Tastes ofItalia

Transcription

Tastes ofItalia

Tastes Italia
TUSCAN TREASURE: VINO NOBILE DI MONTEPULCIANO
of
THE BEST IN ITALIAN COOKING
OCTOBER 2016
The B
e
Italiast
Sala n
mi
Make Fresh
Pasta Like A Pro
PLUS
2
SEPTEMBER / OCTOBER 2016 • TASTES OF ITALIA
A VILLA TO
REMEMBER
AUTUMN
IN FLORENCE
PERFECT DESSERTS
WITH WALNUTS
U.S. and CANADA $5.95
TASTES OF ITALIA • SEPTEMBER / OCTOBER 2016
3
CONTENTS
Tastesof Italia
Cucamonga Valley’s
Historic Landmark
Winery Celebrating
88 years of winemaking
and grape growing
SEPTEMBER/OCTOBER
Gifts • Award-Winning Wines
Wine Tasting Daily • Picnic Area
Wine Club
Listed in the National Register
of Historic Places
THE HISTORIC
GALLEANO
WINERY
Since 1927
40
Features
Open 7 days a week 9 a.m. - 5 p.m.
(951) 685-5376
4231 Wineville Road, Mira Loma, CA 91752
WWW.GALLEANOWINERY.COM
Old Vines Make Better Wines
Taste history in a glass every day at the Historic Galleano Winery
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24 Cooking with Olives
40 All About Salami
28 Walnuts in Desserts
46 Vino Nobile
36 Autumn in Florence
52 A Villa to Remember
Whether you cure them yourself or buy them off the
shelf, olives add zest to a range of recipes.
A classic staple of fall, these delicious nuts help make
endings sweet.
Susan Van Allen discovers the culinary delights of
this iconic Tuscan city.
David Cohen explores the ins and outs of this prominent
player in Italian cuisine.
Patricia Thomson explains the nuances that make this
Montepulciano wine a memorable favorite.
Lauren Birmingham Piscitelli uncovers the charms of
a 17th century farmhouse set in the rolling hills of Tuscany that’s
now a five-star bed and breakfast.
5
CONTENTS
PASTA TOOLS
Selling
de
Worldwi
Please call us TODAY for more information or questions on specific items!
707-939-6474 www.artisanalpastatools.com
t
uc
w
Ne
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28
od
r
P
Cannoli Tube Sets
Stainless steel
Beech
Chef’s Pasta Pins
24-40 inches
Videos of how to
use tools featured
on website
Pinky-shop’s
supervisor!!
Bamboo
Cavarola boards
available in 3 woods
Walnut, Beech, and Cherry
DEPARTMENTS
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Fresh Pasta
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Vegetarian Italian Kitchen
Made with a few simple ingredients, fresh pasta brings
an added level of goodness to your fall dishes.
Veronica Lavenia explores the many delicious ways to
incorporate vegetables into your everyday menu.
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Mushrooms
One of fall’s favorite ingredients, mushrooms add
texture and flavor to simple recipes, like polenta.
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Not My Mother’s Kitchen
The Last Word
Mary Ann Esposito shares a recipe for apple cake.
Cavatelli-maker
with custom wood
handle
In his new cookbook, chef Rob Chirico reveals tips
Mama never taught him.
Piadina/Pizza/
Drawer Pin
Corzetti Stamps
Available in 23 additional
woods, carvings, and styles
707-939-6474
6
Garganelli/Gnocchi Board
Original and Hybrid Versions
www.artisanalpastatools.com
7
GOOD
TASTES
FA L L F L AV O R S , I TA L I A N S T Y L E
FRESH PASTA
Made with a few simple ingredients, fresh pasta brings an added level of goodness
to fall comfort dishes like ravioli and fettuccine with Bolognese sauce. It also adds
depth to simpler dishes that call on little more than pesto and cheese for flavor.
Fresh pasta differs from the packaged dry varieties in a few ways. For one, it
cooks faster, so you don’t have to boil it as long. Fresh pasta is usually lighter in
texture than the dried version, so it pairs well with light sauces, but can also hold
its own with heartier options. You can adjust the thickness of fresh pasta accordingly so it stands up to whatever your recipe calls for.
To make fresh pasta, you need a flat work surface and a little patience. It’s not
hard, but kneading and resting are essential for making the pasta light and delectable. The dough needs to be smooth, supple and free of air pockets before you roll
it out or send it through a pasta machine. Once you’ve mastered the dough, the
