COUNT ON CARLO ROSSI® FOR YOUR COMFORT FOOD FAVORITES
Feed your wallet and your loved ones with these economical, home-cooked recipes
For more than 30 years, Carlo Rossi has had a tradition of making good, honest wines at a good, honest price. Now they are incorporating their wines into delicious, recession-proof recipes that can all be made for under $10! In this current economic climate, it may feel challenging to keep quality meals on the table. These Carlo Rossi recipes are tasty, inexpensive versions of comfort food favorites, and they couldn’t come at a better time.
Going out to eat night after night can be costly, so why not stay in? These recipes use traditional, inexpensive ingredients and Carlo Rossi wine to create hearty servings of delicious macaroni and cheese, flavorful chili and turkey meatballs. Plus, when cooking with Carlo Rossi’s famous jug, you can use a cup or two to cook and have plenty leftover to sip at dinner. Stretch your dollar further and save a portion for some delicious leftovers.
“Each Carlo Rossi wine has a unique taste profile. We’ve taken those flavors and integrated them into classic recipes to put a spin on their taste,” said Charles Littlefield, Associate Marketing Manager for Carlo Rossi. “These comfort food favorites never go out of style, and neither does the price.”
Chili Con Chianti
Spice up your chili with a splash of Carlo Rossi Chianti! A hearty bowl is sure to satisfy any appetite, and all you need is one pot. Sauté flavorful veggies such as onions, bell peppers and garlic in olive oil until tender-crisp. Throw in your seasonings, along with cooked ground beef, tomatoes, kidney beans and Chianti. Simmer for 20 minutes, and serve in a big bowl with a generous topping of shredded cheddar cheese.
Carlo’s Mac ‘n’ Cheese
Nothing tastes better than homemade mac ‘n’ cheese! Prepare your favorite rotelle pasta as directed and strain. In a saucepan, combine melted butter and flour until the mixture is smooth. Slowly add milk and Carlo Rossi Chardonnay and heat to a boil. Remove from heat and add in Gruyere and Parmesan cheese until mixture is oozing with flavor. Combine the pasta with cheese mixture and pour into a baking dish. To top it off, sprinkle buttery bread crumbs over casserole. Pop in the oven for 20 minutes and you’ve got a crispy, cheesy, tasty sensation.
Gobble Gobble Meatballs
Carlo Rossi puts a twist on your traditional meatballs. First, this recipe uses turkey to create the classic dish. In a bowl, add bread crumbs, water, cheese, egg, seasoning and ground turkey, blending well and shaping mixture into individual meatballs. Brown them up on all sides and remove from heat. In a saucepan, combine onion, garlic, tomatoes and the special ingredient — Carlo Rossi Merlot — to give your sauce a sweet finish. Add meatballs to the saucepan and simmer. These meatballs are sure to make your mouth water and go great over fresh spaghetti.
Chili Con Chianti
Ingredients
2 tablespoons olive oil
1 small onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 large garlic clove, minced
1 pound ground beef
1 tablespoon chili powder
1 tablespoon ground cumin
1 ½ teaspoons salt
1 28-ounce can diced tomatoes
1 16-ounce can red kidney beans, drained and rinsed
½ cup Carlo Rossi Chianti
½ teaspoon hot pepper sauce
½ cup shredded Cheddar cheese
***
In 4-quart saucepan over medium heat, heat 2 tablespoons oil; add onions, bell peppers and garlic. Cook until vegetables are tender-crisp, stirring occasionally. With slotted spoon, remove vegetables to bowl. In drippings remaining in skillet over medium-high heat, cook ground beef until well browned on all sides, stirring frequently.
Stir in chili powder, ground cumin and salt; cook 1 minute. Add tomatoes, red kidney beans, Carlo Rossi Chianti and hot pepper sauce. Over high heat, heat to boiling. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally.
To serve, top with shredded Cheddar cheese. Serves 6.
Carlo’s Mac ‘n’ Cheese
Ingredients
1 16-ounce package rotelle or elbow pasta
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 cup Carlo Rossi Chardonnay
2 cups shredded Greyere or white Cheddar cheese
1/3 cup grated Parmesan cheese
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup diced cooked ham
Crumb Mixture:
¼ cup seasoned dry bread crumbs
2 tablespoons butter, melted
***
Prepare pasta as package directs. Drain well.
Preheat oven to 375 F. Grease a 12-inch by 8-inch baking dish or eight 1-cup ramekins or oven-proof dishes. In 3-quart saucepan over medium heat, melt butter; stir in flour. Cook mixture until smooth, stirring with wire whisk. Gradually add milk and Carlo Rossi Chardonnay. Cook until mixture thickens and boils. Remove from heat; stir in Greyere cheese, Parmesan cheese, salt and pepper until well blended.
In large bowl, combine cooked pasta with cheese sauce and ham; toss to mix well. Spoon mixture into prepared baking dish. In small bowl, combine bread crumbs and melted butter until well mixed. Sprinkle over macaroni and cheese mixture. Bake 20 minutes or until mixture is heated through and crumbs are golden. Serves 8.
Gobble Gobble Meatballs
Ingredients
1 pound ground turkey
1 large egg
¼ cup seasoned dry bread crumbs
¼ cup water
2 tablespoons grated Parmesan cheese
1 teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons vegetable oil, divided
1 medium onion, diced
1 large garlic clove, minced
1 28-ounce can crushed tomatoes
½ cup Carlo Rossi Burgundy
1 pound cooked angel hair pasta
Parsley sprigs for garnish
***
In large bowl combine ground turkey, egg, bread crumbs, water, Parmesan cheese, salt and pepper until well mixed. Shape into 1 ½-inch round meatballs.
In 12-inch skillet over medium-high heat, add in 1 tablespoon hot oil, cook meatballs until well browned on all sides, stirring frequently. Remove to plate.
In 3-quart saucepan over medium heat, add in remaining tablespoon hot oil, cook onion and garlic about 5 minutes, stirring occasionally. Stir in tomatoes, Carlo Rossi Burgundy and meatballs; heat to boiling. Reduce heat to low; simmer, uncovered 20 minutes, until meatballs are cooked through, stirring occasionally.
To serve, spoon sauce and meatballs over cooked pasta. Garnish with parsley. Serves 6.
Contact
Contact: Hunter Public Relations
Christine Reardon, creardon@hunterpr.com
Nancy Fishgold, nfishgold@hunterpr.com
(212) 679-6600
