Laureti Family Favourite's Recipe Book

Cook like an

Enjoy this lovingly curated collection of our favourite recipes.

It has long been a Laureti family tradition to gather each week to cook delicious meals.

Dishes to share around a full table of love and passionate points of view.

Each recipe has been matched with a selected Saddler’s Creek wine, featuring our limited release Italian varietals in the Winemaker’s Craft ‘Single Suitcase’ Series.

Buon appetito

Contents

Spaghetti alle Vongole Bruschetta al Pomodoro

Risotto ai Funghi Polenta al Ragù Nonna’s Sugo with Polpette Ricotta Frittelle

Winemaker’s Craft ‘Single Suitcase’ Aglianico Barbera Sagrantino Montepulciano

The vibrant tropical fruit flavours balance out the spice in the chilli. It is a refreshing aromatic white wine with the right balance of acid and fruit sweetness, perfect to enjoy with seafood.

“For the best flavour, I love lots of garlic and chilli so add as little or as much as your like”.

(Franco) Laureti Owner

Match with Saddler’s Verdelho

Frank

Saddler’s Creek Wines

Spaghetti alle Vongole

PASTA WITH VONGOLE CLAMS

This is one of Franco’s favourite pasta dishes, a delicious yet simple sauce of white wine, garlic, olive oil and parsley. You can always substitute the vongole with prawns or mussels.

INGREDIENTS

1kg vongole clams, cleaned and ready to eat

500g angel hair spaghetti or fresh egg thin linguine

1/2 bunch spring onions

1-2 chilli chopped

4 garlic cloves sliced good splash of olive oil

1 bunch parsley chopped

1 punnet baby Roma tomatoes, cut in half and juice squeezed out 500ml fish stock salt and pepper to taste You can always substitute vongole with mussels or prawns.

DIRECTIONS

In a large pan add half of the spring onions and half of the garlic then gently fry on low to medium heat. Turn off heat and allow flavours to develop, add chilli and rest for 15 minutes.

In large pot add fish stock, season and bring to boil. Add pasta and cook for 4 minutes or 1 minute less than packet directions.

While pasta is cooking, turn the pan back on and add the remaining spring onions, garlic, vongole clams and baby Roma tomatoes. Cook on medium heat for 4 minutes tossing pan. Add pasta with tongs to pan in batches. After adding each batch, toss pan to incorporate ingredients. To serve, drizzle with olive oil and sprinkle with parsley. Enjoy with a warmed loaf of Pane di Casa bread and with Saddler’s Verdelho Salute!

Serves 4 (or 3 hungry Italians).

SCAN TO VIEW VIDEO FOR BONUS TIPS

Match with Winemaker’s Craft ‘Single Suitcase’ Aglianico

This medium bodied red matches beautifully with tomato based dishes. It is a lovely lighter style wine perfect for sunny days and long lunches.

“This is a classic appetiser we love to serve when the family comes together“.

Serge Laureti Owner

Saddler’s Creek Wines

Bruschetta al Pomodoro

TOASTED BREAD WITH GARLIC, TOMATOES AND BASIL

A dish of deceptively simple ingredients that, when combined, create a tasty and fragrant appetiser.

INGREDIENTS

4 slices of Pane di Casa bread

2 cloves of garlic

2 Roma tomatoes (or 300g cherry tomatoes)

4 tbsp of extra virgin olive oil salt and pepper (to taste) fresh basil leaves

Optional

We each have our own version of Bruschetta, Letty replaces basil with oregano, while Wendy loves to add red onion and top with fetta. oregano (dried or fresh to taste) sliced red onion creamy fetta

DIRECTIONS

First prepare the tomatoes by finely dicing or slicing. Remove the seeds and soft insides to avoid soggy bread. Keep the tomato insides to use later in the Ragù sauce. Season with salt, olive oil, basil and then add red onion. Slice the bread about 1.5cm thick then toast. You can do this in the toaster, pan, oven or BBQ. On the still-warm slices, rub the garlic. Half a clove per slice is ideal to give the perfect fragrance without overdoing it. Top the bread using a small slotted spoon to scoop out the tomatoes; leaving all the excess water, it should soften the bread slightly without wetting it too much. This is the ultimate secret to a good Bruschetta... crispy, soft and fragrant. Finish with a drizzle of olive oil and a few fresh basil leaves. If you like, you can add some creamy fetta. Enjoy with Winemaker’s Craft ‘Single Suitcase’ Aglianico Salute!

