5 special dishes to cook with new wine


5 special dishes to cook with new wine

New wine, placed on the market just after the harvest, can be an excellent ingredient: here are 5 dishes in which to use it according to chef Daniele Zito.

According to experts, 2020 will be characterized by an important wine production both from the quantitative point of view (it has been estimated that the production will be slightly lower than 2019) and qualitative (the grapes have been judged tending to excellent and, in some cases, even excellent).a wine released on the market just after the harvestConsidering therefore the high quality level of the wines that – from north to south of the boot – are just or are now in the process of being produced, aren’t you too curious to taste a good glass of new wine as soon as possible ? For the uninitiated, the qualification of novello can only be attributed to wines which, produced with the carbonic maceration technique, are bottled and placed on the market immediately after the harvest (starting from 30 October) and in any case by 31 December of the year. same year . That said, today we want to suggest 5 recipes (created with chef Daniele Zito) in which the aroma and intense color of the new wine will be the absolute protagonists.

 

  1. Chianina diaphragm tartare, Dijon mustard, goat blue cheese, Cantabrian anchovies, fennel and new wine reduction For the preparation of this dish, choose a tasty and slightly marbled piece of meat like the beef diaphragm (having it cleaned well by your trusted butcher). Beat it with a knife and prepare the new wine reduction by boiling 200 ml of wine with 50 g of sugar and a cinnamon stick, and letting the sauce cook until it is thick and shiny.For the dish: use a pastry cutter to give the tartare its characteristic shape (recommended amount of meat: 100 g), and season with a drizzle of olive oil and very little salt. Place on top of the pieces of Blue sheep cheese, Dijon mustard, the pieces of anchovy and finish the presentation by combining the fennel and the reduction of new wine.
  2. Risotto with beetroot and new wine with Parmigiano Reggiano fondue, crusco pepper powder and parsley chlorophyll ,Start the preparation by blending 200 g of beetroot with a drizzle of oil and set aside. In a pan, toast the rice, blend with the new wine and stir until it is completely absorbed, then add the vegetable broth prepared previously. Now, boil 50 g of milk and when it comes to a boil, remove it from the heat and pour 150 g of Parmesan cheese into it, mixing it with a whisk. For the parsley chlorophyll, use only the leaves, boil them for 2/3 seconds, then drain and blend them by adding water and a drizzle of extra virgin olive oil. At this point sift the liquid with a sieve, put it back in the blender and add 1 g of agar agar to thicken. When the rice is almost ready, add the beetroot mixture and finish cooking. For the serving: pour a large ladle of risotto into a deep dish (like the priest’s hat), sprinkle two generous spoonfuls of Parmesan cheese fondue, the crusco pepper powder and two rounds of parsley chlorophyll on top.
  3. Risotto with marinated shrimp, pine nuts and new wine reduction .In this case, start the preparation by cleaning the mantis shrimp and marinating the pulp in a sauce of olive oil, lemon juice and salt (1 part of lemon juice and 4 of olive oil). In a thick-bottomed pan, toast the mantis shrimp shells with a drizzle of oil, then add chopped celery, carrot and onion. Toast for about 5 minutes over high heat, simmer with new wine, then cover with cold water by lowering the heat. When the volume of cooking liquid from the shells has decreased by 2/3, filter it and throw away the vegetables. Now proceed to toast the rice (Vialone Nano, 60 g per person) blending it with a large glass of new wine. When it is almost dry, sprinkle it with the shrimp broth until it is cooked. Meanwhile, boil 200 g of new wine with 25 g of sugar, half an orange, 2 cloves and 10 juniper berries and filter the reduction when 2/3 has been reduced. At the same time, toast 100 g of pine nuts (for 4 people) in a non-stick pan and set aside. Finally, when the risotto is ready, pour in 30 g of butter (ideal quantity for 4 people), stirring for two minutes. For the serving: pour an abundant ladle of risotto into a deep plate, pour over it in an irregular manner two tablespoons of new wine reduction, and place 6/7 marinated shrimps, a tablespoon of toasted pine nuts and a few leaves of Roman mint on it. 
  4. Braised beef cheek with new wine and herbs, double-cooked potato stick and taleggio cheese .Sauté an Italian-style sauce (1/3 of onion, 1/3 of celery and 1/3 of celery), pour in the beef cheek (recommended amount of meat for 4 people: 1 kg) cut into 4 pieces and brown over high heat. Once everything is golden brown, pour the new wine completely covering the meat, lower the heat to a minimum and cook for 4/5 hours, tasting from time to time to feel its consistency. Combine the braised potato with a peeled and propped potato with 6/7 cloves, 5 sage leaves and 3 bay leaves. For the sticks, peel the potatoes (weighing approximately 40/50 g per person) and cut them into rectangles, pour them into boiling water and drain after 6/7 minutes. Transfer the rectangles to a bowl and season with 4 tablespoons of extra virgin olive oil, a teaspoon of turmeric, a sprinkling of pink pepper and salt. Grease the potatoes well and put them in the oven at 180 degrees for 20 minutes, until they are well cooked. When the meat is ready, separate it from the cooking liquid which you will have to bring to a boil instead (after blending) and make it thicken by pouring a teaspoon of cornstarch previously dissolved in a cup of coffee full of cold water.For the serving: place three pieces of cheek on a flat plate, pour over 3/4 tablespoons of the cooking juices, and serve them alongside a rectangle of potato on which you will place a slice of taleggio cheese (about 15 g per person).
  5. Panna cotta with raspberries and new wine, shortcrust pastry crumble with bitter cocoa and fior di latte ice cream .For the panna cotta, start by soaking 12 g of gelatin in cold water for 15 minutes. Meanwhile, simmer 500 g of cream, 50 g of previously blended new wine and 10 mashed raspberries (quantity for 6 servings). When it starts to boil, add 85 g of sugar, mix well and turn off the stove; then stir in the squeezed gelatine sheets while continuing to mix with the whisk. Pour the mixture into the aluminum molds and let it rest in the fridge for at least 6 hours. For the cocoa shortcrust crumble, prepare the dough with 200 g of 00 flour, 20 of bitter cocoa, 130 of butter (softened), 120 g of icing sugar and 50 g of egg yolks. Mix all the ingredients together and when you have obtained a compact mass, For the serving: pour two generous spoons of cocoa shortcrust pastry crumble onto a plate, remove the panna cotta from the mold and place it on top of the crumble. Serve the panna cotta alongside a generous spoonful of mozzarella ice cream and enjoy your meal!

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