TASTE OF TUSCANY WINE DINNER ON USEPPA

Well….it has been a while since we last “spoke”.  Here’s to getting over working-holiday “hangovers” faster and back to "normal" life, sooner!!  Next year!

Now, to what happened, last week!

Rather than doing another “Boating for Food” piece, we hosted an event at our home, centered on Italian wine and food…the latter of which is Brian’s favorite topic. 

We invited everyone to “A Taste of Tuscany”… an afternoon of learning about food preparation from Chef Lorenzo Baldacci of Osteria di Fonterutoli and about wine from Giuseppe Sala, Wine Maker and owner of I Selvatici Winery, in Tuscany, Italy. 

It culminated in a fun evening of great Tuscan food and wonderful wines shared with friends and neighbors!!  Fantastico!!  The interest was so high, we did two nights!  Poor us….(Ha!) 

You need to first meet Chef Lorenzo Baldacci, a Chef that travels with his own knives....

          THE MENU FOR THE FIRST NIGHT

Appetizer              Terrine of Chicken on a Crisp Salad

                               Paired with I Selvatici 2011 Malvasia

First Course     Fresh Handmade Gnocchi with choice of

                           Sauce – Butter and Sage or Gorgonzola
                           Paired with I Selvatici 2009 Chianti Reserva

Entrée             Porchettato Toscano Pork Tenderloin           

                                      Rolled with Bacon with Apples

                          Paired with I Selvatici 2008 Cardisco  

Dessert          Chef Lorenzo’s Tuscan Carrot Cake
                       Paired with I Selvatici 2000 Vinsanto

                                                    MAGNIFICO!!!

                      And, the second night was….

Appetizer      Crepe of Ricotta Cheese and Dry Tomatoes with Fresh Spinach Sauce

                       Paired with I Selvatici 2011 Malvasia

First Course  Fresh Handmade Tagliatelle Bolognese

                       Paired with I Selvatici 2009 Chianti Reserva

Entrée            Beef Tagliata marinated with Honey and Soy Sauce  

                       Paired with I Selvatici 2008 Cardisco (Super)

Dessert          Florentine Panna Cotta with Strawberries or Blueberries                             

                       Paired with I Selvatici 2000 Vinsanto

       PERFECTO!!!

COOKING LESSONS

The cooking lesson, both days, was fun, insightful, educational and attended by both guys and gals. 

We learned to make Gnocchi (Nyahkki) from baked potatoes, riced directly onto the granite, adding flour and eggs, kneading it till we were weak, then rolling into long, thin logs, and cutting into 1/2" sized pieces, all the time sprinkling flour to prevent the “little pillows” from sticking together. 

 The Tagliatelle was mixed in a bowl (Vive la differenza), then kneaded, forever…and rolled paper-thin (you could see the design of granite through it), then curled up into a tube (from both ends) to the center of the sheet of dough…and sliced, Tagliatelle width!

The sauces were soooo easy and soooo good!!  The presentation, simple and elegant.

 

The meats were incredible, as well…very simply but elegantly done and garnished with pureed veges and/or light sauces.  Gorgeous!!  Delicious!!

And, the DESSERTS!!  Now, they were both incredible!  The carrot cake…nothing like we are accustomed to, was as light as a soufflé, topped with paper-thin carrot shavings that had been soaked in sugar, lemon and wine, all day.  Clever!  Beautiful!  YUMMY!!

And, the Panna Cotta was like no other Panna Cotta I'd ever tasted...and all agreed.   Molto Bella!!

Check out the next blog for more details on the lessons....and the wine.....and the people....and the fun.  And, how you can participate, next time.


Ciao!! Fino a Domain