VINO CHEFauthentic flavours
Refined selection of easy recipes to pair with our wines.
Be inspired every month by some tricks of cookery we recommend.
GOURMET
Storione arrosto alla Giuliana
Roast Sturgeon “Alla Giuliana” Recipe, SERVES 4 PEOPLE
1 Kg Sturgeon
1 tablespoon of extra virgin olive oil, 50g of unsalted butter
2 bacon stripes, 1 lemon (juice)
1 glass of Ribolla Gialla
salt and pepper
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PREPARATION:
Rinse the fish and remove the entrails and the skin; cut deep into the flesh and stuff in the bacon stripes. Rub the fish with salt and pepper, marinate it with the lemon juice , wine and olive oil’s moist for about one hour. Put the sturgeon in a oven train, sprinkle with the moist and butter flakes. Bake for 40 minutes at a 180° C.
Serve with our Ribolla Gialla Spumante Brut at a temperature of 6°C-7°C
GOURMET
Risotto al fiore sardo
“Fiore Sardo” Risotto recipe, SERVES 2 PEOPLE
200 g Carnaroli Rice
50g grated Fiore Sardo Dop (Pecorino Cheese)
2 William Pears Igp dell’Emilia Romagna
1 shallot onion
half a glass of Pinot Bianco
4 Sage leaves
Broth
Unsalted butter
Salt and Pepper
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PREPARATION:
Rinse and finely chop the shallot, brown it in a pan with a knob of butter and the broth for about 5 minutes. Add the rice and toast it for a couple of minutes, cooking it over a high flame, stirring it with a wooden spoon to prevent sticking. When crisp, simmer with Pinot Bianco until reduced, then slow cook by adding broth till done. Salt to taste.
Peal off the skin of the pears, then core them and cut them into wedges. Roast them in a pan with a knob of butter and the sage leaves, previously washed and rinsed. Once the rice is done, add the Pecorino cheese and stir till it by adding another tablespoon of broth. Serve the rice on a plate and garnish with the pears. Salt and pepper to taste.
Serve with our Pinot Bianco at a temperature of 6°C-7°C.
GOURMET
Stinco di maiale al forno
Roast pork shank, SERVES 2 PEOPLE
1 pork shank
half a bottle of Friulano white wine
a clove of garlic
4 sprigs of fresh rosemary
2 tablespoons of extra virgin olive oil
a mix of grounded salt, sage and rosemary easy to prepare from scratch
pepper
TO MARINATE:
one bottle of Friulano white wine
garlic
4 rametti di rosmarino
4 sprigs of fresh rosemary
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PREPARATION:
Marinate the shank overnight in the Friulano wine (a whole bottle), with the garlic, peeled and smashed, and the rosemary. The following day, remove the shank from the moist, dry it and rub it with the salamoia mix and the pepper (add to taste): use a bake tray and fill it with the half bottle of wine, again the smashed garlic, the rosemary and the olive oil. We suggest you do not use the same moist for marinating and baking the shank, a fresh moist will add more flavor to the dish.
Cover with aluminium foil trying, making sure it is well sealed. Baked for 2 hours in a pre-heated oven at 150°C -170°C, then remove the foil and cook further basting it from time to time with pan drippings and broth until the meat is fork tender. Serve with oven baked potatoes and garnish with fresh rosemary.
Serve with our Pinot Bianco at a temperature of 6°C-7°C.
GOURMET
Tortino alla mela
Apple Tartlets recipe, SERVES 4 PEOPLE
250g of Golden apples peeled and cored
60 g of unsalted butter, room temperature
60 g of sugar
80 g of wheat flour, pastry type or “00″
30 g of finely chopped nuts
2 eggs
1 vanilla stick
the skin of half grated lemon
1 pinch of salt
FOR THE CRANBERRY RED WINE SAUCE
200 g cranberry jam
1/4 l of our Merlot
the juice of one orange
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PREPARATION:
Begin by preparing the tartlets pan for baking: in a small pot melt the butter, add the sugar and stir for 2-3 minutes. Peel off the skin of the apples, remove the core and dice the pulp or blend it with a hand mixer.
In a bowl soften the butter and blend it with the egg yolk (keeping the egg whites aside). Add sugar, the grated lemon peel e the vanilla seeds extracted from the stick, and stir the dough till all ingredients are blended in together. In another bowl, beat the egg whites until stiff.
Gradually add the apples, the eggs whites and the flour to the yolks and butter mix: when smooth, work the dough to fill the pans, leave at least 1 cm from the rim, which have been previously greased with butter and sugar and sprinkled with breadcrumbs. Bake in a pre-heated oven at 170°C for about 30-35 minutes or until the pastry is golden brown.
Meanwhile, in a pan, simmer the red wine by boiling it over a medium flame until it reduces by half, then add the orange juice and the cranberry jam. This sauce will accompany the tartlets: serve them still warm and sprinkled with icing sugar and garnished with a sprig of fresh rosemary or mint.
Serve paired with a glass of our Milo (from the Selezione range) at a temperature of 6°C-7°C.
