Chef Daniele Brenci’s upbringing began in the vibrant city of Rome, a place that deeply influenced his understanding of and passion for food. This foundation, built from cherished time spent in his grandmother’s kitchen, propelled him into the world of professional cooking, where he honed his skills in Michelin-starred restaurants across the globe for over a decade. Now a recognized baker and cookbook author, he is a master of artisan bakes, known for his ability to transform simple ingredients into complex and beautiful creations. His book, Advanced Bread Baking at Home, is a testament to his expertise, offering aspiring bakers an accessible guide to crafting everything from traditional sourdough to creative pastries. Below, we share recipes that Chef Daniele recommends pairing with the breads of his cookbook. Plus, each recipe includes a wine pairing from his wife and wine expert, Sarah Shaffer.
Mediterranean Recipes by Chef Daniele Brenci
Fried Sardines (Sarde in Saor)
This simple, classic Venetian dish features tinned sardines to make the recipe even easier. Flavors like that of raisins, pine nuts, and onion infuse the salty sardines with a wider profile. You may even want to bake up a loaf of Chef Daniele’s Barley Sourdough to accompany the sardines and Sarah’s Garganega wine recommendation.
Chicken Liver Paté and Honey-Fermented Figs
Before the Chicken Liver Paté turns you away, imagine a homemade paté that mingles with the sweetness of Honey-Fermented Figs. Now picture it all on top of a slice of Millet Porridge or sourdough as all the textures and flavors come together. Just don’t forget to have a bottle of Amarone della Valpolicella on hand.
Smoked Eggplant with Tomato Sauce (Batarsh and Tomato Ragout)
The rich culinary traditions of the Middle East play with the vibrant flavors of Italy in this Smoked Eggplant with Tomato Sauce. Spiced and smoked eggplant meets a bundle of veggies cooked in a decadent tomato sauce. Slather it onto homemade rye crisps with a glass of Cabernet Sauvignon by your side.
Lobio, Georgian Bean Dip
Legumes are one of the most ancient and fundamental sources of protein. When a lack of ingredients are available, there’s always beans to create filling and scrumptious dishes. This Lobio Dip beefs things up by adding kidney beans to ingredients like celery, carrots, onion, garlic, maple syrup, tomato paste, and walnuts. Scoop it onto Chef Daniele’s Whole-wheat loaf and add on Sarah Shaffer’s suggestion of a Georgian White Wine.
Panelle (Sicilian Chickpea Fritters) with Ricotta and Anchovies
Panelle is an Italian staple whose preparation was born out of scarcity. It takes chickpeas and forms them into small fritters that you can top with just about anything you desire. In Chef Daniele’s case he makes a homemade ricotta that combines with anchovies and za’atar seasoning. To accentuate these flavors, pair this recipe with a Indigenous Red Varietal.
Skordalia with Salted Cod and Fermented Beets
Try a Greek seafood-focused dish with Salted Cod and Fermented Beets. The combination of garlic and potato is one that’s familiar but taken to new heights with other ingredients. You can even use a whole-grain pita recipe for your wrap for the ultimate Mediterranean experience. A glass of Terra Ambera here goes a long way with its hints of citrus.
Recipes by Chef Daniele Brenci
Photography by Chrissie Knudsen
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