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A heavenly Pairing

Herbed Beef Tenderloin and TERRE di San Leonardo

Terre di San Leonardo

 

Herbed Beef Tenderloin and Field Greens paired with Terre di San Leonardo.  Located in the Vallagarina, San Leonardo benefits from a temperate climate  thanks to the Ora del Garda wind.  San Leonardo, conceived under the supervision of the acclaimed enologist Giacomo Tachis is crafted today by the renowned enologist Carlo Ferrini.

The ingredients:

  • 2 to 2.5 lb of beef
  • 1/2 lb bacon, cut into thin slices
  • 6 oz dry white wine
  • sage, rosemary, thyme
  • salt and pepper
  • pink peppercorns

Procedure:

  • Chop sage, rosemary and thyme. Salt and pepper the tenderloin, then turn it over in the chopped herbs so that it is completely covered.
  • Lay the slices of bacon a little bunched on a sheet of parchment paper. Lay the fillet on the bacon and with the help of the parchment paper, wrap it and tie it with string on the parchment paper.
  • Put the rapped meat in a saucepan with just a dash of olive oil and bake in the oven at 230 degrees for 20 min. Then add the white wine and cook for another 5 min.
  • Remove the meat from the oven and before you discard the parchment paper, let stand a few minutes.

As a side, prepare a salad of field greens and seasonal edible flowers.

About the wine:

Terre di San Leonardo is a youthful interpretation of the unique San Leonardo conceived by Giacomo Tachis and crafted today by renowned enologist Carlo Ferrini. Classic Bordeaux style blend, Terre retraces the terroir path of its sibling San Leonardo, matching its intensity and refined elegance. Great when paired with rice and pasta in tomato or meat sauces, with filled pasta, as well as grilled meats, poultry, white meats and soft cheeses. The wine is Imported in the USA by Vias Imports Ltd., and available in most States and now in the Hudson Valley.

About me: My name is Raffaele De Gennaro and I work as a wine consultant for Vias Imports, in the Hudson Valley area and sell Tenuta San Leonardo’s wines to Restaurants and Liquor stores. If you can’t find Tenuta San Leonardo in your wine shop, just have the Restaurateur or Liquor Store contact me via email: rdegennaro@viaswine.com

 

 

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Eggplant Caponata

Authentic Sicilian caponata bears no resemblance to any commercial product. The secret is to prepare the vegetables separately so that they retain their own individual taste

Ingredients for 4 people:
3 large eggplants
1 1/2 cups olive oil
1 head celery, tough outer stalks removed, finely sliced
1 large onion, sliced
1/3 cup tomato paste, diluted with 2 tablespoons water
1 – 2 tablespoons capers
1 anchovy, chopped
1 1/2 tablespoons sugar
3/4 cup fine quality red wine vinegar
1/4 cup green olives, pitted and chopped
1/4 cup sultana raisins
Salt and freshly ground pepper to taste

Method: Without peeling the eggplants, cube into 1/2 inch pieces. Sprinkle with salt and let drain in a colander. Place a weight on top for one to three hours; the longer, the sweeter. Dry well and set aside. Heat oil in a deep frying pan. Fry the eggplant until brown. Drain on paper towels. Save the oil. Boil celery in a saucepan of water for 3 minutes. Saute the onion in the oil remaining from the eggplant just until it begins to change color. Stir in the tomato paste. Cook for 10 minutes, stirring occasionally. Stir and combine together the capers, anchovy, sugar, vinegar and olives. Add the eggplant, celery and raisins, stirring together. Season with salt and pepper to taste and cook over a low heat for 10 minutes. Let cool before serving. The Chef recommends garnishing with toasted bread and chopped almonds.

Best with a Merlot or Sangiovese/Merlot.

 

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Blanched broccoli rabe and fresh tomatoes

Rapini/broccoli rabe, has spiked leaves surrounding clusters of green buds that resemble small heads of broccoli.

Described as nutty, bitter, and pungent, broccoli rabe is a good source of vitamins A, C, and K, as well as potassium, calcium, and iron. The cultivated vegetable most likely descends from a wild herb related to the turnip that grew either in China or the Mediterranean region.

