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Autunno – de herfst. Hèt jaargetijde waar Italiaanse wijnen en spijzen elkaar vinden.
Volgens velen is Autunno – de herfst – het mooiste jaargetijde om Italië te bezoeken. Daar sluiten wij ons graag bij aan. De prachtige landschappen veranderen in een waar kleurenspektakel. De zinderende zomerse hitte maakt plaats voor aangenamere temperaturen, waarbij een jas dragen overigens zelden nodig is, en overal wordt de oogst uitbundig gevierd. Niet alleen oogst van de druiven, maar ook allerlei groente en fruit komt in deze periode rijp en vol smaak van het land.
In het hele land vinden foodfestivals plaats, en de – bijna spreekwoordelijke- lange tafels op dorpspleinen waaraan iedereen kan aanschuiven, zijn overal te vinden. Op de vele sagra’s (festivals) die er gehouden worden kunnen de heerlijkste gerechten en producten voorbij komen.
Maar natuurlijk is de herfst ook de periode waarin de wijnboeren aan hun nieuwe ‘jaargangen’ beginnen. De druiven komen van de ranken, de ketels zijn gespoeld en de flessen ingekocht. Voor de vele duizenden wijnboeren een spannende tijd, want hoe valt de oogst uit?
Tenslotte: de herfst tekent ook de terugkeer van comfort food in het menu. Graag delen we een paar van onze favoriete herfstgerechten, met daarbij diverse passende wijnsuggesties:
Montepulciano Poggio ai Santi – Megale Negroamaro – Montepulciano d’Abruzzo Terra d’Aligi – Nero d’Avola Baglio di Vincenzo – Cantamaggio – Dolia Monica di Sardegna – Spumante dolce Oro di Corte – Moscato di Cagliari.
Spezzatino di Vitello con Patate
Veal stew with potatoes
Duration: 2 hours 30 minutes
4 persons
❦ Ingredients
1 kg veal
500 g potatoes
120 g pancetta
40 g flour
30 g butter
2 stalks celery
2 carrots
1 onion
White wine Meat
stock
Parsley
Bay leaf
Rosemary
Sage
Extra virgin olive oil
Salt and pepper
Preparation (2 1/2 hours total)
Cut the carrot, celery and onion brunoise (small cubes of 1 x 1 cm). Cut the pancetta into cubes/strips. Remove any hard fat parts from the veal and then cut it into cubes of about 3-4 cm. In a large (preferably cast iron) high pan, fry the browned cut vegetables and the pancetta in the butter on medium heat for about 5 minutes until they are lightly colored.
Flour the veal all over and fry over a high heat in a little olive oil for a few minutes, until the meat is browned all over.
Add the meat to the vegetables, pour a glass of wine, add 2 bay leaves, 2 sprigs of rosemary and some sage leaves. Add salt, pepper and 2 glasses of meat stock. Cover and simmer for one hour and 15 minutes on low heat. Add some more stock if necessary.
In the meantime, wash and peel the potatoes and cut them into wedges. Then add them to the meat and cook for another 40 minutes.
Serve in a (ceramic) deep plate or bowl and sprinkle some chopped parsley on top. Serve with some large pieces of rustic bread and a simple green salad.
Pasta Autunnale con Zucca e Castagne
Autumn pasta with chestnuts, pumpkin and Cavolo Nero (vegetarian)
Duration: 2o + 40 minutes
4 persons
❦ Ingredients
320 g Pennette Rigate
500 g Pumpkin (net 300 g)
200 g Cavolo Nero (palm cabbage)
2 cloves of garlic, halved
100 g Gorgonzola
Extra virgin olive oil
For the chestnuts
350 g chestnuts
Extra virgin olive oil
1/2 – 1 Dried chili pepper
Salt
Preparation (1 hour total)
Start by boiling the chestnuts. It is best to boil them in their skins. Bring the chestnuts to the boil in cold water and boil them for about 25 minutes. Drain them, let them cool and peel them. Then chop them into large pieces, 3-4 pieces per chestnut.
Heat a little olive oil in a frying pan with the chopped chili pepper. As soon as the oil sizzles, add the chestnuts and brown them on high heat for a few minutes. Add salt and set aside.
Clean the pumpkin and cut it into cubes (net weight 300 grams). Wash the cabbage leaves (if Cavolo Nero is not available, regular kale can be used as an alternative, but then preferably use uncut leaves). Remove the bottom of the leaves and then cut into coarse strips. Heat the oil in a large pan and fry the garlic. Add the cabbage and after about a minute the pumpkin cubes. Add some water and cook for about 15 minutes, stirring occasionally. Add some salt towards the end.
In the meantime, cook the pasta al dente in salted water or with half a stock cube (preferably Star). Remove the garlic from the vegetables and add the gorgonzola cut into chunks. Then add the drained pasta and mix well, but make sure the cheese does not melt completely. Finally, add the spicy chestnuts, mix again and serve.
Wine suggestions :
Nero d’Avola Baglio Vincenzo – Cantamaggio Marche Rosso – Dolia Monica di Sardegna
Pere al Cioccolato
AChocolate pears in white wine
Duration: 25 + 2 hours cooling time
4 persons
❦ Ingredients
4 pears (doyenne, not overripe),
with stem
50 grams of butter
3 dl dry white wine
100 g sugar
250 chocolate (>70% cocoa)
milk
Preparation
Wash the pears and use an apple corer to remove the core from the bottom, but be careful not to leave the stalk. Then peel the pears. Melt the butter in a pan, place the pears in it and roll them over so that the entire pear is covered. Then pour in the wine and add the sugar.
Cook the pears in the wine for a few minutes until done. The pears should become ‘soft’ but firm enough to keep their shape completely (depending on the size and ripeness between 2 and 5 minutes cooking time). Remove the pears from the pan and let them cool completely.
When the pears have cooled, melt the chocolate in a saucepan with a few tablespoons of milk. It should be a syrupy but pourable substance.
Place the pears in a bowl (separately) or individually on a dessert plate and pour the chocolate over it so that the entire pear is covered. Serve with a mint leaf, possibly a scoop of hazelnut ice cream and some whipped cream.
Wine suggestions :
Spumante dolce Oro di Corte – Balbi Soprani – Moscato di Cagliari DOC Dolianova
Breed assortiment Italiaanse wijnen
Mooie wijnen, betaalbare prijzen, gemakkelijk thuisbezorgd door PostNL