Ossobuco di Chianina al Vino Nobile di Montepulciano Riserva recipe

Ossobuco di Chianina al Vino Nobile di Montepulciano Riserva recipe

Ossobuco

Recipes for ossobuco vary wildly. Although the “Ossobuco alla Milanese” from Lombardy may be one of the most famous and well known Italian secondo piatto.

My favorite recipe is: Ossobuco di Chianina al Vino Nobile di Montepulciano Riserva!

Ossobuco di Chianina IGP

You can pair ossobuco with other dishes. I am talking about delicious saffron risotto such as: Risotto alla Milanese.

As a side dish you may choose to eat ossobuco with polenta or with mashed potatoes.

The Italian ossobuco is a beef shank from the cow’s leg. It is a cut of meat butchered from a cow’s or bull leg.

Much is written on which part is best. It’s been said that veal shanks from the hind legs are the best! Meat from those parts is more voluminous and fleshy.

Ossobuco literally translates to “bone with a hole” with meat. You can prepare ossobuco from veal but also with other kinds of meat such as pork.

However, the finest meat for cooking, in Tuscany, is Chianina breed. It is high valued meat with a more intense taste.

For this recipe I bought the ossobuco di Chianina at the Fierli farm in Foiano della Chiana. Fierli is an organic farm. The animals have a long life and they are treated well.

Recipe

The Ossobuco di Chianina al Vino Nobile di Montepulciano Riserva is a true Tuscan recipe. Many people don’t prepare it at home. Some cuts of veal from the store may be chewy.

Tip for buy-in, first look for shanks that are > 2 inches. If they’re too thin, they’ll braise too fast.

My style Ossobuco di Chianina al Vino Nobile di Montepulciano Riserva needs the following ingredients:

Ingrediënten

Recipe for 1 person

  • 1 ossobuco di Chianina
  • flour
  • red wine “Vino Nobile di Montepulciano Riserva DOCG” – Il Convento
  • 2 cloves
  • 1 clove of garlic
  • 1 onion (soffritto)
  • 1 celery (soffritto)
  • 1 carrot (soffritto)
  • 1 bay lief
  • pepper
  • salt
  • olive oil

When braising the ossobuco you may as well use meat broth or any other liquid (water). I prefer to use only wine. I do not mix the wine with other liquids. That would be a no-go, especially when it’s a high quality wine.

Also mixing tomatoes or tomato paste with red wine is not what I recommend. But that’s my personal opinion.

What else do you need

Stew pot

Braadpan

How to cook

Chop the onions, carrots and celery.

Peel the garlic.

Heat the pot until the olive oil is well heated. Instead of olive oil you may also use butter.

First stir-fry the garlic. When the garlic begins to colour reduce heat. Add the soffritto and cook the vegetables until they begin to soften and caramelize.

Meanwhile cover the Ossobuco with the flour.

Ossobuco di Chianina IGP

When the soffritto has a golden wheat color, remove it or move it to a side. It depends on the size of the stew pot. Sear the ossobuco on both sides until nicely browned. Sprinkle the ossobuco with salt and pepper.

Pour the red wine over the ossobuco and bring it to boil to evaporate the alcohol. Reduce the heat and add the bay leave and cloves.

Cover the pot and check occasionally. When the wine is absorbed just add a little extra. The meat should be left at a low temperature for about 2-3 hours.

When the meat is tender it will fall off the bone. The marrow in the hole of the bone is the best part of the ossobuco. It is a real delicacy and super yummy!

Serve the ossobuco on a plate and the warm wine sauce on top of it.

Ossobuco di Chianina al Vino Nobile di Montepulciano Riserva DOCG

What to serve with ossobuco

Due to its massive taste ossobuco goes well with a creamy risotto, mashed potatoes or polenta.

Wine

If you’re cooking beef or stew Vino Nobile di Montepulciano (sangiovese) is your friend. It affects the taste of the dish. The ripe flavors in this wine give complexity to the sauce and the meat. Chianina is a traditional and genuine meat with an intense and pure taste.

Vino Nobile di Montepulciano is a full bodied wine. It is best when paired with the right food. In particular Chianina beef.

Nothing beats the magic of a brilliant wine and food pairing!

Vino Nobile di Montepulciano Riserva DOCG is recommended by Dutch wine critic and journalist De Grote Hamersma. This wine is available in my webshop.

Buon appetito!

Video

Watch this video recipe to see how to cook Ossobuco di Chianina al Vino Nobile di Montepulciano Riserva.

Acciderba Bolgheri Rosso DOC: a red wine to taste!

