Tag: Italian

10 wines for … Spaghetti alla carbonara – Italian Cuisine

A good plate of spaghetti carbonara is eaten which is a marvel, some forkful and then … which wine to sip?

Spaghetti carbonara, flat icon of the popular cuisine of Lazio, they are very simple to prepare, a little less to combine with wine. Keep in mind that pasta and egg yolk they have a sweet taste, the pork cheek has greasy and oily consistency, the pecorino romano it's a lot sapid and the pepper, which should be ground in abundance, is pungent and persistent.
It will therefore serve a wine of moderate acidity, good intensity and persistence, with a certain softness and alcohol content; well even if it is effervescent.

The most "safe" pairing is with a white wine, perhaps from central Italy, to recall the geographical origin of the dish. Rosé wines are also good, especially those from Abruzzo and Lake Garda, while care must be taken with reds, avoiding those that are too tannic. The important thing, however, is not to be inspired by the song Carbonara by Spiff, where the protagonists accompany it with Coca-Cola!

Here are our 10 choices:

Sparkling

Classic Method Pinot Noir Brut 64 2014 – Calatroni
A great sparkling wine produced on the hills of Oltrepò Pavese, which is appropriate for its structure and freshness.
19 euros.

Il Pestifero 2017 – Tenuta di Tavignano
It is a referenced Verdicchio in bottle, with a balance of Sangiovese vinified in white and a touch of Malvasia. Easy, pleasant, refreshing.
9 euros.

whites

Frascati Superiore 496 2017 De Sanctis
A combination that cannot be more territorial. Grapes from an old vineyard and aging in steel make it fruity and highly drinkable.
11 euros.

Soave Classico Le Battistelle 2016 – Le Battistelle
The citrus, savory and officinal herbs make it really intriguing in combination with the carbonara.
11 euros.

Friuli Colli Orientali Pinot Bianco Torre Rosazza 2017
Elegant and balanced character, with aromas of bread crust and dried fruit: it is a very pleasant and versatile white, very friendly to the table.
12 euros.

Rosati

Cerasuolo d’Abruzzo Baldovino 2017 – Tenuta I Fauri
From a family farm in biological conversion, it is one of Abruzzo's most convincing rosé wines, with an excellent relationship between quality and price.
7 euros.

Valtènesi Chiaretto Roseri – Ca ’Maiol
A fruity and delicate rosé, but with the right determination to keep up with the complexity of the dish.
11 euros.

Rossi

Bardolino SP 2015 – Albino Piona
From a native vine of Veneto, which deserves to be much more famous than it is, a great little fruity and juicy wine that will surprise you.
15 euros.

Trasimeno Gamay Divina Villa 2017 – Duca della Corgna
From an Umbrian cooperative winery, a simple and everyday wine, which smells of red fruit and spices.
10 euros.

Honey bread – honey bread recipe – Italian Cuisine

put all the dry ingredients in a large bowl: flour, baking powder, sugar and spices and stir.
Heat the honey briefly (in the microwave or in a bain-marie) to make it more fluid, pour it into the bowl and stir.
Then add the eggs first, one at a time and then the hot milk.

You will need to obtain a thick and homogeneous mixture.

Pour the mixture into the mold lined with parchment paper (or greased and floured) and cook for about 45 minutes at 160 ° C in a non preheated fan oven.
Once cooked, let it cool completely before removing it from the mold.

The honey bread is ready, but if you wait a few hours before eating it will be even better!

Recipe The tiella of rice, potatoes and mussels – Italian Cuisine

Ingredients

500 g clean mussels
500 g potatoes
300 g rice
30 g Pugliese cherry tomatoes
2 onions
grated pecorino cheese
garlic
parsley
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Dose: 4 people

For the recipe of rice, potatoes and mussels tiella, open the mussels in a saucepan, with the lid, for 1-2 ’. Eliminate the empty valve, keeping the one with the mollusk. Peel potatoes and onions and cut them into thin slices. Finely chop a sprig of parsley with 2 cloves of garlic.

Clean the tomatoes, wash them and cut them into small pieces. Place a layer of onions in a baking dish or in an oven dish; sprinkle with parsley, sprinkle with 2 tablespoons of oil, then cover with a layer of potatoes. Put mussels and tomatoes on top of the potatoes, season with grated pecorino cheese, salt, pepper and 4 tablespoons of extra virgin olive oil. Finally, sprinkle the rice over everything, spreading it evenly.

Partially cover with a few more slices of potato, add a little more oil and parsley. Finally, add as much water as needed to cover the ingredients flush and bake at 180 ° C for about 30 ', checking the rice cooking at the end.