Brunello di Montalcino Biondi Santi

There is no country in the world with so much richness and variety of products, natural as the territory gives them or processed by expert hands in simple ways, which are both ancient and the most contemporary. The journey to discover delicacies continues, from the best known to the lesser-known far from the production area. With Brunello di Montalcino, holder of prestigious records, our culture of food and wine remains unbeaten on the world podium of taste.

Since 1865, the year in which Brunello di Montalcino debuted with the first vintage produced by Clemente Santi, this Tuscan red wine continues to collect successes: it was the first Italian fine wine exported to the United States in 1930, the first served at a reception between heads of state (the President of the Republic Giuseppe Saragat and Queen Elizabeth II) and the only one included among the twelve labels of the century according to Wine Spectator magazinetag. Since 1966 it has been protected with the DOC and since 1980 with the DOCG (the first in Italy, together with Vino Nobile di Montepulciano and Barolo). The territory has also played its part: in 1941 the first public wine shop for the sale of wines in the area was inaugurated in Montalcino, in 1948 a winery opened its doors to visitors for the first time, giving way to the development of wine tourism. Today, the Consortium brings together 219 producers and the hectares dedicated to the production of Brunello are 2100 (with a value of almost one million euros per hectare), scattered in an area rich in biodiversity, with 50% of the land occupied by woods and 10% destined for olive groves, not counting the areas of pasture and arable land; with almost 50% of the vineyards cultivated organically, Montalcino boasts a percentage three times higher than the national average. Who are the main admirers of Brunello? Italy stands out, followed by the United States, Canada, Germany and Switzerland.

Grape varieties: Sangiovese grosso 100%

Alcohol: 13,5%

Time to taste it: special occasions Biondi Santi's Brunello di Montalcino goes splendidly with refined meat-based preparations, including roast. Impossible not to enjoy it even at the end of a meal, alone.

Tasting Notes

Bright ruby ​​chalice. On the nose, a complex and elegant bouquet and a profile that expands and changes minute by minute. First nose chiseled with delicate flowers and sweet spices, followed by a light fruit, a touch of ginger and a hint of verbena and mint. The mineral voice and the tobacco notes at the end are surprising. The taste has class and tension: classic, aristocratic, it is both graceful and austere. Three-dimensional mouth, which develops with progression, maintaining an unmistakable elegance and personality.

 

Octopus alla luciana

Octopus alla luciana is a typical dish of Neapolitan cuisine: in this recipe the octopus is cooked with San Marzano tomatoes, Gaeta olives and capers. Octopus alla luciana is a traditional Neapolitan preparation: the dish takes its name from the Santa Lucia district of Naples, an ancient village of sailors who are experts in the fishing of octopus. As they say in those parts "O purpo se coce dinto a ll'acqua soja", or "The octopus is cooked in its water" and, in fact, this recipe also calls for cooking the octopus in a saucepan with a lid, over low heat and for an hour and a half. To flavor the octopus, San Marzano tomatoes, Gaeta olives, capers and parsley are used.

Good to know: octopus alla luciana is different from octopus all'ischitana, typical of Ischia, which does not include tomato, is blended with white wine and is slightly spicy.

Ingredients

1 Kg two octopuses

350 g San Marzano tomatoes

garlic

parsley

extra virgin olive oil

Capers

olives

Procedure

For the octopus alla luciana recipe, wash the octopus well under water, then cut the bag, empty it and remove the eyes and the leathery beak in the center. Peel the tomatoes and cut them into cubes. Sauté 2 cloves of garlic in a saucepan with 100 g of oil, after a minute add a large sprig of parsley, tomatoes, 1 tablespoon of capers and 2 tablespoons of olives, octopus and cook them over very low heat, with the lid on, for 1 hour and 30 minutes. Serve the octopus whole in a serving bowl or in the cooking pot, cutting them directly on the table.

 

Saffron risotto

Saffron is an ancient spice that is obtained from the stigmas of the flower of the same name. In the beginning it was used for its coloring properties but over time it has become a valuable ingredient with which you can make unforgettable recipes... like saffron risotto! This classic first course is typical of Lombard cuisine where it is often combined with ossobuco, but it is loved in all regions of Italy: from adults and children, from the most refined palates to the most authentic ones. The reason lies in the simplicity of the preparation and in the golden magic of the saffron, which embellishes the rice grains with its unmistakable aroma and color. For a more intense flavor I recommend choosing pistils, but if you prefer, saffron powder will also be fine. Like any self-respecting risotto, moreover, the creaming phase will be essential to obtain the ideal creaminess, neither too soupy nor too dense. If you have always wanted to know how to prepare a perfectly saffron risotto, then, you just have to follow the recipe!

