Thanksgiving Day is almost here and Poggio Antico wishes you a delightful day of celebration together with your loved ones. We would also like to send you our heartfelt gratitude from Montalcino: thank you for keeping tabs on our activities by reading our newsletters, following us on our social channels, reading our blog and checking out our website. We thank you for choosing to celebrate with our wines, may it be during holidays or at any given day: because the time is always right to open a bottle of Brunello Poggio Antico!

This year, we wanted to suggest you some Italian recipes for your Thanksgiving meal. These turkey-based dishes will be perfect with Poggio Antico wines and are faithful to Thanksgiving tradition. You will surely delight all your guests with these dishes laid on the table!

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TURKEY AND PARMESAN RAVIOLI

In Italy, fresh pasta is a staple. Try preparing ravioli stuffed with turkey. For this recipe, you can also use leftover turkey.


INGREDIENTS FOR TURKEY FILLING

  • 150 g turkey meat
  • 60 g Parmigiano Reggiano for grating
  • 1 celery
  • 1 carrot
  • 1 shallot
  • 500 g meat broth
  • 10 g brandy
  • bay, sage, thyme and rosemary leaves
  • extra virgin olive oil
  • salt
  • black pepper

INGREDIENTS FOR FRESH PASTA (MAKES ABOUT 20 RAVIOLI)

  • 300 g flour
  • 3 eggs
  • a handful of re-milled durum wheat semolina

FOR SEASONING

  • 80 g butter
  • grated Grana Padano DOP
  • 8 walnut kernels

PROCEDURE

Start with the meat filling. Peel and chop the celery, carrot and shallots. Heat oil in a saucepan, add the minced turkey meat and sauté for 5 minutes over high heat. Pour some brandy and let the alcohol evaporate. Add the chopped vegetables and sauté for a couple of minutes. Pour a ladle of hot meat broth and add bay leaves. Chop the other herbs and mix into the pan, lower the heat and cook for 60 minutes, adding broth if needed. After an hour the sauce should be dry. Remove the bay leaves, add salt and pepper to taste and let it cool. While the sauce is reducing, prepare the pasta dough: pour flour and eggs in a bowl, mix with your hands and continue kneading until a smooth, elastic and homogeneous dough is formed. Wrap the dough in cling film and let it rest for about 30 minutes. When the sauce has cooled, add grated Grana Padano DOP, mix well and leave in the fridge until use.

Once the dough has rested, use a pasta maker to obtain dough sheets that are 1-2 mm thick. Place the dough on a cloth dusted with some semolina and place a spoonful of filling about 5 cm from each other. Slightly moisten the edges using a brush. Cover with a second sheet of dough and press along the edges to make them stick. Cut the ravioli using a 6-cm pasta cutter and arrange the pasta on a tray dusted with semolina. The recipe makes about twenty ravioli.

Once the ravioli are ready, bring a pot of salted water to a boil. Place the ravioli in boiling water and cook for 3-4 minutes. In the meantime, melt some butter in a saucepan until it turns light brown. Drain the ravioli, place them in a serving plate and pour the melted butter on the pasta. Garnish with some aromatic herbs, walnut kernels and some grated Grana Padano DOP.


TURKEY ROLLS WITH HAZELNUTS

Stuffed turkey is not a common dish in Italy. Several slices of meat are usually used and tied together, stuffed with cheese, cold cuts and aromatic herbs. The roll is then cooked in the oven and sliced. Here’s our recipe that includes a typical autumn delicacy in Italy: hazelnuts.


INGREDIENTS

  • 6 large slices of turkey
  • 250 g thinly sliced bacon
  • 200 g sliced cheese (like Brick Cheese)
  • 70 g toasted hazelnut crumbs
  • a bunch of aromatic herbs (rosemary, thyme, oregano, marjoram)
  • 100 g Grana Padano
  • salt
  • pepper


Using a meat mallet, tenderize the turkey slices and place them on a sheet of parchment paper in a rectangular shape. Chop the herbs and add a pinch of salt and pepper. Add the hazelnut and spread the mixture over the meat. Place some slices of cheese and grated Grana Padano.

Helping yourself with the parchment paper, fold the meat to make a roll and cover with bacon strips. Wrap the roll with a sheet of parchment paper and tie the two ends with a string. Put the roll on a tray and place in a preheated oven, cook at 180°C for 30 minutes. Remove the parchment paper and continue cooking for another 10 minutes. Remove the roll from the oven and let cool before serving.


Poggio Antico wishes you all a happy Thanksgiving Day!