Recipes from Gracie Scotto

    Some of my fondest memories are the meals shared with my family.  My mother, Gracie Scotto, is one of the women for whom this wine is named; she not only raised our family of six, but she also passed along the family recipes that have stood the test of time and pair perfectly with our Nola Grace Cellars selections.  I hope you find a recipe you enjoy as much as we have and serve it with one of our wines.  While you enjoy the wine and food, think of someone that made your life richer and better, like the strong women in my family have done for me.
​                                                                                                                                Anthony Scotto III (Gracie's Oldest Son)

Recipes

Caesar Salad Dressing
Ingredients:
1 cup olive oil
2 crushed garlic cloves
Juice of 2 lemons
½ teaspoon salt
½ teaspoon pepper
*Wisk above ingredients together
to make dressing
 
½ cup shredded parmesan cheese
Croutons
Romain lettuce – washed and cut
 
Toss together romaine lettuce, croutons,
parmesan ​cheese and dressing. 

Add grilled chicken, if desired.
​Enjoy with Nola Grace Sauvignon Blanc!
​​
Sunday Gravy
Ingredients:
1 lb. cubed beef
1 lb. cubed pork
1 lb. sweet Italian sausage
*salt & pepper above meats
Sauté these in a frying pan with
about ​¼ cup olive oil
 
1 whole onion chopped
2 cloves garlic
½ to ¾ bottle red wine
3 large cans tomato sauce
*salt & pepper to taste
 
1. In a large sauce pot add ¼ cup olive oil and saute onions.
2. Add garlic after onions have been sautéd.
3. Add the browned meat to onions along with the red wine, let simmer for 15 minutes.
4. Add 3 large cans of tomato sauce, then salt and pepper
5. Simmer for about 3 hours, stirring often so it doesn’t stick to the bottom of the pot.
6. Enjoy with your favorite pasta, parmesan cheese and ricotta cheese. Yumm…
​(Rigatoni pasta and ricotta cheese is Natalie’s favorite)
​
Enjoy with Nola Grace Dry Rosé Wine!

Brothy Onion & White Wine Pasta

1. In a frying pan, brown a rump roast that has been floured, ​salted & peppered in 1/8 cup of olive oil.
2. In a big sauce pot, simmer:  ¼ cup olive oil, ½ cup chopped celery, ½ cup sliced carrots, 3 large
sweet yellow onions sliced, sauté until onions are very soft.
3. Add your roast to the onion mixture
4. Add ½ bottle Nola Grace Sauvignon Blanc, let simmer for 15 minutes.
5. Add enough beef broth to almost cover pot roast and simmer for about 4 hours or
until roast is tender and falls apart.
6. Put this sauce over rigatoni pasta, enjoy with parmesan cheese!

Enjoy with Nola Grace Sauvignon Blanc!

Baked Macaroni

Tomato Sauce:
1/2 yellow onion, 3-4 cloves garlic
1 lb Italian sausage links (I usually squeeze
it out and crumble it), salt & pepper
1 (15oz) can tomato sauce,
1 (15oz) can diced tomatoes &
about 1 cup white wine

Cheese Mix:
1   15oz. container of ricotta (I use the low fat)
1 cup shredded mozzarella cheese
2/3 cup grated parmesan cheese
about 1/2 cup milk (just enough until the mixture is moistened and sticks together) 
salt & pepper & 1 teaspoon cinnamon

1 lb. penne pasta

Directions:
1. In a pan, add some olive oil (couple tablespoons), sliced onions, garlic. Cook on low-
medium heat until onions are soft, about 5-7 minutes...careful not to burn the garlic :)    
2. Add sausage and cook until brown, season with salt & pepper. 
4. Add tomato sauce and diced tomatoes and bring to boil
5. Pour in wine and let it simmer for 15-20 minutes to cook off the alcohol. While the sauce is
simmering, make cheese mix. Combine all ingredients in a bowl and stir together. Set aside.
6. Cook pasta according to directions on package (except undercook by about 2 minutes or so).
7. ​Drain pasta.
8. In a baking dish, spoon enough of your sauce to cover the bottom of the dish. Dump in your
pound of pasta. Spoon on clumps of cheese mixture. Pour rest of sauce on top. Mix all together in
baking dish. Sprinkle a bit more parmesan on top and pop in the oven for about 20 minutes at 375°. 

Yummy! Enjoy!
Best with Nola Grace Sauvignon Blanc or our Dry Rosé Wine

* If you make this ahead of time (like I often do), refrigerate but then allow about
double the cooking time to make sure it is heated all the way through.