‘20 Barbaresco “Nubiola”

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh avocado with lime, cilantro, and onion.

Guacamole

In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, and cook until softened, about 5-7 minutes.

Sauté Vegetables

Stir in the dried sage, thyme, salt, and black pepper. Cook for another minute until fragrant.

Mix Seasonings

In a large bowl, combine the sautéed mixture with the bread cubes. Pour the chicken broth over the mixture and mix until all bread is moistened.

Combine with Bread

Transfer the stuffing to a greased baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for 25 minutes. Remove foil and bake for an additional 15 minutes, until golden brown.

Bake Stuffing

Wash and chop the carrots and green beans into bite-sized pieces.

Prepare Vegetables

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add the carrots and green beans to the skillet. Season with salt and black pepper. Sauté for about 8-10 minutes, stirring occasionally, until tender.

Cook Vegetables

Peel and chop the potatoes into evenly sized chunks. Place them in a large pot, cover with water, and boil until fork-tender, about 15-20 minutes.

Boil Potatoes

Drain the potatoes and return them to the pot. Add the butter, milk, salt, and black pepper.

Drain and Mash

Use a potato masher or mixer to mash the potatoes until smooth and creamy. Adjust seasoning to taste.

Mix Until Smooth

chopped onion

chopped celery

butter

dried sage

dried thyme

salt

black pepper

bread cubes

chicken broth

carrots

green beans

olive oil

garlic cloves

potatoes

milk