Serves 4 (or 3 hungry Italians).

SCAN TO VIEW VIDEO FOR BONUS TIPS

This grape originated in the Piedmonte region of Italy also where Risotto is best known.

It’s rich fruit balances the earthy flavours of the mushrooms.

“The important thing is not to rush this recipe. Take your time, give it some love and add the liquid little and often – it’s all about massaging out the best of the flavours as it cooks. Oh and stir with a wooden spoon because Nonna said to! Enjoy and have fun“.

Laureti

Match with Winemaker’s Craft ‘Single Suitcase’ Barbera

Wendy

Owner Saddler’s Creek Wines

Risotto ai Funghi

CREAMY RICE COOKED IN BROTH WITH EARTHY MUSHROOMS

This one pot wonder gluten free dish is perfect to feed a full table. Risotto can be made using any ingredients in the fridge from meat and seafood to seasonal vegetables. It can also be easily adapted to be vegan.

INGREDIENTS

400g fresh sliced mushrooms

40g butter

40g olive oil

500g risotto rice (Arborio or Carnaroli)

1 brown onion, finely diced

3 cloves of garlic (4 for Franco)

125ml dry white wine (Wendy used Maria Reserve Chardonnay)

1½ to 2 litres of chicken or vegetable stock salt reduced

60g dried porcini chopped added to 1 cup hot water

100g grated Parmigiano Reggiano 4-5 sprigs of thyme

2 tbsp finely chopped parsley salt and pepper to taste SCAN TO VIEW VIDEO FOR BONUS TIPS

DIRECTIONS

In a bowl, cover dried porcini with warm water and leave for 30 minutes. Bring the stock to boil in a saucepan and leave on a low simmer.

In a large high sided pan on medium heat, add a splash of oil and 1 tbsp of butter. Add mushrooms, garlic and 2 thyme sprigs (stalks removed) sautée until brown then remove to the side.

In the same pan on medium heat add more oil /butter and onions, cook until softened.

Into the onions (add extra oil/butter if required to coat the rice), stir in rice until well coated (approx. 2 mins), then pour in wine and stir until absorbed. Add porcini mushroom and liquid, stir and allow to absorb. Add sautée mushrooms back to the pan.

Add a ladleful of stock while stirring, allow to be fully absorbed before adding the next. Repeat this, stirring and massaging the starch out for the rice for 20-35 minutes until the rice is cooked but still holding its shape and the risotto is oozy. Remove risotto from heat, add Parmesan, remaining thyme leaves and extra butter if you like. Taste and season with salt and pepper. Cover and leave to relax for 2 minutes so it becomes creamy. Enjoy with Winemaker’s Craft ‘Single Suitcase’ Barbera.. Salute!

This full flavoured wine with its velvety tannins cuts through rich sauces and slow cooked meats making it an ideal match with this dish.

“The Italian sausage and the bone in the Osso Bucco gives extra richness. Cook the Ragù the day before serving to develop a deeper flavour. However, the polenta must be cooked and served immediately. Add fresh parsley and lemon zest to the Ragù when serving“

Letty Mufale (Laureti)

Match with Winemaker’s Craft ‘Single Suitcase’ Sagrantino

Polenta al Ragù

CREAMY POLENTA WITH A RICH MEAT AND TOMATO SAUCE

One of the most popular and beloved recipes in Italy. Ragù is a sauce (sugo) made from tomatoes and ground or chopped meat, which is slow cooked and served with creamy polenta!

