Tag: CA

The wine of the week: Soave Classico Ca ’Visco 2018 Coffele – Italian Cuisine

A great white wine that comes from organic vineyards, in one of the most suited crus of the Soave appellation

As I walk along a path to reach the vineyards, I hear a cheerful piece of music that comes from a stable. "We always keep the radio on for the donkeys, so they do not suffer from loneliness ”, Chiara Coffele reveals to me, who, together with her brother Alberto, who is in charge of production, continues the winery founded by her parents Giuseppe and Giovanna in 1971.

Soon I will discover that they are not the only animals that meet during a visit to Coffele. There are the big ones horses of the Norica breed, which are used for work in the vineyard, and the goats that graze the grass, keeping the rows in order. An idea, the latter not only winning from an ecological point of view (all Coffele wines are organic certificates), but also interesting for its social implications. "We joined the project Cascina AlbaTerra that, through cultivation that respects the environment and breeding animals, promotes the reception and integration of people in difficulty ”, Chiara tells me.

We are in the classic area of Soave and the vineyards are in the cru Castelcerino, one of the most suited in the area; but the company also has a very nice sales point, in a XVII century building, inside the medieval city walls that gives its name to the name.

With grapes garganega the Coffelas produce three whites, a Classic Method Millesimato Brut, a sweet Spumante method Charmat and a passito, bearing witness to the great versatility of the vine.

From the last tastings, the wine that convinced me the most was without a doubt the Soave Classico Ca ’Visco, good in youth, but irresistible after a few years of aging in bottle. His name is a tribute to the family of the mothers of Chiara and Alberto, those Visco who produced the Bianco Soave with the grapes of Castelcerino already in the mid-nineteenth century. In this case, a 25% trebbiano di Soave was added to the garganega and the wine matures only in steel. It opens with intense aromas of tropical and peach fruit, with notes of citrus and elderflower; when tasted, it is initially soft, then stretches towards more savory and mineral scents, becoming a great ambassador of the territory.

Why now: it is a very versatile wine on the table, which goes well with fish dishes and lighter meats.

As did: the Trebbiano di Soave is harvested in September, the garganega in October; vinification and aging take place in steel at a controlled temperature. After the assemblage of trebbiano and garganega, the wine rests in the bottle for at least a month.

To combine with: raw fish, seafood, baked fish, white meats.

Serve it at: 9-10 ° C

Price: 14 euros.

coffele.it

Our recipes in combination:

Pasta c’anciove and ca muddica recipe – Italian Cuisine

Ingredients

500 g bucatini or spaghetti
200 g of stale bread
100 g anchovy fillets in oil
2 pcs garlic cloves
Sicilian pecorino with pepper
wild fennel
extra virgin olive oil
salt
pepper

Duration: 40 min

Level: Easy

Dose: 6 people

For the recipe of pasta c’anciove and ca muddica, reduce the crumb into small pieces and whisk it with the cutter until it has a fairly fine grain. Toast in a pan with 2 tablespoons of oil and a pinch of salt until crispy. At the end add a generous tuft of chopped fennel. You can replace the pureed crumb
with the same amount of breadcrumbs. Fry 1-2 cloves of garlic in another pan with 3 tablespoons of oil, then add the anchovy fillets, reduce the heat and let them melt. Remove the garlic cloves. Grate the pecorino until you get 3-4 tablespoons. Boil the pasta in plenty of boiling salted water, drain it al dente directly in the pan with the anchovies and sauté for 1 minute at most, so that the sauce
distribute uniformly; season with half of the crumb, the grated pecorino and spread across the plates. Complete it with the remaining crumb, a pinch of pepper, a few tufts of fennel and serve immediately.

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Giving Thanks

Michele and I had a very lovely Thanksgiving holiday with the family in Davis, CA. The food and company were wonderful, and as if that wasn’t enough, I also enjoyed a flood of viewers posting pictures of their successful Food Wishes’ recipes on Twitter and Instagram. I want to thank everyone who mentioned us this holiday, and I couldn’t be happier or more proud of all the beautiful food you created and shared. And while we’re on the subject, here are a few highlights from our meal. Enjoy!

Our handsome, free-range turkey was from Branigan’s Turkey Farm in Woodland, California, and it was amazing! I did the old, herb-butter under the skin trick, and it was one of the juiciest, most flavorful turkeys in recent memory.

I love to start the Thanksgiving meal with a small salad. This is a great way to get everyone to the table for toasts, grace, etc., and not have to worry about all the food getting cold. While the turkey rests, enjoy a nice pear, persimmon salad with goat cheese, pomegranate, and candied walnuts.

What’s Thanksgiving, but an elaborate excuse to eat lots of buttery mashed potatoes? These were fortified with cream cheese as family tradition dictates.

These incredibly tasty sweet potatoes were simply roasted with maple butter and topped with salty, crunchy, toasted pistachios. They were perfect.

I decided to eschew the usual green bean casserole for this new addition to the holiday side repertoire. The beans were tossed with copious amounts of roasted garlic, and then warmed in the oven after a crumbling of Point Reyes blue cheese. No one missed the casserole!

We finished with the pumpkin pie you saw posted a while back, and by the looks of my Twitter feed, so did many of you. I hope you had a great holiday, and enjoy the rest of the weekend. Special thanks to Peggy & Al, Nina & Tom, and Jennifer and Leanne for providing us with such an enjoyable Thanksgiving. Stay tuned for a new video tomorrow!