Tag: Barolo

How to make risotto with Barolo – Italian Cuisine

One of the symbolic wines of the Langhe: we start by sipping it and, after a slow and careful cooking of rice, we end up eating it … For a special moment!

Do you have a romantic invitation in mind and don't know what to prepare to amaze your guest? A risotto with Barolo it's the dish for you. The days that become more and more fresh, the intimate atmosphere of your home, the slow gestures and the care of the rice that cooks will be the perfect setting for an evening that starts right next to the stove, sipping a glass of that Barolo which will then flavor your risotto.

The most suitable rice

Not all rice has the same characteristics and what is indispensable for making a good risotto is that the beans slowly release the starch during cooking which they contain, remaining well separated from each other. For this the variety most indicated are the Carnaroli, from the biggest and tapered grains that keep cooking very well, theArborio, more delicate in cooking than the first, the Rome, with large, long and roundish grains and the Bold, with large, starchy grains, with a good level of absorption. Then there is the Vialone Nano, which has similar characteristics to Carnaroli, but with smaller and rounder grains.

The broth, the fundamental element

A good risotto cannot do without a good broth. To prepare one properly it is necessary to have the right cuts of meat available, which need not necessarily be the most valuable. The most suitable are those of the belly and the front of the beef, such as the whitewash or the brisket. The meat should be placed in a pot with cold water along with smells like celery, carrot and onion, including peel, which will give a warmer color to the broth. And then all that remains is to light the fire and forget the pot for hours and hours … Once ready, remove the vegetables and the meat, add salt, let it cool and then remove the fat cap that will have formed on the surface. At this point your broth is ready to be heated and used.

The recipe for Barolo risotto

Ingredients for 4 people: 320 g Carnaroli rice, 1 l meat stock, 200 g Barolo wine, 1/2 onion, 50 g butter, 1 bay leaf, Parmesan to taste.

Method: first clean and slice the onion. Meanwhile put a knob of butter in the pan and let it melt. Add the onions, lower the heat and let simmer gently for about 30 minutes. When they are ready, add the rice and let it toast for a few minutes. Pour the wine over the rice, let it evaporate for a couple of minutes and then add the stock a little at a time. Mix the rice and add the broth continuously until the rice is cooked. Add the bay leaf, let the risotto rest for a minute and then add the remaining butter and Parmesan to cream. Mix well, cover with a lid and wait three minutes before serving your risotto.

In the tutorial some more tips for a perfect risotto

Collisioni: the agrirock gourmet festival to be enjoyed in Barolo – Italian Cuisine

From Eddie Vedder to Thom Yorke, from John Irving to Stefano Accorsi. From Barolo to Castelmagno. In the heart of the Langhe is arriving Collisioni, cultural compilation of music, literature, cinema and food and wine. And this year the festival dedicates more space than ever to wine and edible excellence. The first weekend of July, in Barolo.

If autumn is usually the season chosen to visit the Langhe, with tours not to be missed in the author's cellars, the summer season gives us the sunniest face of these unique lands in the world – not for nothing, together with the Roero and the Monferrato, World Heritage – give her gastronomic excellence now intrinsically linked to an equally illustrious cultural production. Collisions is a great example. Next to the prestigious concerts and events cultural, here is a feeling of gourmet program.

In the days of the festival squares and streets of the village of Barolo they will become a real journey into the culture of wine and quality Italian food. All washed down with cocktails made with bubbles by the Asti DOCG Consortium, the official sparkling wine of Collisioni. The food and wine offer is not limited to the territory, therefore, but exhibits the flavors of Made in Italy food, dto Piedmont to Puglia, from Friuli to the Basylum, passing through Liguria, Marchis and Tuscany, while regarding the wine, devalue national boundaries to bring us the top of the world professionals. There are three gourmet lines of Collisioni.

The Wine Project, historical heart of the festival, leads to Barolo from 2 to 8 July the big names international companies in the sector: not only journalists, but above all sommelier leaders of restaurants and important chains of hotels, which raise the choice of wine to art and circulate the labels of excellence in the world. Visits to the territory, seminars, moments of play and meeting.