INGREDIENTS

POLENTA

750ml cold water

170g coarse polenta (cornmeal)

1-2 chicken or vegetable stock cubes

125ml milk

20g parmesan finely grated 40g butter salt and pepper to taste RAGÙ

500g pork rashers/ spare ribs

250g Italian sausages

500g osso bucco

500g pork and veal mince

1 large brown onion finely diced

1 carrot finely diced

2 celery stalks finely diced olive oil - generous splash

3 garlic cloves minced

3 bay leaves

generous splash of dry red wine (Letty used Sagrantino)

2 x 700g of passata

2 tbsp tomato paste

SCAN TO VIEW VIDEO FOR BONUS TIPS

DIRECTIONS

RAGÙ

Heat oil in a large heavy pan over medium heat. Brown osso bucco, pork rashers and sausage turning often until evenly browned for 10–12 minutes.

Transfer to a platter.

Add onion, carrot, celery, and garlic to the pan and cook until translucent. Add mince to the pan to brown, season with salt, pepper and Italian herb mix. Add red wine and cook off alcohol, then add tomato paste and passata to pan. Transfer meat back to pan. Add some water to passata jar, shake to get all the tomatoes from the jar and add to pan enough to cover the meat. Cover and allow to simmer on low for 3-4 hours. Add more water to the pan if getting too dry. Prepare Polenta to serve.

POLENTA

In a large saucepan bring water and stock cubes to boil. Reduce heat and gradually add polenta and continually whisk until smooth, thick and creamy; approx 30 minutes. Add milk and parmesan and then serve immediately with Ragù.

Enjoy with Winemaker’s Craft ‘Single Suitcase’ Sagrantino... Salute!

Italian herb mix to taste salt and pepper to taste lemon zest and chopped parsley to serve Serves 6+ (or a small Italian family).

Match with Winemaker’s Craft ‘Single Suitcase’ Montepulciano

This grape originated in the Abruzzo region in Italy where pasta, bread, cheese, meat, are all common ingredients in

Nonna's Sugo with Polpette

NONNA’S MEATBALLS IN A RICH TOMATO SAUCE WITH PASTA

Sunday lunch has always been a special day in the Laureti family. It’s Nonna Maria’s favourite day to bring the family together for lunch and this is one of the Laureti’s most loved dishes to share.

INGREDIENTS

MEATBALLS

500g pork and veal mince

1 egg

2 slices of bread milk to soak the bread (excess removed)

generous splash of red wine (Nonna used Montepulciano)

handful of parsley chopped generous splash of olive oil salt and pepper to taste

SAUCE

1 onion, finely chopped

1 carrot, finely chopped

1 celery stick, finely chopped

2-4 garlic cloves, finely chopped

800g diced tomato tinned (2 x 400g cans)

1 tbsp tomato paste

generous splash of red wine

2 tbsp milk

1 tbsp bread crumbs

500g egg pasta to serve grana padano grated to serve

DIRECTIONS

MEATBALLS

In a large bowl, soak the bread in the milk to soften. Combine all meatball ingredients together and mix thoroughly by hand. Coat hands in oil and wine to roll meatballs into 3cm balls, leave to rest in fridge while you make the sauce.

SAUCE

Place a large pan over medium heat. Add the olive oil, onion, carrot, celery and garlic; fry until soft. Add meatballs to pan and brown, then add the tomato paste, diced tomatoes and a generous splash of red wine. Simmer gently on low heat for 1-1.5 hours and add water to sauce if needed. Season to taste. Just prior to serving, add milk and breadcrumbs to the sauce and gentle combine.

Serve with Egg Pasta, grated Grana Padano and a loaf of Pane di Casa bread.

Enjoy with Winemaker’s Craft ‘Single Suitcase’ Montepulciano Salute!

Serves 4 (or 3 hungry Italians).

SCAN TO VIEW VIDEO FOR BONUS TIPS

Match with Saddler’s Botrytis Semillon

Bright candied citrus with hints of honey and a clean refreshing finish is heaven with these golden gems.

“You can’t believe how delicious and morish these donuts are. The kids (including the big kids) absolutely love them, we use fresh lemons from Nonna’s tree!”.

Wendy Laureti Owner Saddler’s Creek Wines

Ricotta Frittelle

LEMON AND RICOTTA DONUTS DUSTED IN CINNAMON SUGAR

The lemon and ricotta add extra flavour to these unbelievably light and fluffy donuts treats.

