Recipes and wine pairing

Spaghetti with Anchovies in olive oil and cherry tomatoes

Dear readers,

For this weekend I though about a very simple and quick recipe to prepare (5 mins), but so much tasty, the Spaghetti with Anchovies in oil and cherry tomatoes!

Ingredients (for 2 people):

100g of cherry tomatoes (3.53 oz)
2 cloves of garlic
Extra virgin olive oil
6 anchovies in oil

Preparation

Heat the olive oil in a pan and then put the two cloves of peeled garlic to fry.

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Meanwhile, wash and dry the tomatoes and cut them in half.
Put the six anchovies in oil in the pan and “mash” them until they are “dissolved” in the oil.

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Remove the two cloves of garlic from the pan and add the chopped cherry tomatoes.

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Let the cherry tomatoes cook for 5 minutes over high heat till they seem as in figure below.

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Serve the sauce on spaghetti: well, we’ve done!

Conservation

It’s better not to keep or store this sauce in the refrigerator: prepare it directly with the right doses!

And the wine?

For the Spaghetti with anchovies in oil and cherry tomatoes, I chose a simple wine, the Beaujolais Nouveau 2014 by George Deboeuf.

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This wine is rather rounded and it has good alcohol percentage, good intensity and delicate tannin: this means that it matches the intensity of the flavor of the anchovies, the oily sensation and the cherry tomato, a tough ingredient in pairing food and wine!

At the nose, intense perfumes of ripe banana and ripe strawberries.

If you can not find it, I recommend other Beaujolais Nouveau or rosé wines with the same characteristics mentioned above. If you opt for a white, I recommend one who has a good persistence and intensity.

And now, enjoy!

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Recipes and wine pairing

Risotto with Carmignano red wine and Goat cheese

Hello!
Today a recipe for your weekend, the Risotto with Carmignano red wine and goat cheese, something which is not difficult to prepare, but it will give you a great pleasure!

Ingredients (4 people):

1.5 liters of broth (already in abundance salted) (507 oz)
2 cups Carnaroli rice type
1 shallot or onion
1 glass of red wine (preferably a Carmignano wine)
1 abundant knob of butter
100g of medium aged goat cheese (3 1732 oz)
Grated Parmigiano Reggiano cheese and another knob of butter for creaming the Risotto

Preparation

Melt the abundant knob of butter in a pan, at medium heat.
Fry the shallot (or an onion), finely chopped, in the pan until it has acquired a golden color.
Add the two cups of rice and stir constantly with a wooden spoon, so as to toast the rice.

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Toasting the rice may take from 3 to 5 minutes. It’s important to never stop stirring and pay close attention to the rice so that it does not stick or burn.
It’s important to pay close attention to this step: a good toasting, in fact, means that the rice will not be overcooked and it will preserve the compactness of its grains. Toasting the rice is necessary to close the rice pores in order to increase its holding to cooking: if you omit this step you could make the rice looks like a boiled rice with a condiment.

Then, pour in the pan a glass of red wine, preferably of Carmignano: once it dried, pour two or three ladles of broth.

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Stir often and add broth to rice whenever it dry: cook it for 20-25 minutes until, tasting it, it will be soft and compact (see figure below).

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Turn off the heat and pour into the pan another knob of butter, the grated Parmesan cheese and goat cheese cutted into small pieces. Stir it and then place slices of goat cheese on top of the risotto to decorate it.

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In closing, cover the Risotto with a lid and let stand it for 5 minutes.

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And the wine?

For this recipe, I suggest the “Carmignano Riserva” 2010, produced by Artimino.
The Carmignano is an Italian wine of ancient origin, but is not well known internationally, although it is a Tuscan wine with similar characteristics to those of a Chianti.

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This 2010 reserve shows a ruby red color with orange highlights and a good consistency.
At the nose, perfumes of ripe red fruit, mainly cherry, black pepper, coffee and a very pleasant balsamic hint!
On the palate, this wine is quite rounded, fresh and tannic, making it very pleasant paired with the Risotto.

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If you can not find it, I recommend wines with a good evolution, a good structure and tannins, such as a Chianti Classico, a Vino Nobile di Montepulciano or a Bordeaux from Haut-Médoc region, if you prefer a French one.

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