INGREDIENTS

Carnaroli Rice 320 g

Saffron pistils 1 teaspoon

Golden onions ½

White wine 40 g

Vegetable broth 1 l

Water to taste

Extra virgin olive oil to taste

Fine salt to taste

FOR CREAMING

Grana Padano cold from the fridge (to be grated) 80 g

Cold butter from the fridge 75 g

PREPARATION

To make the saffron risotto, first put the saffron pistils in a small bowl and cover with water. Leave to infuse for at least 6 hours or even overnight, covering the bowl. After the infusion time, prepare the vegetable broth and keep it warm. Peel and chop the onion very finely, then pour it into a pan with a drizzle of oil. Turn the heat to low and let it simmer very gently for about 10-15 minutes; To help you, you can add a pinch of salt or a ladle of broth. When the onion is soft and translucent, pour in the rice and toast it for a couple of minutes, stirring constantly and keeping the heat low to prevent the onion from burning. Deglaze with white wine and let the alcohol evaporate completely, then start wetting the rice with the hot broth, one ladle at a time, taking care to wait for it to be absorbed before adding the next one. Keep a light and constant boil. When the rice is almost cooked, you can add the saffron with its infusion liquid (you can keep the pistils stuck to the bottom and use them for decoration). Stir well and finish cooking the rice, adding salt if necessary. Once cooked, turn off the heat and stir in the butter and grated Grana Padano, both cold from the fridge. Add a little more broth, just enough to get the right consistency, then mix everything together, shaking the pan to form the classic "wave". Serve your saffron risotto and garnish with the pistils kept aside!

PRESERVATION

It is recommended to consume the saffron risotto immediately. Leftover risotto can be stored in the fridge for 2 days, in an airtight container, and can be used to make other tasty recipes such as arancini, casseroles, croquettes or a classic sautéed rice!

ADVICE

If you use saffron powder instead of pistils, you can follow the same cooking methods, reducing only the infusion time. Adding salt may not be necessary if the broth is already savory enough, so always taste before salting! If you prefer, you can cook the rice with boiling salted water instead of broth, but the latter gives the dish a more complex and balanced flavor. After serving the saffron risotto, gently tap your hand on the bottom of the plate: if the risotto spreads it means that the consistency is perfect!

 

Passatelli in broth

Passatelli in broth is a very simple, but very tasty, dish typical of Emilia Romagna. Prepared with healthy and genuine ingredients, they are ideal for the whole family. The origins of passatelli in broth lie in Emilia Romagna, the cradle of good food and handmade preparations, such as fresh egg pasta. It is a first course of medieval origins, as can also be read in the information reported by the "Italian Academy of Cuisine", which preserves the deposited recipe. If the proportions for this recipe (eggs, Parmesan and breadcrumbs) remain almost unchanged between the various areas of Emilia, Romagna and Marche, there are different nuances: those who use a pinch of flour to adjust the dough as I did, those who flavor only with lemon zest, those who only with a sprinkling of nutmeg or both. I am sure that you will have historical and familiar recipes of passatelli to make in broth, with the special tool with which mothers and grandmothers have taught how to crush, drag and arm themselves with good pace and patience!

INGREDIENTS

Eggs (about 3) 170 g

Breadcrumbs 140 g

Parmigiano Reggiano (to be grated) 100 g

Lemon zest ½

Nutmeg to taste

Fine salt to taste

Meat broth 1 l

flour 10 g

PREPARATION

To prepare passatelli, start by preparing a good meat broth. While it is cooking, dedicate yourself to the passatelli dough: grate the lemon zest, being careful not to take even the most bitter white part. Beat the eggs for a few moments in a bowl with a pinch of salt. In a larger bowl, mix breadcrumbs (preferably grated from dry bread) and grated Parmigiano Reggiano. Pour in the flour and flavour with lemon zest and grated nutmeg. Add the eggs. Mix the ingredients with the help of a spatula at the beginning, then continue by hand. You will have to work for a long time to obtain a consistent and elastic dough. You can work it right away or let it rest for at least 15-30 minutes, up to two hours wrapped in plastic wrap. Place one piece of dough at a time in a potato masher with holes at least 5 mm wide and mash it directly in the broth brought to a boil (it must not boil vehemently). Use the blade of a knife to cut the passatelli to a length of about 5-6 cm. Cook the passatelli for a very short time, as soon as they come to the surface, drain them directly into individual plates or into a tureen. Serve the passatelli piping hot, if you prefer, seasoning with a little grated Parmigiano Reggiano and freshly ground black pepper!

PRESERVATION

You can keep the passatelli dough for a maximum of one day, keeping it in the refrigerator tightly sealed with plastic wrap. You can also store them cooked, however, they will lose their consistency.

ADVICE

The flour in the dough is optional, you may or may not use it or use it to adjust the dough if necessary.