INGREDIENTS

500g firm ricotta

1/2 cup self raising flour

1/2 cup plain flour

4 free range eggs

1/2 cup of sugar

2 tsp baking powder

2 tsp vanilla essence vegetable oil for frying

1/2 cup cinnamon sugar zest of 1 lemon

DIRECTIONS

Beat eggs until fluffy, gradually add sugar and mix well. Add the zest of lemon and vanilla essence then gently fold in ricotta to batter.

Add baking powder to flour and then fold into mixture.

Set aside covered with a tea towel and allow to rest for 1 hour.

In a deep saucepan, heavy pot or deep fryer place enough oil to fry and heat oil to medium heat.

Test a small amount of batter to check the oil is hot enough, the batter should begin to fry immediately.

Add a spoonful of batter to pan and cook both sides until golden brown approx. 1½ minutes each side.

Place on cake rack to remove excess oil, then roll into cinnamon sugar. Make approx. 15 donuts Enjoy with Saddler’s Botrytis Semillon... Salute!

SCAN TO VIEW VIDEO FOR BONUS TIPS

Winemaker’s Craft

The Australian wine community is well known for being experimental and innovative when it comes to growing and producing wine. Saddler’s Creek Wines echoes these sentiments which is how our Winemaker’s Craft evolved. This collection allows our Winemakers to be adventurous in winemaking styles and techniques, and curiously pursue emerging varietals that are conducive to our ever-changing environment.

IN THE PURSUIT OF EMERGING VARIETALS

Italian varietals grown in Australia are fast going from emerging/ alternative to highly soughtafter wines, thanks to innovative Winemakers and consumers’ eagerness to try and enjoy new wines.

“The philosophy behind the Winemaker’s Craft, is as a team, to be creative, have fun and apply our many years of experience, skills and knowledge in new ways to our winemaking approach. Our aim is to produce top quality wines that spark interest and conversation.”

Brett Woodward

‘Single Suitcase’ Winemaker’s Craft

Winemaker’s Craft ‘Single Suitcase’ Series salutes the many immigrants who arrived in Australia during the 1950’s with only a handful of dreams and a single suitcase to build a better life.

Dreams in hand, these immigrants also bought their love of wine, family traditions and culture.

The impact of Italian culture on the Australian way of life has been immense, notably influencing our food, wine and sense of community. Today, it is hard to believe there was a time when garlic was unknown, olive oil was only used for medicinal purposes and wine was considered a beverage for foreigners!

A single suitcase immigrant himself, Alessandro Laureti, beloved father to brothers, Frank and Serge produced wine in the Abruzzo region of Italy before immigrating with his wife Maria to Australia in 1955.

Pasta, bread, cheese, meat, and wine are all common ingredients in Abruzzo cuisine.

Today, the Laureti family continues their traditions of a glass of wine with each meal, shared plates, slow cooked foods all enjoyed around a full table of love and joy for the simple things in life.

2021 WINEMAKER’S CRAFT ‘SINGLE SUITCASE’ AGLIANICO

{ALLI-AHN-ICO}

TASTING NOTES

The bright garnet colour seductively leads to a super aromatic wine. Vibrant, smooth and medium bodied.

It has flavours of native plum and cacao with fine silky tannins.

REGION

Adelaide Hills, SA

WINEMAKER’S COMMENT

Aglianico is from the southern regions of Italy mostly in Basilicata and Campania.

Aglianico is grown in the Southern regions of Italy, mostly in Basilicata and Campania. It is regarded as one of the three greatest Italian varieties along Sangiovese and Nebbiolo, often referred to as the Barolo of the South.

Aglianico is revered for producing refined and complex fine wines.

The Chalmers family nursery, based in Mildura, began importing Aglianico to Australia in 1998. This grape has a great ability to retain acidity in warmer climates so expect to see more growers in Australia planting this variety. This is the lighter wine in the Italian ‘Single Suitcase’ series and perfect for warm sunny day long lunch.

CELLAR

Short to medium term or exceptional to enjoy now!

