Great simple Winter dish.
You can substitute your favorite cheeses, thinly sliced meats, and herbs.

4-6 servings

Ingredients

• 4 skinless, boneless chicken breasts (about 2 pounds)
• Kosher salt, freshly ground pepper
• 8 thin slices prosciutto
• 8 thin slices provolone cheese
• 32 fresh basil leaves
• 3 tablespoons unsalted butter, divided
• 1 tablespoon vegetable oil
• 4 cups mixed mushrooms (such as crimini, chanterelle, and maitake), torn or chopped into small pieces
• 2 cups low-sodium chicken broth
• 1 teaspoon red wine vinegar
• 2 tablespoons mixed chopped fresh herbs (such as basil, parsley, and chives)

Preparation

• Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book. Pound breasts until 1/4-inch thick. Season on all sides with salt and pepper.
• Place 1 chicken breast on a work surface, cut side up. Overlap 2 slices prosciutto on top of chicken, leaving a 1/2-inch border. Top prosciutto with 2 slices provolone; layer 8 basil leaves over cheese, maintaining 1/2-inch border. Roll up chicken lengthwise and tie with kitchen twine. Repeat with remaining chicken breasts.
• Preheat oven to 450°. Heat 1 tablespoon butter and oil in a large heavy ovenproof skillet. Add roulades and cook until browned on all sides, 8-10 minutes. Transfer skillet to oven and bake until an instant-read thermometer inserted into center of roulades registers 165°, 7-8 minutes. (The chicken will be cooked through but still juicy.) Transfer chicken to plates and let rest for 10 minutes.
• Scrape drippings and any melted cheese from skillet; discard. Set skillet over medium-high heat and melt 1 tablespoon butter. Add mushrooms. Cook, turning once, until mushrooms are golden brown, about 5 minutes. Season with salt and pepper; add broth and vinegar. Simmer until liquid is thickened and reduced, 10-12 minutes. Stir in remaining 1 tablespoon butter and herbs; season with salt and pepper.
• Cut off and discard twine. Cut chicken into 1/2-inch slices. Drizzle mushroom sauce over.

Thanks to Bon Appetit online.

Great Pizza for the Summer

9 tbsp. extra-virgin olive oil, plus
more for drizzling
1 tbsp. active dry yeast
1 tbsp. sugar
1 tsp. kosher salt, plus more
to taste
6 cups flour
2 cups pizza sauce
60 squash blossoms, stemmed
1 lb. burrata

1. In a bowl, combine 1 tbsp. oil, yeast, sugar, salt, and 2 cups 115˚ water; let sit until foamy, 10–12 minutes. Stir in flour to make a dough. Transfer dough to a floured surface; knead until smooth, 8–10 minutes. Quarter dough; roll each portion into a ball. Put balls on a floured baking sheet. Cover with plastic wrap; let sit in a warm place until soft and tripled in size, 2–3 hours.

2. Place a pizza stone on a rack in lower third of oven. Heat oven to 500˚ for 1 hour. Transfer 1 dough ball to a floured 16 1⁄2″ x 12 1⁄4″ piece parchment paper. Working from center, gently flatten dough with fingertips, leaving edges thicker than middle. Stretch dough to a 10″ diameter. Cover dough with a tea towel; let rest for 15 minutes. Brush edges with 2 tbsp. oil. Season dough with salt. Spread 1⁄2 cup pizza sauce over dough, leaving a 1″ border. Arrange 15 squash blossoms over sauce in concentric circles. Transfer pizza (on paper) to stone; bake until golden brown, 10–14 minutes. Remove pizza with a spatula. Top with spoonfuls of burrata; drizzle with olive oil. Repeat to make 4 pizzas.

MAKES FOUR 10″ PIZZAS
Photo by Penny De Los Santos
Thanks to Saveur Magazine

ONE  9″ PIE

Sweet potato pie is a longstanding Southern tradition—in many families, the holidays simply aren’t complete without one.

1 lb. sweet potatoes
2 eggs
1 1⁄2 cups milk
4 tbsp. butter, melted and cooled
1 cup brown sugar
1⁄2 tsp. ground cloves
1 1⁄2 tsp. ground cinnamon
1⁄2 tsp. nutmeg
1⁄4 tsp. salt
1  9″ Unbaked pie shell

1. Preheat oven to 450°. Peel sweet potatoes, cut into large pieces, and cook in boiling salted water over high heat until tender, about 20 minutes. Drain, mash, and measure out 1 1⁄2 cups (set any excess aside for another use).

2. Whisk together eggs, milk, butter, brown sugar, cloves, cinnamon, nutmeg, and salt in a large bowl. Add sweet potatoes; beat until smooth. Pour into an unbaked 9″ pie shell. Bake 15 minutes; lower oven to 350° and bake an additional 20–25 minutes until set. Cool completely before cutting.

This recipe can be seen along with other great holiday recipes at:

3 Steps for Enjoying Food + Wine Together With warm weather approaching, it’s a good time to take review of some of the basics for enjoyable white wine pairing.  Here are some ideas to pair wine wines with some Italian dishes to make both the food and the wine even more enjoyable!

1. Imperiale Moscato pairs well with an Italian pasta like fettuccine Alfredo
2. Stella Rosa Bianco complements all Italian dishes, including grilled chicken Florentine and Fennel Salad with Orange and Parmigiano cheese
3. Il Conte D’Alba Moscato D’Asti and Imperiale Orange Moscato are excellent when coupled with traditional Italian desserts like apple gelato and almond biscotti

The Stella Rosa brand includes several white wines such as Stella Rosa Bianco, Imperiale Moscato, and Imperiale Orange Moscato to name a few.  These are delicious partners with stellar Italian dishes.  For four generations of wine making, the Riboli family has been producing award winning white wines, any of which you can taste in the wine tasting room or Maddalena Cucina Restaurant in the heart of the San Antonio Winery.  And for a hands-on experience, please visit San Antonio Winery at any of the three locations below, where we will share with you more ideas about white wine pairing, as well as our Riboli family recipes.

Winery Locations:

Los Angeles Winery
737 Lamar Street, Los Angeles, CA 90031
323-223-1401
Open Daily Except For Major Holidays
Monday – Friday 8:30 am – 7 pm   Saturday – Sunday 9 am – 7 pm

Ontario, CA
2802 S. Milliken Avenue, Ontario, CA 91761
909-947-3995
Open Daily Except For Major Holidays
Monday – Sunday, 10:00am – 6:00pm

Paso Robles, CA
2610 Buena Vista Drive, Paso Robles, CA 93446
805-226-2600
Open Daily Except For Major Holidays
Monday – Sunday, 10:00am – 6:00pm

Website: www.sanantoniowinery.com
Facebook: http://www.facebook.com/pages/San-Antonio-Winery-official/135766533101156

Bon Apetit published this wonderful recipe at their website. To get the full recipe, click on their logo

Try this with the Stella Rosa Rosso, Bianco, or Imperiale Moscato Rose. And if you do, let us know what you think!