CURIOSITY

Passatelli belong to the Emilia-Romagna tradition, however they are widely spread in other areas of Italy. For example, in the Marche region where the so-called passatelli di carne are prepared, the meat used for the broth is used in the dough. In Lazio, and more precisely in Rome, passatelli cooked in broth are considered as a festive dish. The traditional tool for making passatelli does not have a specific name other than "ferro per i passatelli", in dialect fèr for pasatèi. The dough exit holes have a width that varies, one from the other, from 4 to 5 mm, thus guaranteeing always different shapes to the passatelli.

 

Stuffed Lobster 

Is a particular preparation of the tasty crustacean that sees the lobster cut in half and cooked in a baking dish with butter, then it will be flavored with a marinade of mustard, parsley, oregano, salt and pepper and served on the table with lemon wedges after a short cooking in the oven.

Ingredients

Lobster 700 g 

Mustard 1 tbsp 

Bread 30 g 

Butter 30 g 

Lemons 1 

Parsley 1 tbsp 

Oregano 1 pinch 

Extra virgin olive oil 

Salt to taste 

Pepper to taste

Preparation

Wash the lobster, cut it lengthwise, put it in a baking dish and butter it with the cut side facing up. In a bowl, mix the mustard with the parsley, add the oregano, salt, pepper, dilute with oil and melted butter. Sprinkle this sauce over the lobster, sprinkle it with breadcrumbs and put in the oven at 200°C for about 30 minutes, serve with lemon wedges.

Tip

For a love encounter, a lobster is enough. There is no need for other aphrodisiac foods, it satisfies the eye and the stomach.

Neapolitan-style fish soup

The Neapolitan zuppa di pesce is perhaps the simplest and purest of all the fish soups in Italian cookery it is nothing more than a variety of seafood simmered briefly in a simple marinara sauce. But don’t let the simplicity fool you—the taste of this dish is incredible.

Ingredients

1 bunch of fresh parsley, washed leaves

1 garlic clove, coreless

100 g white onion quarters

1 hot dried chili pepper

60 g extra virgin olive oil

300 g shrimp tails

500 g fresh, cleaned and chopped squid

400 g cherry tomatoes, halved

150 g dry white wine

1000 g mixed shellfish (clams, mussels, cockles, etc.) purged

500 g mixed fish for soup, cleaned and fillet (see tips)

1 teaspoon salt

6 slices of homemade bread cut into chunks and golden

Directions

Begin by sautéing a few slightly crushed garlic cloves in abundant olive oil. If you like, you can add a bit of peperoncino to sauté in the olive oil along with the garlic. When the garlic begins to give off its aroma and is just barely beginning to brown, you add tomato—ideally, the pulp of fresh, perfectly ripe San Marzano tomatoes, but otherwise use best quality canned tomatoes that you have run through the largest holes of a food mill. Season with salt and pepper (going light on the salt since the shellfish will be salty) and finely chopped parsley, then allow the tomatoes to simmer for about 10 minutes or so, or until they begin to reduce and reach a saucy consistency. Then add a splash of white wine. It is now time to add your seafood, starting with the varieties that take the longest to cook, then progressively adding those that take less time. The origins of the fish soup being what they are, the choice of seafood is pretty loose. But the Neapolitan version will almost always include one or more kinds of mollusks such as squid, baby cuttlefish or octopus, clams or mussels or both, and a variety fish with fins. The fish was, as mentioned, the local catch, so many local varieties of fish, most of them small and some quite bony but flavorful, can be thrown into the pot. Larger fish can be cut into serving or even bite-sized pieces. The most typical fish of all is scorfano, called ‘scorpion fish’ in English. (Scorfano is also typical of the Tuscan cacciucco and some of the Adriatic brodetti.) Triglie—red mullet—is also a common addition. But any firm-fleshed fish that lends itself to simmering will do: monkfish, snapper, catfish, sole. Last night I added some cut up halibut, and it was very nice. Although less typical of this kind of fish soup, sea scallops and shellfish are make nice additions. The more variety, the better the soup they say. You always begin with the mollusks, since they will take some time to cook. With very young calamaretti (baby cuttlefish) let them simmer about 10 minutes before you add any other fish. Octopus or mature squid (which you should cut up into bite-sized pieces) will take much longer, usually about 30 minutes, although you can sometimes find pre-cooked octopus that only needs heating up. Then add you fish and let that cook for another five to ten minutes, depending on the size. Then, finally, add the clams and mussels and simmer them until they open—if, that is, you are confident that they are free of sand. If not, steam them separately and add them at the very last moment, along with their liquid, strained to eliminate any sediment, just long enough for them to heat through. Sprinkle with a bit more finely chopped parsley and serve immediately. Measurements are not particularly important in this rustic dish. The amount of tomato will greatly influence the end taste. Some recipes call for a lot of tomato—equal in weight to the seafood—but most call for about half as much by weight. The ratio among the various kinds of seafood is pretty free as well, but I find a good rule of them is to use about as much fish as other sorts of seafood. Or you can eliminate the fish altogether, and just use the mollusks and some shellfish like shrimp or crab, in which case you will have zuppa di pesce senza spine, or ‘boneless’ fish soup. Zuppa di pesce is usually served with toasted bread, rubbed with garlic and sometimes drizzled with a bit of olive oil. The bread is also wonderful fried in olive oil—but that can be a bit heavy for modern tastes. I often just use bread to sop up the wonderful juices, an act that Italians call fare la scarpetta.

