Recipe: Three courses with delicious wines
PUBLISHED: 15:20 02 February 2010 | UPDATED: 15:46 20 February 2013
Italians really know about food so we've invited husband and wife chefs, Katie and Giancarlo Caldesi, to share their delicious recipes with us, with Italian wine suggestions too. the meal is Endive salad with Gorgonzola, Pinenuts and Honey Salad.
Endive salad with Gorgonzola, Pinenuts and Honey Salad
100g Gorgonzola Dolcelatte
1 tbsp good quality runny honey
1 tbsp olive oil
Cut the end off both the endives and gently break off all the leaves, one by one, arranging them on a serving dish so that they resemble little boats in which to carry the ingredients. Crumble over the Gorgonzola Dolcelatte making sure each leaf gets an equal helping. Take your honey and, raising the spoon high over the salad, drizzle over the salad creating a lovely cobweb effect over the leaves. Then pour over the olive oil in a similar way. Finally, toast the pinenuts lightly in a saucepan and scatter over the endives.
Serve with a chilled glass of Gabbiano Pinot Grigio IGT Delle Venezie
Rack of Lamb in Gabbiano Chianti wine, with onions and rosemary
1 rack of lamb
3 tablespoons olive oil
2 garlic cloves, crushed
2 sprigs fresh thyme
1 large sprig fresh rosemary
200g (7 oz) wild mushrooms
200ml (7 fl oz) Gabbiano Chianti DOCG
Salt and freshly ground black pepper
Preheat the oven to 190C/375F/Gas 5
Cut away most of the fat from the top of the rack of lamb and trim away the fascia (the sheath that holds the muscle). Trim between the bones. Heat 2 tablespoons olive oil in a frying pan and add the shallots. Fry over a low heat for about 10 minutes or until they start to soften. Add the garlic, thyme, rosemary and mushrooms. Continue frying for a few minutes and then add 150ml (5 fl oz) of the wine.
Meanwhile, season the lamb on all sides with salt and pepper. Heat the remaining oil in a separate frying pan. When hot, fry the lamb until it is seared on all sides, including the ends. Add the remaining wine to the pan to deglaze it. Let the wine reduce for two minutes. Transfer the lamb to an ovenproof dish and spread the mushroom mixture around the meat. Bake for 20-25 minutes.
Pere cotto in Chianti
6 fat, ripe pears e.g. Comice
1 stick cinnamon
1 vanilla pod, split in half lengthways
1 piece of lemon zest, 5cm long
1 piece of orange zest, 5cm long
1 bottle Gabbiano Chianti DOCG red wine
100g caster sugar
75ml mild honey, such as Acacia
Peel the pears and spike each one with one clove on its bottom, near the centre. Put them into a saucepan stems facing upwards. Pour over the Gabbiano wine, add the sugar, honey, vanilla, cinnamon stick and zests. Bring the wine up to a gentle boil and then turn down to simmer for one hour, uncovered. Turn the pears gently a couple of times.
Using a slotted spoon remove the pears to to a serving dish. Reduce the wine for around ten minutes and then sieve it into a serving jug. Pour a little over the pears and serve the rest separately in a jug.
These make a heavenly combination served with a little piece of rich chocolate cake like the torta caprese and some Amaretto cream.
Gabbiano Chianti and Gabbiano Pinot Grigio are available from Asda and Sainsbury (6.49).