As You Want Dishes
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As You Want Dishes
No matter what kind of dish,it is for people,it should be amazing and delicious,just like what we want.
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Wine of the Day: Lucchetti Lacrima Di Morro d’Alba 2011

Wine of the Day: Lucchetti Lacrima Di Morro d’Alba 2011 | As You Want Dishes | Scoop.it

Lucchetti Lacrima Di Morro d’Alba 2011
Marches, Italy
$17.95, 88 points, Vintages 310094

Lacrima de Morro d’Alba is from Marche on the Adriatic (not related to the town/region of Alba in Piedmont. This is a very fruity, soft, rounded and pleasant young red with purple-ruby colour and generous aromas of candied plums, red licorice twizzler and some leesy character. It’s medium weight, soft and well balanced with the barest dusting of tannin. The length is good. Chill lightly. 


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Girelle di brioche al cioccolato e marmellata di arance

Girelle di brioche al cioccolato e marmellata di arance | As You Want Dishes | Scoop.it

[...]

INGREDIENTI

Lievitino100 gr di farina manitoba100 gr di acqua3 gr di lievito di birra disidratato1 cucchiaio di zuccheroImpasto finale250 gr di farina '00100 gr di farina integrale1 uovo bio (io delle galline dei miei suoceri)4 cucchiai di zucchero100 gr di acqua100 gr di margarina 100% Vallè (nella ricetta originale 100 gr di burro)polvere di vaniglia bio

Farcitura

marmellata di arance bio qb (io poco più di mezzo vasetto)gocce di cioccolato qb (io 100 gr)zucchero a velo


PREPARAZIONE
Preparare il lievitino mescolando la farina, l'acqua, lo zucchero e il lievito. Riposare 40 minuti.
Riprendere il lievitino ed unirvi tutti gli ingredienti lasciando la margarina morbida per ultimo.
Passare l'impasto sul piano di lavoro e aiutandosi con una manciata ulteriore di farina '00 lavorare energicamente per un decina di minuti. Far lievitare ancora un paio di ore.
Dopodichè prendere l'impasto e stenderlo a rettangolo (piùo meno) e ad uno spessore di 1/2 cm (anche qui più o meno). Stendere sopra la marmellata e ancora sopra di essa le gocce di cioccolato.
Arrotolare dal lato più lungo. Tagliare a fette (creando così le vostre girelline) e posizionarle su una teglia rivestita con carta forno. Far lievitare fino al raddoppio (io circa 1 ora e mezza).
Spennellare la superficie con latte e miele ben sciolto e infornare a 180° per 20-25 minuti.
A ppena sfornate cospargerle generosamente di zucchero a velo.


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Aglio, olio e peperoncino - Pasta with Garlic, Oil and Hot Pepper

Aglio, olio e peperoncino - Pasta with Garlic, Oil and Hot Pepper | As You Want Dishes | Scoop.it

Super simple pasta that I call the “mother of all pasta dishes” since its garlic and oil base forms the foundation for countless other pasta sauces. It’s also the quintessential impromptu spaghettata. I’m sure all the Italians and Italo-Americans out there have grown up with this pasta, but I have always been surprised at how many non-Italians have never had it, or even heard of it.

The essential recipe is as follows:

Ingredients

For 4-6 servings (400g/14 oz) of pasta:3-4 garlic cloves, peeled and slightly crushed2-3 whole peperoncini (dried hot red peppers)Enough olive oil to cover the bottom of your skilletA few sprigs of fresh parsley, finely choppedSalt to taste

Directions
Put water on to boil for the pasta.

While the water is coming to a boil, sauté the garlic in the olive oil, along with the peperoncino, on low heat until the garlic is lightly golden brown, then turn off the heat. (Do not let the garlic burn, or it will turn bitter.) Add some chopped parsley at end (some people omit the parsley but I like the subtle flavor and color it adds).

When the water comes to a vigorous boil, salt very well and add your pasta—either spaghetti or linguine—and cook till al dente.

Drain and pour into a warmed bowl, then pour the oil and garlic mixture on top. Mix thorough, taste for seasoning and add more salt if needed, then serve and eat immediately. (You can add a few bits of chopped parsley on top for color.) In the alternative, you can add the pasta directly into the skillet where you’ve sautéed the garlic and hot pepper.


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Appassionata's curator insight, March 1, 2013 7:34 AM

So simple and one of my favourite dishes!

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Rich, Rustic and Very Italian - Malacari Rosso Conero 2008

Rich, Rustic and Very Italian - Malacari Rosso Conero 2008 | As You Want Dishes | Scoop.it

[...] Rosso Conero is the DOC in this case, where Montepulciano must make up at least 85% of the bottling and Malacari is the producer of this 100% Montepulciano cuvee. Fermented in stainless steel but aged in oak for 12 months prior to an unfiltered bottling, this lovely wine strikes a wonderful balance between fruit and subtle wood flavors.

