This recipe is a twist on the classic recipe which is usually served cold with lemon and capers. I’ve made some changes to better accompany the rich flavors of our Brunnello di Montalcino, adding rich Marscapone to give it body and omitting the lemon.

From the steep Alpine slopes of Sampeyre to the coastline of Napoli, all the way down the heel of the boot to Lecce, and everywhere in between, Italy’s cuisine is as varied as its landscape. All too often when we think of Italian food, our minds immediately might go to things like spaghetti bolognese, spaghetti…