 

Pasta alla Nerano

Is dish from Campania created at the Mariagrazia restaurant, in Nerano in 1952. The recipe calls for a few simple and delicious ingredients: spaghetti, fried zucchini and provolone cheese.

INGREDIENTS

20 OZ. of zucchini

12 OZ. of spaghetti

6 OZ. of Provolone cheese

1 garlic clove

1 bunch basil leaves

extra-virgin olive oil

salt

pepper

METHOD

Thinly slice the zucchini. Fry a few slices at a time in plenty of hot oil until golden. Drain on a paper towel and sprinkle the zucchini with torn basil leaves. Finely grate the provolone, and set it aside. Cook the spaghetti in boiling salted water. Drain once al dente, setting aside two ladlefulls (around 3/4 cup) pasta cooking water. Sauté the garlic clove in a pan with a bit of oil. Remove the garlic and add the zucchini, drained spaghetti, 1 ladleful pasta cooking water, and half the provolone. Finish cooking over low heat, adding the second ladleful of pasta cooking water gradually along with the remaining provolone, mixing until it forms a creamy sauce. Serve immediately with a generous amount of freshly ground pepper.

 

 

Pasta with asparagus and speck

Pasta with asparagus and speck is a very appetizing first course that combines two typical spring products and is very easy to prepare. Pasta with asparagus is a great classic of our cuisine. The combination of asparagus and crispy speck is a combination that goes very well with any shape of pasta: for our recipe we have chosen tagliatelle, but penne, linguine and other types of pasta are also more than suitable. Tagliatelle with asparagus and speck is a delicious first course, ready in less than half an hour. First remove the final part of the asparagus and boil it, then cut the speck and the tops of the asparagus, cook the pasta and prepare the cream, to be added a few minutes later. Here are all the steps in the recipe.

Ingredients

Egg tagliatelle 400 g 

Asparagus 500 g 

Speck 250 g 

Fresh liquid cream 200 ml 

Extra virgin olive oil 4 tablespoons 

Salt to taste 

Pepper to taste

Preparation

Start the preparation by cleaning the asparagus and removing the end of the stem. Then place them in a pan and cook until they have become soft. Cut the speck into small pieces and brown them in a pan with oil. Divide the asparagus tops in half and add them to the same pan with the speck. Bring a pot full of water to a boil, add salt and let the tagliatelle cook, taking them out when they are still al dente. Meanwhile, in a bowl, blend the cooked asparagus stalks together with salt, pepper and cream. Take the bacon and asparagus tops out of the pan, pour the asparagus smoothie in their place and heat it for a few minutes before adding it to the drained pasta. Mix well, then add speck and asparagus tips and serve.

 

Neapolitan sausage and broccoli sandwich 

The Neapolitan sausage and friarielli sandwiches are a variant of the classic Neapolitan sandwiches but with an equally tasty and flavorful filling. Excellent to enjoy for a trip out of town or to enrich buffets and appetizers. According to some, the name friariello derives from the Spanish "frio-grelos" (winter broccoli), while others believe that it derives from the Neapolitan verb frijere (to fry). 

Ingredients

450 g flour 

125 ml water

125 ml milk

80 g lard

15 g yeast

250 g sausage

2 bunches of bunch of broccoli

100 g smoked provola cheese

extra virgin olive oil

1 clove garlic

1chili pepper

10 g salt

egg yolk + milk for brushing

Preparation

To make the Neapolitan sausage and broccoli sandwiches, start by letting the milk cool down with water, then add the yeast and let it dissolve. Put the flour in a large bowl and stir in the mixture of water, milk and yeast, making it run down as you knead. When the flour has absorbed all the liquids, transfer to a work surface and add the lard or 4 tablespoons of extra virgin olive oil, then add the salt. Knead everything for about ten minutes and finally form a ball and place the dough in a bowl, cover with plastic wrap and let rise in a dry place until doubled. In the meantime, clean the broccoli by removing the toughest stems and wash them thoroughly and boil them for about ten minutes, then drain them and set aside. At this point, brown the garlic with the chili pepper in the oil, then add the crumbled sausage and when it is well colored, add the broccoli. Let it flavor for a few minutes mixing with a spoon, then turn off and let it cool well. Then roll out the well-leavened dough on a lightly floured work surface and form a rectangle. Cover with the sausage, the broccoli and the provola cut into small pieces and roll up on itself to form a loaf. At this point, divide into pieces and transfer the Neapolitan sausage and friarielli sandwiches onto a baking sheet covered with parchment paper. Cover and let rise for about an hour. After this time, brush with an egg yolk beaten with a tablespoon of milk and bake in a static oven at 180* for 15/20 minutes. Then remove from the oven, let cool and serve. Your Neapolitan sausage and broccoli sandwich is ready.

