Twitch Monthly Stream Recap: February Dishes

Did you miss a stream in February? Well, no need to worry, below are the dishes I made for the month of February! Don’t forget, you can catch each replay for up to two weeks from the original live date - so be sure to tune in for each stream!

Also, I’m so excited to announce that I’ll be streaming every Saturday and Sunday at 1PM EST, unless otherwise announced of course. Be sure to check out my monthly recipe schedule, here to see what I’m whipping up in the kitchen - we have some amazing things coming!

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Super Bowl Sliders + Beer Battered Onion Rings

Hot Honey Buttermilk Fried Chicken Sliders, Steak + Bacon Sliders, and Shitake Mushroom Sliders

February 7 , 2021

(L to R) Honey Balsamic Shitake Mushrooms + Tomato Slider, Hot Honey Fried Buttermilk Chick Slider, Bacon Gouda Steak Slider

Beer Battered Onion Rings with a Garlic Jalapeño Sauce, find the sauce recipe here.

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Special Valentine’s Day Pasta Night

February 10 , 2021

Check out the featured blog post, here.

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Pork Belly

Homemade Smoked Bacon

February 21 , 2021

Crispy Pork Belly spun in Capital City Mambo Sauce.

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Waffle Sampler

Avocado + Red Onion Waffle, Chicken & Waffles with Crumbled Homemade Bacon, and Smoked Salmon + Fried Egg Waffle

February 28 , 2021

Waffles three ways: Avocado with Homemade Pickled Red Onions, Fried Chicken Thigh Nuggets & Homemade Bacon, Smoked Salmon Fried Egg & Green Onion

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XO, Analise

Pasta Dishes + Italian Wine Pairings

“Food is so heavily connected to memory.” - Alex Guarnaschelli

One of the things I have missed the most while being in quarantine is traveling. I’m so grateful that over the past year and a half my husband and I were able to visit two countries - Rome, Italy and Paris, France (with a quick detour to Champagne, France).

The place that really made me feel nostalgic most recently is Italy. Going to Rome was life changing, and their pasta was just simply out of this world. We were so fortunate to be able to have a private cooking lesson at Rimessa. Recently, I’ve been longing for a bowl of pasta. I rarely eat pasta, but the past couple of weeks it was a staple on the menu in our household.

Today, I’m sharing three unique pasta dishes, and pairing each entree with wine we brought back from Rome. Be sure to check out my post from last year, breaking down each bottle of wine we had shipped back home during our trip.

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Cacio e Pepe

This super delicious dish is comprised of four simple ingredients:

• Grated Parmigiano-Reggiano Cheese

• Pepper

• Butter

• Salt

I’d honestly have to say that this is one of my favorite pasta dishes. It is so simple, and the cheese is creamy, but the pepper packs a spicy punch. This pasta dish was one of my favorites to learn to make in Italy. Also, this entree had my favorite wine pairing: Schioppettino.

Cacio e Pepe

Bressan Schioppettino

This wine is bold, dry, soft, and has medium tannins. It is a wonderful wine, and when paired with the cacio e pepe dish, it’s even more delightful. The notes of this wine are out of this world, so complex, but yet undoubtedly wonderful:

• Spices: pepper, white pepper, and a hint of cinnamon

• Oak: tobacco and clove

• Red fruit: cherry, strawberry, and raspberry

• Earth: smoke, and leather

• Black fruit: blackberry, blueberry, and plum

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Pasta Carbonara

Carbonara is a classic meal from Rome. This dish is comprised of the following items:

• Egg

• Grated Parmigiano-Reggiano Cheese

• Cured pork

• Black pepper

In this dish we utilized our homemade smoked bacon, and it was just lovely. This entree would be the perfect compliment to a classic Italian wine: Chianti.

Carbonara

Castello Dei Rampolla Chianti

This wine is a blend, 90% Sangiovese, 5% Cabernet Sauvignon, 5% Merlot. The Chianti is fruit forward, dry, medium to high acid, medium body, and medium to high tannins. This wine has the following notes:

• Red fruit: cherry

• Black fruit: plum, blackberry, and blackcurrant

• Spices: licorice, pepper, anise

• Earth: leather and smoke

• Oak: tobacco and vanilla

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Pesto Pasta with Scallops & Smoked Bacon

I am a firm believer that pesto makes everything a little bit better, and this dish is no exception. Pesto pasta topped with pan seared scallops and smoked bacon is a winner in my book. This dish is bursting with so much flavor:

• Salt

• Pepper

• Smoke

• Herb

The elements and notes really make this meal so delicious. For this entree a something, light, and refreshing would be an ideal compliment: Brut Sparkling Wine.

Pasta with Pesto & Scallops with Smoked Bacon and parsley garnish

SoloUva Franciacorta Brut

This sparkling wine is 100% Chardonnay and is vegan! SoloUva is crisp and refreshing. You’ll taste the following notes on this wine:

• Tree fruit: pear, peach, and apple

• Citrus: lemon and lime

• Earth: mineral, chalk, and stone

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XO, Analise

When In Rome, Part I

“When I'm traveling, I won't miss an opportunity to try great pasta.” - Meghan Markle

In Part I of my trip to Rome, Italy, I’m dishing on all of the food G and I ate. One of the most common questions I received upon returning from my trip was, “How was the food?”

The food in Italy was amazing, and we really indulged during our week long trip. Not only were our dining experiences out of this world, but we were able to have private cooking lessons at Rimessa Roscioli in their kitchen - you’ll be able to see our experience below as well!

What We Ate

The creamiest and super delicious pasta carbonara not too far from the Spanish Steps.

The yummiest cheese plate during a wine pairing at Rimessa Roscioli.

Meatball appetizer at Rimessa Roscioli.

Grilled lamb chops, salad, and roasted potatoes.

Ravioli filled with spinach and cheese, sitting in a creamy, mild tomato sauce.

A Black Angus burger at the best burger spot in Italy, Burger Bistrot.

The juciest roasted chicken and potatoes, garnished with a side salad.

A warm dark chocolate cake, that paired perfectly with fresh berries and cream.

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Private Cooking Class & Wine Pairing

Rimessa Roscioli

Prior to our trip, I researched long and hard to find a shop that not only had amazing wines, but could ship some back to our home in Virginia. Rimessa was able to completely fulfill the request for us. Also, they offered cooking classes on-site in their kitchen, and I absolutely could not pass up on that offer. Our instructor, Alice, who is the head pastry chef at Rimessa was nothing short of amazing. She allowed us to try their fresh ingredients, and explained everything so perfectly. We were able to have a true hands on experience, and made four dishes - three pasta entrees, and a dessert. Learning how to roll fresh pasta, and make homemade tiramisu in an Italian restaurant, is an experience I will never forget. Also, Mattia, the manager paired wine for each of dish we made, his attention to detail and wonderful palette guided us through this class successfully.

The quaint wine shop and restaurant tucked on the side streets of Rome.

Our amazing chef for the day, Alice. We spent four hours in the restaurant learning all about pasta making and trying amazing foods.

Mattia, our wine guide during our cooking class, created the perfect pairing menu for our day at Rimessa.

G cutting his fresh pasta for our Cacio e Pepe.

Slicing pork cheek for our ravioli and mezze maniche with amatriciana sauce.

The fresh pasta right before it was cooked.

Dish one: Fresh ravioli, stuffed with cheese and garnished with pork cheek.

Dish two: Cacio e Pepe with a black peppercorn garnish.

Dish three: Mezze maniche with amatriciana sauce garnished with pork cheek.

Dish four: Classic homemade tiramisu.

Cheers to a successful cooking class with my favorite person.

Our trip to Rome was so wonderful and a memory we will cherish for years to come. Stay tuned to Part II where I’ll be sharing all of the activities we did, and the places we visited in this wonderful city.

XO, Analise