Tag: Wine Recipe

Legendary Dishes | Broccoli Romani (dressed broccoli)

ITALY

Pellegrino Artusi gives an interesting twist to broccoli cooked with pork belly and sweet white wine.

  • 1 kg broccoli heads, washed, blanched, cooled in ice water bath, drained
  • 250 g fatty pork belly, chopped small
  • 250 ml sweet white wine
  • 5 g black pepper
  • Salt, large pinch

Chop broccoli coarsely.

Heat a frying pan and start rendering the fat from the pork belly. When the pork is crispy add the broccoli and wine, cook over a medium heat until all the liquid has been absorbed.

Season and serve.


Indigenous Ingredients

Broccoli
Pork Belly
White Wine

Legendary Dishes | Mish me Jahni (meat stew)

KOSOVO
  • 2 kg onions, chopped small
  • 2 kg beef / veal, cut into bite-sized pieces
  • 250 ml water
  • 90 g butter
  • 60 ml red wine
  • 45 ml olive oil
  • 30 g paprika
  • 15 g salt
  • 3 bay leaves
  • 5 g cinnamon, ground
  • Black pepper, pinch

Put the chopped onions into a large bowl, sprinkle with salt, toss and leave covered for an hour.

Heat oil in a frying pan, brown meat in batches, place in a large pot with the onions, butter and water.

Deglaze the frying pan with wine, add to pot. Bring to a low boil, add bay
leaves, cinnamon and half of the paprika. Cover and cook over a low heat for 90 minutes.

Add remaining paprika, cook for an hour until the meat is tender.

Serve with mashed potatoes.


Indigenous Ingredients

Beef / Veal
Onion
Red Pepper

Legendary Dishes | Tarta de Santiago (almond cake)

SPAIN

As you can see we had some difficulty removing the template. There was a small tear and this was enough to let sugar fall into the shape. Fortunately the flavour of the cake compensated for the appearance!


Traditionally made with a pastry casing, the modern version of this iconic confection omits the pastry to produce a soft almond-lemon cake.

Indigenous to Galicia torta de Santiago is known across the Iberian peninsula and beyond.

Associated with an old tradition, the modern version is enigmatic because of the decorative silhouette of the Cross of Santiago, a recent adornment.

Also modern is the association with the almonds of the Mediterranean, the varieties called comuna, largueta, marcona, mollar, largueta and planeta.

Almonds must account for a third of the almond-egg-sugar mixture.

  • 275 g almonds, ground
  • 250 g sugar
  • 4 eggs
  • 25 g icing sugar
  • 1 tbsp sweet wine / lemon liquor
  • 1 lemon, zest
  • 1 tsp cinnamon (optional)

Preheat the oven to 180ºC.

Combine the eggs with the sugar to form a homogeneous mixture, about 5 minutes on an electric mixer.

Stir in the liquor or wine, the zest and, if using, the cinnamon.

Fold the almonds into the egg-sugar mixture.

Pour the mixture into a tin lined with baking paper.

Bake for 60 minutes.

Leave to cool.

Arrange the Santiago Cross in the centre of the cake, dust with icing sugar.


Indigenous Ingredients

Almond
Lemon

Legendary Dishes | Pâté Gaumais (pork pie)

BELGIUM

Virton butchers Leroux-Subitte are credited with the invention of this aromatic pork pie toward the end of the 1800s, a tradition that has continued with the butchers of the region.

The pastry, which is often sweetened, is prepared with a yeast dough. Generally the pastry is the domain of bakers and the filling and marinade the speciality of butchers, although some butchers prepare their own pastry.

Recipes for home-made pies are a closely-guarded secret and coveted by family and friends.

The filling is traditionally associated with loin meat with some rib and belly meat. It is cut into pieces no larger than two centimetre cubes, then marinated for at least 48 hours.

The marinade will include red or white wine and vinegar flavoured with carrots, garlic, onions or shallots and various herbs and spices from bay, black pepper, clove, juniper, parsley, sage and thyme plus salt.

Pâté Gaumais is eaten hot, usually an hour after baking, or cold and can be re-heated.

It is celebrated every December 26 in Virton with the King of Pâté Gaumais competition for the highest amount consumed in one sitting.

Marinade

  • 1 kg pork loin and rib meat, cut into 2 cm pieces
  • 500 g shallots, sliced thin
  • 125 g dry white wine / red wine
  • 4 garlic cloves, crushed
  • 5 tsp wine vinegar
  • 15 g black pepper
  • 1 tbsp oil
  • 1 tbsp thyme
  • 10 g salt
  • 10 juniper berries
  • 5 sprigs parsley, chopped small
  • 1 sprig sage
  • 5 rosemary spears, chopped small
  • 3 bay leaves

Marinate meat for 48 hours over two nights. Turn the meat from time to time.