Risotto alla pescatora 

An elaborate dish, which contains all the flavor of the sea is fisherman’s risotto. A recipe that might take a little time, but is definitely worth it! The aroma of the shellfish, the consistency of the risotto, a good glass of white wine served at the right temperature and you're there * not on holiday, but dreaming of a sea-front dinner in full relaxation mode. Thanks to my recipe for risotto alla pescatora. This dish, which is a must of Mediterranean cuisine, is prepared in many Italian regions in several different ways.

Risotto alla pescatora is one of those dishes that lends itself to the most daring of reinterpretations. Each fish is well matched to the flavors of this recipe, where it is essential that the raw ingredients are very fresh. In the original version, in addition to clams and mussels, calamari and prawns appear, which with their sweetness, balance the flavor of the shellfish. For a really tasty dish, the secret is cooking the rice in a homemade fish stock made from boiling the leftover fish scraps for the sauce. In addition to the shrimp and prawn shells, if you have scraps of other fish, add them to the water with celery, onion, and carrot. Boil everything for about an hour or until the liquid has reduced by half. Then filter everything and set aside to cook the rice in. If you are looking for a fish first course that inebriates your senses and brings to the table the true taste of the sea, today's recipe is just right for you: risotto alla pescatora.

Making risotto alla pescatora

Start by cleaning 2 lbs (around 1 kg) of clams and 2 lbs (around 1 kg) of mussels under running water. Remove the dark filaments between the two shells of the mussels and clean the clams. Transfer the cleaned mussels and clams in a large saucepan with a drizzle of oil and a clove of garlic. Cover with a lid and cook until the shells have opened. At this point, turn off the heat and remove the shells. Filter the cooking liquid that you will need to add to the fish stock to make the risotto. Shell the shrimp and prawns and boil in water for a few minutes. With the shells, prepare the broth and set aside. Clean the squid and cut into strips. In another pan, fry a sliced onion over low heat in a little butter: Once golden-brown, add the rice and toast it. Add a cup of white wine, the calamari strips, and broth and cook until the rice is ready. Just before turning off the heat, add salt, mussels, clams, prawns, and shrimp to the rice. Sprinkle with chopped parsley and serve with a good glass of fresh white wine.

Grilled Teriyaki Steak

PREPARATION

SAUCE

Wash the lime, grate the zest and squeeze the juice. Peel and finely grate the garlic and ginger. Mix miso paste with 5 c. of hot water, mirin, soy sauce, lime juice and zest. Add the garlic and ginger.

SALAD

Clean the cucumber and the twigs, wash them and cut them into thin diagonal slices. Clean and wash the spring onions and cut them diagonally into rings as thin as possible together with the green part. Wash the coriander and dry by shaking it, remove the leaves. Place the prepared ingredients in a bowl. Add the rice vinegar, sesame oil and peanuts, salt everything and mix gently.

STEAK

Pat the tomahawk steak dry with kitchen paper, brush both sides with teriyaki sauce and sear on the Teppanyaki grill or in a hot, fat-free pan. Then place the meat on the cooking grate. Insert the non-perforated basket underneath to prevent anything from dripping onto the bottom of the appliance. Cook the steak in X BO (80°/20% humidity) for 45 min., then roast at 200°/-20% humidity for about 30 min. until reaching a core temperature of 54°. Then remove the steak from the oven and let it rest, covered, for approx. 5 min.

FINALLY

Cut the steak into strips about 2cm wide and arrange on a wooden cutting board with the salad and sauce. Season the steak strips with coarse salt.

 

Mezze maniche with sausage & potatoes cream

Are you looking for a truly delicious first course that appeals to both adults and children? There is a perfect alternative, which is the mezze maniche with creamed potatoes and sausage. It is a very versatile pasta shape that holds the sauce well (as in the case of pumpkin mezze maniche), so the flavors can be felt all the way. For the preparation it will be sufficient to blend the potatoes with the pecorino cheese and spices and then mix it with the crumbled sausage and of course with the pasta. The ingredients bind together very well and you will get a dish that is not easily forgotten. Here's how to make mezze maniche with creamed potatoes and sausage.