A common preparation involves either blanching or sautéing the broccoli with garlic over low heat for 10 to 15 minutes. In Umbria and other Central Italy regions, broccoli rabe sautéed with garlic, chili pepper and guanciale is a typical side dish for porchetta, grilled pork ribs and sausages and other pork dishes. The Neapolitans make salsicce con friarielli, while in Catania broccoli affogati is the style.

As I move forward toward healthier choices I blanched a bunch of broccoli rabe, along with four hand crushed stem tomatoes, added organic Italian herbs, a drizzle of oil and a dash of salt, I left out the garlic. I placed two slices of Italian whole wheat bread in the toaster oven while the broccoli and stem tomatoes were blanching under a closed lid for 14 minutes and here are the results: a tasty healthy dish full of vitamins, minerals and with less than a teaspoon of oil, you may add the word heart healthy.

You can pair this dish with your favorite wine or an ARVINO “red” from Calabria or a Jules Taylor New Zealand Sauvignon Blanc.

Available at

  • ART of WINE
    18 Cooley Street, Pleasantville 10570
    914-769-0206
  • HARRISON WINE VAULT
    289 Halstead Avenue, Harrison 10528
    914-835-0125
  • LIQUOR LAND
    513 Boston Post Road, Port Chester 10573
    914-937-2335
  • MANOR WINES & SPIRITS
    1187 Pleasantville Road, Briarcliff Manor 10510
    914-834-3344
  • STATION PLAZA WINE & SPIRITS
    102 Kraft Avenue, Bronxville 10708
    845-628-1933
  • STEW LEONARD’S WINE & SPIRITS
    1 Stew Leonard Drive, Yonkers 10710
    914-375-4713
  • VISCOUNT WINE & LIQUORS
    1173 RTE 9, Wappinger Falls 12590
    845-298-0555

 

“The Arvino is 60% Gaglioppo and 40% Cabernet Sauvignon aged in French oak, an approach that usually works quite well here. Dark wild cherries, leather and grilled herbs emerge from the glass… Anticipated maturity: 2011-2014″ Antonio Galloni – Wine Enthusiast

“This Jules Taylor New Zealand Sauvignon Blanc has a delightful light lime color. On the nose aromas of black currant and citrus (grapefruit). It has a lingering intensity that is very mouth filling, rolling out to a dry finish – a distinct example of Marlborough Sauvignon Blanc. Best when consumed with great food and good friends! ” Vias Imports Ltd.

When Jules talks about Sauvignon Blanc, clouds part and celestial choirs sing. This is the wine Jules loves. Jules loves this wine because it is so expressive of the site where it’s grown. Our Sauvignon Blanc has twice won Champion Sauvignon Blanc trophy at the Air New Zealand Wine Awards – possibly a reasonable feat.


My name is Raffaele De Gennaro and I’m a wine consultant for Vias Imports, the people that are making it possible for you to enjoy ARVINO and Jules Taylor Sauvignon Blanc here in the Hudson Valley. I work the Hudson Valley area and the Bronx and sell Arvino and Jules Taylor to Restaurants and Liquor stores. If you can’t find it in your neck of the woods, just have the Restaurateur or Liquor Store contact me via email: rdegennaro@viaswine.com or call me at 212-629-0200 x373.

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Loins of lamb with fruit

Recipe provided by the Contrada di Voltaia, winner of the “A tavola con il Nobile” 2012 edition

Ingredients

• 600 g. loins of lamb (local if possible)
• fruit (dried figs, almonds, sultanas)
• pork caul
• 1 glass fresh sheep’s milk
• 1 eggplant
• 2 glasses Vino Nobile di Montepulciano
• 1/2 glass extra virgin olive oil
• 1 red onion
• basil
• garlic
• a little sugar
• grated zest of 1 orange
• cinnamon
• salt and pepper

Method: Clean the lamb. Blend the fruit and almonds in a liquidizer and form them into a cylinder shape. Prepare the curds by bringing the sheep’s milk to the boil at 38° and waiting until it thickens, stirring well. Place in the fridge.

Prepare the eggplant cream: add the oil, onion and diced eggplant to a frying pan, add a pinch of sugar and caramelize. Pour in the Vino Nobile, simmer and then liquify and add the orange zest to obtain a cream.

