Cooking With Wine
Michael will tantalize your taste buds with a wealth of innovative and interesting recipes which prove a little
bit of wine helps perk up the flavor of many dishes.

                            This Month

     COOKING WITH BLACKBERRY PORT

       HOT ITALIAN SAUSAGE OVER GARLIC ASIAGO                                                PASTA

HOT ITALIAN SAUSAGE OVER GARLIC ASIAGO PASTA

INGREDIENTS:

1/4 cup olive oil
8 hot Italian sausages
4 cloves of garlic
1/2 tsp of basil
1/2 tsp oregano
1 tsp paprika
hot sauce to taste
1 sweet onion
1/2 lb portabello mushrooms
1/2 cup to 3/4 cup blackberry port
600 g roasted garlic and asiago pasta, or your favorite pasta
1/4 cup shredded asiago cheese

METHOD:

Using a wok or a large skillet
Heat pan and add oil
Brown sausages with garlic and spices
Cover sausages with thinly sliced onions and mushrooms
Cook covered for two minutes
Remove cover and cut meat into bite-size pieces
Pour in 1/2 cup blackberry port
Stir until caramelized

SERVING:

Cook pasta according to directions
Pour sauce over pasta
Top with asiago cheese
Place under broiler to melt cheese
Serve with garlic bread, salad, and your favorite wine

OUR SUGGESTION: Bergamais (Beaujolais)

Young, uncomplicated Bergamais should definitely be served chilled, at about 55 °F, or 13 ºC, to capture its full-fruitiness.

NEXT MONTH: Fresh mussels in stout, over foccacia bread.

Watch For Michael's Cook Book Available Fall Of 2004