The Food project, 8/9/10 July, is a three-day presentation, tasting and talk about some leading Italian products, with a focus on prestigious Piedmontese cheeses like the Robiola di Roccaverano. Also important is the participation of Chefs such as Andrea Ribaldone, star of Identità Golose. Leading the Wine & Food project, the senior Editor of Vinous Ian D’Agata, that since last year has led the masterclasses of Indigenous World Tour, dedicated to local professionals in the world, to explore Italian wine regions and indigenous regions.

And finally, last but not least, come back the Palco Wine & Food, dedicated to wine & food lovers that every year they return to the Langhe to enjoy the great Italian wine and gastronomic excellence. A whole stage a free admission by reservation in the square of the Castle of Barolo, which will offer guided tastings and insights on great Italian wines and agricultural products, from Vermentino di Gallura to Caraglio garlic, from flours made superior to talented mixologists. After the sold out of the last three editions, with over four thousand participants last year, the protagonists on stage will guide the public into a real journey of flavors. Every two will alternate hours thematic meetings and guided tastings. In addition to winetasting and tasting of typical products, ai twinning and gastronomic marathons. will not miss the music and the intervention of artists, cartoonists and acrobats in interaction with the public. For reservations, to the Collisioni website here.

TOInside Win & Food, the 5 July goes on the air Bread Religion, the event dedicated to the bread and sandwich raised to idol: farmers, millers, bakers, star chefs, nutritionists, academic experts on yeasts and doughs, gathered to confirm once again that even the most common take-away food, the stuffed Italian sandwich, can become a tasty and healthy meal. Profuse gourmet sandwiches, of course! From 6pm to 2am, the sandwiches will be accompanied by live events and DJ sets.

Carola Traverso Saibante
June 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

Recipe and tips to prepare braised meat in Barolo – Italian Cuisine

A soft and succulent meat, a sauce rich in flavor and aromas: these are the characteristics of braised beef in Barolo, a typical dish of Piedmontese cuisine. Here's how to prepare it for the best

Braised beef with Barolo is one of the cult dishes of the Italian tradition, more precisely of the Piedmontese cuisine, given that it is used to cook the meat a typical wine of these areas, the Barolo, in fact, made with Nebbiolo grapes. The particularity of this dish is the tenderness of the meat, which is sealed so that its juices remain inside before being cooked for a long time in a marinade made of an excellent wine and vegetables such as celery, carrots and onions. The result is a dish full of flavors and tasty, to be accompanied with a bottle of Barolo of course.

Succulent pot roast — Smothered roast beef in mushroom gravy with mashed potatoes

Brasare, a very important step

One of the most common mistakes in cooking this dish is to put meat on the fire with vegetables and wine, without first having made it brown. This essential step is to enclose the juices inside the beef piece that keep the meat tender and soft, despite the long cooking time. In this way the meat will melt almost in the mouth, without losing taste and flavor.

The marinade to enrich the taste

Another fundamental step is the long marinade of meat in wine, vegetables and spices. Twelve hours are the time necessary because the aromas of vegetables and wine, in addition to spices, enrich the taste of meat. The marinade should not be thrown away but used to cook braised meat.

Which meat to choose for braised

For braised meat, choose a piece of meat obtained from shoulder or thigh musclebecause these cuts contain the right amount of fat and ribs, fundamental for the meat in cooking to remain soft and tender. Walnut, fish or priest's hat are generally the cuts that are used for braised.

The recipe of Brasato al Barolo

Ingredients
1.2 kg of beef cut priest's hat, 1 stalk of celery, 3 carrots, 1 onion, 1 clove of garlic, 1 bottle of Barolo, 2 cloves, cinnamon, salt, pepper, extra virgin olive oil.

Method
In a large bowl, marinate the meat with the vegetables cut into small pieces, the wine and the spices. Let it sit for 12 hours in a cool place. After this time, remove the meat and dry it with paper towels and then do it sauté over high heat for about 10 minutes in a large saucepan with a drizzle of oil. Turn the meat over on each side, so that it seals well. Then add the marinade and cook for 3 hours, this time on a gentle flame, with a lid. Once cooked, remove the braised meat from the sauce, remove spices and flavorings and blend the vegetables with a mixer. Let the meat cool and then slice it and serve with the Barolo sauce kept warm.