Ingredients

Mezze maniche rigate 400 g 

Potatoes 400 g 

Pecorino cheese 100 g 

Sausage 300 g 

Extra virgin olive oil to taste 

Pepper to taste 

Salt to taste 

White onion 1

Preparation

Cut the potatoes into cubes after peeling them and boil them in plenty of salted water. Combine them in a bowl with pecorino cheese, oil, salt and pepper. Blend everything with the cooking water to obtain a cream. Sauté the crumbled sausage in an oiled pan with a shredded onion and sautéed. Cook the mezze maniche and once drained, add it to the sausage, stirring everything with the potato cream. 

  

Panino al crudo di Parma, crema di carciofi, mozzarella, rucola

Parma prosciutto sandwich, artichoke cream, mozzarella, rocket

Sandwiches with cured ham or sandwiches with cooked ham? Often the preference between the two cured meats represents a real philosophy of life. Not to mention that the choice could be complicated by adding the option of sandwiches with mortadella! The combinations of stuffed sandwiches should all be tried in order to be able to establish with certainty what the perfect sandwich recipe really is. 

Those who prefer cured ham generally appreciate refined combinations. Have you ever tried a crouton with figs with honey and raw ham? Raw ham - whether from S. Daniele or Parma - goes well with honey or jam, but raw ham and dried and fresh fruit are the icing on the cake. To satisfy all lovers of raw ham who are always looking for new combinations with vegetables, sauces and cheeses, here is the definitive collection, or almost, of recipes for sandwiches stuffed with raw ham.

A sandwich with raw prosciutto for true connoisseurs with a cream of sun-dried tomatoes and onion. The sun-dried tomato cream, which is prepared by blending together ricotta, olives and lemon zest, will give this stuffed sandwich an inimitable taste. Enrich the sandwich with a few slices of onion, after soaking it in water and wine vinegar, and you will discover a world of flavor!

Summer stuffed sandwiches are often the solution to a quick lunch or dinner, try to combine slices of raw prosciutto with peaches grilled on the griddle. For bread, choose a white and fluffy focaccia to be seasoned with a little salad and some mozzarella. 

Ingredients

1 small baguette

50 g mozzarella cheese

70 g of Parma prosciutto

20 g artichoke cream

rocket to taste

Realization

Cut the baguette in half horizontally and spread it on the bottom with the artichoke cream. Continue by adding the sliced mozzarella, the raw mozzarella, the rocket and complete with the rocket leaves. Layer the other half of the bread on top and serve the sandwich with raw prosciutto.

 

Pumpkin burger

Today I suggest you try the appetizing and tasty PUMPKIN BURGERS! Healthy and genuine, also perfect for children. They can be prepared in a few simple steps. It is a light main course, but so good that you will lick your lips. You can decide whether to cook them in a pan, in the oven, or fried! A vegan alternative to classic burgers? Appetizing and tasty, they can be kept in the refrigerator for 2 days closed in an airtight container.

Ingredients

400 g pumpkin (cleaned)

50 g Parmigiano Reggiano

1 egg

120 g breadcrumbs

2 tbsp extra virgin olive oil

salt

Pepper

1 spring rosemary

20 g pumpkin seeds

 corn flour

breadcrumbs

Preparation

Cut the pumpkin, remove the seeds and skin, then cut it into small cubes. Sauté it in a pan with a drizzle of oil, garlic and rosemary. Add salt and pepper and cook for 10/15 minutes, or until well cooked, add a drizzle of hot water if necessary. After the cooking time, transfer it to a bowl and mash it with a fork. Add the egg, grated cheese, breadcrumbs and pumpkin seeds. With your hands, take a portion and shape well into burgers, then dip them in breadcrumbs. This ingenious tool might also come in handy. Next, bread them in the cornmeal and breadcrumb mix. Heat a frying pan with two tablespoons of extra virgin olive oil and cook your burgers for 5-6 minutes or until golden brown on both sides. Alternatively, you can also bake them in the oven for 15-20 minutes at 200°C in static mode.

Tip

To make them even tastier, you can replace the pumpkin seeds with cubes of speck.

 

Pistou soup

Pistou Soup is a staple of Provençal cuisine. It is a convivial summer soup that is usually enjoyed with family or friends! Soupe Au Pistou is a traditional Southern French soup usually made with summer fresh veggies like zucchini, tomatoes and green beans that are simmered with slowly simmered white beans and potatoes and usually pasta.  Soupe Au Pistou is sort of like the French cousin to Minestrone soup with a dollop of pesto on top.