PAIR

Tomato based dishes match well with the fresh acidity of this wine. Lean meats, richer seafood like salmon and vegetarian dishes. Enjoy with Bruschetta al Pomodoro.

2021 WINEMAKER’S CRAFT ‘SINGLE SUITCASE’ BARBERA

{BAR-BEH-RAH}

TASTING NOTES

Vibrant and juicy with plush dark fruits. Black cherry, blackberries with hints of raspberries, the acidity is bright and the tannins are fine.

REGION

Adelaide Hills, SA

WINEMAKER’S COMMENT

It’s a lip smacking juicy red with plenty of flavour. Approachable when young, it is a wine to be enjoyed any day of the week. Barbera comes from Piedmonte, the north western region of Italy. Although, it is grown throughout the country and is their third most-planted red variety.

Barbera is from the Piedmonte region in the North West Italy.

While Barbera first came to Australia in the 1960’s, it has only recently gained immense popularity. Barbera plantings in Australia are increasing as wine lovers demand is on the rise for something different. This medium bodied wine has good acidity and gentle tannins. Matured for 9 months in both French and American seasoned oak barrels.

CELLAR

Short to medium term or exceptional to enjoy now!

PAIR

Match the bright acidity with foods that have acid. e.g tomatoes, it will also cut through rich meats like duck, while the fruit with complement dishes with mushrooms and herbs. Enjoy with Risotto ai Funghi.

2021 WINEMAKER’S CRAFT ‘SINGLE SUITCASE’ SAGRANTINO

{SAH-GRAN-TINO}

TASTING NOTES

Plush, rich and savoury. Intense herbaceous aromas with scents of violet petals. Generous dark plum, and subtle hints of licorice entwined with fresh brewed black tea.

REGION

Adelaide Hills, SA WINEMAKER’S

COMMENT

This rare and ancient Italian varietal originates from the central region of Umbria with the first records dating back to the 16th century. It is the biggest of the four wines in the Winemaker’s Craft Single Suitcase series.

The grapes have thick, dark skins and needs a long, hot season to mature. In Italy, these wines undergo long maturation periods, producing a dense high tannic wine with excellent aging potential. Sagrantino was introduced into Australia in 1998 and momentum is gaining for this variety. Grown here, they tend to be more fruit driven and approachable when young. With shorter maturation periods these have more moderate tannins. This wine was matured for 9 months in French and American oak barrels.

CELLAR

Short to medium term or exceptional to enjoy now!

PAIR

Sagrantino is from Umbria, in the central region of Italy. SCAN

Dishes with fat and umami match well. Pork and truffle salami, sausages, or wild mushroom gnocchi all go nicely with this wine. Enjoy with Polenta al Ragù.

TO VIEW WINEMAKER’S VIDEO

2019 WINEMAKER’S CRAFT ‘SINGLE SUITCASE’ MONTEPULCIANO

{MON-TEH-PUL-CHAH- NO}

TASTING NOTES

Bright, juicy and elegant. Succulent red fruits, blood plum and mulberry with subtle spices. It’s mouthfillingly smooth with persistent yet gentle tannins.

REGION

McLaren Vale, SA WINEMAKER’S COMMENT

Montepulciano is from Abruzzo in the east central region of Italy.

After Sangiovese, Montepulciano is the 2nd most planted red grape in Italy and is commonly grown in Abruzzo, east-central Italy, where the Laureti family immigrated from. It is also found throughout central and Southern Italy.

The Montepulciano grape is used to produce Montepulciano d’Abruzzo. It should not be confused with the Tuscan town where Vino Nobile di Montepulciano is created and made mainly from Sangiovese.

Nicknamed Monte in Australia, You would rarely see plantings here a decade ago. Now, it is rapidly gaining attention at wine shows and we are seeing some great quality fruit coming out of South Australia.

CELLAR

Short to medium term or exceptional to enjoy now!.

PAIR

Tomato based sauces, richer meats and herb based vegetarian dishes all match well. Or a Friday night pizza will also do just nicely. Enjoy with Nonna’s Sugo with Polpette.

SCAN