Make the reduction in a pan: pour in Vino Nobile with sugar, orange zest and cinnamon, simmer slowly to reduce by half then turn off heat and allow to cool.
Cut the lamb’s loins into cutlets and cook on both sides in olive oil, adding salt and pepper to taste.

Stretch out the pork caul and lay the lamb’s loins on top with a slice of dried fruit mixture. Fold over the pork caul and cook in the over for ten minutes. Arrange the cutlets on a serving dish and drizzle with the eggplant cream a few cubes of curd and the Vino Nobile reduction. Sprinle with freshly ground black pepper. The recipe serves 4 people.

Source: Consorzio del Vino Nobile di Montepulciano

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Famous symbol of Italian liqueur tradition and culture

by Raffaele De Gennaro
Raffaele writes for WineDineGuide and works as a wine consultant for Vias Imports covering the Hudson Valley NY, area and the Bronx . Scroll to the bottom for contact information.

Amaro Montenegro adds a layer of depth new and old recipes

Amaro Montenegro is a renowned Italian liqueur obtained by the careful infusion in pure alcohol of a large number of herbs originating from all over the world. It was first produced in 1885 in Bologna following extensive devoted experiments performed by a famous Italian spirits manufacturer Stanislao Cobianchi.

The name of this liqueur intended to pay homage to the second queen of Italy, Princess Helen of Montenegro, on occasion of her marriage to Victor Emmanuel III, the Italian sovereign at that time.

In over 100 years of history, Amaro Montenegro has seen its success constantly increase over the years and it has become, not only the most renowned, top-selling brand of Amaro in Italy, but also one of the most famous symbol of Italian liqueur tradition and culture.

For a list of Liquor Stores that carry Amaro Montenegro in the Hudson Valley and surrounding area CLICK HERE.

 

 

Amaro Montenegro Tiramisù, topped with rough chopped chocolate by Cheryl Marie Cordeiro. Sounds like a great idea? Then visit Cheryl Marie Cordeiro website and get the full recipe.

Tiramisù with Amaro Montenegro.
Photo JE Nilsson and C M Cordeiro-Nilsson © 2009

Below, some great drink recipes from Montenegro, or see the recipe for the Italian Manhattan on “bon appétit”

DOWNLOAD a  PRINTABLE FILE .PDF

Amaro Montenegro is unique and versatile

My name is Raffaele De Gennaro and I work as a wine consultant for Vias Imports, the people that are making it possible for you to enjoy Amaro Montenegro in the USA. I work as a consultant for Vias Imports Ltd. in the Hudson Valley area and the Bronx and sell Amaro Montenegro to Restaurants and Liquor stores. If you can’t find Amaro Montenegro in your area, please have the Restaurateur or Liquor Store contact me via email: rdegennaro@viaswine.com or call me at 212-629-0200 x373 .

Source: Cheryl Marie Cordeiro: http://www.cmariec.com/?p=3403, Amaro Montenegro: http://www.amaromontenegro.com

 

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Homage to a Princess is now the latest drinking craze

Montemojito by Amaro Montenegro

CLICK HERE for many more recipes.

Obtained by the careful infusion in pure alcohol of a large number of herbs originating from all over the world. It was first produced in 1885 in Bologna by a famous Italian spirits manufacturer Stanislao Cobianchi.

Intended to pay homage to the second queen of Italy, Princess Helen of Montenegro, on occasion of her marriage to Victor Emmanuel III, the Italian sovereign at that time.

In over 100 years of history, Amaro Montenegro has become symbol of Italian liqueur tradition and culture.

Stanislao Cobianchi passionate interest in herbs and his creativity inspired by the colours, aromas and flavours drawn from his many journeys around the world to provide the unique quality of Amaro Montenegro.

Forty years later the celebrated Italian poet and writer of the last century Gabriele D’Annunzio himself defined it the “liqueur of the virtues.”

Amaro Montenegro now available in the Hudson Valley Area

Ask for it at a Liquor store near you or read the list below for
Restaurants and Liquor Store that carry Montenegro.