Ingredients

4 tablespoons olive oil

3 medium potatoes

2 large peeled tomatoes

18oz - 500g baby green beans

1 x 14oz - 400g can of cannellini beans (drained)

1 x 14oz - 400g can of borlotti beans (drained)

7oz - 200g small macaroni or pasta shells

1 cup - 60g Grated Parmesan cheese 

2.2 quarts - 2 liters of water

Steps

Snap off tails and tip any dry ends of each bean. Cut up the green beans in small dice. Peel and dice the potatoes. Peel and dice the tomatoes. Add cut vegetables to a soup pot, cover with water, season with salt and pepper and leave to gently simmer for 30 minutes. (hint: make the pesto while the soup is cooking). For the pesto, in a mortar and pestle of small food processor, add the basil leaves with a little salt, peeled garlic cloves and crush into a paste. Mix in 4 tbsp of olive oil and mix into a paste. To the soup, add the cooked (drained) cannellini beans and the borlotti beans. Add the dry pasta. Cook until pasta is al dente. Approx. 10-15 minutes. Check for seasoning, add more salt if required. Turn off the heat, and mix in the soup, all the pesto. Serve with some grated cheese directly in the centre of the plate. You can also drizzle a little olive oil and plucked small basil leaves.

 

PORK LOIN IN ROAST PORCHETTA

Pork loin in roast porchetta is a typical second course recipe from the Marche region, with robust and tasty flavors. Pork is made fragrant by aromatic herbs, such as fresh wild fennel and rosemary, sprinkled with vin cotto, which is a typical wine product of the Marche region. In addition, leaving the rind during cooking not only gives a full-bodied taste to the roast pork, but allows you to make the rind itself crispy like that of the famous porchetta di Ariccia. The recipe for pork loin in roast pork is a specialty to be served at important lunches such as Christmas holidays, Easter (as an alternative to lamb), holiday lunches, or as a traditional Sunday recipe when the whole family gathers.

INGREDIENTS

1 kg pork loin

3 cloves of garlic

3 sprigs of fresh rosemary

3 fresh sage leaves

50 ml extra virgin olive oil

salt and pepper to taste

200 ml white wine

500 ml vegetable stock

500 g potatoes

1 onion

1 carrot

1 celery stalk

PROCEDURE

Take the pork loin, make cuts on the surface and place 2 minced garlic cloves, a sprig of rosemary and 2 sage leaves inside. Season with salt and pepper over the meat. In a frying pan, heat the extra virgin olive oil and sauté the pork loin on both sides until golden brown. Deglaze with the white wine and let the alcohol evaporate. Add the finely chopped onion, carrot and celery to the bottom of the pan and sauté together with the pork loin. Stir in the vegetable broth and the remaining sprig of rosemary. Cover with a lid and simmer for about 2 hours. After 2 hours, remove the lid and continue cooking for another 30 minutes until the meat is cooked through and soft. In the meantime, peel the potatoes, cut them into cubes and cook them in boiling water for 5 minutes.

Drain the potatoes and add them to the pan with the pork loin. Cook everything together for another 30 minutes. Plate up and serve hot accompanied by seasonal vegetables. Enjoy your meal!

Pork loin is a tasty and versatile dish, but for maximum flavor, it's important to make sure the meat is cooked perfectly. Some useful tips to understand if pork loin is cooked:

Use a meat thermometer: The most accurate way to check pork loin for doneness is to use a meat thermometer. Stick the thermometer into the thickest part of the meat and check the internal temperature. The ideal temperature for pork loin is 70-75°C. Check the color of the meat: A cooked pork loin should have a dark golden-brown color on the outer surface and soft pink on the inside. Use the pressure method: with your fingertips, gently press down on the meat. If the meat is cooked, it should be firm enough but not tough. If it is still soft, let it cook for a few minutes longer. Check for juice: If you gently press the meat and see clear juice coming out, it means that the pork loin is cooked perfectly. If, on the other hand, the juice is pink or red, let it cook for a few more minutes.

 

Beef Stroganoff 

Beef stroganoff is a delicious second course of Russian origin made with beef cut into pieces and cooked together with onion, well wilted, and button mushrooms. The peculiarity of Stroganoff is the addition of sour cream at the end of cooking, which binds the flavors together and combines well with all the ingredients. There are two legends around the origin of this dish: some report that it was first prepared by a French chef, personal chef of the Russian count Pavel Stroganoff, who added sour cream to the classic beef fricassee to make it closer to the count's tastes. The dish was successful and was named after the Count, in his honor according to a tradition of the time. Others report that Stroganoff was the name of the doctor who cured Tsarina Maria's herring poisoning with a diet of beef, onions, and sour cream. Beef stroganoff is a full-bodied and flavorful dish that is ideal for a hearty meal...