rest is easy.
When you’re working with fresh pasta dough, divide it so you’re only handling
one portion at a time. Keep the remainder in a bowl covered with a clean kitchen
cloth so it doesn’t dry out before you get to it.
Add fresh pasta to your culinary repertoire and you’ll never be at a loss for
something to eat.
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GOOD TASTES
Perfect
Risotto
Cooked to a creamy
consistency, this classic
rice-based dish is a
go-to choice for a cool
weather meal.
Risotto with Mushrooms
1 ⁄ 3 cup olive oil
4 garlic cloves, diced
1 cup onion, diced
2 cups arborio rice
1 cup dry white wine
5 cups chicken broth, divided
2 cups sliced mushrooms
1 ⁄ 2 cup chopped fresh parsley
4 tablespoons butter
1 cup shredded provolone cheese, divided
Salt and pepper to taste
In a large skillet combine olive oil, garlic and onions
and cook on medium for 4 minutes. Add the rice and
cook for 3 minutes, stirring well to coat. Add the wine
and cook until liquid evaporates. Add broth, 1 cup at
a time, and continue cooking until each cup of liquid
evaporates, stirring frequently. When you add the last
cup of broth, also add the mushrooms and parsley.
Cook until rice is al dente and creamy. Stir in the
butter and half of the cheese. Add salt and pepper
to taste and sprinkle with remaining cheese. Serve
immediately.
Makes 6 servings.
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21
GOOD TASTES
Cooking
with
OLIVES
by Patrick Bartlett
N
ative to the Mediterranean region, olives are
abundant in Italy. This time of year, growers are
busy harvesting the fruit from the trees that will be
processed in a variety of ways. Some will be pressed
for oil, while others will be cured to be enjoyed alone
or added to recipes for an extra kick.
Black and green olives are the same thing. Canned
black olives are picked green and turn black when cured. When
an olive is fresh from the tree it is extremely bitter. To make olives
edible the bitterness needs to be leached out using salt brine.
There are several methods of curing olives.
Greek method: The Greeks don’t allow the quicker sodabased solutions. Instead they use a salt brine that cold soaks the
olives for around ten months until fully fermented. This process
produces a much sweeter and more complex flavor than other
methods.
Salt cured: With this method the olives are rubbed with coarse
salt and left to air dry in a method similar to drying raisins.
When done they are more wrinkled and packaged dry after the
remaining salt is removed.
Spanish method: The Spanish generally prefer green olives,
and they developed the lye (caustic soda) method that speeds up
the process of curing before rinsing and finishing in salt brine.
This method produces a crisper, nuttier-flavored olive.
American method: Similar to the Spanish method, but with
added soakings and the addition of iron to retain the dark colors.
During the lye solution soaking, air is pumped through the soak
to increase oxidation and give the olives a darker color.
There are also sun-dried and oil cured methods, but these are
the basics. Now that you know how olives are cured, the following
list covers the more common olives available in many markets.
The choices are wide, so here’s a primer to help you choose the
best olive for your fall dishes:
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GOOD TASTES
GOOD TASTES
Walnuts
in
Desserts
A match made in heaven, cool weather
meal-enders taste even better with a
nutty boost from this fall classic.
O
nce called Juglan regia, “Jupiter’s royal acorn,”
by ancient Romans, walnuts have long held
an important place at the table. Originating
in what food historians believe was ancient
Persia, walnuts used to be reserved for royalty.
Luckily, they’re more widely available today and are a popular
culinary choice for many home cooks.
Used in main dishes, desserts, sides, salads, and pesto,
walnuts are readily available in the fall. To keep them fresh,
experts at the California Walnut Board say to keep them in
the refrigerator. Walnuts go rancid when exposed to warm
