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Fruit desserts
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Chinese food
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FExotic cocktails
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Posts Tagged ‘Italy’
No doubt that Barolo is one of the great wines from Piemonte. It is wellknown all over the world for bi an elegant and austere, complex and important noble wine.
It is produced from the Nebbiolo vineyards that are cultivated in a limited area, including some parts or the whole hill regions of Barolo, La Morra, Cherasco, Verduno, Roddi, Grinzane Cavour, Diani d’Alba, Serralunga, Monforte d’Alba, Castiglione Faletto and Novello. It is aged for three years (two of which in wooden barrels) in order to reach a perfect balance.
The colour is red, tending to garnet and orange red. The Barolo has an intense nose, with hints reminding of candy liquorice and liquorice roots, dried mushrooms, tobacco, mint and the spicy aroma of pepper. The palate is full, astringent and warm, the tannins are well balanced with sourness, which prolongs its flavour.
It is an important wine, which needs a lot of care in order to develop all its beauty and richness. It goes well with robust dishes; diffrent kinds of meat, seasoned cheese, fried mushrooms or it can be be enjoyed at any time, as a corroborant and a solace.
Don’t miss to taste Brasata al Barolo (Brisket of ox marinated and baked in Barolo wine) when you visit Piemonte.
Be aware that the secret behind this recipe is to use a good bottle of Barolo.
Ingredients
- brisket of ox
- Barolo wine
- tomatoes, meat broth
- lard
- carrot
- onion, celery
- rosemary, juniper berries
- thyme, garlic
- bay leaf, cinnamon, cloves
- olive oil
- butter, salt
Salt is unnecessary if using wine in the marinade and stock during cooking.
Insert lard and carrot into the boned meat and marinade for eight days in Barolo wine, onion, celery, rosemary, cloves, thyme, garlic, bay leaves, cinnamon, juniper berries and a little salt. Should the wine evaporate, add more.
Dry the meat and brown it in oil and butter. Add the marinade and, as soon it thickens, add fresh tomatoes and if necessary a spoon of meat extract. Put the casserole in the oven, and as coocking proceeds add boiling stock.
Remove the meat, skim and strain the juices untill theu are reduced to a semi dense state add a little fresh butter.
Pour the sauce onto the sliced meat and serve. Remember that the meat must be covered with the sauce, not svimming in it.