Dark purple in color, you're greeted with typical smokey cherry and plum aromas with complicating notes of oak spice, coffee and minerals. In the mouth it's rustic but hearty, with large scaled dark fruit flavors and a long spicy, moderately tannic finish. Try this everyday winner with a beef or lamb stew, or a bolognese pasta.


Imported by one of my favorites, Polaner Selections, this quaffer set me back a middling $14.99. 


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Mariano Pallottini's curator insight, January 24, 2013 6:00 AM

Polaner Selections http://www.polanerselections.com 


19 North Moger Avenue, Mount Kisco, NY 10549
Phone: (914) 244-0404
Fax: (914) 244-0505

info@polanerselections.com
Partners:
Douglas Polaner
Tina Fischer

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Rabbit Ragu For Pasta

Rabbit Ragu For Pasta | As You Want Dishes | Scoop.it

[...] Slow Cooker Rabbit Ragu For Pasta
Yield: Serves 6Prep Time: 20 minsCook Time: 4 - 5 hrs
Ingredients:

1 (3-pound) Rabbit, Cut Into 4 PiecesFine Sea Salt & Black Pepper1/4 Cup Olive Oil1/4 Cup Diced Pancetta or Bacon1 Large Onion, Finely Chopped1 Carrot, Finely Chopped1 Celery Rib, Finely Chopped4 Garlic Cloves, Finely Chopped1 Teaspoon Dried Oregano1 Cup Dry White Wine1 (28-ounce) Can Diced/Chopped Tomatoes (preferably San Marzano)3 Tablespoons Tomato Paste1 Cup Water1/3 Cup Chopped Fresh Parsley1/4 Cup Chopped Fresh Basil1 Pound Pasta of ChoiceTo Serve:Grated Pecorino Cheese

Directions:
Pat rabbit dry and sprinkle with salt and pepper.
Heat 1/4 cup oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown rabbit in 2 batches, turning over once, about 7 minutes per batch.
Transfer rabbit to your slow cooker, reserving fat in skillet.
Add pancetta, onion, carrot, celery, garlic, oregano, and cook over medium heat, stirring occasionally, until the pancetta and vegetables are golden brown, 5 to 6 minutes.
Add wine and boil, stirring and scraping up any brown bits, until most of liquid is evaporated, about 3 minutes.
Stir in tomatoes, tomato paste, and water, and bring to a boil.
Stir in the parsley and basil, then pour the tomato mixture over the rabbit pieces.
Turn the slow cooker on low for 4 to 5 hours.
Transfer rabbit pieces to plate, and when cool enough to handle, remove meat from bones, discarding bones and gristle, and shred the meat.
Return meat along with any juices to sauce to the slow cooker, taste, and adjust salt and pepper as needed.
If this sauce hasn't thickened, turn on high for 30 minutes and cook without the lid.
Meanwhile, cook pasta in a large pot of boiling salted water, uncovered, until al dente.
Drain in a colander, and return pasta to pot.
Add half the sauce to the pot, and stir well to mix.
Serve in individual bowls, with a scoop of additional sauce on top.
Pass the cheese at the table.

[read more...]


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Le Marche Wines with Gambero Rosso-Tre Bicchieri in NewYork

Le Marche Wines with Gambero Rosso-Tre Bicchieri in NewYork | As You Want Dishes | Scoop.it

On February 15th, I had the pleasure of attending the Gambero Rosso Tre Bicchieri tasting in new York City. It had been a few years since I attended this event and I was incredibly impressed by the venue and the organization. Hundreds of wineries were represented, and like my previous Tasting Report on Slow Wine-VinItaly, I attempted to spend the most time at wineries that were represented by owners or winemakers. This was not the case as frequently as it was with Slow Wine. However, when the owner was present, I was able to spend an extended amount of time speaking with them. 

Gambero Rosso appears to be more of a "hit and run" tasting than the aptly named "Slow Wine". Tasters dart from table to table in an attempt not to miss "the next great wine" yet, in doing so, miss the gems hiding in plain sight. I'll explain more about this below, but the "sheeple" mentality was alive and well last week and I used it greatly to my advantage.
As with the Slow Wine article, given the size of the taste received and the fact that the wines were largely tasted without food, I will provide a range of scores below. Unless otherwise noted, all wines received the "Tre Bicchieri" designation. There were some producers offering additional wines.

Umani Ronchi
My first stop was at the perennial producer from Le Marche, Umani Ronchi. Years ago, a good friend of mine turned me onto their "Super Marche" blend, "Pelago" and I have been a fan of theirs ever since. They were pouring their Tre Bicchieri white wine and were represented by the youthful, energetic family member, Michele Bernetti. He seemed humbled when I mentioned Pelago, and was very proud to point out that their white was named White Wine of the Year, by Gambero Rosso.