temperatures for long periods of time. Heat causes the fat
in walnuts to change structure, which creates off odors and
flavors. Fresh walnuts smell mildly nutty and taste sweet.
See walnuts.org for more tips about walnuts. In the
meantime, try the following recipes to perk up your fall menu.
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29
GOOD TASTES
Autumn
in
Florence
Bursting with fall’s bounty, this
Tuscan city offers recipes to savor
in your own kitchen.
by Susan Van Allen
Cathedral Santa Maria
del Fiore, Florence, Italy.
36
Scenes from Florence:
Top: Vintage chairs
along a walkway. Lower
left: Michelangelo’s
David in the Galleria
dell’Accademia in
Florence. Lower right:
Lion door knockers are
often seen in Florence.
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INGREDIENTS
All About
Salami
A prominent player in Italian cuisine, this humble
product often defines the culinary regions of a
country that prides itself on flavorful creations.
Story by David Cohen
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V
ITALIAN WINE
Vino Nobile
Accessible and fruity, Vino Nobile di
Montepulciano, one of Tuscany’s most
historic wines, is poised for a Renaissance.
Made primarily from the sangiovese grape,
it is paired with other varietals that tame its
robust tannins to a velvety softness while
retaining a succulent fruit profile that
imparts a smooth, drinkable nonchalance.
Story and Photos by Patricia Thomson
FOR WINEMAKERS IN ITALY, pleasant days and cool nights mark the most important part of the wine growing season—harvest. Plucking
grapes from the vines at just the right moment merely begins the process of creating wonderful wines, like Vino Nobile di Montepulciano, one of
Tuscany’s historic reds, which is made primarily from the sangiovese grape. Requiring a long growing season, sangiovese often stays on the vines
until late September, allowing its natural qualities to ripen to their fullest potential.
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NATIVE SOIL
A VILLA
to
REMEMBER
In Tuscany, a family has turned a 17th century farmhouse into a fivestar bed and breakfast that’s surrounded by beautiful vineyards and
gardens. A well-stocked wine cellar goes nicely with cooking classes,
giving guests a true escape from the trappings of a busy life.
S
Story and Photos by Lauren Birmingham Piscitelli
ignor Nicola was four years old the first time he visited San Gimignano, an idyllic hill town in
Tuscany. Also known as the Town of Fine Towers, it’s encircled by 13th century walls.
“I tugged at my mom’s skirt and told her I wanted to get married here,” says Nicola, who is
now 44 years old with salt-and-pepper hair and crystal-blue eyes. Today, Tuscany is his second
home, a fact that happened quite by chance.
In 1998, Nicola, whose family has been in the wine business for four generations, was in
Seattle working with a distributor who expressed his love for Tuscany and said he wanted to buy
a vineyard there.
“As I gave him a hand looking for properties, my dream to have a villa and vineyard in Tuscany
that I could call my own soared,” he says.
One weekend, Nicola was cruising through Tuscany on his motorcycle and ended up in
Montepulciano.
“It was my first time to the medieval town, and its magic stole my heart. During that visit, I
went to see my supplier, Signore Giorgio. I told him I was looking for a vineyard property and
he replied, ‘Why don’t you buy my cousin’s property—it’s for sale and it’s the best property in
Montepulciano.’ I called my father immediately and told him that Giorgio’s cousin’s property
was for sale. My father was interested too, so my parents came to Tuscany and went to see the
property. It was love at first sight,” says Nicola.
They organized a family reunion and discussed the potential purchase. “My mom said,
52
Signor Nicola and his family
kept the integrity of the 17th
century farmhouse they bought
and renovated in Tuscany.
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Tastes ofItalia

Transcription

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