Acciderba Bolgheri Rosso DOC: a red wine to taste!

Acciderba

Acciderba is Tuscan dialect. In Italian they say “accidenti” which means in English “wow” or “gosh”.

The winery Azienda Agricola Serni Fulvio Luigi in Castagneto Carducci has made up the name “Acciderba” for their most important Bolgheri Rosso DOC wine – and an exquisite one it is!

The wine Acciderba is a blend of Cabernet Sauvignon, Merlot, Syrah and Sangiovese. After wood aging in barrique for 12 months the wine is then bottled and set to age for a further 5 months.

It is an intense red wine with a strong identity and a long finish. On the palate flavours of small blackberries, ripe red fruit and soft tannins. This wine pairs well with wild boar, old cheeses and braised beef.

Everyone has their own taste and preference, but the wine Acciderba Rosso Bolgheri DOC is one of my favorite red wines from the  Bolgheri area.

Wine tasting at Azienda Agricola Serni Fulvio Luigi

Wine tasting in Bolgheri is one of the not to be missed “experiences” while on a holiday in Tuscany. There are many options for a wine tasting and tour in this area with all range of possibilities and prices.

Azienda Agricola Serni Fulvio Luigi is a small winery in Castagneto Carducci. Castagneto Carducci is a lovely hilltop town from where you have amazing views over the hills and the sea.

The vineyards from the winery are exposed on the slopes down towards the sea and are close to Bolgheri. The wines they make are Bolgheri Vermentino, Bolgheri Rosato and Bolgheri Rosso DOC on their family-owned 5 hectares of vineyards.

Besides making wine, Azienda Agricola Serni Fulvio Luigi is also a “frantoio”, an olive oil producer.

Vermentino vines

Vermentino vines

The whole family is involved with the wine production and sale of their wines and olive oil, likely partly to account for the love and exceptional quality of the wines.

It wasn’t the first time that I have visited this wine cellar. I know the family personally. They are very welcoming, personable and friendly. The atmosphere, tour, wines and food are superb.

The wines they serve are accompanied by local cheeses and meats, such as dried ham and capocollo. Capocollo is a traditional Italian cured meat made from the neck of a pig. Both products are homemade. Their meat comes from a local organic pig farm and is cured on site by the family.

With the coronavirus pandemic, they haven’t been open to the public for a long time. A visit is well worth it if you’re in the area -send me photos from your experiences there- I’d love to see.

Hopefully they will be able to receive more guests for a wine tour and tasting in 2021.

Information for wine tasting:

Azienda Agricola Serni Fulvio Luigi
Località Le Lame 237
57022 Castagneto Carducci (LI)
info@sernifulvioluigi.it

Bolgheri

Bolgheri is a hamlet in the municipality of Castagneto Carducci, in the province of Livorno, between the coastal cities Cecina and San Vincenzo. The coastline is called the Etruscan Coast “Costa degli Etruschi” or “Etruria”.

The village is famous for its Super Tuscan wines. The most important wineries are Tenuta San Guido, Tenuta dell’Ornellaia and Guado al Tasso.

Golfo di Baratti

The Maremma region is the land of the Etruscans. Many small towns have interesting Etruscan remains, wine roads, a mixture of woods and unspoiled walking trails.

A famous 5 km long cypress road leads you to the historic village Bolgheri. This lane is well known thanks to Giosuè Carducci in his poem “Davanti a San Guido” (In front of San Guido).

Bolgheri is dominated by its fortified castle and is worth visiting, but the main thing to see in Bolgheri is the village itself.

In the heart of this pretty little town are many wine bars and restaurants. They all serve local wines for tastings as well as by the bottle and typical Tuscan foods.

Enoteca Tognoni

Personal tip: 

Enoteca Tognoni
Via Lauretta 5
57022 Bolgheri (LI)

Francesco Tognoni is the owner of this wine bar. He is a wonderful host. With special care and treatment, Francesco and his team make sure you have a comfortable evening out while enjoying good wines and foods.

The prices in Bolgheri for a good glass of wine are in every location the same. Enoteca Tognoni is a cosy wine bar, really recommended. Making a reservation is necessary, especially in high season.

 

Il brasato al Vino Nobile di Montepulciano recipe

Il brasato al Vino Nobile di Montepulciano recipe

Beef braised in red wine

Brasato means braised beef. The best part about the recipe “Brasato al Vino Nobile di Montepulciano” is that it is an easy and slow cooker recipe.

This meat dish is delicious on a cold winter evening. Springtime is not really the season for a beef stew. But when it’s cold and rainy outside it is the perfect food to warm you up a bit!