Right now you can find Amaro Montenegro in the following Liquor Stores and Restaurants, alphabetically listed for your convenience:

  • ABRAHAM MIDDLETOWN W & L
    3001 Middletown Rd., Bronx 10461
    718-792-2845
  • ADMIRAL WINE
    911 North Broadway #1, White Plains 10603
    914-997-1900
  • ANTONIO’S TRATTORIA
    2370 Belmont Avenue, Bronx 10458
    718-733-6630
  • ARIES WINE & SPIRITS
    128 West Post Road, White Plains 10603
    914-946-3382
  • ARLINGTON WINE & LIQUOR
    718 Dutchess Tpk, Poughkeepsie 12603
    845-452-2175
  • ART of WINE
    18 Cooley Street, Pleasantville 10570
    914-769-0206
  • AROMA OSTERIA
    114 Old Post Road, Wappinger Falls 12590
    845-298-6790
  • BIG E WINE & LIQUOR
    690 McLean Avenue, Yonkers 10704
    914-965-0012
  • BREWSTER WINE & LIQUOR
    1515 Route 22, Lakeview Plz., Brewster 10509
    845-279-5838
  • CROSSROAD WINES & LIQUOR
    393 Tarrytown Road, White Plains 10607
    914-997-2318
  • DOLPHIN
    1 Van Der Donk St., Yonkers 10701
    914-751-8170
  • ENZO’S OF ARTHUR AVENUE
    2339 Arthur Avenue, Bronx 10458
    718-733-4455
  • ENZO’S RESTAURANT TREMONT
    1998 Williamsbridge Road, Bronx 10461
    718-409-3828
  • FRANKIE & JOHNNIES
    77 Purchase Street, Rye 10580
    914-925-3900
  • GAVI
    15 Old Route 22, Armonk 10504
    914-273-6900
  • HAIKU ASIAN BISTRO
    56 Pondfield Road, Bronxville 10708
  • HARRISON WINE VAULT
    289 Halstead Avenue, Harrison 10528
    914-835-0125
  • IL BACIO RESTAURANT
    1 Park Place, Bronxville 10708
    914-337-4100
  • IL BARILOTTO RESTAURANT
    1113 Main Street, Fishkill 12524
    845-897-4300
  • LA GROTTA II RESTAURANT
    811 MacLean Avenue, Yonkers 10704
    914-237-4075
  • LE FONTANE RISTORANTE
    137 New York 100,  Katonah, 10536
    914-232-9619
  • LEHIGH LIQUORS, INC
    2929 Westchester Avenue, Bronx 10461
    718-794-9463
  • LIQUOR & WINE WAREHOUSE
    1720 Eastchester Road, Bronx 10461
    718-863-2990
  • LIQUOR LAND
    513 Boston Post Road, Port Chester 10573
    914-937-2335
  • LIQUOR OUTLET
    61 Rockland Center/Route 59, Nanuet 10954
    845-623-7827
  • LIQUORFELLERS
    1761 Central Park Avenue, Yonkers 10710
    914-793-6110
  • LUSARDI’S
    1885 Palmer Avenue, Larchmont 10538
    914-834-5555
  • MANOR WINES & SPIRITS
    1187 Pleasantville Road, Briarcliff Manor 10510
    914-834-3344
  • MID VALLEY WINE & LIQUOR INC.
    39 N. Plank Road, #1, Newburgh 12550
    845-562-1070
  • MIMA
    63 Main St, Irvington 10533
    914-591-1300
  • MONAMI DISCOUNT LIQUOR
    2090 White Plains Road, Bronx 10462
    718-597-5482
  • MT. CARMEL WINE
    609-11 EAST 187th Street, Bronx 10458
    718 367-7833
  • MULINO RESTAURANT
    99 Court Street, White Plains 10601
    914-761-1818
  • NIKO’S TAVERNA
    287 Central Avenue, White Plains 10606
    914-686-6456
  • SPACCARELLI’S RESTAURANT
    238 Saw Mill River Road, Millwood 10546
    914-941-0105
  • SPADARO RESTAURANT
    211 Main Street, New Rochelle 10801
    914-235-4595
  • SPOTOS RESTAURANT
    4005 East Tremont Avenue, Bronx 10465
    718-828-5613
  • ST. GEORGE LIQUOR
    660 Columbus Avenue, Thornwood 10594
    914-769-7711
  • STATION PLAZA WINE & SPIRITS
    102 Kraft Avenue, Bronxville 10708
    845-628-1933
  • STERLING CELLARS
    179 Route 6, Mahopac 10541
    914-337-0631
  • STEW LEONARD’S WINE & SPIRITS
    1 Stew Leonard Drive, Yonkers 10710
    914-375-4713
  • VALENTINO RESTAURANT
    132 Bronx River Road, Yonkers 10704
    914-776-6731
  • VAN WYCK LIQUOR
    45 Maple Street, Croton-on-Hudson 10520
    914-271-9551
  • VISCOUNT WINE & LIQUORS
    1173 RTE 9, Wappinger Falls 12590
    845-298-0555
  • VINIFERA WINE & SPIRITS
    410 Mamaroneck Avenue, Mamaroneck 10543
    914-698-3802
  • WILLIAMSBRIDGE WINE & LIQUOR
    2011 Williamsbridge Road, Bronx 10461
    718-828-4560

