From the Coppola family kitchen: Main Dishes

Braciole in a copper dish.
From the Coppola family kitchen: Main Dishes

Italia Coppola's Braciole

Our Red Blend is dark and luscious, making it a worthy partner to Italia Coppola’s Braciole with Rich Tomato Sauce. Not only does this savory dish have a beautiful presentation, it tastes delicious with our wine’s dark, jammy berry flavors and its fragrant notes of violets, spices, and toasted oak.

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A Fillet of snapper with lemon butter sauce on a blue plate.
From the Coppola family kitchen: Main Dishes

Snapper with Lemon Butter Sauce

Instead of snapper, you can use chicken breast or thin slices of pork, either of which you should put between two pieces of wax paper and pound gently until they are no thicker than ¼-inch.

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Sausages in a skillet.
From the Coppola family kitchen: Main Dishes

Fried Italian Sausages, Green Peppers & Onions Alla Italia

Here is one of those recipes that really resists being written, though Italia Coppola did get it into her cookbook.

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Seafood salad.
From the Coppola family kitchen: Main Dishes

Francesco Pennino's Insalata di Frutti di Mare Italian Seafood Salad

This is Italia Coppola's father's dish, made in Naples using seafood from the Mediterranean. 

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Shrimp with butter and lemon slices.
From the Coppola family kitchen: Main Dishes

Italia's Butter Shrimp

Bold, rustic and delicious, Italia's shrimp are delightful and messy. Be sure to have plenty of napkins on the table and add a bowl for the shrimp shells, too.

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Pasta sauce with spaghetti.
From the Coppola family kitchen: Main Dishes

Dr. Pomponio's Quick Pasta Sauce with Spaghetti

Italia Coppola's cousin, Dr. Pomponia, a doctor who lived in Napoli, always bragged about his tomato sauce. It takes just 15 or 20 minutes to make, he boasted, but no one took him seriously. 

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Plate of Pot Roast and a fork.
From the Coppola family kitchen: Main Dishes

Maria Zasa Coppola’s Genovese-Style Pot Roast

We don't know what type of mushroom she used in her pot roast but if she were cooking it in America, it most likely would have been commercial white mushrooms or canned mushrooms. 

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Plate of Chicken Cacciatore and a glass of red wine.
From the Coppola family kitchen: Main Dishes

Chicken Cacciatore

Francis’s father Carmine was famous for his Chicken Cacciatore. Not only does his recipe boast the traditional flavors of mushrooms and bell peppers, it’s simmered in red wine.

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Chicken Piccata in a skillet and a bottle of chardonnay.
From the Coppola family kitchen: Main Dishes

Chicken Piccata Alla Carmine

The wine’s medium body, aromatic spices, stone fruit, and citrus flavors pair nicely with our Chicken Piccata Alla Carmine, which features a complimentary lemon wine sauce with fresh herbs.

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Roast on a plate with a bottle of Claret.
From the Coppola family kitchen: Main Dishes

Italia Coppola's Cross Rib Roast

Create a classic pairing with Italia Coppola’s Cross Rib Roast, a hearty cut of beef slow cooked with red wine, garlic, and potatoes.

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Plate of lasagna.
From the Coppola family kitchen: Main Dishes

Lasagna with Meat Sauce

Our sumptuous Lasagna, which features a generous helping of three cheeses along with ground beef and pork pairs well with Merlot. 

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Spaghetti with Clams and a glass of pinot grigio.
From the Coppola family kitchen: Main Dishes

Spaghetti with Clams Al Bianca

The garlic and fresh parsley flavors in our Spaghetti with Clams al Bianco is a sumptuous easy-to-prepare recipe from the "Mammarella" Coppola Family Cookbook.

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Close-up of some chicken cacciatore in a blue bowl.
From the Coppola family kitchen: Main Dishes

August Coppola's Chicken Cacciatore

"Cacciatore" indicates that a dish is prepared in the style of a hunter and refers to a time when hunting for one's food was more common than it is today.

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From the Coppola family kitchen: Main Dishes

Baked Butter Shrimp

Use wild Gulf Shrimp from a small fisherman if you can find them. If you can't, look for fresh wild shrimp at farmers markets and specialty grocery stores. 

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A stack of ribs covered in sauce on top of a wood cutting board.
From the Coppola family kitchen: Main Dishes

Honey Spare Ribs

Serve these voluptuous ribs with a simple green salad and steamed rice, a perfect vehicle for the delicious juices. You should also feel free to lick the juices off your fingers. Be sure to have plenty of napkins on the table.

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Beef Steak Pizzaiola with a side of fresh greens served on a black plate.
From the Coppola family kitchen: Main Dishes

Beef Steak Pizzaiola

A side dish bright with acid from vinegar or lemon juice is an ideal accompaniment to this luscious steak; Italia's Fried Zucchini with Fresh Mint is perfect and perfectly delicious.

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Casserole dish filled with eggplant parmigiano.
From the Coppola family kitchen: Main Dishes

Italia's Eggplant Parmigiano

If practice makes perfect, this dish is flawless. When Italia, as a new bride, learned her in-laws were coming and looking forward to her Neapolitan cooking, she understandably grew nervous, so nervous that once she planned the menu, she prepared it every night for a week before Agostino and Marie Coppola arrived.

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A bowl of mussels in tomato sauce with a burlap napkin underneath.
From the Coppola family kitchen: Main Dishes

Mussels with Tomato Sauce

When Italia cooked mussels, she likely had to trim their long seaweed beards and scrub off, if possible, the barnacles who had attached themselves to the shells. Advances in shellfish cultivation has changed everything and made it much easier for home cooks to both get good mussels and prepare them.

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A large bowl of seafood stew garnished with toasted bread.
From the Coppola family kitchen: Main Dishes

Zuppa di Pesce Alla Napolitana

This classic Neapolitan fish stew has about as many versions of cooks as there are in Napoli. Italia's version includes a bounty of seafood and you do not need to use all of it; just use what you like and what is freshest wherever you are.

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