Don't call them bubbles. In a direct GI, Silvano Brescianini, president of the Franciacorta Consortium, revealed all the secrets of this wine and the most suitable combinations with holiday dishes, starting with the typical beef in Rovato oil.
Franciacorta: a single word to indicate a wine, a production method and a territory. The president of the Franciacorta Consortium Silvano Brescianini he points this out with pride. We are in Lombardy, in the province of Brescia, but a stone's throw from Milan, in an area overlooking Lake Iseo, which includes 19 municipalities and which has become synonymous with toasts and celebrations. The "biting" wine has been produced here for many centuries, as the book written by Girolamo Conforti in 1570 tells us, but it is at the beginning of the sixties that Franciacorta as we know it today was born, protected with the Doc since 1967 and with the Docg since 1995. The production disciplinary is very strict: just think that the minimum aging on the yeasts must be at least 18 months, which becomes 60 for the Reserves.
Goblets for the whole meal
But how do Franciacorta wines match? "It is a wine that can go well with any meal and there is a type suitable for every occasion," Brescianini tells us. "For the appetizers uncork i Brut he Extra Brut; the appetizers, i first and the ranges of fish are well accompanied by Satèn, while I Rose, i Vintage and the Reserves marry more recipes structured, also based on meat".
And, speaking of meat, during our live IG the chef Massimiliano Aresi de The Four Lands he cooked for us one of the symbolic dishes of Franciacorta, the beef with Rovato oil, which today can be tasted all year round in local restaurants, but which was once intended for important holidays. "Beef was rarely eaten, it was a precious meat, which had to be bought, like the other ingredients in the recipe, oil and salted anchovies" recalls Silvano Brescianini.
Following Massimiliano's recipe, you will have a very soft and flavorful beef in oil, to combine with a Franciacorta Rosé, but also to a great Franciacorta Riserva.
Beef with Rovato oil: recipe
Ingredients for 6 people
1.2 kg priest's hat or cow cover
200 g veal stock
100 g blond onions
100 g carrots
100 g green celery
50 g desalted anchovies
2 cloves of garlic
1 bay leaf
sage
rosemary
thyme
bread crumbs
White wine
extra virgin olive oil
salt
Method
Prepare a fragrant salt, flavoring it with a mixture of sage, thyme and rosemary.
Slightly cut the meat on both sides, tie it with kitchen twine like a roast and season with the fragrant salt.
Heat a pan, add a couple of tablespoons of oil and brown the meat on all sides.
Brown the onion, carrots and celery in a saucepan, cut into not too small pieces, with the garlic cloves, bay leaf and anchovies. Add the meat, blend with a glass of white wine, let it evaporate, then cover with plenty of water, the veal stock and oil.
Cook the meat for 3 to 3 and a half hours, turning it halfway through cooking and checking that it always has plenty of liquid, until it is melting.
Remove the garlic and bay leaves and blend the cooking liquid, adding some breadcrumbs to give it the consistency of a sauce.
Cut the beef in oil into 1 cm thick slices and serve with its sauce, accompanying with polenta.
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