My name is Raffaele De Gennaro and I work as a wine consultant for Vias Imports, the people that are making it possible for you to enjoy Amaro Montenegro in the USA. I work  in the Hudson Valley area and the Bronx and sell Amaro Montenegro to Restaurants and Liquor stores. If you can’t find Amaro Montenegro near you, just have the Restaurateur or Liquor Store contact me via email: rdegennaro@viaswine.com or call me at 212-629-0200 x373 (leave a message).

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Dulcis in fundo – The sweetest part is at the end

by Raffaele De Gennaro

New ways to enjoy Vecchia Romagna and live the Italian lifestyle right here in America

The sweetest part is at the end or save the best for last!  – The phrase, used primarily in Italy, literally translates into “Sweet at the Bottom”. Savor Vecchia Romagna brandy as a mixed drink or with your espresso. How can you go wrong with names like: Caffé Corretto, Caldissimo, Caffé Imperiale and Caffé Shakerato or a Chocaccino Romagna, a Romagna Amorosa or the Green Pear.

Vecchia Romagna traces it’s roots to Jean Buton  founder of the first steam distillery in 1820 when he started distilling Italy’s finest grapes and aged the brandy in oak casks, the result is an aromatic and complex Brandy bottled in a triangular bottle. The brandy is outstanding served on the rocks or in a snifter, some swear it’s just divine when poured over ice cream, while others prefer to make a Vecchia Romagna Side Car, which some of you are too young to remember, so here’s the recipe from Vecchia Romagna : In a shaker filled with ice, combine 1 oz of  Vecchia Romagna, 1 oz of triple sec, 1 oz of lemon juice, shake and pour in a martini glass, decorate with lemon rind. You can also do a Vecchia Romagna Collins, a Vecchia Romagna Alexander, the American Beauty and the Vecchia Romagna Horse’s Neck. Look for the recipes below.

Dulcis in fundo – “the sweetest part is at the end”

By now we’re all a bit too familiar with the macchiato’s, the latte, the mocha, the Americano and so forth served in trendy coffee shops throughout the US. I feel it’s time for introducing some sweet at the end of our meal or the “dulcis in fundo” as the Romans called it, and take your espresso to a whole new level, stepped it up a notch or two.

I found some great recipes from the newest Italian Vecchia Romagna brochure on how to make and serve Caffé Corretto, Caldissimo, Caffé Imperiale and Caffé Shakerato (in a shaker), see the recipes alongside the illustrations below:

 

And for those of you that are a bit more intrepid, there’s the Chocaccino Romagna, the Romagna Amorosa and the Green Pear:

 

Download a  PRINTABLE FILE .pdf with MORE RECIPES from Vecchia Romagna

So what are you waiting for? Go to your favorite Liquor Store and start experimenting! – Treat yourself and impress your guests, or relax and enjoy Vecchia Romagna in your favorite Restaurant. Certain your next dinner will be more fun and definitely more complete with some DULCIS in FUNDO.

