lime soda into the wine mixture.
  3. 3 Put frozen grapes into serving glasses and pour sangria over the grapes.

By themistycat

Stephan's Broiled Salmon Pesto
Dinner Italian

Stephan's Broiled Salmon Pesto

4.5

Prep
10 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Lightly oil a baking pan large enough to accommodate the fish. Place salmon in pan skin-side down. Squeeze juice of 1 lemon and white wine over salmon; set aside to marinate for 15 minutes.
  2. 2 Set an oven rack about 9 inches from the heat source and preheat the oven's broiler.
  3. 3 Spread a 1/4-inch thick layer of pesto on top of salmon.
  4. 4 Cook under the preheated broiler until a crust forms and fish flakes easily with a fork, about 8 to 10 minutes.
  5. 5 Remove salmon and set aside for a few minutes. Squeeze juice from 1/2 lemon over fish. Slice the remaining 1/2 lemon into thin slices; arrange on salmon.

By Stephan Schwartz

Authentic Taralli
Appetizer Italian

Authentic Taralli

4.8

Prep
40 min
Cook
55 min
Total
155 min

Instructions

  1. 1 Combine flour, 1/4 teaspoon salt, oil, and wine in a stand mixer. Mix ingredients using the paddle attachment until a ball forms. Switch to the dough hook and knead dough for 10 minutes.
  2. 2 Line a baking sheet with parchment paper. Bring a large pot of water to boil over high heat and add the remaining salt. Spread a large, clean cloth out on a counter or table.
  3. 3 Pinch off a walnut-sized piece of dough once kneading has finished. Roll dough piece into a snake about 2 1/2 inches long. Form a tear drop shape, lightly pressing the two ends together to seal them into a ring. Repeat with remaining dough.
  4. 4 Turn down the boiling water to a low boil. Drop taralli into the water a few at a time. Do not stir; they will sink at first, then begin to float. Remove floating taralli with a slotted spoon. Place them on the clean cloth and continue until all the taralli have boiled and are drained on the cloth. Place them on the prepared baking sheet.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C).
  6. 6 Bake in the preheated oven until taralli are golden and firm on the outside, but still soft on the inside, about 40 minutes. Cool completely and rest for at least 1 hour before serving. Wrap with a clean cloth or place in a paper bag; store at room temperature for up to 1 week.

By Buckwheat Queen

Modenese Pork Chops
Italian

Modenese Pork Chops

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 In a large skillet, melt butter over medium heat. Cook chops in butter, turning once to brown evenly.
  2. 2 Pour in wine, and season with salt, pepper, rosemary, and garlic. Simmer, uncovered, for 20 minutes, or until chops are tender. Transfer pork chops to serving plates, and spoon sauce over the meat.

By Stephanie Knewasser

Easy Chicken Saltimbocca
Dinner Italian

Easy Chicken Saltimbocca

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place 1 ham slice over each chicken breast and fasten with toothpicks. Melt butter in a medium skillet over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear).
  2. 2 Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes.

By chiara

Dolce Pesca (Sweet Peaches)
Dessert Italian

Dolce Pesca (Sweet Peaches)

4.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
  2. 2 Place the figs and pine nuts in the bowl of a food processor and pulse until fine. Place the halved peaches onto the prepared baking sheet, cut side up. Sprinkle evenly with the white sugar. Pour the white wine over the peaches, and stuff them with the fig mixture. Pour the brandy over the peaches.
  3. 3 Bake in the preheated oven until browned, about 15 minutes.

By Laura_th15

Nenni's Italian Pork Sausage
Italian

Nenni's Italian Pork Sausage

4.8

Prep
60 min
Cook
Total
540 min

Instructions

  1. 1 Combine pork, fennel seed, garlic powder, red pepper flakes, parsley, salt, and pepper in a meat grinder; grind through a coarse plate. Mix in white wine and grind again.
  2. 2 Stuff mixture into rinsed hog casings, twisting into 4-inch lengths. Cover and refrigerate until flavors meld, 8 hours to overnight. Cook as desired, or portion sausages into 1-quart freezer bags and store in the freezer.

By Paul Nenni

Cannoli Shells
Dessert Italian

Cannoli Shells

3.8

Prep
120 min
Cook
3 min
Total
123 min

Instructions

  1. 1 In a medium bowl, stir together the flour, sugar and cinnamon. Using a fork, blend in the white wine. When dough forms a ball, turn out onto a lightly floured surface and knead until smooth, about 15 minutes. Cover and refrigerate for about 2 hours.
  2. 2 Heat 1 inch of oil in a deep heavy skillet to 365 degrees F (180 degrees F). On a lightly floured surface, roll 1/3 of the dough out into a big circle as thin as paper. Cut into 8 (5-inch) circles. Wrap each circle around a cannoli form, and seal with egg yolk.
  3. 3 Fry 2 or 3 at a time until golden brown. remove with tongs to drain on paper towels. Carefully remove shells from forms while they are still hot, or they may become stuck.

