Had another dinner tonight at my Buddy's house. Duck Breast Parmesan. Everything was spectacular! He lives about 5 minutes away from a new Total Wine store that just opened not 6 months ago. I have started making it a habit to stop on my way and pick up some wine for the meal. I also needed a white wine from the Vento region in Italy for another salami project so I picked that up too. I had saved what was left in the stuffer from making the Ventricina Teramana to serve tonight on Bruschetta; heated it in the oven to melt the fats a little and heat treat the salami because it was fresh and not dried yet. I was looking for a bottle of montepulciano wine to serve with the pre meal antipasto while we cooked. And boy did I find a good bottle!!
The wine was so good, immediately after opening and letting it breathe my buddy grabbed his keys and went back to the wine store and bought every bottle they had! LOL!
The board:
Calabrian Coppa, Braesola, Finocchiona salami, Calabrian Soppressata, Lemon and Pistachio salami, Parmesan cheese, Romano cheese, and Merlot cheese
The Ventricina Teramana
bruschetta:
Now the meal... I pounded the duck breasts out with a meat mallet and seasoned with some cajun waterfowl seasoning. Dredge in flour, egg wash, then Italian bread crumbs with a little parmesan cheese.
Fried those quickly in a little olive oil, then into a pirex dish.
Covered with homemade marinara (used the last jar from the garden) and then fresh mozzarella. In the oven 350*F for 45 minutes.
Done! Out of the oven!
And the plate with side salad.
Absolutely fabulous meal tonight. That wine was the best bottle I have had in a LONG time! Really exceptional Tuscano Montepulciano! Had to open another for the meal.
The wine was so good, immediately after opening and letting it breathe my buddy grabbed his keys and went back to the wine store and bought every bottle they had! LOL!
The board:
Calabrian Coppa, Braesola, Finocchiona salami, Calabrian Soppressata, Lemon and Pistachio salami, Parmesan cheese, Romano cheese, and Merlot cheese
The Ventricina Teramana
bruschetta:
Now the meal... I pounded the duck breasts out with a meat mallet and seasoned with some cajun waterfowl seasoning. Dredge in flour, egg wash, then Italian bread crumbs with a little parmesan cheese.
Fried those quickly in a little olive oil, then into a pirex dish.
Covered with homemade marinara (used the last jar from the garden) and then fresh mozzarella. In the oven 350*F for 45 minutes.
Done! Out of the oven!
And the plate with side salad.
Absolutely fabulous meal tonight. That wine was the best bottle I have had in a LONG time! Really exceptional Tuscano Montepulciano! Had to open another for the meal.
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