My name is Raffaele De Gennaro and I work as a wine consultant for Vias Imports, the people that are making it possible for you to enjoy Vecchia Romagna in the USA. I work as a consultant for Vias Imports Ltd. in the Hudson Valley area and the Bronx and sell Vecchia Romagna to Restaurants and Liquor stores. If you can’t find Vecchia Romagna in your neck of the woods, just have the Restaurateur or Liquor Store contact me via email: rdegennaro@viaswine.com or call me at 212-629-0200 x373 .

Right now you can find Vecchia Romagna in the following Liquor Stores and Restaurants, alphabetically listed for your convenience:

  • ABRAHAM MIDDLETOWN W & L
    3001 Middletown Rd., Bronx 10461
    718-792-2845
  • ADMIRAL WINE
    911 North Broadway #1, White Plains 10603
    914-997-1900
  • ANTONIO’S TRATTORIA
    2370 Belmont Avenue, Bronx 10458
    718-733-6630
  • ARIES WINE & SPIRITS
    128 West Post Road, White Plains 10603
    914-946-3382
  • ARLINGTON WINE & LIQUOR
    718 Dutchess Tpk, Poughkeepsie 12603
    845-452-2175
  • ART of WINE
    18 Cooley Street, Pleasantville 10570
    914-769-0206
  • AROMA OSTERIA
    114 Old Post Road, Wappinger Falls 12590
    845-298-6790
  • BIG E WINE & LIQUOR
    690 McLean Avenue, Yonkers 10704
    914-965-0012
  • BREWSTER WINE & LIQUOR
    1515 Route 22, Lakeview Plz., Brewster 10509
    845-279-5838
  • CROSSROAD WINES & LIQUOR
    393 Tarrytown Road, White Plains 10607
    914-997-2318
  • DOLPHIN
    1 Van Der Donk St., Yonkers 10701
    914-751-8170
  • ENZO’S OF ARTHUR AVENUE
    2339 Arthur Avenue, Bronx 10458
    718-733-4455
  • ENZO’S RESTAURANT TREMONT
    1998 Williamsbridge Road, Bronx 10461
    718-409-3828
  • FRANKIE & JOHNNIES
    77 Purchase Street, Rye 10580
    914-925-3900
  • GAVI
    15 Old Route 22, Armonk 10504
    914-273-6900
  • HAIKU ASIAN BISTRO
    56 Pondfield Road, Bronxville 10708
  • HARRISON WINE VAULT
    289 Halstead Avenue, Harrison 10528
    914-835-0125
  • IL BACIO RESTAURANT
    1 Park Place, Bronxville 10708
    914-337-4100
  • IL BARILOTTO RESTAURANT
    1113 Main Street, Fishkill 12524
    845-897-4300
  • LA GROTTA II RESTAURANT
    811 MacLean Avenue, Yonkers 10704
    914-237-4075
  • LE FONTANE RISTORANTE
    137 New York 100,  Katonah, 10536
    914-232-9619
  • LEHIGH LIQUORS, INC
    2929 Westchester Avenue, Bronx 10461
    718-794-9463
  • LIQUOR & WINE WAREHOUSE
    1720 Eastchester Road, Bronx 10461
    718-863-2990
  • LIQUOR LAND
    513 Boston Post Road, Port Chester 10573
    914-937-2335
  • LIQUOR OUTLET
    61 Rockland Center/Route 59, Nanuet 10954
    845-623-7827
  • LIQUORFELLERS
    1761 Central Park Avenue, Yonkers 10710
    914-793-6110
  • LUSARDI’S
    1885 Palmer Avenue, Larchmont 10538
    914-834-5555
  • MANOR WINES & SPIRITS
    1187 Pleasantville Road, Briarcliff Manor 10510
    914-834-3344
  • MID VALLEY WINE & LIQUOR INC.
    39 N. Plank Road, #1, Newburgh 12550
    845-562-1070
  • MIMA
    63 Main St, Irvington 10533
    914-591-1300
  • MONAMI DISCOUNT LIQUOR
    2090 White Plains Road, Bronx 10462
    718-597-5482
  • MT. CARMEL WINE
    609-11 EAST 187th Street, Bronx 10458
    718 367-7833
  • MULINO RESTAURANT
    99 Court Street, White Plains 10601
    914-761-1818
  • NIKO’S TAVERNA
    287 Central Avenue, White Plains 10606
    914-686-6456
  • SPACCARRELLI’S RESTAURANT
    238 Saw Mill River Road, Millwood 10546
    914-941-0105
  • SPADARO RESTAURANT
    211 Main Street, New Rochelle 10801
    914-235-4595
  • SPOTOS RESTAURANT
    4005 East Tremont Avenue, Bronx 10465
    718-828-5613
  • ST. GEORGE LIQUOR
    660 Columbus Avenue, Thornwood 10594
    914-769-7711
  • STATION PLAZA WINE & SPIRITS
    102 Kraft Avenue, Bronxville 10708
    845-628-1933
  • STERLING CELLARS
    179 Route 6, Mahopac 10541
    914-337-0631
  • STEW LEONARD’S WINE & SPIRITS
    1 Stew Leonard Drive, Yonkers 10710
    914-375-4713
  • VALENTINO RESTAURANT
    132 Bronx River Road, Yonkers 10704
    914-776-6731
  • VISCOUNT WINE & LIQUORS
    1173 RTE 9, Wappinger Falls 12590
    845-298-0555
  • VINIFERA WINE & SPIRITS
    410 Mamaroneck Avenue, Mamaroneck 10543
    914-698-3802
  • WILLIAMSBRIDGE WINE & LIQUOR
    2011 Williamsbridge Road, Bronx 10461
    718-828-4560