There are many recipes of braised beef, but when preparing an outstanding brasato it is important to have high quality meat and good wine.

Vino Nobile di Montepulciano DOCG

What kind of wine would you recommend to use in beef stew?

I prefer a full bodied, robust red wine such as the Vino Nobile di Montepulciano DOCG.

This wine gives a very special aroma to the meat.

Chianina beef

For this delicious recipe I use the perfect Chianina beef. This meat is expensive, but it is a very healthy meat and low in cholesterol.

Chianina is probably the oldest breed of cattle in Italy. Did you know that? This animal is also called the giant white cow “gigante bianco”.

Chianina farm Fierli

The homeland of the white Chianina cow is the Valdichiana area. The Fierli family is a four generations farm in Foiano della Chiana. A small town located between Cortona and Montepulciano. Today the family keeps 200 Chianina cows on 100 hectares of agriculture land.

Cecilia is member of the family Fierli. She came up with the rich, warm stew recipe “il brasato al Vino Nobile di Montepulciano”. Guanciale di Chianina cheek in Vino Nobile wine.

The cheek is a hard working muscle that needs to be cooked very slow. It takes hours before the meat is tender, but it is worth waiting for!

Besides guanciale di Chianina and Vino Nobile wine other necessary ingredients for this dish are olive oil, soffritto, salt and pepper.

A soffritto is the Italian cooking base for sauces, soups, stews and many more. It is an aromatic mix of onion, carrots and celery.

Besides the basic ingredients I add bay leaves, juniper berries, cloves and fresh rosemary. Really recommended!

Important information

It’s important to bring the meat out of the fridge a few hours before cooking. The meat must come up to room temperature.

In this recipe the marination step is not necessary.

Preparation time: 15 minutes
Cooking time: 3 hours at least
Serves: 2 people

Ingredients recipe

450 gram of bovine cheek (Chianina)
> 1/2 liter of Vino Nobile di Montepulciano wine

  • 2 tablespoons extra-vergin olive oil
  • 1 onion finely chopped
  • 1 stick celery finely chopped
  • 1 carrot finely chopped
  • 1 bay leaf
  • 3 juniper berries
  • 3 cloves

salt, pepper, fresh rosemary

What else do you need

Stew pot

How to cook

Don’t remove the fat before cooking, that gives the meat a unique flavor and texture.

Clean, wash and chop the onions, carrots and celery.

Heat the stew pot over medium-high heat. Brown the soffritto in hot olive oil. Stirring frequently. The soffritto should be cooked until dorata (golden brown).

Add the meat to the pan and season it with salt and pepper.

Pour in the wine and bring it to boil. Reduce the heat, add the bay leaves, rosemary, cloves and juniper berries.

Cover the pot and turn the meat occasionally.

Leave the meat at a low and slow temperature. 

The wine will evaporate. Let the wine reduce a bit and add more wine or other liquids when necessary.

After a few hours, when the meat is tender, remove it to a carving board. Slice the meat. Before serving make sure you remove the woody herbs stems and any bay leaves.

Arrange the meat on a serving plate and pour the wine sauce on top.

What to serve with beef stew

Serve warm with mashed potatoes, polenta or roasted potatoes with rosemary..  my favorite contorno!

A delicious antipasto

Antipasto misto di Cinta Senese: coppa, capocollo and speck.

Cinta Senese is an ancient Tuscan black pig with a white belt. They live free and they have a long and good life. The cinta senese meat has a DOP classification. It is top quality meat.

Wine

The main course pairs with the high tannic red wine Vino Nobile di Montepulciano DOCG.

Red wine and fatty or high-protein foods is a perfect wine and food pairing.

Vino Nobile di Montepulciano DOCG wine is an outstanding wine in the Tuscany region, available on my wine webshop.

Buon appetito!

Watch this video recipe to see how to cook il Brasato al Vino Nobile di Montepulciano!

 

 

I pici alle vongole recipe

I pici alle vongole recipe

Type of noodle i pici

Pici is a local pasta specialty from the province of Siena. It is a thick hand rolled pasta made from flour and water. Pici Toscani are similar to fat spaghetti.

The local people from Montepulciano “i poliziani” eat pici quite often. Since I moved here, I only eat pici. This pasta is amazing. So delicious!

Normally I buy fresh pici in the supermarket. It is a 300 gram packet, just enough for two meals. They are fresh and can be stored in the refrigerator for a couple of days.

Obviously dried pici are available as well in grocery stores, but I prefer the fresh homemade variety!

Le vongole veraci

I don’t live near the beach, but I eat fish regularly. Fish is one of my favorite dishes.

