Chop tomatoes, basil, parsley, garlic and onion into fine, uniform size.

Add to large bowl and stir together gently.

Finely chop black olives and add to bowl.

Add olive oil and stir until evenly coated.

Salt a pot of water and bring to boil.

Add 16 ounces of pasta to boiling water and cook until done.

Drain pasta and toss sauce with noodles in serving bowl.

Sprinkle with freshly ground black pepper and Parmesan cheese if desired!

Enjoy with a glass of Ecco Domani Pinot Grigio.

Saturday, July 29, 2017 - 12:57

Whisk together sugar and water in a large saucepan. Bring to a simmer and stir until sugar is dissolved. Arrange lemon slices in a single layer in the simple syrup and lightly simmer for about 15 minutes, until rinds are softened and slightly translucent. Remove slices from saucepan and let cool on parchment paper at room temperature. Lemon rounds can be stored in fridge for several days. Serve with your favorite Ecco Domani wine or winetail!

Wednesday, March 29, 2017 - 15:49

Preheat grill to medium-high heat. Brush corn with olive oil and grill for 5 minutes. Remove from grill and slice kernels off the cob.

Combine zucchini, red onion and Portobello mushrooms in a bowl. Toss with about 1 tablespoon of olive oil and salt to taste. Add vegetables to a grilling basket or a foil pouch and grill for about 7-8 minutes. Remove from heat and toss with corn.

Meanwhile, preheat oven to 450 degrees. Slice baguette on the diagonal, brush with olive oil and bake for 5 minutes, until golden brown. Remove from oven and allow to cool 5-10 minutes.

Wednesday, March 29, 2017 - 15:46

In a large pitcher, combine Pinot Grigio, zest and juice of 1 lemon. Thinly slice the remaining 2 lemons in rounds. Add lemon slices, simple syrup and a splash of lemon-lime soda. Lightly stir. Cover and allow flavors to infuse for at least 30 minutes. Serve in your favorite glasses over ice! 

Tuesday, March 28, 2017 - 13:09

Arrange assortment of Italian delicacies on the wooden cutting board. Serve with toothpicks and cocktail napkins – and Ecco Domani Pinot Grigio, of course!

Tuesday, March 28, 2017 - 13:05

Preheat oven to 450 degrees. Spray a cookie sheet with nonstick cooking spray and set aside.

In a small bowl, mix together the cream cheese, green onions, pancetta, garlic powder and cheddar.

Stuff the sliced peppers with the filling, about a heaping tablespoon each.

Place on prepared cookie sheet, then sprinkle each pepper with extra cheddar cheese.

Bake in the preheated oven for 10-12 minutes, until cheese is melted and bubbly and peppers have softened. 

Saturday, February 25, 2017 - 13:15

Place the sausage in a medium skillet and brown until crumbly and done. Place the crumbled sausage on a paper towel lined plate. Set aside. Place the onions, mushroom stems, and garlic in the same skillet and saute for 5 minutes or until the onions are translucent and the mushroom steams are tender. Season with salt and pepper. Cream together the parmesan cheese and cream cheese in a medium bowl. Add the cooled crumbled sausage, the cooled onion and mushroom stem mixture, and fresh parsley. Mix until combined. Preheat oven to 350 degrees. Place the button caps onto a large baking sheet.

Saturday, February 25, 2017 - 13:10

Fill a large pitcher half way with ice. Add the lemon and lime slices, Ecco Domani Pinot Grigio, rum and lemon lime soda.

Stir and then pour into a glass.

Chop strawberries, cherries and apples into small chunks. 

Garnish each glass with strawberries, cherries and apples. Enjoy! 

Saturday, February 25, 2017 - 13:06

Mix all your pepper spread ingredients in a bowl until well combined. Cover tortilla entirely with a thin layer of pepper spread. Spread hummus over pepper spread on tortilla.

In the center of the tortilla, place 3 slices of cheese on the hummus and pepper spread on the tortilla.

Layer enough salami over cheese to cover entire tortilla. 

Add a layer of romaine lettuce and roll up the tortilla tightly. Refrigerate for about 1 hour and cut into round pinwheels (about ½ inch thick) and serve!

Saturday, February 25, 2017 - 13:00

Add the ricotta and cream cheese (or mascarpone) into a large bowl and blend well, using a hand mixer.

Add in the sugar and extract and mix just until well combined.

Stir in the chocolate chips. Add to a serving bowl and sprinkle a few more chips on top. Serve with your choice of “dippers.” 

Saturday, February 25, 2017 - 12:55

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