By Judy Peterson

Cacio e Pepe Taralli (Savory Italian Pretzels)
Appetizer Italian

Cacio e Pepe Taralli (Savory Italian Pretzels)

5.0

Prep
60 min
Cook
35 min
Total
125 min

Instructions

  1. 1 Combine flour, pepper, and salt in a mixing bowl, and stir with a spoon to combine. Pour in wine and olive oil. Mix until dough starts to come together. Knead by hand until dough is smooth and slightly elastic, about 3 minutes. Wrap dough in plastic and let rest at room temperature for 30 minutes.
  2. 2 Unwrap dough and cut into 4 pieces. Roll each piece out with your palms into ropes about 10 to 12 inches long. Cut each rope into 3 pieces; roll each piece to a length of 5 or 6 inches. Twist the ends a few times and press them together to form a ring, twisting as needed to fully seal the ends.
  3. 3 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat (such as SILPAT®).
  4. 4 Bring a pan of water (at least 3 inches) to a boil. Drop in 4 rings of dough at a time. Boil until rings float to the top, 3 to 5 minutes. Remove with a slotted spoon onto a towel-lined plate. Transfer to the prepared baking sheet.
  5. 5 Sprinkle Parmigiano-Reggiano cheese over each ring; flip and grate more cheese on the other side. Flip back to the first side and apply one last grating of cheese, or until rings are thoroughly coated.
  6. 6 Bake in the preheated oven until lightly golden and crunchy, 25 to 30 minutes. Remove from the baking sheet onto a wire rack and let cool completely before serving.

By John Mitzewich

Scallop and Prosciutto Bites
Appetizer Italian

Scallop and Prosciutto Bites

4.0

Prep
10 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Wrap each scallop with a thin slice of prosciutto and secure with a toothpick.
  2. 2 Heat oil in a large skillet over medium-high heat. Add scallops and cook for about 2 minutes per side, seasoning each side with pepper as they cook. Drizzle wine over scallops and cook until opaque all the way through, 1 to 2 minutes.
  3. 3 Drain scallops on paper towels. Let cool slightly, then transfer to a serving tray, remove the toothpicks, and serve.

By KFEATHER

Shrimp Fra Diablo
Italian

Shrimp Fra Diablo

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir fire-roasted tomatoes and tomato paste into the shallot mixture. Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes.
  2. 2 Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil, and black pepper.

By Allison

Linguine with Garlicky White Clam Sauce
Italian

Linguine with Garlicky White Clam Sauce

4.6

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  2. 2 Heat olive oil in a large skillet over medium-high heat. Cook anchovies in the skillet until they dissolve into the oil, about 5 minutes; add garlic and continue cooking until it is lightly browned, 2 to 3 minutes. Melt butter into the anchovies mixture. When the butter begins to bubble, stir parsley, oregano, red pepper flakes, and black pepper into the butter mixture; cook to soften the parsley, about 1 minute.
  3. 3 Pour wine and about 3/4 of the reserved clam juice into the skillet. Place a cover on the skillet and reduce heat to medium-low. Bring liquid to a simmer; add clams and continue to cook until the clams are heated through, 2 to 3 minutes. Pour clam sauce over linguine to serve.

By Eugene Caccaitore

Clams Italiano
Dinner Italian

Clams Italiano

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine and season with oregano, parsley, and red pepper flakes.
  2. 2 Place clams in wine mixture. Cover and steam until all clams have opened, about 5-7 minutes. Discard any that do not open. Serve in soup bowls and ladle broth generously over them.

By Bonnie Dailey

Slow Cooker Beet Green Risotto
Dinner Italian

Slow Cooker Beet Green Risotto

3.0

Prep
15 min
Cook
115 min
Total
130 min

Instructions

  1. 1 Melt butter in a skillet over medium heat. Saute onion until softened, about 3 minutes. Add beet stems; saute for 1 to 2 minutes. Add white wine and cook, stirring constantly, for 1 minute. Add rice and stir until it begins turning translucent, about 2 minutes.
  2. 2 Scrape rice and onion mixture into a slow cooker. Set slow cooker on High. Add beet greens and broth. Cover and cook until rice is tender but not soupy, 1 3/4 to 2 1/2 hours. Stir in Parmesan cheese.

By Tightropewalker

Creamy Mushroom Pasta
Italian

Creamy Mushroom Pasta

4.1

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; add fettuccine and olive oil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
  2. 2 Meanwhile, melt butter in a skillet over low heat. Add mushrooms and cook, stirring occasionally, until soft and dark. Stir in stock, white wine, garlic, Italian seasoning, and salt. Increase heat to medium and cook, stirring constantly, for about 5 minutes.
  3. 3 Reduce heat to low and stir in sour cream until smooth. Stir in cornstarch and simmer until thickened, about 1 minute. Stir in fettuccine or spoon sauce over servings of pasta. Top with Parmesan cheese.

By Steph477

Linguine with Peppers and Sausage
Dinner Italian

Linguine with Peppers and Sausage

4.3

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
  2. 2 While pasta is cooking, sauté sausage in a heavy skillet over medium-high heat until light brown, breaking up clumps with the back of a spoon. Add peppers, onion, and garlic; sauté until tender. Pour in wine and simmer until liquid is slightly reduced, about 6 minutes.
  3. 3 Drain pasta and add to the skillet. Toss to combine. Add cheese; toss to blend.

By Jackie