My name is Raffaele De Gennaro and I work as a wine consultant for Vias Imports, the people that are making it possible for you to enjoy Vecchia Romagna in the USA. I work  in the Hudson Valley area and the Bronx and sell Vecchia Romagna to Restaurants and Liquor stores. If you can’t find Vecchia Romagna near you, just have the Restaurateur or Liquor Store contact me via email: rdegennaro@viaswine.com or call me at 212-629-0200 x373 (leave a message).

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Pasta alla Norma

Penne rigate pasta with grilled eggplant, ricotta salata, and basil. The dish was named after the Sicilian composer Bellini‘s hugely successful opera Norma to honor both the dish and the opera.

The ideal wine should be medium-bodied with a persistent flavor. If you like red I suggest Cerasuolo di Vittoria from Sicily which is a blend of Frappato and Nero D’Avola with low tannins or a 100% Nero D’Avola. Malvasia del Lazio or Falanghina would also be great pairing with this classic dish.

Ingredients:

  • 1.5 lb. penne rigate pasta
    read the pasta label for appropriate cooking time.
  • 1 large eggplant
  • 1 medium size onion
  • 3 oz. aged ricotta salata, grated
  • 1 oz. aged ricotta salata, shaved
  • 2 garlic cloves finely chopped
  • 1/5 lb. fresh tomatoes or canned if you like
  • 1 oz.Olive oil
  • 10 basil leaves
  • 1 tablespoon of salt
  • pepper to taste

Directions:
Slice the eggplant and place in layers on a cutting board or a dish. Sprinkle abundant salt on each layer of eggplants as you stack them. Place another cutting board or dish on top of the stack and a weight on top of the cutting board or dish for one hour until the bitter water seeps out of the eggplant.

  • Grill or bake the eggplant and cut in medium chunks.
  • Dice the onion in medium pieces and blanch in boiling water then drain.

In a sauce pan over medium heat add the olive oil, garlic, the blanched onion and the tomatoes. Cook for thirty five minutes over medium heat, remove from heat, add fresh oil and basil, then strain the sauce. Once the sauce is strained add the eggplant and mix in the grated ricotta.

In a large pot, bring the water to a boil, add salt and the penne. Cook until al dente and drain. Put the pasta in a large serving dish and top with the sauce, and sprinkle with the shaved ricotta salata and a few more basil leaves and serve. This recipe serves six.

Recipe courtesy of ISABELLA ITALIAN BISTRO in Tarrytown, NY

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The secret is in the stretch

Make mozzarella from scratch or from ready-made curd? – Regardless of the method, the secret is in the stretch.

From scratch  begins with fresh milk, rennet and calcium chloride or with ready-made curd. But the real secret of great mozzarella is in the stretching and gentle folding.

