Wash vegetables and cut (if needed) to fit into jars.

Put veggies in glass jars, placing fresh herbs, onion and garlic throughout, evenly.

Combine the rest of ingredients in a saucepan over medium heat and bring to a boil.

Reduce heat and let simmer for 4-6 minutes.

Add liquid to jars until almost full.

Fasten lids on jars and let cool to room temperature on counter before transferring o refrigerator.

Put jars in refrigerator for a minimum of 12 hours before serving. 

Saturday, July 29, 2017 - 13:08

Combine all ingredients in large salad bowl and toss very gently, careful not to bruise the fresh tomatoes.

Add dressing to your liking and toss gently, to evenly coat.

Serve with Ecco Domani Pinot Grigio.

Saturday, July 29, 2017 - 13:02

Put all ingredients but olive oil in food processor and pulse until combined but not totally liquefied (some texture is good). Slowly add in olive oil through spout at top while pulsing until fully incorporated. Serve on a sliced fresh baguette or over a delicious bowl of pasta. 

Saturday, July 29, 2017 - 12:50

Slice and pit 2 peaches and place in a blender with wine, peach schnapps, and sweetener. Blend until smooth. Thinly slice remaining peach and set aside. Pour puree mixutre into ice pop molds, filling each about ½ full. Place 1-2 thinly sliced peaches in each mold and top molds with remaining cocktail puree. Insert ice pop sticks and cover. Freeze until set (about 4 – 6 hours).

Thursday, July 20, 2017 - 10:01

In a large bowl, combine fruit, fresh mint, and peach schnapps (or triple sec). Mash gently with the back of a wooden spoon until fruit releases its juices and is absorbed into the liquor. Add wine, peach puree, and sparkling lemonade (or club soda) to taste. Refrigerate for 1 hour (or up to 1 day for flavor). To serve, fill glasses with ice and top with sangria and garnish of your choosing. 

Thursday, July 20, 2017 - 09:53

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

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