Parisian gnocchi 

Parisian gnocchi: what are they and what are their origins? For all lovers of homemade gnocchi, here is a delicious and irresistibly creamy dish: Parisian gnocchi. The term "Parisian" recalls French origins, but these are disputed by the Florentines who claim a paternity dating back to the time of Lorenzo the Magnificent. As is often the case, the history of traditional dishes can be quite intricate, but what matters is that these specialties have come down to us while maintaining their goodness unchanged. In the few and simple ingredients, artfully mixed, is contained the secret of the success of this first course: special gnocchi made with choux pastry seasoned with a béchamel enriched with tasty cheeses. The inevitable passage in the oven will give the typical gratin that distinguishes these gnocchi. Although its origins are controversial, this recipe has an indisputable certainty: it is a delight for the eyes and the palate! 

INGREDIENTS

FOR THE SAUCE

Whole milk 350 g

Gruyere to grate 100 g

Parmigiano Reggiano to be grated 100 g

Butter 50 g

Flour 30 g

Fine salt to taste

Black pepper to taste

Steps

Cook the gnocchi for about 2 minutes, until they are well puffed. Drain them. Gradually remove the gnocchi alla parigina from the water with a slotted spoon and transfer them to a baking dish, without piling them up too much. Prepare the sauce. Melt 40 g of butter in a saucepan, add 40 g of flour, let it toast, dilute with 4 dl of cold milk and, when the mixture has reached a boil, add 100 ml of fresh cream and cook for a couple of minutes, stirring constantly. Season with salt and pepper, season with grated nutmeg, stir in 4 tablespoons of grated Parmigiano Reggiano cheese and turn off. Finish and cook au gratin. Cover the Parisian gnocchi with the sauce, stir them gently, sprinkle them with 3-4 tablespoons of grated Parmigiano Reggiano, drizzle with 20 g of melted butter and put them in a preheated oven at 180° C for about twenty minutes, until a golden crust has formed on the surface.

Wine experts think this Italian Chianti Classico Red wine would be a match made in heaven with this dish. Gnocchi in Italian gastronomic culture are mostly linked to recipes for first courses, but you only have to go to Austria or Germany to discover that they can be excellent accompaniments to second courses or main courses.

Castellare Chianti Classico

 

Chianti Classico di Castellina is a wine that is a protagonist of Tuscany's oldest winemaking tradition, which on an area of more than 70,000 hectares, embraced by the Chianti mountain range, has seen local grapes grow since Etruscan and Roman times. Here, in the most central part of the region, on a hill complex characterized by limestone and sandy soil, ancient winemaking techniques based on the choice of soils, forms of farming and winemaking practices, gave rise as early as the 1200s to the so-called "Lega del Chianti." In this part of Tuscany, the particularly luminous environment characterized by strong temperature fluctuations, allows excellent ripening of the grapes giving those specific organoleptic characteristics that have made this wine famous all over the world. The production of Chianti Classico di Castellina follows the strict rules that govern the production of Chianti Classico in the land of Tuscany.These rules provide for the cultivation of vineyards at altitudes not exceeding 700 meters protecting this wine with the D.O.C.G.(Denominazione di origine controllata e garantita). In these trademarked vineyards, Chianti Classico Castellare di Castellina is produced following ancient vine training practices such as upside-down guyot. The result is a D.O.C.G. still red wine that embodies all the tradition of native Tuscan wine with a composition characterized by Sangiovese and Canaiolo nero grapes.

Tasting note

 Ruby red. The nose is fragrant, fresh with pleasant hints of red fruit, licorice, currants and a light touch of vanilla. On the palate it expresses a pleasant sweetness, is round, soft and savory. Acidity and persistence characterize a very elegant aftertaste.

Ornellaia

A total of 119 hectares in production is divided into a mosaic of more than 70 different plots according to soil type, exposition and varietal. The great variability of the soils – marine, alluvial or volcanic origins – combines with the lay of the land to create a highly diversified patchwork of micro-terroirs.

Their production philosophy revolves around Ornellaia’s obsession with excellence – at all levels. Every choice made is of absolute importance and implies an all-consuming attention to detail. The best possible quality is reached through meticulous work in the vineyard, mostly executed by hand to respect the specific character of each vineyard. In the cellar each vineyard is treated as an individual, vinified separately, with the objective to express the specific character of its parcel. The base wines mature in small French oak barrels, before being selected and blended to achieve a subtle balance: expressing the specific character of the vintage while keeping Ornellaia’s voluptuous elegance. Sustainable viticulture is an integral part of production philosophy: interventions and external inputs both in the vineyard and in the cellar are minimised.  Ornellaia is a cuvée of Cabernet Sauvignon, Merlot, Cabernet Franc & Petit Verdot and the faithful expression of unique terroir developed in harmony with nature.

In addition to the iconic wine, the estate produces two reds, Le Serre Nuove dell' Ornellaia, which is a true second vin and Le Volte dell' Ornellaia. Its production includes also two white wines: the historical Poggio alle Gazze dell' Ornellaia and Ornellaia Bianco.

Tasting note

Cherry aromas and creamy touch on the palate and a very well balanced elegant wine. Although finish was a bit weak, I could enjoy the wine throughout drinking... Notes : cherry vanilla blackberry plum. On the nose, balsamic with barbecue meat, bacon, nutmeg, mushroom, tobacco leaf, cocoa, cranberry, restrained oak, forest floor, potting soil. On the palate, black cherry, blackberry, blackcurrant, cranberry, dark chocolate, tar, orange peel, pomegranate. Notes of cherry and raspberry; very red fruit forward, maybe a slight undercurrent of oak, but not much. The palette: leather, cherry, raspberry, stone. A little disjointed: thin on flavor, yet hot on alcohol.

Wine experts think this Tuscan Red wine would be a match made in heaven with this dish. 

Cured meats have been one of our most traditional foods going back to ancient times. They are a popular part of Mediterranean diets and often play a starring role in tapas and antipasto dishes. To put it simply; curing involves the salting, drying and aging of meat as a way of preservation, slowing spoilage, and preventing the growth of harmful bacteria. Cured meat tends to have a deeper flavor and softer texture than fresh meat and people sometimes refer to it as ‘cold cuts’. Prosciutto is Italy’s answer, this thinly sliced dry-cured prosciutto comes in several different varieties from the various Italian regions which produce it. Typically, prosciutto will undergo a curing process that can last anything up to two years.

Ingredients

Pork leg/thigh, salt

Prosciutto has quite a mild taste, and it works well in a range of dishes, or just by itself on a cheese platter.