Ca’ de Lion Piedmont Wine Pairing Recipe

AGNOLOTTI
(Piedmont traditional filled pasta)

Legend has it that agnolotti was invented in Piedmont to celebrate the end of a siege. The celebration meal was creatively prepared by chef Angelot, at the request of the Marquis.

INGREDIENTS:
• 1 lb lean beef
• 7 oz spinach, boiled
• 1 onion
• 3 ½ oz butter
• 1 sprig rosemary
• 1 clove of garlic
• 1 tablespoon all-purpose flour
• 3 tablespoons tomato sauce
• broth to taste
• grated Parmigiano Reggiano cheese to taste
• nutmeg to taste
• 1 lb all-purpose flour• 5 eggs• salt and pepper to taste

DIRECTIONS:
• Place a saucepan over medium heat. Add 2 oz of butter. After butter has melted, add peeled garlic clove and thinly sliced onion. As soon as they start to brown, add the meat and turn heat down to low. Brown the meat on all sides, then dust with 1 tbsp flour. Season with salt, add tomato sauce and enough broth to completely cover the meat. Cook over low heat until the meat is soft, but not falling apart. Then, remove the pan from the heat.
• Remove the meat from the sauce and set the sauce aside for later. Chop the meat in a food processor with the spinach (previously blanched for a couple of minutes in boiling water and well drained.) Transfer the chopped meat and spinach to a bowl and stir in an egg yolk, a generous amount of grated Parmigiano Reggiano, a pinch of pepper and a dusting of nutmeg.
• Then prepare the pasta dough by forming a well with the flour. Add 4 eggs and the remaining egg white to the center and begin incorporating the flour. Add a drop of water if necessary. Knead until you have a smooth dough. Let the dough rest for 20 minute, covered with a kitchen towel or plastic wrap.
• Using a rolling pin or pasta machine, roll out the dough into two thin sheets. On the first sheet place a tbsp of pasta stuffing 1 ½ to 2 inches from one another. Cover with the other sheet and squeeze the dough around the filling to remove any air. Use a pasta cutter or knife blade to cut out the agnolotti.
• Cook the agnolotti in a large pot of boiling salted water for 5 minutes. Then remove using a slotted spoon and toss with the previously prepared sauce, reheated for a couple of minutes. Also add the remaining melted butter and a good amount of grated cheese. Serve hot.  © Photo and recipe courtesy of Academia Barilla

NOVEMBER WINE CLUB

Bold wine Style logoLaCua-Piedmont_italy-wine-bottleCa’ de Lion
La Cùa
Langhe Rosso DOC
Piedmont, Italy

BOLD WINE STYLE

Founded in 1871 by Luigi Ghione, Ca’ de Lion winery takes its name from family ancestry Leone Ghione (1655). Generations of expertise in Piedmont have elevated this artisanal producer to its highest level. Farming sustainably and naturally, the wines from this estate show a purity of flavor. The depth and nuance of the wine vibrates and speaks of the place where it comes from, in the hills of Canelli. The name “Langhe” is the plural form of langa, a local word for a long, low-lying hill. Since its designation, the Langhe DOC has gained considerable marks for its innovative viticulture and use of international varietals. This creativity has allowed local winemakers to produce a new generation of high quality wines. This wine has violet and rose notes with a black cherry fruity taste. Electric balance between acidity and freshness, with smooth, elegant tannins.

winemaker Silvio Ghione

Silvio Ghione, Winemaker

“Ruby red color with violet and rose notes with a fruity taste. Good balance between alcohol and freshness, the tannins are elegant. Wine for the entire meal, perfect with first courses like ravioli and gravy, red meat or aged cheese.” – Silvio Ghione, Winemaker

Winemaker: Silvio Ghione
Appellation: Piedmont, Italy
Varietal: 40% Barbera, 40% Nebbiolo, 20% Dolcetto
Analysis: 13.5% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

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December Wine Club

wine club logo holidayA club member favorite, we’re proud to share the Jacuzzi Family wines with your family this holiday season.  The perfect pairing for your holiday dinners and celebrations.   If you’re not a Wine Club member yet, please join us!  We’ll have a $20 Bonus Card waiting for you when you join for 3 months or more! Or give a gift a membership and keep the $20 Bonus Card for yourself!  > Click to learn more

wild mushroom risottoWild Mushroom Risotto

INGREDIENTS:
• ½ oz dried porcini
• 4 Tbsps butter
• 5 oz wild mushrooms (such as Morels, Chanterelles, Black Trumpets)
• ¼ cup heavy cream
• Salt and pepper
• 5 cups chicken broth
• 1 Tbsp olive oil
• ½ cup minced onion
• 1 ½ cup Carniroli or Arborio rice
• ½ cup white wine
• ½ cup finely grated Parmesan cheese
• 2 Tbsp chopped Italian parsley

DIRECTIONS:
• Place the porcini in a small bowl and cover with boiling water, let stand for 20 minutes. Strain, coarsely chop and set aside.
• In a medium skillet over medium-high heat, add 2 tablespoons butter. When butter foams, add wild mushrooms and stir until soft and liquid from mushrooms is almost completely evaporated. Add porcini to pan. Cook for about 2 minutes. Add cream and simmer until thick and slightly reduced. Add salt and pepper to taste. Remove from heat and set aside.
• In a saucepan, bring broth to a steady simmer.
• In a heavy 4-quart pot, heat 2 tablespoons butter and olive oil over medium heat. Add onion and sauté until soft, do not brown. Add rice and stir so that kernels are well coated. Add wine and stir until completely absorbed. Begin to add simmering broth ½ cup at a time, stirring frequently, when liquid is almost absorbed, add another ½ cup until absorbed and continue process until all broth is added. When rice is tender but firm, add mushroom mixture, Parmesan cheese and parsley. Stir to combine. Serve immediately and with a glass of Jacuzzi Family Vineyards Nebbiolo. Recipe adapted: More than 100 Dishes for the Classic Rice Dish of Northern Italy, by Judith Barrett and Norma Wasserman.

Bold_stickerJacuzzi Nebbiolo wine bottleJacuzzi Family Vineyards
Nebbiolo
Sonoma County, CA
BOLD STYLE

Primarily grown in the Piedmonte region of Italy, Nebbiolo is famous in wines such as Barolo and Barbaresco. Grapes for this wine come from Jacuzzi’s Carneros estate and Sonoma Coast vineyards. The Carneros estate grapes are planted on an east facing slope and get great morning sunshine and even temperatures to ripen slowly and evenly. Nebbiolo planted in the Petaluma Gap region of Sonoma gets cool mornings and hot afternoons that help retain acidity and bright flavors. They are some of the last grapes to be picked for the season. Grapes were handpicked and sorted in the vineyard, ensuring only the best grapes made it to the tanks. They were gently pressed and transferred to barrels for 2 years aging, enabling tannins to soften and mellow into a full and rich wine. Aged in 38% American oak to enhance and embolden the natural flavors.

“As of 2011, only 186 acres of this rare grape existed in California. Our Nebbiolo displays generous notes of cherry, plum and pomegranate with big berry and spice flavors and distinct earthiness.” – Charlie Tsegeletos

Winemaker: Charlie Tsegeletos
Appellation: Sonoma County, California
Varietal Blend:  90% Nebbiolo, 10% Alicante Bouschet
Analysis: 14% alcohol / volume, 3.73 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine