Tag: pair

How to pair truffles: tips for a memorable handstand – Italian cuisine reinvented by Gordon Ramsay

An exclusive invitation to taste a menu that the Chicco and Bobo Cerea brothers have studied ad hoc, as always. Opening Vicciola tartare in puff pastry with Beaufort sauce and Macrosporum truffle, that is, the smooth black truffle, with a pleasant and slightly garlicky flavour. Below is one of the best dishes I have ever tasted: Coffee milk and Crespella, a riot of cheeses and a delicate egg puff served in a cup paired with a savory brioche, and all embellished with white truffle. As second Roll of brioches, guinea fowl and fine black truffle. Closing sweetly with “The milk” a very delicate pudding accompanied by Brumale Truffle, with a strong and intense flavour.

How to pair truffles: Luigi Dattilo’s advice

If we wanted to reproduce the same magic of Da Vittorio’s lunch at home, perhaps for a special lunch like Christmas, how should we do it? We asked Luigi Dattilo, founder of Appennino Food Group, who advised us on how to pair each of the five varieties of truffle of the month.

White truffle

Its characteristics are the smooth rind tending towards white and its unmistakable scent: a particularly intense bouquet, with forest notes, a light garlicky scent. It must be eaten strictly raw.
How to combine it? “A classic, the white truffle goes very well with the egg, because it needs a fat and protein part like that typical of the egg, in fact. For this reason, it is equally perfect with fresh pasta with a butter-based sauce.”

Prized black truffle – Tuber melanosporum Vitt

It stands out from other truffles for its warty surface. It has a pleasant but not pungent scent, which is particularly released during cooking.
How to combine it? «Precious black goes great with women red meats: try it julienned with a Fassona tartare.”

Hooked Truffle – Tuber uncinatum Chatin

It is also called “scorzone” due to its warty rind very similar to the prized black one, but the pulp has lighter shades. The substantial difference is the smell, which is more pronounced.
How to combine it? «The uncinatum is perfect with cheese and cheese-based dishes: try it with cheese gnocchi, or with a parmesan risotto.”

5 wines to pair with pizzoccheri, according to Tannico – Italian Cuisine

5 wines to pair with pizzoccheri, according to Tannico

What to drink in combination with the intense and comforting taste of pizzoccheri? Tannico has selected 5 perfect wines for us

When the cold season comes a nice plate of pizzoccheri that's just what it takes: but what is the wine best to combine with this delicious traditional dish?

Pizzoccheri are of the noodles fresh prepared with buckwheat seasoned strictly with cabbage, potatoes and cheese dairy. What is already a comfort food in itself can only be accompanied by a good glass, the right one, capable of harmonizing and enhancing the flavors present in the dish. One of the best ways to achieve this goal is certainly to remain in the reference area: pizzoccheri, typical of Valtellina, perfectly match with Valtellina wines, coming from Nebbiolo, which in the area are called Chiavennasche.

Still and full-bodied reds, they are ideal to accompany this dish, but how to choose the most suitable bottle? Marco Magnocavallo, CEO and co-founder of Tannic he recommended 5 wines to pair with the pizzoccheri that are right for us!

Wine for pizzoccheri: which one to choose?

Below are the 5 wines to drink in combination with pizzoccheri and why they were chosen by Tannic.

Valtellina Superiore Sassella DOCG “Stella Retica” 2015 – Arpepe
Elegant and refined, the Valtellina Superiore "Stella Retica" offers the emotion of an incorruptible youth that time cannot scratch. A long aging gives it complexity without altering its typical freshness. An alpine wine, always taut and at the same time graceful that makes drinking one of its most important characteristics. Ideal to accompany a dinner / tasting with friends, perhaps dedicated to the Valtellina.

Valtellina Superiore DOCG “Pietrisco” 2017 – Boffalora
In Valtellina Nebbiolo takes the name of chiavennasca, a term that derives from “ciu vinasca”, that is grape suitable for transformation into wine. And it is precisely from Nebbiolo that the "Pietrisco" produced by the Boffalora company is born. Left to refine for 12-15 months in large oak barrels, followed by aging in steel and bottle aging for at least 6 months, this Valtellina Superiore DOCG is well suited for storage and aging.

Rosso di Valtellina DOC 2018 – Arpepe
Still pure nebbiolo for a wine that for its persuasive simplicity and easy drinking is a true hymn to everyday life, while not disfiguring on important occasions. A Valtellina not to be missed, both to get to know the extraordinary world of Arpepe wines and to find all the beauty of mountain Nebbiolo in simplicity. Arpepe's Rosso di Valtellina DOC 2014 is a red for a nice dinner with friends or why not, to pamper yourself when you are alone, at home.

Valtellina Superiore DOCG 2017 – Dirupi
A hymn to joy, a glass that surprises with the kindness of the aromas and the depth of the taste. A paradigm therefore, a wine that perfectly synthesizes all the great qualities that can be found in the vine, in the valley, in the wines of Dirupi. Declined in the "Superiore" version, it is a Nebbiolo di Valtellina that takes shape from an aging of 18 months, spent between Allier oak barrels and barriques. Ideal with meats, you will find it wonderful together with the veal stew with potatoes.

