Tag: rose

Ravioli recipe in the form of a rose – Italian Cuisine

Ingredients

600 g potatoes
300 g fresh cream
270 g peeled herbs
200 g flour
200 g re-milled durum wheat semolina
50 g Grated Parmigiano Reggiano Dop
7 violets
3 saffron sachets
2 eggs
1 shallot
extra virgin olive oil
salt

Duration: 1 h 30 min

Level: Middle

Dose: 8 people

Blanch the herbs in salted water for 3 minutes, cool them in ice water and squeeze them well obtaining 100 g; blend them with eggs, then mix with flour and semolina and 50-60 g of water. Let the dough rest for 40 minutes.
Peel Meanwhile, the artichokes and cut 6 into wedges and 1 into cubes.
Peel the potatoes, cut them into pieces and cook them with the artichokes in wedges, the chopped shallots, 300 g of water, 4 spoons of oil and a pinch of salt for 20 minutes, in a covered saucepan. Spend everything in the vegetable mill and add the Parmesan, obtaining the filling.
flour the work surface and roll the dough into sheets a couple of mm thick. Divide them into 8 strips about 45 cm long and 6-7 cm wide; place in the center of each 8 stuffing nuts, at a distance of about 5 cm from each other; brush the sheets with a little water, fold them over by squeezing the space between one nut and the other to remove the air, then seal and trim the strips with a pastry cutter wheel.
flavored cream with saffron and salt and simmer for 4-5 minutes.
Bake strips filled in salted boiling water for 3-4 minutes, drain and arrange on plates, rolling them into a rose shape. Season them with saffron cream, complete with diced artichokes and serve.

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The wine of the week: Franciacorta Rosé Pas Dosé Parosé 2014 Mosnel – Italian Cuisine

Among the first Italian Classic Method Methods, Parosé is a Franciacorta that challenges time with character and elegance

It took a woman to decide to "fix Camignone". We are in 1954 ed Emanuela Barboglio he is only 18 years old. His family had inherited the company in 1836 and even then wine was one of the main activities. There is no wonder, as in the early seventeenth century the wines of Camignone were mentioned in the Brescia land registry as "very perfect". Emanuela transforms the property, transporting it from sharecropping to the future.
In the early 1960s he began experimenting with chardonnay and pinot bianco for the production of sparkling wine, as other far-sighted producers in the area were doing; in 1979 he inaugurated the production of Metodo Classico and in 1990 he was among the founders of the Franciacorta Consortium.
Today his vision is carried on by his sons, Giulio and Lucia Barzanò, who lead a company with 41 hectares of vineyards in a single body, to biological conduction. The most cultivated grape is chardonnay, which represents 70% of production; the rest is divided equally between pinot noir and pinot bianco and, from this year, a hectare of erbamat has also been planted, the local grape variety recently entered into the disciplinary for the production of Franciacorta. Recently the Barzanò family also built a new cellar which has given us a lot more space and, therefore, also the possibility of leaving the wines in refinement longer.

There Production of the Mosnel Classic Method includes three Franciacorta wines without vintage, three Franciacorta Millesimati and a splendid Riserva Pas Dosè, produced for the first time with the 2008 vintage. Franciacorta Parosé is produced since 2001 and was among the first classic rosé method not dosed in Italy. It is a cuvée in which 70% of pinot noir plays the lion's share; to this is added a balance of chardonnay that gives elegance. Despite the problematic year, 2014 is a wine of great satisfaction. It has a very charming antique pink color and aromas ranging from small red fruits, to officinal herbs, to spices; it is agile on the palate, of great freshness, with a "power under control", which allows it to be accompanied at the table with fish dishes
important and even with red meat.

Why now: structure and elegance make it a valid companion to autumn dishes.

As did: 70% pinot nero and 30% chardonnay; 100% fermented in barrique, where the base wine matures for six months. The foaming takes place in the bottle, where the wine then refines on the lees for at least 36 months (2014 was 43 months on the lees).

To combine with: fish soups, veal with tuna sauce, pasta with meat sauce, Milanese cutlet.

Serve it at: 8 ° C.

Price: 38 euros.

mosnel.com

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The wine of the week: Classic Method Dosage Zero Rosè Strain 326 2014 Pasini San Giovanni – Italian Cuisine

Two little-known native grapes of the Brescia area and a family with the desire to experiment new ways. Here's how an amazing Classic Method is born

It all starts with Paradiso, the Brescia trattoria founded by his grandfather Andrea in the 1940s. Among the tables set, the interest in the Pasini family's wine is born, today the third generation of winemakers: 60 years of activity celebrated in 2018. We are at Puegnago del Garda, a few steps from the lake, in an area that is beautiful from a landscape point of view and blessed with a particular microclimate, so much so that in addition to the vine, olive and citrus cultivation thrives and it is not unusual to find palm trees and caper plants.

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The company Pasini San Giovanni produces about 300,000 bottles a year, divided between the territory of the Valtènesi (red and pink wines, from groppello, marzemino, sangiovese and barbera) and that of Lugana (white wines from turbiana grapes). All the labels are interesting, but the hand is particularly happy with the Classic Method sparkling wines; in the company there are three, Lugana Brut, Centopercento Extra Brut (a single grape, vinified in white) and Dosage Zero Rosè Ceppo 326: it is on the latter that you have to bet, if you like bubbles and want to try a wine unlike anything you've experienced so far.

It is made with 65% groppello, plus a white berried grape, which has always been chardonnay, replaced by the 2014 vintage fromerbamat. The vine, native of the Brescia area, was once very cultivated, then it was abandoned in favor of more "easy" and known varieties. Its main characteristics are neutral taste, late ripening and great acidity, qualities that make it the perfect grape for sparkling wine, especially in this period of climate change (not for nothing, they are experimenting and studying carefully in the nearby Franciacorta).

What is striking about Ceppo 326 is its slender and vertical character, with the delicate scents of small red fruits and some slight idea of spice, to serve as a seasoning for a sip full of salt and freshness. It is a fairly complex wine, for the rest on yeasts for over 30 months, but at the same time extremely easy to drink: it is good for an aperitif, but it is enhanced even more when it accompanies some dish: from fish tartar to meat , also with fruit; from shells to shellfish, not to mention pizza. In short, it is the classic bottle whose only flaw is to finish too quickly.

Why now: once discovered it can no longer do without it: the sooner you know it, the better!

As did: groppello and erbamat, collected in 2014 remained to refine in the cellar until the spring of 2016; after the draw, the disgorgement was carried out in February 2019, without added sugar.

To combine with: raw fish, steamed crustaceans, scallops, spaghetti with seafood, fresh fromaggi, focaccia with onions.

Serve it at: 6-8 ° C

Price: 19 euros

pasinisangiovanni.it

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