Copyright 2007-2013, Linsoni Inc., and Donald and Linda Lampasone 

Hit Recipes from Linsoni

Grandma Neugens, Red Sauce with meats.

Gather some chicken parts, (1/2 lb.) pick your favorite, legs, drum stick, thigh, breast, whatever.

A lean sirloin steak, (1/2 lb.) a couple of pork chops, and ground beef, lamb and pork (3/4lb each) for the meatballs.

Brown all meats except the ground meats, drain any fat and set aside.  Combine three ground meats, season with finely chopped onion, basil, parsley, two eggs, and two handfulls of bread crumbs.  Mix and set aside to marinate.

In a large sauce pan put a splash of olive oil, one large yellow onion chopped, four garlic cloves finely chopped. Saute until limp, add one large can of chopped raw tomatoes and one cheap sweet (the cheapest bottle will be sweet, not like desert wine, more like home made wine) bottle of red wine a little at a time . Cook 45 minutes.

Add one large can of V8 and two large cans of Hunt's Tomato Sauce, hand roll the meat balls and drop into the sauce when it starts to boil.  Boil on medium heat for 20 minutes, reduce to simmer for 1hr.

Brown and add the balance of the meats to the sauce and simmer for another hour. 

Add 1/4 cup grated parmisian, stir, Sauce is ready.

Serve on a large platter smothering the pasta of your choice with the sauce then pile the meats and meat balls around the side of the plate.  Careful this sauce is habit forming.

Serve this pasta and meat dish with any Big Linsoni Red.



Easy family Turkey diner


Medium fresh turkey between 12 and 20 lbs.

Wash turkey well, position in baking pan. In a separate pan, saute two whole garlic cloves finely chopped for about five minutes with a dash of rosemary.

Spread the garlic mixture evenly over the turkey and put in oven covered. Bake at 325 degrees about 20 minutes per pound of turkey. Remove cover for last hour of cooking.

Baste turkey once every 30 minutes with drippings after the second hour.

Turkey Giblet Gravy

In an 8 oz water glass, pour two tablespoons of all purpose flour into cold water and ice. Mix and let stand for 5 to 10 minutes, stir every once and a while and eventually all flour will mix even with no lumps.

Take Turkey parts and trim off all fat, chop into very small pieces, brown in olive oil.

In a saucepan pour all drippings and chopped turkey parts from turkey after cooking. Spoon off fat, add water if needed.  Bring to a hard rolling boil, add a dash of salt and pepper, add slowly one forth of one 8 oz glass of water and flour mix at a time, each time gravy comes back to a boil add balance of flour and water mix in forths until desired thickness. Taste and add more salt and pepper to taste.

Serve with mashed potatoes and cranberry sauce. 

Let turkey stand ten nimutes after cooking is complete, slice and serve immediatley for best result.

Serve Easy Turkey with Deconti Lot 203 Prossecco to start and during the main meal serve either of these Pinos, Georg Schlegel Pinot Noir, John Porter’s Pinot Noir, or Gladstone’s Pinot Noir


The Don's Zucchini Croistini

In a pan pour 1/4 cup olive oil and one finely chopped clove of garlic and basil. Saute for 4 minutes, put aside.

Cut your favorite crusty bread in 1/2 in slices, (try to match the diameter of the bread to the diameter of the zucchini you have to work with)

Lay the bread on a sheet pan and spread the garlic and oil on each piece of bread, brown in oven, remove and cool.

Cut zucchini in 1/2 inch slices, prepare your sheet pan with a light layer of olive oil, lay zucchini on each piece of bread, spoon on Hunt's tomato sauce on each piece, sprinkle with mozzarella cheese and basil, bake at 350 degrees for 30 minutes. Cool and add one piece of zucchini mixture to each piece of bread. Serve cool or heat for 20 seconds in micro.

Serve with any Linsoni Red.



 Nona's Venetian Risotto by Don Lampasone

This recipe for one cup of rice, either Uncle Ben’s or Italian risotto rice.

(you can double everything for larger crowd)

Chop two medium onions

Chop fine one whole clove garlic

Combine in a large splash of olive oil and sauté with either fresh basil or dried basil, you can not add too much basil use at least ½ cup of fresh or the equivalent of dried.

Sauté these three items for three to four minutes, add 1/3 cup of white wine and cook down again for another five minutes.

Add your choice of finely copped meats, beef, chicken and chicken liver, pork, sausage, whatever you are in the mood for or all of the above, about 1 pound total.

As meats cook and the mix dries out add white or red wine to keep the mixture from burning as you intentionally bruise or brown the mixture for about ten minutes on medium high heat.

Add one cup of rice and again bruise or brown the rice with the mix. As this mix browns, add one cup of chicken broth slowly to keep mix from burning.

Add one cup of V-8 (either regular or low sodium) slowly as mixture dries out and begins to again brown, you can also add a splash of wine if the bottom of the pan starts to brown to clean up the bottom of the pan.

Add wine or water to equal ½ cup of liquid until rice is cooked. As the rice gets to the perfect cooked consistency ad ½ cup of parmesan cheese and mix in.

Serve with your favorite Linsoni selection, this risotto goes with every wine in our portfolio, you can not go wrong.

Enjoy and see you at the next Linsoni Wine Tasting.

Don Lampasone


Eggplant alla donandlynatini

This recipe will fill a large typical baking dish for a home oven.

1. Pick three to five of the smaller dark skin eggplant, (smaller is sweeter), look for smooth skin and plumpness.

2. Wash and cut off top and bottom, set upright and cut off 75% of the skin

by cutting downward thin as possible.

3. Slice the remaining eggplant approximately 1/4" thick lengthwise.

4. Prepare non stick skillet by adding olive oil to cover bottom of skillet,

medium high heat 2 minutes each side. Do not overcook, if you do not do well watching the clock use a timer. (add additional olive oil to skillet as needed, use minimum amount necessary for cooking.)

5. Set aside the cooked eggplant on paper towels to absorb excess olive oil.

6 Open a 2lb package of ricotta cheese, mix in three eggs and ½ cup of chopped fresh basil or equivalent dry basil.

6. Take the cooled eggplant and set down on a plate and scoop a large portion of the cheese mix at the larger end and carefully roll, you can set these down in the actual baking dish to roll until you have the dish too full to give you room, as you roll them scoot them on end and push them together they will stand where you put them.

7. When the baking dish is full add your favorite marinara or meat sauce over the top, sprinkle mozzarella cheese (more or less depending on your diet) and cover. Bake at 350 for 45 to 60 minutes until it is boiling through.

8. Serve with some additional of the red sauce on top.

Suggested Linsoni Wines: Any Chateau Dorian, any Mauro Veglio, any Georg Schlegel,

Munari 2000 Cabernet, Munari 2001 Cabernet, Silver Fox 2002 Cabernet-Shiraz.

All contents Copyright 2007-2013; Linsoni Inc., and Donald and Linda Lampasone


Linsoni wines are now only found in our private collection.