2009 Conero Riserva, Cumaro: This is a 100% Montepulciano from Le Marche which ages 12 months in barrique and an additional 8 months in bottle before release. It now bears the DOCG designation. This wine is very well done with rich berry flavors and aromas. Very polished with a long finish. Due Bicchieri. 88-90 points.2010 Verdicchio dei Castelli di Jesi Vecchie Vigne: This is also designated Classico Superiore, and the Vecchie Vigne refers to "Old Vines". This white is crafted in stainless steel with natural, native yeasts. The nose blew me away. Crushed white stone fruit and exotic tropical notes abound. I can see why Gambero Rosso noted it as the white wine of the year. It's amazing to smell. The flavors follow the nose with intensity and balance. Crisp, refreshing and delicious. Among the best whites from Italy I've ever had. 92-95 points.

Tolaini

2009 Picconero: 92-95 points. 2009 Valdisanti: 90-93 points.

Poggio di Sotto

2007 Poggio di Sotto Brunello: 92-94 points.

Massolino:

2006 Barolo Vigna Rionda Riserva: 94-97 points.

Badia a Coltibuono

2009 Chianti Classico Cultus Boni: 87-89 points

Poliziano

2009 Vino Nobile di Montepulciano: 91-94 points.

Tabarrini

2008 Sagrantino Campo alla Cerqua: 93-95 Points2009 Montefalco Rosso: 92-94 points.

Brancaia

2009 Chianti Classico Riserva: 87-89 points. 2008 Il Blu: 83-85 points.2009 Ilatraia: 90-92 points.

Boscarelli:

2008 Vino Nobile Nocio dei Boscarelli: 89-91 points.

Pieropan:

2010 Soave Classico La Rocca: 91-93 points

Tenuta dell'Ornellaia:

2009 Masseto: 96-98 points.2009 Ornellaia: 92-94 points.

Tenute Rubino

2010 Visellio: 92-94 points.

Marchesi di Barolo

2008 Barolo Sarmassa: 96-98 points

Tenuta San Guido

2009 Sassicaia: 95-98 points.

Tenuta Sette Ponti

2009 Oreno: 94-96 points.

Casanova di Neri

2006 Brunello di Montalcino Cerretalto: 100 points!

Antonelli

2008 Sagrantino: 91-93 points.

La Togata

2007 Brunello di Montalcino: 91-93 points.

Massimino Venturini

2007 Amarone Classico Campo Masua: 91-93 points.

Marchesi Antinori

2009 Tignanello: 94-96 points.2006 Pian delle Vigne Brunello di Montalcino: 90-92 points.

Elvio Cogno

2006 Vigna Elena Barolo Riserva: 84 points

Tenuta dell'Arbiola

2009 Barbera d'Asti Nizza "Romilda": 90-92 points.

Colpetrone

2007 Sagrantino: 92-94 points.

Canalicchio di Sopra

2007 Brunello di Montalcino: 92-94 points

Fontodi

2009 Flaccianello: 94-98 points.2009 Chianti Classico Riserva Vigna del Sorbo:91-94 points.

Falesco

2010 Montiano: 93-96 points.

Librandi

2010 Gravello: 90-93 points.

Tenimenti Luigi d'Alessandro

2009 Il Bosco Syrah - Cortona: 92-94 points.

 

 


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Ciauscolo: a worthy winter indulgence

Ciauscolo: a worthy winter indulgence | As You Want Dishes | Scoop.it

[...] Marche a region often overlooked by tourists and Italians alike– is in the middle of Italy, bound by the Adriatic sea and the Sibillini mountains. Apart from its photographic vantage points, it is more importantly, the home region of ciauscolo. More specifically, the sausage is produced in the provinces of Macerata, Fermo and Ascoli Piceno– which have subsequently held PGI (Protected Geographical Indication) status since 2009.
Made from cuts of pork shoulder and belly, lonza (pork sirloin), prosciutto, and some extra fat, ciauscolo is seasoned simply with black pepper, salt, garlic, and sometimes vincotto (a sweet cooked wine). The finely minced mix is then cased, and left to dry for one day. The sausages are then cold-smoked over juniper branches for another two days, and finally left to age for two weeks
With such a brief age time, the result is a softer, spreadable sausage that is habitually had over bread. A lightly seasoned and slightly smoked, almost-raw spread, its texture is more akin to a paté–thus making ciauscolo distinct from the well-known, dryer salumis synonymous with Italian fare. However, for those who aren’t so keen on gnawing raw, you can also get ciauscolo that has been seasoned for a few weeks longer, and find yourself the more familiar, dryer, sausage texture. Both are worthy additions to your charc’t board; but the former, more so.
I would suggest a wine, but, why not follow the juniper theme and bring out a decent gin? It’s 2013! Let’s get modern!


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