There are different types of clams. They live in the Mediterranean and Adriatic sea. On the Italian coast you find a wide range of good restaurants where they serve the best fish and fresh seafood.

In Italy we eat plenty of fish. I personally always prefer the clams “vongole veraci” for my pasta. This shellfish is bigger and they give an essential “sea” taste to the primo piatto.

A primo piatto can be a risotto or a pasta dish.

Recipe

Pici alle vongole is my personal recipe. I enjoy to experiment with different flavors and herbs. For the best pasta recipes I often ask locals, or I check out various recipe websites. Mostly I use the website of Giallo Zafferano.

I always put emotion and love in a dish, cooking is one of my greatest hobby. Besides wine tasting and running of course.

There are rules about Italian food that Italian follow and I respect that. Also the wine is important because the meal I prepare must pair with the wine I choose. It’s important to have a balance between the food and the wine.

I pici alle vongole

  • Primo piatto
  • Tuscan cuisine
  • Recipe for 1 persoon
Ingredients
  • 1 clove garlic
    Remove the skin, place the flat side of the knife over it and press down.
  • 1 fresh red chilly
    Chop the chilly into small pieces.
    How many chilly pieces you want to use for your pasta depends on how spicy you prefer to eat.
  • 150 gram pasta i pici
  • 100 ml white wine
    Pinot Grigio delle Venezie DOC
  • 300 gram vongole veraci
    Normally 250 gram is enough, but if you love vongole, the more the better.
  • half a bunch of fresh flat leaf parsley
    chop the parsley
  • extra vergine olive oil
    two table spoons of olio Italiano
  • salt

Preparation

Bring the water to boil in a pot.

Scrub the clams clean. They are unlikely to have sand in them. But to be sure that they are all clean and healthy I recommend to clean them.

Put two table spoons of olive oil into the hot saucepan. Add the garlic and some slices of chilly. Swirl a few seconds and make sure that the garlic doesn’t get too brown.

Pour in the white wine and bring it to boil. Then add the clams and increase heat to high. Cover and cook the clams until they are open. This will take at least 6 minutes.

After the water for the pasta has started to boil I add some salt. Cook the pici al dente. The recommended cooking time on the pasta package is 10-12 minutes. I always prefer having the pasta al dente.

Meanwhile keep on stirring with a spatula. Add the pici to the pan with clams, cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce.

Remove the garlic, add the parsley and some pasta water if the sauce seems dry.

Serve your pici alle vongole directly while its hot.

Buon appetito!

PS: to pour the wine in the pan before the vongole is a recommendation from a fish market vendor in Montepulciano.

Can I store the pici alle vongole in the refrigerator?

You can store the pici alle vongole for maximum one day in the refrigerator, but it’s not recommended. Le vongole should be eaten fresh and immediately with the pasta.

Wine and food pairing

Both wines are wonderful wines from the winery Toffoli in the Conegliano Valdobbiadene area in the Veneto region, available on my wine webshop.

 

Easter holidays in Tuscany

Easter holidays in Tuscany

Easter 2021

During the Easter holidays the whole of Italy was classified “red” from 3 – 5 April. In a red zone it is prohibited to leave your hometown except for work and health reasons.

Over the Easter period we were allowed to visit friends and families in their homes with a maximum of two visitors at a time.

Tuscany will remain under the heaviest restrictions until April 20, as I read in a newspaper. The infections are not declining.

Pizza

Last Saturday I went for a bike ride and pizza dinner with my friends. It’s been weeks since we met. We’re not seeing each other often these days because we do not live in the same municipality. I live in Montepulciano. My friends have a house in Montallese and in Chiusi. Two towns in Tuscany.

Pizza is a social food. A food for family and friends. I never make a frozen pizza at home. For me a pizza is to be eaten at a pizzeria. It must be eaten immediately after it comes out of pizza oven and must be made by an expert!

Our friend in Montallese has recently installed a wood fired pizza oven in his garage. He prepared for us a variety of pizzas. Gianfranco is an Italian pizza chef!

I had a great dinner and I really enjoyed the pizzas. It has been a long time since I have had a so good pizza. Too long…

The nationwide curfew from 10 PM till 5 AM is still active. In Italy we usually eat late, around 8 – 9 PM. With the current rules we eat a little earlier.

Pizza dinner

Online wine tasting

I have celebrated Easter at my home in Montepulciano.

I’ve had a fabulous evening with American people. Together we’ve tasted -virtually- some nice Tuscan wines from the winery Gattavecchi.

