the story

Several months ago, I was invited to a wine tasting at The Boerne Wine Company. Featured that evening were the wines listed  below as well as the vintner. She, with her Italian flavored English, spoke with great affection about her family’s wine business. The wines have mineral notes, smooth tannins, nice color and are excellent paired with cheeses, braised meats and chocolate. Decanting the wines also is recommended. So, feeling inspired by a lovely Italian accent, wines were purchased and a dinner party was in the works. This week, I will showcase preparation and execution of our Nebbiolo inspired evening. “Cin Cin!”

the wines

From the Piedmont region of Northern Italy

Grape: 100 % Nebbiolo

Coste della Sesia, Gattinara Tre Vigne,

Gattinara Riserva, Il Sogno Vino da uve stramature

the menu

{Menu items were chosen to complement and contrast the wine selections.}

pepper stew served on grilled bread

pecorino romano with sliced pears, honeycomb & marcona almonds

braised pork shoulder and mushrooms served over soft rosemary polenta

roasted baby carrots & brussels sprouts

arugula, radicchio, shaved parmesan, toasted walnuts & lemon vinaigrette

bittersweet chocolate pudding, vanilla panna cotta, drunk cherries & amaretti cookies

{When you undertake a large menu like this, preparation and organization are key. Breaking the project down into smaller pieces helps avoid stressful circumstances. Here is the game plan:}

day 1

sear off pork and braise for three hours…while that cooks…

make pepper stew

make vanilla bean panna cotta

make bittersweet chocolate pudding

make drunken cherries

toast walnuts

make garlic oil

bake amaretti cookies

{total prep time: 3 1/2 hours}

day 2

set table

prepare bread dough and bake

prep salad and dressing

grill croutons for pepper stew

roast carrots and brussels sprouts

warm pepper stew

warm pork and mushrooms

make polenta just prior to service

   

   

   

   

   

  

B U O N   A P P E T I T O !

{ REGULAR POSTINGS/RECIPES WILL RESUME NEXT WEEK. NEEDLESS TO SAY, MY HANDS WERE FULL THIS WEEK!}