Carema Riserva DOC 2016 – Nebbiolo Cellar of Carema
The Nebbiolo in this bottle by Cantina Produttori Nebbiolo di Carema emerges with all its personality, with warm and enveloping aromas that open to a velvety and harmonious sip. The carefully selected grapes are refined for three years after vinification, of which at least twelve months in oak barrels and the rest in glass.

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Spritz at home and many appetizers to pair with – Italian Cuisine

Spritz at home and many appetizers to pair with

With a good aperitif based on Spritz and appetizers and the company of close friends, the aperitif is also perfect at home

In a "strange" period like the one we are experiencing with the emergency Coronavirus, it is important to look for a little fun even in everyday life, even while staying at home.
That's why we advise you to treat yourself occasionally homemade aperitif with your family or close friends.
But prepare it well, with a beautiful set table, a good cocktail, cutlery, plates and "real" glasses, to pamper yourself and pamper those who are with you.

Something to drink

Prepare a cocktail at home if you really want to impress your guests.
Wine, beer, various drinks and fruit juices would be discounted, while a cocktail will be a surprise.
Be on the safe side with a classic: lo spritzer.

Spritz for everyone

A cocktail that always puts everyone in agreement, light enough and sparkling at the right point is it spritzer.
It can be done with the bitters or with theAperol, with the still or sparkling white wine or with the prosecco, and finally with sparkling water or soda. However, they can never be missing orange slices. We suggest you this classic recipe.
To prepare it, mix in a large carafe 400 ml of Aperol, 300 ml of prosecco or other sparkling wine and 100 ml of sparkling water.
Then add many ice cubes and an untreated orange cut into fairly thin slices.
Spritz should be served cold, but you can prepare it first, keep it in the refrigerator and add only the ice at the end.

Something to eat

Let's move on now to appetizers because the aperitif cannot be only based on olives and chips in an envelope.
You can bring many delicious to the table finger food very quick to prepare, but very original and tasty.
Here are five ideas that we like very much.

Parmesan shortbread and crackers

Small ones delights to munch on they must never be missing in a standing aperitif.
So try i parmesan shortbread which are prepared simply by mixing 125 g of 00 flour, with 80 g of butter, 100 g of Parmigiano Reggiano, salt and pepper. Once you have formed a compact dough like a pastry, roll it out and cut it with the molds you prefer and bake at 180 degrees for 10-15 minutes in a static oven. You will get fragrant and crumbly cheese-flavored biscuits.
For the crackers instead mix 150 g of 00 flour with 4 tablespoons of seed oil, 2 tablespoons of extra virgin olive oil, a pinch of salt and a mix of salt and spices to taste.
Roll out the dough very thinly and cut it into many rectangles.
Bake at 200 degrees in a static oven for about 5 minutes.
For a super crackling result, use the machine to prepare the dough to obtain a very thin sheet.

Piadina rolls

If you have a nice amount of ready wraps you are halfway there,
Heat them slightly in a pan on both sides and then stuff them as you prefer and with what you have.
They cannot be missing soft cheeses like crescenza, stracchino or even ricotta and stracchino because this freshness and creaminess makes the difference.
You can then add a classic sliced and a few leaves of rocket or lettuce, or opt for an al version smoked salmon or still with grilled vegetables. An unusual, colorful and very tasty combination is with the chicory simply seared in a pan and seasoned with oil, pepper and salt.
Once the wraps are stuffed, roll them up and close them in plastic wrap until ready to serve cut in half or in slices, in this way they will keep the roll shape.

Quinoa salad with mixed vegetables

There quinoa, everyone knows by now, it is not a cereal, but it is a rich source of protein.
With quinoa you can prepare many things, but above all tasty bowl.
We thought of offering you one that you can serve either in small single-serving bowls or in a large container.
The funny thing about this recipe is that you can compose it in a thousand different ways.
First prepare the quinoa by cooking it in boiling water and once it is swollen, drain it and let it cool.
Meanwhile, apart from the mix songino, with the steamed edamame, of the avocado slices, of the strips of red cabbage and carrots a julienne.
Season with oil, salt and lemon juice and then add the quinoa.
If you don't like red cabbage, use cabbage or iceberg salad and if you want, add salmon or primosale cubes.

Stuffed eggs

Also in this recipe you can unleash all your creativity, but if you don't have much in the kitchen then let's start from the basics.
Bake an egg in a saucepan, immersed in cold water and when the water has boiled, wait 8 minutes.
Drain the egg and cool it under running water, then remove the shell and cut it in half.
Remove the yolk and mix it with tuna, capers and mayonnaise.
With this mixture fill the eggs again and serve them.
You can also blend the yolk with other ingredients if you don't like tuna.
Try for example with avocado, lemon and tabasco, or with i cherry tomatoes in oil and a drop of mustard.

Fried dumplings

You read that right, let's just talk about potato gnocchi, and yes, we fry them.
Not everyone knows that gnocchi can become a delicious crunchy finger food.
In fact, the dough for the gnocchi is nothing more than a mix of mashed potatoes and mixed with flour and eggs.
Who forbids us to fry or bake everything in the oven? Have you ever thought about it?
Same thing goes for i fresh tortellini and for other stuffed pasta.
Even the egg noodles you can fry them and don't imagine the goodness!
How do we proceed? Just dip the raw dumplings directly into the boiling seed oil, wait for them to turn golden and then drain them.
Serve them with a homemade ketchup.

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