For more information visit the page A Taste of Tuscany!

Online wine tasting

Piazza Grande

Pasquetta

Pasquetta was spent on running, foods and friends. We were allowed to travel.

I went to Chiusi for a 12 km run and a lunch.

Friends from Chiusi – Tuscany

A typical Tuscan Easter food is “ciaccia di Pasqua”. In Umbria they call it “torta di Pasqua”. It’s a pizza filled with cheese. La ciaccia di Pasqua is perfect for your Easter picnic.

la ciaccia di Pasqua and capocollo

Normally we eat the ciaccia with capocollo. Super delicious!

ciaccia di Pasqua

Last but not least there was a tiramisù to conclude our Pasquetta lunch.

Tiramisù

Buon appetito!

 

Pinot Noir wine from Vigneron Giacomo Baraldo

Pinot Noir wine from Vigneron Giacomo Baraldo

Giacomo Baraldo Vigneron

Giacomo Baraldo is a passionate winemaker from San Casciano dei Bagni (SI). What is a Vigneron? Vigneron is French. It derives from the word “vigne” which means grape vine. It is a person who cultivates grapes for winemaking.

Giacomo makes wine from his own grapes… He is a Vigneron!

Giacomo Baraldo

As a student of oenology Giacomo already started producing wine. After intensive experiences and completing his wine bachelor of science degree in oenology Giacomo became a professional winemaker.

He has a passion for making fabulous wines. He worked hard and didn’t stop until he achieved what he wanted… being one of the most greatest winemakers in the world!

Giacomo is a native Tuscan. He travelled around the world to discover the winemaking industry. He visited some of the best wineries in France.

France is the country of the most finest and expensive wines. For wine studies France is the country to learn the secrets of quality wine making. For a taste of fine work, training and educational programs Giacomo headed to Bordeaux (Margaux), Graves and Burgundy. All prestigieus wine regions in France.

Winemakers and wine growers in France taught him everything about wine and winemaking. In Burgundy he got to know the basics with white wine.

San Casciano dei Bagni (SI)

Giacomo lives with his family in San Casciano dei Bagni. San Casciano dei Bagni is a medieval town located in the southern border of Siena.

San Casciano dei Bagni

The village is known for its natural outdoor thermal springs and roman baths. The thermal waters contain sulphur, calcium and fluorides. A perfect opportunity to relax for FREE all year!

Vineyards

Tuscany is a region best known for it’s Sangiovese-based dry red wines. In San Casciano dei Bagni the family Baraldo owns about 3,5 ha of vineyards for the production of red and white wines.

They make red IGT as well as white wine: Grechetto, Chardonnay, Malvasia and Trebbiano.

Pinot Noir

Giacomo works together with the Greystone winery in Waipara valley, New Zealand. Here he put his knowledge of wine making into practice.

In Waipara valley Giacomo buys Pinot Noir grapes from vine growers. He makes his own premium quality wine from Pinot Noir grapes.

Pinot Noir Giacomo Baraldo Vigneron

Pinot Noir Giacomo Baraldo Vigneron

The front label of the wine bottle shows the Kiwi. And on the back label is the following tekst written:

Contains 100% of Pinot Noir
Contains 100% of my work
Contains 100% of my passion

In many wine shops in Italy you can purchase the Pinot Noir wines from Giacomo Baraldo. Even in Montepulciano!

For our lunch in restaurant Daniela we ordered the Pinot Noir wine from New Zealand: 2018 18,5 K Pinot Noir Giacomo Baraldo Vigneron. The wine was not filtered and not fined.

By holding the glass the wine has a pale red color with charming red fruits of cherries, wild strawberries, pomegranates, coffee, cacao and herbaceous.

A special wine with an elegant texture. It is a great wine to pair with antipasti misti and pasta dishes.

Antipasto misto

Pappardelle al ragù di cinta senese bianca

Millefoglie con crema chantilly, fragole e panna

Screw cap

There is the romance and tradition with the classical cork. Almost all Italian wines have a cork.

New Zealand is a young and innovative wine country. New Zealand wine is sealed with screw caps. Whether they are cheap wines or among the best bottles in the country.

Ristorante Daniela

The family Baraldo owns and operaties restaurant Daniela in San Casciano dei Bagni. The restaurant serve local Tuscan cuisine. It’s not just a restaurant, it is a place where besides the good food, you will get good service and good wine.

Ristorante Daniela is a unique experience and really recommended. Siete i benvenuti!

Address: Piazza Matteotti 6, 53049 San Casciano dei Bagni (Siena)

Entrance restaurant Daniela

With friends after the lunch