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2020-03-27

This preparation was inspired by a dish which is served in "Ia Parolina", a 1 star Michelin Restaurant in Trevinano. At La Parolina the potato cream is much finer and the lentils are still smaller. They call their dish "Caviale di Onano".

 

I prepared the potato mash with butter but without milk using vegetable broth for mashing the potatoes.

Black lentils on potato mash

Black lentils on potato mash

Dish:
Recommended Wines: Corniolo, Febeo
I had white and red wines to taste.  A strong, but elegant red wine fit  very well with this dish.  I paired with Corniolo, a Sangiovese/Gamay del Trasimeno blend. But also a dry not to  fruity white wine should go.

2020-03-27

Most lean meat is terrible, when overcooked, but often perfect to eat raw or at least raw inside.  So is duck breast.  It is wonderful just crispy fried on both sides and nearly raw inside. Duck breast is very lean, but it has a fat layer on the skin side. Therefore I use no extra fat for frying it. Some vegetable broth or white wine in the pan and the duck breast on the skin.

Duck Breast and Divina Villa

Duck Breast and Divina Villa

Dish:
Recommended Wines:
Obviously, you need something good to drink. White an red is possible, but red is easier. As a white wine a Bourgogne Chardonnay (But no Chablis) could fit. A red wine has to be el...

2020-03-23

This is a traditional Etrurian recipe and in essence it is chickpeas with spinach.

The original  recipe asks for Gramigna pasta, but I think any small pasta is good. But it is even good without pasta. 

"Gramigna al Verde rustico"

"Gramigna al Verde rustico"

Dish:
Recommended Wines: Corio Rosso del Umbria, Corio - Bianco
White or red dpending on my mood.  White not too elegant, neither too aromatic, but a Grechetto would go very well.  Red, a Sangiovese blend like Palaia or Corio Rosso

2020-03-23

One of the few milk products (except cheese), I like, is Greek yoghurt, the full fat one obviously.

 

One of the dishes I prepare from this, is  Tsatsiki.

Important is the size of the cucumbers pieces, which should be fine and my grater, does a better job than a knife.

Squeezed garlic and a generous amount of good olive oil are the other ingredients.

Tsatsiki

Tsatsiki

Dish:
Recommended Wines: Corio - Bianco
more simple ones, white or red

2020-03-23

A Variant of the classical "Mare e Monti" theme.

"Fagioli del Purgatorio" are the small beans from Gradoli with an elegant taste. Moscardini are  very small Octopus,  but sepia would be good also, but no calamari or polpo verace.

The beans are boiled with a clove of garlic until tender. In the meantime you may steam  Moscardini (or smaller octopus),

Moscardini on Fagioli del Purgatorio

Moscardini on Fagioli del Purgatorio

Dish:
Recommended Wines: Montefalco Grechetto
Surely a white wine, not too aromatic, but with appreciable acidity. A Montefalco Grechetto from Scacciadiavoli fitted very well.

2020-03-18

I have many things in common with Maria Luisa Scolastra. If she publishes a recipe it is a cooking story. Hardly any one who tries to follow,  will get the same result. I share her love for "guanciale", pig cheeks, the essential ingredient for Umbrian cooking. Despite of having ample use of "guanciale",  she does not disdain the generous use of Extra quality olive oil and good butter.

Dedicated to Maria Luisa Scolastra

Dedicated to Maria Luisa Scolastra

Dish:
Recommended Wines:
With enthusiam I remember the wine selection at Villa Roncalli, Umbrian and National. Only quality wines, but also affordable. I even got a bottle for my birthday.

2020-03-18

Potato Mash gets a twist mixing it with veggies!

Potato mash and veggies

Potato mash and veggies

Dish:
Recommended Wines: Accordo, Corio Rosso del Umbria, Rosso di Spica
Many wines pair.  Better a Red, definitely in the version with guanciale. I propose and Umbrian Sagiovese

2020-03-18

This dish is born from my experiments with pigeons. I like the Umbrian way of cooking  a pigeon, but sometimes I really want the pigeon breast red to savor all its flavors.  So I get several parts of the pigeon: the breast, the legs, many little pieces of meat and all the bones.

Soup from pigeon and vegetables with "fregola"

Soup from pigeon and vegetables with "fregola"

Dish:
Recommended Wines: Salviano Orvieto Classico Superiore
With this soup you need a white wine,  an EST!EST!EST! for the Fregola from Bolsena lake, an Orvieto Classico or a Grechetto for the bird.

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