LCBO Food & Drink Autumn 2025

Rosé all the Way from page 85

1 stalk celery, diced 13 oz (370 g) mild Italian sausage, removed from casings 3 cloves garlic, minced 1 small can (156 mL) tomato paste 1 cup (250 mL) dry rosé wine

1. For the whipped ricotta, combine ricotta, oil and cream in a food processor. Blend until smooth. Season with salt and pepper. Scrape mixture into a bowl. Cover and set aside. 2. For the sauce, purée tomatoes and their juices, basil and salt in a food processor. Trans fer to a medium-size saucepan over medium heat. When mixture just comes to a boil, stir in wine. Return to a slow boil. Reduce heat to low and cover. Cook, stirring occasionally, for 30 minutes. Remove from heat and stir in cream. 4. Lightly grease a 10 × 15–inch (25 × 38–cm) sheet pan. Hand-stretch dough to fit pan. Top with 3/4 cup (175 mL) sauce, leaving a border. Top with shredded cheese. Drop 1-tsp (5-mL) dollops of sauce over cheese, saving rest for another use. Top with salami and onion. Bake on middle rack until cheese and bottom of crust are golden, 8 to 10 minutes. Remove from oven. 5. Dollop pizza with two thirds of whipped ricotta, saving rest for another use. Sprinkle with basil and drizzle with hot honey. 3. For the pizza, preheat oven to 500°F (260°C).

2 cans (each 398 mL) Italian whole cherry tomatoes in tomato juice 2 tsp (10 mL) crushed Calabrian chilies in oil (optional) 1 tsp (5 mL) sugar 3 sprigs marjoram 1 4-inch (10-cm) piece Parmesan rind (optional) Salt to taste Freshly grated Parmigiano-Reggiano for serving 2. Spread out spaghetti on a parchment-lined baking sheet. Bake until mostly golden, about 10 minutes, shaking pan halfway through. Remove from oven and set aside. 3. Heat oil in a large saucepan (with lid) over medium-high. Stir in pancetta, onion, carrot and celery. Cook, stirring occasionally, until pancetta is crisp and onions begin to brown, 10 to 12 minutes. Push mixture to the edges of pan and place sausage in centre. Let cook, without stirring, until browned and crisp on one side, about 2 minutes. Flip and break up with a wooden spoon. Continue cooking until no pink remains, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook for 1 minute. Deglaze with wine, scraping up any browned bits from the bot tom of the pan. Stir in canned tomatoes and their juices, chilies (if using) and sugar. Using a wooden spoon, lightly break up tomatoes. Add marjoram and Parmesan rind, if using. Cover and reduce heat to low. Cook, stirring occasion ally, for 1 hour. Remove and discard marjoram stems and Parmesan rind. Season with salt. 4. Bring a large pot of salted water to a boil. Cook toasted spaghetti according to pack age instructions. Drain and return to pot. Add enough sauce to coat lightly and mix. 5. To serve, divide pasta among warmed bowls, top with more sauce and sprinkle with Parmigiano-Reggiano. Serve immediately. 1. Preheat oven to 350°F (177°C).

SHEET-PAN PIZZA WITH ROSÉ SAUCE, SALAMI & WHIPPED RICOTTA Store-bought dough lends a helping hand, while a rosé pizza sauce touched by a fruity rosé wine enhances the salty salami and creamy whipped ricotta. Shaved red onion adds a bit of sharpness, and a drizzle of hot honey gives it an irresistible, spicy-sweet finish. The left over whipped ricotta is excellent on crostini or Italian sandwiches. WHIPPED RICOTTA 1 cup (250 mL) smooth ricotta 1 tbsp (15 mL) extra virgin olive oil 1 tsp (5 mL) heavy cream Salt and freshly ground pepper to taste

Serves 4 to 6

ROSÉ SAUCE 1 can (796 mL) whole Italian tomatoes, preferably San Marzano 2 large basil leaves Pinch salt

TOASTED SPAGHETTI WITH A RUSTIC ROSÉ RAGÙ

1/2 cup (125 mL) dry rosé wine 1/4 cup (60 mL) heavy cream

Slowly simmered and deeply flavourful, this pasta sauce is fortified with a dry rosé to balance its richness. Preserved Calabrian chilies bring warmth and fruity notes with out overwhelming your senses, while toasting the spaghetti brings another layer of flavour to the finished dish.

PIZZA Canola oil for greasing pan 1 ball (650 g) store-bought pizza dough, brought to room temperature 11/2 cups (375 mL) shredded Italian cheese blend 3 oz (85 g) thinly sliced genoa salami,

1 lb (455 g) dried spaghetti 1 tbsp (15 mL) olive oil 1/2 cup (125 mL) diced pancetta 1 large onion, diced 1 large carrot, peeled, diced

cut into 1/4-inch (5-mm) ribbons 1/4 small red onion, thinly sliced 4 basil leaves, finely sliced Hot honey for drizzling

Serves 4 to 6

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———————— AUTUMN 2025