Tag: soup

What wine to combine with fish soup? – Italian Cuisine

What wine to combine with fish soup?


As a poor dish, which the sailors prepared with less valuable fish or with those that had broken into the nets, the fish soup it has become a refined delicacy. Virtually every region that faces the sea has its own recipe, which often varies from province to province and even from municipality to municipality. Among the best known, there are the cacciucco livornese, served on toasted bread, the Ancona brodetto, which includes 13 types of fish for 13 diners in memory of the last dinner, those of the Abruzzo coast, the Sicilian fish soup, enriched with black olives and capers, and the quatàra of Porto Cesareo, which takes its name from the copper cauldron in which is cooked. Usually fish soups they have a tomato sauce, but the variations in white are not missing.
The choice of wine to pair with fish soup can change depending on the preparation, but the regional combination is always a winning option. Thus, the Verdicchio dei Castelli di Jesi is perfect with the Ancona brodetto and the Cerasuolo d’Abruzzo are suitable for the soups of Chieti and Vasto. Not only white and pink wines are to be chosen, but also some light reds, to be brought to the table fresh.

Here are our 10 choices:

whites
Verdicchio dei Castelli of Jesi Classic Reserve Vigna the Song of Figure 2016 – Andrea Felici
Verdicchio is the wine that classically accompanies the Marche soups. This cru, produced by Andrea Felici in the Apiro area, is among the best in the denomination. Try it at least once.
43 euros

Offida Pecorino Merlettaie 2018 – Ciù Ciù
Pecorino, a native vine, widespread between the Marche and Abruzzo, gives whites of character and the right body to accompany the fish soups of Central Italy. That of Ciù Ciù is certified organic.
11 euros

Grechetto Fiorfiore 2017 – Roccafiore Winery
This warm and soft white comes from Umbria, characterized by intense aromas of tropical fruit, citrus fruits and herbs. The aging in wood gives it a creamy and enveloping taste, refreshed by a savory note on the finish.
17 euros

Vermentino di Gallura Superiore Monteoro 2018 – Sella & Mosca
A Vermentino that smells of sun and sea, with a fruity flavor and intriguing nuances of Mediterranean herbs. What can you imagine better to accompany a fish soup in white?
16 euros

Greco di Tufo Quattroventi 2017 – Petilia
With the maceration of the grapes on the skins, Petilia produced this year a wine full of determination and character. It smells of orange blossoms, hawthorn and has a fresh and savory taste, with an almond finish.
18 euros

Rosati
Cerasuolo d’Abruzzo Gianni Masciarelli 2018 – Masciarelli
It is a really pleasant Cerasuolo with fresh notes of cherry and currant and a smooth taste, which blends well with the slightly spicy taste of certain fish soups.
7.50 euros

Susumaniello Rosato The Rails 2018 – The Pastini
A pink wine with a captivating and delicate taste, born in Valle d’Itria, the Apulian area that gives the most delicate whites and rosés. Produced with the rare native grape variety Susumaniello, it smells of rose and strawberry.
8.50 euros

Idea Rosa di Primitivo 2018 – Varvaglione
Juicy, elegant, intriguing and just presented on the market. The novelty of the Varvaglione house is a rose wine with a strong Apulian character, which will win you over for its freshness and ease of drinking.
12 euros

Rossi
Lake Caldaro Classico Superiore Leuchtenberg 2018 – Caldaro Winery
Can a mountain red accompany a seafood dish? When it comes to a slave of Lake Caldaro, there is no doubt. Fragrant and spicy, it should be served at 12-14 ° C.
11 euros

Pinot Nero Sciaranera 2016 – Duca di Salaparuta
Pinot Noir, here in a simple and everyday version, can be a fascinating companion to fish soups with a stronger flavor. Also in this case, play with the temperatures and serve it cool, at 14 ° C.
13.50 euros

Recipe Sweet and sour spelled and cashew soup – Italian Cuisine

Recipe Sweet and sour spelled and cashew soup


  • 400 g coconut milk
  • 350 g clean pumpkin
  • 250 g Brussels sprouts
  • 150 g spelled
  • 70 g spring onion
  • 40 g fresh coriander
  • 20 g fresh ginger
  • 15 g potato starch
  • 6 pcs dried mushrooms
  • 3 pcs files
  • shelled cashews
  • chili powder
  • sweet paprika
  • extra virgin olive oil
  • salt

For the recipe for spelled and cashew sweet and sour soup, wash the spelled and cook it in plenty of water for 30 minutes. Bring 2 liters of water to the boil with the dried mushrooms, the rind and the juice of 2 lime, the ginger root in slices, the chopped spring onion and a pinch of salt. Cook for 20 minutes. Add 30 g of coriander; after 3-4 minutes turn off and strain the broth. Mix 400 g of broth with coconut milk and cook for 5 minutes; add the juice and the rind of 1 lime, a few coriander leaves, a pinch of powdered red pepper and the potato starch and continue cooking for a couple of minutes. Cut the pumpkin into small pieces. Peel the sprouts and cut them in half lengthwise. Cook the pumpkin and the sprouts in the broth for 4-5 minutes. Toast a handful of cashews in a pan with a drizzle of oil and a teaspoon of sweet paprika for a couple of minutes. Distribute the coconut cream, spelled and vegetables on the plates, garnished with toasted cashews, completed with coriander leaves and served.

Sautéed recipe of clams in white soup – Italian Cuisine


  • 1 Kg purged and washed clams
  • 250 g mascarpone
  • 4 pcs slices of bread without crust
  • tarragon
  • garlic
  • pepper
  • dry white wine
  • extra virgin olive oil

For the recipe for sautéed clams in white soup, cut the slices of bread into sticks and toast them in a pan with a little oil. Heat 2 tablespoons of oil and 1 clove of peeled garlic in a saucepan, then remove them; add the clams, 1/2 glass of white wine, cover with the lid and let them open: it will take 4-5 minutes. Strain the clam cooking liquid, pour 300 g into a saucepan and let it heat up. Add the mascarpone and mix it with a whisk. Pepper and cook for 5 minutes. Serve the clams, partially shelled, in the soup, adding tarragon leaves; accompanied with toasted bread sticks.

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