Posted by Darby on April 8, 2009 under Arneis, Main | 
Risotto Milanese Recipe
This is a classic Italian dish that is quite versatile. Once you learn how to make risotto you will find many uses for it, either as a stand alone course or as an accompaniment to other dishes.
Rice is grown extensively in the plains of Northern Italy, and risotto competes with pasta as a major source of carbohydrate in traditional regional cuisine.
Ingredients
- 350g oz aborio or short grain rice
- 60g butter
- 1 diced onion
- 100 ml dry white wine
- 3 cups hot chicken or vegetable stock
- Small pinch saffron
- Extra 30g butter
- 2 tablespoons grated Parmesan cheese
- Salt to taste
Method
- Saute the onion in the 60g of butter, till it is soft, not browned
- Add rice and saffron and stir well so that each grain is covered with butter
- Add the wine and stir well over low-moderate heat. As the liquid is absorbed and evaporates add the stock about a half a cup at a time, stirring constantly. It will take about 20 minutes to cook. You may need a little more water to make sure the rice is fully cooked.
- When the rice is cooked stir through the extra butter, salt and cheese.
- Remove from heat and cover for a few minutes before serving.
Wine pairing for Risotto Milanese
If you are serving it as a stand alone dish I would suggest an Arneis. The distinct flavours of this wine wine would not be overwhelmed by the moderate flavours of the saffron and cheese. If you are serving this with a meaty dish such as osso buco you would match the wine to the meat.
Posted by Darby on under Main, Nebbiolo |
Brasato al Barolo is a classic Piemontese dish, and really does require a good bottle of Barolo to come out right.
You need to begin preparation the day before. Nebbiolo hails from the same region of Italy, so this braised beef dish is an ideal food pairing with Nebbiolo from other parts of the world.
Barolo is the most elegant expression of the Nebbiolo grape. You can make this dish with similar full bodied highly tannic wines, use the best you can afford…and you’ll need a second bottle (or more) to drink with the finished dish.
Ingredients for 6 people
- 1.5 kg beef, topside or rump is suitable
- A bottle of full bodied red wine
- A large onion, sliced
- A large carrot
- A stalk of celery
- A bay leaf
- A teaspoon of black peppercorns to taste
- 2 tablespoons butter
- 2 rashers of bacon or some salted pork
- 1/4 cup brandy (optional)
- Salt to taste.
Method
Begin the day before you plan to cook the meat. Slice the onion, celery, and carrot, and put them in a bowl with the meat, bay leaf, and peppercorns. Pour the wine over the mixture and marinate it until the next day, turning the meat occasionally.
Remove the meat, reserving the marinade, and pat the meat dry.
Strain the marinade, bring it to a boil, and cook it until it’s reduced by half.
In the meantime, tie the meat with string so it keeps its shape and brown it in a heavy based pot with the butter and prosciutto fat. Once it’s well browned on all sides, flambe with the brandy.
Then season the meat with salt, pour the reduced marinade over it, add the vegetables that it marinated with, cover and simmer over low heat or in a slow oven until the meat is done, about two hours.
When the meat is done remove it to a platter and remove the string. Remove the vegetables with a slotted spoon and either put them through a food mill or blend them.
Stir the blended vegetables back into the sauce, pour it over the meat, and serve. The meat should be so tender it could be carved with a spoon.
Serve it with mashed potatoes or a polenta, and another green vegetable.
Wine Suggestion
Don’t forget that other bottle of Nebbiolo.
Posted by Darby on under Arneis, Main |
This Veal Scallopine recipe is a simple dish to make, but you need to be careful about a few points.
1. The veal should be fairly thin, if it isn’t give it a bash or two with a meat mallet.
2. Use a pan that will just hold the meat slices neatly, so that they don’t stew, or the fat doesn’t burn.
3. It needs to be served quickly.
Ingredients
- Salt and pepper for seasoning
- Plain (all purpose) flour
- Thin slices of veal
- Butter
- Olive oil
- Half a lemon, sliced
- A handful of fresh sage leaves
Season the veal slices and toss in the flour to coat well.
Melt a knob of butter with an equal amount of olive oil in a frying pan. Fry the lemon slices for a minute or two, then remove.
Cook the veal in the frying pan, sealing quickly on each side. It should only take about 2 minutes.
Remove the veal to a warmed plate.
Add some more butter to the pan if necessary and fry the sage leaves until crisp.
Serve the veal with the sage leaves on top, garnished with a green salad or vegetable.
Variation
Instead of sage, use a cup of thinly sliced mushrooms. After you have cooked them for a couple of minutes scrape any browned bits of veal off the pan and pour in about 100ml of white wine. When the wine has reduced by about half pour the sauce over the scallopini.
Food pairing suggestion
This Italian style dish would go well with a crisp Arneis white wine
Posted by Darby on April 6, 2009 under Fiano, Main |
This recipe for Thai Fish Cakes has been suggested by Zonda Elliot of Karanto Wines in the Langhorne Creek Wine Region.
Ingredients
- 300 g flathead fillets
- 4 tablespoons red curry paste
- 1 egg
- 3 tablespoons fish sauce
- 1 teaspoon white sugar
- ½ bunch coriander, shredded
- 6 kaffir lime leaves, shredded
- 3 tablespoons snake beans, sliced finely
- Oil for deep frying
- 2 spring onions, finely sliced
- ½ bunch coriander, chopped
- 1 small knob ginger, julienned
- 1 small chilli, sliced
Method
Place the flathead, curry paste and egg in a food processor and blend until it is a fine paste. Season with the fish sauce and the sugar and place the mixture in a large stainless steel bowl. Slap the mixture against the bowl to toughen the protein in the fish, which will make the fish cakes puff up when you fry them.
Add the coriander, lime leaves and snake beans and mix well.
Form into rounds and deep fry over medium to high heat until golden brown. Drain on Kitchen paper and keep warm while you prepare the garnish.
Mix the rest of the ingredients together and slice pockets into the fish cakes. Sandwich the garnish into the pockets and serve straight away.
Wine suggestion
Dishes like these spicy fish cakes require a little thought for food pairing. A refreshing dry white is called for, but the wine needs to be flavourful enough so that it is not overwhelmed by the food flavours. Zonda recommends that you enjoy this recipe for Thai fish cakes with a cold glass of Karanto Fiano 2008.
Fiano is an exciting white wine variety from the south of Italy. It has been introduced into Australia over the past few years and is now proving its credentials. You can see more about Fiano at Vinodiversity.
Karanto Vineyards
Karanto Vineyards have been growing grapes at Langhorne Creek in South Australia for a century, but over recent years Zonda and Dennis Elliot have successfully introduced Italian varieties Aglianico, Fiano and Pinot Grigio. They regularly win medals for these innovative wines at varous wine shows throughout Australia.