Dough

  • 500 g white wheat flour, t45
  • 150 g butter, cut into small pieces
  • 2 small (55 g) eggs + 1 egg yolk
  • 100 ml milk, warmed to 38ºC
  • 50 g yeast
  • 15 g lard
  • 15 g sugar (optional)
  • 5 g salt

Dissolve the yeast in the warm milk. Add yeast mixture and eggs to the flour to make a loose dough. Work the butter into the dough in stages, finish with the lard, knead into a smooth dough, about 20 minutes. Leave to rest for two hours.

Finish

  • 1 egg, beaten

Remove bay leaves, juniper berries, sage and thyme from the marinade. Drain the liquid, leave to rest for 30 minutes, use paper towels to absorb any moisture on the meat.

Divide the dough into four pieces, cover and set aside. Take one piece and divide into two, shape into balls, one larger than the other, then into rounds.

Place a quarter of the meat mixture on the larger round, place the small round on top.

Fold the edge of the larger round into the edge of the smaller round in the crimp style.

Put the pie on a greased tray, make a small hole in the centre of the surface.

Repeat with remaining dough and meat mixture. Preheat oven to 180ºC.

Brush the egg yolk over the surface of each pie.

Bake for 60 minutes until the pies are golden brown on top.


Pâté Gaumais is produced and sold at these outlets.

BAILLOT Brothers Rue Dr. Hustin, 55 at 6760 Ethe 063/577 246
BIT Xavier Grand Rue, 43 to 6760 Virton 063/577 224
BLAISE Cured meats Place Albert 1er, 4 at 6820 Florenville 061/311 951
DE MATOS Adolfo - EUROVIANDE Place G. Lorand, 3 at 6760 Virton 063/578 870
DROPSY Roland Ruelle Giffe, 2 at 6747 Saint-Léger 063/457 300
FELSCH Didier Rue du Vieux Sart, 2 at 6769 Meix-devant-Virton 063/577 421
HOLTZHEIMER Jean Industry Street, 2 at 6792 Halanzy 063/678 579
LEFEBVRE Yvon Rue René Nicolas, 3 at 6750 Musson 063/675 747
MARECHAL Adelin Grand Rue, 88 to 6769 Gérouville 063/577 538
PEIGNOIS Claude - The heart of the Gaume Rue Dr. Hustin, 51 at 6760 Ethe 063/581 804
ROMAIN Jean-Claude Station Street, 7 at 6820 Florenville 061/311 112
THIERY Frédéric Rue du Moulin, 5 to 6750 Mussy-La-Ville 063/677 738
THOMAS Andre Rue de Neufchâteau, 2 at 6720 Habay-La-Neuve 063/422 139
TOCK Jules Grand Rue, 218 to 6740 Sainte-Marie 063/455 396

Indigenous Ingredients

Butter
Eggs
Pork
Shallots
Wine

Legendary Dishes | Frtajla (mushroom and sausage pancake)

SLOVENIA

The Kransky sausage courtesy of Loške Mesnine – one of the official Kranjska klobasa makers


Slovenia’s famous Kransky sausage is now protected by the European Union’s geographical indicator status, which means only 14 butchers are allowed to produce it to specific standards. The modern ‘official’ version is made with bacon and pork.

If you want to make it yourself this recipe is for a more rustic version. And you will need to make your own version of the sausage because this pancake won’t work without it.

Of course sometime in the future you could just take a run over to Ljubljana and taste the real thing.

Sausages

  • 5 kg pork leg and shoulder, one third fat meat to two thirds lean meat, cut small
  • 150 g salt
  • 75 ml white wine
  • 5 garlic cloves, crushed
  • 15 g black pepper

Soak garlic in wine for two hours. Thoroughly work the seasonings into the meat, add the garlic and wine, grind. Fill in sausage casings, hang for three days in a cold smoked room.

Pancakes

  • 240 g white wheat flour
  • 3 eggs
  • 1 Kransky sausage, diced small
  • 100 g assorted mushrooms, diced small
  • 60 ml milk
  • 30 ml olive oil
  • 1 tsp marjoram, chopped
  • Salt, pinch

Blend eggs and milk into the flour and salt. Add marjoram.

Pour batter into a hot frying pan covered with one tablespoon of olive oil.

Add mushrooms and sausages, fry until bubbles begin to appear on the surface of the batter.

Turn onto a plate, put remaining oil in pan, slip in the pancake and fry uncooked side.


Indigenous Ingredients

Kranjska Klobasa (Kransky Sausage)