wine pairing & recipes
LEARN MORE about pairing YOUR WINES
NADA GIUSEPPE – BARBARESCO RISERVA 2011
MARC’S RACK OF LAMB
Rack of Lamb with aromatic herb infused pan juices, Taggiasche olive tapenade
and summer garden vegetables
Recipe from Marc Lanteri | Michelin Star Chef – Grinzane Cavour
Photo Credit M. Vinella
Husband and wife team, Marc Lanteri and Amy Bellotti, run this suggestive Michelin Star restaurant, Al Castello in the grand castle of Grinzane Cavour. We have the honor of calling them friends! Amy is an American expat, originally from Colorado who ventured off to Culinary School in Piemonte. Marc Lanteri comes from an interesting area on the border of France and Piemonte called Valle Roya where you can see the mix in his beautifully done dishes. Alessandro, their sommelier has helped us to pick out the best wine from our Barolo Wine Selection to go with this dish.
MARC’S RACK OF LAMB with aromatic herb infused pan juices, Taggiasche olive tapenade and summer garden vegetables
INGREDIENTS FOR 4 PEOPLE
- 2 racks of lamb or 8-12 chops
- 0,5L Beef Stock
- 1 cup mirepoix, medium dice
- Fresh thyme, rosemary and oregano
- sea salt qb
- 2 carrots
- 1 zucchini
- 4 radishes
- 200gr green beans
- 1/2 c Taggiasche olive tapenade* , room temperature
*What are Taggiasche olives? A local Ligurian black olive but you can use any olive tapenade (Kalamata for ex.) you can find
Brown the rack of lamb in a hot sautè pan with a drizzle of olive oil and a piece of butter. Remove and dust with sea salt.
Add mirepoix to sautè pan and brown vegetables, bathe with stock and ad aromatic herbs.
Reduce to 1/2, adjust salt and pass through fine mesh strainer. Set aside.
Prepare garden vegetable assortment and cook in salted boiling water leaving vegetables al dente.
Remove from water and drizzle with extra vergine olive oil.
Bake lamb in 350° F oven for 8-10 minutes. Wrap in aluminum foil and allow to rest for 10 minuts.
Heat serving plates in oven, nappe with olive tapenade, plate vegetables.
Slice lamb chops and plate, sauce and serve!
For questions or comments firstname.lastname@example.org
Photo Credit M. Vinella
RIZZI – DOLCETTO D’ALBA
RICOTTA & PANCETTA QUICHE
Ricotta & Pancetta Quiche – Recipe from Chef Alessandro | Gastronomia Urbana – Alba
The chef we are featuring this week is Alessandro Boglione from Gastronomia Urbana in Alba. He was trained by top chefs in his career and brought a Michelin Star to the Castello di Grinzane in the Barolo region. Chef Boglione had always dreamt of bringing simple yet perfectly executed food into people’s homes and making it accessible to all. This is why he opened a gourmet “urban deli” in the heart of the city. There are a few tables where people can sit, but you can also take away homemade fresh foods along with a few featured hot dishes of the day. When the Dellapiana family from Rizzi winery suggested pairing a torta salata (or quiche) with their Dolcetto, I knew he would be the perfect one to ask! This is his recipe for a ricotta and pancetta quiche but you could easily substitute the pancetta with steamed spinach for a softer flavor and vegetarian option. Remember to plan ahead since you should make the dough one day before!
RICOTTA (Seirass) QUICHE with smoked PANCETTA
Use individual small tart tins and lie dough inside Pour in the filling and cook for 170°C (340°F) for 20 minutes.
Serve room temperature.
INGREDIENTS PASTA BRISE’ (Dough)
500 g (2 cups) All Purpose Flour
250 gr (1 cup) softened unsalted butter
140 gr (1/2 Cup) water
8 gr (1 1/2 teaspoons) salt
Mix all the ingredients together until you get a smooth and homogenous dough. Cover with plastic wrap and let rest in the fridge for at least 12 hours.
FILLING FOR 10 QUICHES
180 gr (3/4 cup) Ricotta “Seirass”
180 gr (3/4 cup) fresh cream
100 gr (1/2 cup) smoked pancetta cubes (or chopped bacon)
So what is Seirass? Seirass is a high quality Piedmontese ricotta which is typically smoother and creamier than the usual grainier type found in Italy. It comes exclusively from the whey and although was traditionally made from sheep’s milk, is now more commonly found from cow’s milk. Use whatever kind of ricotta you can find – but the creamier the better!
BRIC CENCIURIO – ROERO ARNEIS
TAJARIN ZUCCHINI & SAFFRON
Zucchini Saffron Tajarin – Recipe from Piera | Cascina Vrona – Monteu Roero
Piera and her family from Cascina Vrona in Monteu Roero have a farm growing all kinds of fruits and vegetables in Roero, even saffron! They have opened up an agriturismo with swimming pool and restaurant which is fantastic! It is like eating at someone’s home. As you know the tajarin pasta can not be missed when in Langhe. Cascina Vrona has been cited various times in publications like The Guardian where their food (made with their own produce) was highly praised. We tried it ourselves and could not believe how tasty this dish was.
What goes together, grows together. This is why we chose the refreshing Arneis from Roero made by Bric Cenciurio.
BRIC CENCIURIO – Roero Arneis (White selection only)
There is nothing like eating fresh fruits and vegetables from your garden. So many of us have zucchini these days and get stuck in a rut. The combination with saffron, makes it the perfect match for our Roero Arneis from the Spring Whites Only Selection from our 2020 shipment. A summer wine with a summer zucchini pasta.
INGREDIENTS (4 people)
- 500 grams (4 cups) of 00 All-purpose Flour (organic preferred)
- 5 eggs
- 1 pinch of salt
- Extravirgin Olive Oil
- 1 clove of garlic
- 3 – 4 small light colored zucchini (sliced thinly)
- 3-4 fresh zucchini flowers (chopped in small pieces)
- 1 tablespoon of cream
- saffron (to your liking)
- white pepper
(Picking the fresh saffron in their garden)
PODERI COLLA EXTRA BRUT
FRIED PORCINI MUSHROOMS
Fried Porcini Mushrooms – Recipe from Chef Luca | Angolo della Rosina – Novello
Angolo della Rosina is a husband and wife team, located in the Novello village (Barolo production area). Luca, the chef, was named by Forbes, as making one of the best dishes of tajarin in the area! When we want mushrooms, we always choose this place. They specialize in the best fried porcini and mushroom pastas. So which wine are we pairing with summer mushrooms?
What makes Italian food so great is that the cuisine is simple but the ingredients are high quality and tasty. We are lucky to live in a place where fresh porcinis grow but you could even use button mushrooms or perhaps portobellos.
PODERI COLLA EXTRA BRUT – ‘Blanc de Noir’
The long aging on the lees of this structured wine go great with the hearty flavors of mushrooms with the bubbles cutting the fat and refreshing the palate. We decided to feature Chef Luca from their small restaurant in Novello (one of the Barolo villages) because this is our go-to spot for delicious fresh mushroom dishes. Their porcini tajarin is amazing but their fried porcinis are unforgettable!
Clean the mushrooms by scraping off the dirt or if they are very dirty, you can rinse with a small amount of water but when working with mushrooms, the less water the better.
Cut mushrooms in 1/2 cm slices
Bread the mushrooms with egg and panko breadcrumbs
Heat the oil very hot and fry, flipping them often until they are a nice golden color.
Drain, and blot with paper towl
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