Veal stew with artichokes
Veal stew tends to be more difficult to pair with because of all of the different flavors that can be introduced. If we're focusing only on the veal, though, it helps to simplify things. I recommend a full-bodied Pinot Noir, or a medium-bodied Pinot Grigio with a good amount of acidity. These types of wines are typically highly acidic, and the acidity can help stand up to the truckloads of flavor that stew can offer.
Veal stew with artichokes. A delicious main course, simple to prepare. Perfect for any occasion. Stew with artichokes is a rich and hearty main course. To accompany the stew I used frozen artichokes, but if you prefer you can use fresh ones, when they are in season. However, veal stew also goes very well with peppers, potatoes or peas. But let's see how to prepare veal stew with artichokes, and I recommend if you try it let me know. Wine experts think this Burgundy Côte de Nuits Red wine would be a match made in heaven with this dish.
2010 J. Confuron-Cotetidot Vosne-RomanéePINOT NOIR
Tasting noteA warhorse at 12.5%. well this term might be a bit strange for a Vosne-Romanée, but I double decant this wine, and after all the red fruit, spice, minerality the tanning is still massive (for a burgundy). No de-stem from the Domain. At this moment it warrants a 89, but I suspect it would age very beautifully thus getting a 90.
Veal stew with artichokes
Ingredients
1 Kg veal stew3 Artichokes1 shallotan egga lemonolive oil30 g butterdry white winesaltPepper
Procedure
To prepare the veal stew with artichokes, peel the artichokes, cut them into wedges and cook them gently for 3 minutes in butter. Meanwhile, brown the veal stew in a pressure cooker in 3 tablespoons of oil. Add the chopped shallot, season with salt and pepper and sprinkle with half a glass of wine. Let it evaporate, then add the artichokes. Close the pot and cook for 20 minutes from when it starts to whistle. In the meantime, beat the whole egg in a small bowl together with the filtered lemon juice. Let the pot evaporate, open it and pour in the egg and lemon. Stir, always keeping on the heat, until the egg has set and the sauce has thickened, then serve.
Veal stew tends to be more difficult to pair with because of all of the different flavors that can be introduced. If we're focusing only on the veal, though, it helps to simplify things. I recommend a full-bodied Pinot Noir, or a medium-bodied Pinot Grigio with a good amount of acidity. These types of wines are typically highly acidic, and the acidity can help stand up to the truckloads of flavor that stew can offer.
Veal stew with artichokes. A delicious main course, simple to prepare. Perfect for any occasion. Stew with artichokes is a rich and hearty main course. To accompany the stew I used frozen artichokes, but if you prefer you can use fresh ones, when they are in season. However, veal stew also goes very well with peppers, potatoes or peas. But let's see how to prepare veal stew with artichokes, and I recommend if you try it let me know. Wine experts think this Burgundy Côte de Nuits Red wine would be a match made in heaven with this dish.
2010 J. Confuron-Cotetidot Vosne-Romanée
PINOT NOIR
Tasting note
A warhorse at 12.5%. well this term might be a bit strange for a Vosne-Romanée, but I double decant this wine, and after all the red fruit, spice, minerality the tanning is still massive (for a burgundy). No de-stem from the Domain. At this moment it warrants a 89, but I suspect it would age very beautifully thus getting a 90.
Veal stew with artichokes
Ingredients
1 Kg veal stew
3 Artichokes
1 shallot
an egg
a lemon
olive oil
30 g butter
dry white wine
salt
Pepper
Procedure
To prepare the veal stew with artichokes, peel the artichokes, cut them into wedges and cook them gently for 3 minutes in butter. Meanwhile, brown the veal stew in a pressure cooker in 3 tablespoons of oil. Add the chopped shallot, season with salt and pepper and sprinkle with half a glass of wine. Let it evaporate, then add the artichokes. Close the pot and cook for 20 minutes from when it starts to whistle. In the meantime, beat the whole egg in a small bowl together with the filtered lemon juice. Let the pot evaporate, open it and pour in the egg and lemon. Stir, always keeping on the heat, until the egg has set and the sauce has thickened, then serve.
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