INGREDIENTS

White onions 500 g

Champignon 500 g

Butter 50 g

Sour cream 80 g

Extra virgin olive oil to taste

Parsley to chop 2 Tufts

Fine salt to taste

Black pepper to taste

Vodka 45 ml

Tomato puree 50 g

Water to taste

Flour to taste

Beef pulp 1 Kg

PREPARATION

To prepare the beef stroganoff, start by slicing the onion very finely; then clean the mushrooms well and cut them into slices; Finally, cut the beef meat into strips, about 5 cm long. In a large non-stick saucepan, sauté the onion for 10 minutes with 25 g of butter, taken from the total dose: the onion must become transparent and if it dries out a lot, add a few tablespoons of water. Add the mushrooms to the pan as well  along with a couple of tablespoons of parsley and finish cooking for another 10 minutes, then season with salt and pepper. In the meantime, flour the strips of meat and cook them with a drizzle of oil and the remaining 25 gr of butter in another pan over high heat; As soon as they start to brown, blend with vodka and continue to cook. Season the meat with salt and pepper. Add the mushrooms and onions to the meat and finally the sour cream and tomato puree. Cook for a few more minutes, stirring the ingredients together with a spoon, until the cream is well blended. Beef stroganoff is ready to be served!

Tip

If you like, you can add a couple of tablespoons of mustard at the end of cooking, with the sour cream and tomato puree.

Wine experts think this Italian Barolo wine would be a match made in heaven with this dish. 

Barolo 'Bussia' 2019 – Rinaldi

The nose is rich in facets, including aromas of wild strawberry, dried flowers, balsamic hints of mentholated and orange peel. On the palate it develops harmoniously on an enveloping tannic texture. The finish is of good persistence. Fermentation is spontaneous and takes place by the action of indigenous yeasts for about 25 days in Slavonian oak vats.

Whether its grilled, stewed, roasted, meat balled, or a flame-grilled patty, look no further for wine inspiration when eating the world’s favorite red meat. "Steak" is many a food lover's favorite word, and this flavorful meat has so much potential when it comes to wine pairings. Whether you're throwing a ribeye on the grill, slow-cooking boeuf bourguignon, or whipping up your favorite meatballs, my pairing guide will show you sensational pairings for this succulent meat. The key to picking a mind-blowing pairing for grilled steaks starts with the tannins: you need a wine with a tough enough tannin base to stand up to the meat's juicy, intense grilled flavor.

Most steaks have a traditional salt and pepper seasoning, so that's where we're going to start. Think pepper and lots of it, throw in some herbaceous elements (basil, fennel, tarragon) and now you're talking. Seek out a peppery Australian Shiraz, Californian Syrah, or if you want to "parlez-vous français", get your hands on a Châteauneuf-du-Pape. This is another of my favorite dishes, the basis of which is a rich, creamy sauce oozing with flavor. There are different styles of stroganoff (using cream, sour cream, or even Greek yogurt for a lighter touch) and it's important to pair based on the richness of the dish. For a lighter stroganoff that doesn't use cream, I recommend searching for a Barolo.

Birra Peroni

Birra Peroni is an Italian brewery owned by the Japanese Asahi Group since 2016. Founded in 1846 in Vigevano by Francesco Peroni, its two main products are Peroni, a light pale lager beer with an alcohol content of 4.7°, and the Nastro Azzurro, a premium lager beer with an alcohol content of 5.1°.

Twenty-five years after its foundation, the Peroni brewery was transferred to Rome in 1872 and during the twentieth century it became one of the most important brands of Italian industry. There are currently three production facilities in Italy: in Rome, Bari and Padua. The fourth generation of the Peroni family worked there, however in 2003 Peroni was acquired by the South African company SABMiller, the world's number 2 in beer production by volume. The production of Birra Peroni was 4.7 million hectoliters in 2005 and about 5 million in 2013.

Peroni beer is the historic product of the brewery, marketed in bottles and cans of 33 cl, 50 cl and 66 cl. Abroad, it is sometimes referred to as the Peroni Red.

Since 1963, Peroni has also been producing a second beer, the Nastro Azzurro. The brewery celebrates the fiftieth anniversary of this beer in 2013. The name, meaning "blue ribbon" in Italian, comes from the Blue Ribbon won by the Italian liner Rex in 1933. This beer is drunk between 3 and 5 °C and the brewery focuses its advertising on the freshness of the drink (through a marketing approach oriented towards the mountains and snow).

In 2016, Asahi acquired the Peroni, Grolsch, Meantime and related assets from SABMiller for $2.55 billion. The latter divested itself of the company to meet the requirements of the competition authorities in the context of its acquisition by Anheuser-Busch InBev. Peroni sponsors the motorcycle sprint Grand Prix, an Italian team is called Team Nastro Azzurro. In April 2019, as the final stages of the Italian Rugby Union Championship were about to be played, the competition changed its identity and was renamed Peroni Top 12 with immediate effect, following a three-year contract with the brewery.