Sally Uhlmann 8/14/26 Sally Uhlmann 8/14/26

Bistecca alla Fiorentina

One of Tuscany’s most iconic dishes pairs perfectly with a full-bodied red wine. Since this is all about the meat, go to a reliable butcher to get the right cut. It tastes best when it is Angus beef that has been dry-aged for at least two weeks. Ideally, cook it over the coals of a wood fire; however, a charcoal or gas grill will yield delicious results. Italians serve their meat very rare—far too rare for me.

Sally Uhlmann 4/10/26 Sally Uhlmann 4/10/26

Italian Chicken Wraps

These wraps elevate a simple idea with a lively mix of textures and aromas. Juicy seasoned chicken is perfect with crisp lettuce and a rainbow of toppings.

Sally Uhlmann 2/13/26 Sally Uhlmann 2/13/26

Short Ribs Braised in Wine

There’s something deeply satisfying about a dish that transforms simple ingredients into something extraordinary with a bit of time. These wine-braised short ribs are precisely that—a study in how gentle heat and good wine can turn modest beef ribs into fork-tender, richly flavored comfort food. This dish is far easier than it may seem. The prep is done well in advance—you simply reheat before serving.

Sally Uhlmann 9/12/25 Sally Uhlmann 9/12/25

Pork Tenderloin with Plum Sauce

Developed for the Molesini Wine Club

Sally Uhlmann 5/16/25 Sally Uhlmann 5/16/25

Lamb Skewers with Olive Oil Mint Sauce

Experience the vibrant flavors of the Mediterranean with these delectable Lamb Skewers.

Sally Uhlmann 5/9/25 Sally Uhlmann 5/9/25

Italian Chicken Wings and Yogurt Dipping Sauce

Developed for the Molesini Wine Club

Sally Uhlmann 10/11/24 Sally Uhlmann 10/11/24

Skirt steak

Developed for the Molesini Wine Club

Sally Uhlmann 3/15/24 Sally Uhlmann 3/15/24

Chicken Milanese with Lemon and Capers

Developed for the Molesini Wine Club

Sally Uhlmann 9/15/23 Sally Uhlmann 9/15/23

Pollo al Vino Rosso

Developed for the Molesini Wine Club

Sally Uhlmann 9/16/22 Sally Uhlmann 9/16/22

Chicken Saporito

Saporito is the Italian word for tasty or savory. This chicken dish is both delicious and saporito! Thanks to prosciutto and cheese, it pairs well with either red or white wine. Serve a pasta or risotto as a first course, then plate this with a simple salad of tomatoes, cucumbers, and red onions for a complete meal. Most of the work can be done in advance.

Sally Uhlmann 5/13/22 Sally Uhlmann 5/13/22

Dijon-Marinated Pork Tenderloin

DevelopThis succulent pork is tender, juicy, and addictive. Do not overcook! Serve with the rapini (recipe follows in separate post). Developed for Molesini Wine Club, the recipe is included in the wine shipment so members can make the dish to enjoy during their virtual wine tastings.ed for the Molesini Wine Club

Sally Uhlmann 4/1/22 Sally Uhlmann 4/1/22

Italian Chicken and Pork Meatballs

Served as an appetizer in a bowl or on individual plates, sprinkled with Parmesan and parsley. Make sure to provide bread to soak up the sauce. The meatballs are also excellent served over pasta or polenta.