You will need a Gallon of whole milk, two teaspoons of citric acid, half teaspoon of calcium chloride, half tablet of rennet diluted in a quarter of a cup of distilled water and  half a teaspoon of flaked salt.  Mozzarella cheese making kits are available on line from Leeners, whose co-founder wrote  “The Complete Idiot’s Guide to Cheese making“, this is how Leeners introduce it:

“Cheese making is chemistry; it comes about through the controlled interactions of dairy cultures and chemicals called enzymes. Many people become interested in hobby cheese making by creating simple, direct acidification cheese recipes like the lemon based cooked curd called Paneer and vinegar based Queso Blanco. The cheese recipes, dairy ingredients and instructions we have presented here are designed for the home cheese maker and will teach you everything you need to know to make your own cheese using the same process as a real creamery.”

There are numerous “mozzarella making kits” and and how to “stretching video“,  just do an on-line search and choose what you like best. At Fairway Market, Whole Foods and Stew Leonard’s, mozzarella in made fresh from curd. I’m sure if you shop at any of these stores, you must have witnessed the process live or from a video they usually run in the mozzarella making section. And if you haven’t, you can learn from this You Tube video shot at Fairway Market, also watch “How to turn milk into mozzarella cheese” on You Tube.

 A must see on You Tube is on how industrial curd is made, and it seems the safest and healthiest and the most popular approach to fresh mozzarella, method preferred by most Chefs.

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Risotto al Vino Nobile

There’s no better way to taste a wine than with dishes that enhance its flavor and aromas. Every wine has a story, every wine has its land and every land its products.
For the last nine years Montepulciano has held a cooking contest: A Tavola con il Nobile, proclaiming each year the best recipe to serve with the local wines.

Montepulciano’s history has always been closely linked to the fame of its vineyards and wine.
An ancient legend claims that Montepulciano was founded by the Etruscan king Lars Porsenna, who is said to have moved from Chiusi onto the ancient hill of Mons Mercurius, followed by the people of Chiusi who later changed the name of the hill to Mont Politicus.

RISOTTO AL VINO NOBILE
Presented by the Contrada di Talosa at the 2007 “A tavola con il Nobile” contest

Ingredients:
2 ounces of butter
1 onion
9 ounces of rice
2 ounces grated parmesan
1 teaspoonful of sugar
1 bottle of Vino Nobile
Salt and pepper

Preparation: Cook the finely chopped onion in the butter in a saucepan pan for 2-3mintues then add the rice. Let it toast gently.
Add the wine to cook the rice. Add the sugar and grated Parmesan. Set aside for a few seconds before serving.

Montepulciano and fine quality wine: This small area of south-east Tuscany is the birthplace of outstandingly prestigious wines. Its extraordinary wealth of artistic heritage and stunning landscape where the beauty of nature blends with the architecture of the town, is unchanged since the 16th century, making this a truly blessed area – it is thanks to the features and culture of this area and its profoundly developed civilisation, careful to protect and promote its heritage of skills and experience, that a prestigious drink like “Nobile” was able to evolve.

Vino Nobile has a vivid ruby red color and good concentration. Intense fragrant aroma with evident fruity notes among which wild black cherry, violet and vanilla. Full balanced flavor with noticeable but discreet tannic component. Can be served with appetizing first courses with meat and mushroom sauces, grilled meats and roasted white meats and medium aged cheese and of course the RISOTTO al VINO NOBILE.

Fattoria del Cerro, with its 93 hectares of Vino Nobile di Montepulciano vineyards recorded in the register, is the largest private estate producing Vino Nobile. The spaciousness and the different exposition of the vineyards allow selecting the best grapes to make high quality wines. Prugnolo Gentile, the grape behind Nobile di Montepulciano, is the clone of Sangiovese, typical of this area, and which, over the course of the centuries, has adapted itself to local growing conditions. Vino Nobile is produced in three different versions: the regular wine Vino Nobile di Montepulciano D.O.C.G., the Riserva Vino Nobile di Montepulciano Riserva D.O.C.G., and the single vineyard selection Vino Nobile di Montepulciano “Antica Chiusina” D.O.C.G.

Source: Consorzio del Vino Nobile di Montepulciano and “Tasting Notes” from Vias Imports Ltd.