Preheat the oven to 375º F.
Remove the skin and all visible fat from the chicken legs. Sprinkle with salt and wrap each leg with pancetta. Place the prepared chicken in an oiled baking pan. Add 4 cloves of peeled garlic and 4 sprigs of thyme. Drizzle the chicken leg quarters with olive oil and bake for 25 minutes.
Garnish with additional thyme sprigs. Serve with sautéed fresh spinach and Garlic Butter Crumb Tomatoes.
Pierce the sausages with a toothpick. Quarter the fennel bulbs lengthwise. Place sausages and fennel in a saucepan, add wine, fennel seeds, and oregano, and bring to a boil. Reduce heat and simmer for 10 minutes.
Cool the sausages and fennel, then slice each sausage into thirds on the diagonal. Cut portobello mushrooms into 1-inch slices.
Thread sausage, fennel, and mushrooms onto skewers. Refrigerate until ready to grill.
Mix olive oil and balsamic vinegar. Brush skewers with the mixture.
Grill skewers, turning once, until sausages are browned, about 8 to 10 minutes.
Serve hot with grilled bread and La Chertosa Reserve Chardonnay.
In a large bowl, combine the ground meat with salt, pepper, and egg.
Divide the mixture into 6 portions.
Combine the remaining ingredients and divide them into 6 equal portions as well.
Wrap each portion of meat around a portion of the basil mixture and flatten slightly to form a patty. Seal edges to keep cheese from oozing out while cooking burgers.
Preheat the grill, broiler, or skillet. Cook each burger to the desired level of doneness — approximately 5 minutes per side for rare, 7 minutes for medium, and 8 minutes for well-done.