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  3. Michael Chiarello

Michael Chiarello

By Food & Wine Updated May 24, 2017
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Raisin and Pine Nut Agrodolce
Recipes straight from the Italian-American celebrity chef, including chilled chardonnay-braised calamari pasta and roasted artichokes and prosciutto.
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Roast Brined Chicken with Raisin and Pine Nut Agrodolce

Roast Brined Chicken with Raisin and Pine Nut Agrodolce
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"Brining isn’t imperative," says Michael Chiarello, "but it adds juiciness." Before roasting, he rubs the brined birds with a spice mix and brushes them with butter; the flavors are even better at room temperature, making this a stellar picnic dish.

  • Chicken Recipes

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Calabrese Mustard Greens

Calabrese Mustard Greens
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Just a little red wine vinegar transforms this otherwise familiar bowl of garlicky greens.

  • More Recipes with Greens

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Chilled Chardonnay-Braised Calamari Pasta

chilled chardonnay-braised calamari pasta
Credit: © Cedric Angeles
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Cooling this skinny pasta, then tossing it with Chardonnay-braised squid in a light, tangy sauce, makes for a refreshing first course. Chef Michael Chiarello of Bottega in Napa Valley used the 2008 Whetstone El Pajaro Chardonnay because its acidity is "a trampoline for flavor."

  • Italian Seafood Recipes

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Chickpeas with Tomatoes and Carrots

chickpeas with tomatoes and carrots
Credit: © Cedric Angeles
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Starting with dried chickpeas instead of canned ones makes all the difference in this citrusy side dish. Although soaking and cooking the chickpeas takes a bit more time, the effort is minimal.

  • Healthy Main Dishes

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Roasted Artichokes and Prosciutto

Roasted Artichokes and Prosciutto
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Artichokes are notorious for making wine taste bitter. To prevent that, Michael Chiarello slow-roasts artichoke hearts in extra-virgin olive oil to bring out their sweetness, then serves them with prosciutto, an ingredient that matches particularly well with wine.

  • Healthy Vegetable Dishes

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Raisin and Pine Nut Agrodolce

Raisin and Pine Nut Agrodolce
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Agrodolce is the term for any Italian sweet-and-sour sauce made with vinegar and sugar. This superchunky version with golden raisins, red grapes and toasted pine nuts is more like a compote and is fantastic with the spice-roasted chicken.

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    1 of 6 Roast Brined Chicken with Raisin and Pine Nut Agrodolce
    2 of 6 Calabrese Mustard Greens
    3 of 6 Chilled Chardonnay-Braised Calamari Pasta
    4 of 6 Chickpeas with Tomatoes and Carrots
    5 of 6 Roasted Artichokes and Prosciutto
    6 of 6 Raisin and Pine Nut Agrodolce

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