them young, a year or two out from the vintage, it would be impossible
not to notice the rough sensation of the wine going down the back of your
throat. With that being said, your options for food with Nebbiolo wines
are somewhat relegated to heavier foods and heartier meats. Seafood is
definitely out of the question. Nebbiolo is also a full-bodied wine with a
big mouth-feel and the entree’s you prepare should be the same. It is
often very helpful when you match the body weight consistency with the
body weight of the wine. Otherwise, one would overpower the other on
your palate.
Given this later theory, matching the body weights of the food and wine,
some light-colored sauces like Alfredo/cream or Cheese sauces are okay
because they have a heavy body weight to them and don’t get bowled
over by the aggressive Nebbiolo. Other traditional Italian sauces like
carbonara, marinara or tomato-based sauces, Bolognese and even Pesto
sauces are a smashing success. They contain the right consistency as
well as having the right internal make-up to match a Nebbiolo wine. The
pesto sauce might even be an interesting pair because of the minty or
basil infused flavors that mesh well with some of Nebbiolo’s more unique
flavor profiles. Italian food in general is a safe bet with this wine style,
you know, “when in Rome….. or should I say when in Piedmonte?”
Vegetables with strong flavors are welcome at the dinner table with
Nebbiolo wines as well. Artichokes, red cabbage, eggplant parmesan,
potatoes, tomatoes and especially mushrooms because they accentuate
the earthiness in the wine, all may contribute harmoniously with the
wine. It may help to prepare some of the lighter vegetables in a heavy
sauce to bring them up to the consistency of the wine. But if you like
your vegetables plain, stick to the more flavor dominating ones. The
same principles for matching vegetables with Nebbiolo also apply with
cheeses. Look for your harder cheeses or the strong flavored ones to be
a better fit with the wine.
If your looking for a sure fire hit with Nebbiolo wines, then red meat is
certainly a can’t miss food. Any kind actually would okay here. But
there is something else that I think could really put the wine pairing over
the top and make you look like a culinary genius and that is to prepare
some game meat. If you have access to venison, wild boar, pheasant or
squab they would be ideal. Even lamb, which is technically not game,
would be brilliant! Nebbiolo is a lot like Cabernet when it comes to the
tannins, but it has a much darker side when it comes to some of the
flavors it profiles. It appears more exotic and unusual to the average
wine drinker’s taste buds. They often have a strong licorice flavor and
earthy truffles, mushrooms and tar. These aspects would be ideal with
the unusual flavors in lamb and game meats.
If you can afford to be patient, give the Nebbiolo wine some time in the
bottle. (bottle age or cellaring) This will ensure that the wine has
softened up some of those assertive tannins and become more food
friendly. If the wine is a Barolo or Barbaresco, then you really need to
give it some bottle age or cellaring time. If you don’t, you will be doing
yourself a disservice in two ways; one, you will be drinking a wine that is
overly tannic and not very food friendly and two, you will have paid a lot
of money for a very nice wine that was no where near it’s prime
consumption time. If you are impatient, stick with the less expensive
Nebbiolo d Alba or other Nebbiolo based wines. These will be much
more forgiving and more ready to be consumed at a young age.
Nebbiolo wines are great food wines if you have the right ingredients to
complement them. Don’t be intimidated. Go for it, because I am
promising you a unique experience. Give one of these recipes a try;
they will help you get started:
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Recipes
Mushroom Soup
· 1/4 cup butter or margarine
· 1 medium onion, chopped
· 1 shallot, chopped
· 3 tablespoons all-purpose flour
· 1 quart (4 cups) milk
· 1 bay leaf
· salt and freshly ground black pepper
· 1/4 teaspoon nutmeg
· dash cayenne
· 1/2 pound mixed mushrooms: white, brown, or porcini, sliced
· 1 teaspoon dried OR 2 teaspoons fresh minced tarragon
· 1/2 cup (2 ounces) heavy cream
· 1-2 cups chicken stock
· 1/2 cup small buttered croutons
· 2 tablespoons minced chives
Also Required:
· heavy saucepan or pot
· blender or food processor
Briefly wash and slice the mushrooms. In a heavy saucepan or pot, melt the butter and sauté the chopped
onion and shallot over medium heat for several minutes, stirring regularly until golden but not brown. Stir in
the flour for 2 more minutes, until sandy in texture.
Whisk in the milk and bring to a boil over medium heat, continuing to whisk regularly until soup is thickened
and smooth. Add the bay leaf, salt, pepper, nutmeg and cayenne. Reduce heat and simmer 10-15 minutes,
being careful not to let bottom of pan burn.
Add the sliced mushrooms and tarragon. Simmer for 10 minutes more. Transfer to a blender or food processor
and blend until very smooth, in batches if necessary.
Return the soup to pot and set over medium heat. Add the heavy cream, taste and correct seasoning with salt
and black pepper. Adjust desired thickness with chicken stock, bring to a simmer, and serve. Garnish if
desired with small buttered croutons and minced chives.
(You may also serve the soup unpureed, if desired, for more texture.)
Servings: 4 to 6
Chicken Cacciatore
· 1 3 -4 lb. frying chicken cut in 8 pieces
· salt, black pepper
· flour
· 2 tablespoons olive oil
· 1 medium onion, peeled and thinly sliced
· 1 green pepper, seeded and cut in 1/4 " strips
· 1/2 pound mushrooms, quartered
· 2 tablespoons flour
· 2 cups chicken stock
· 2 cups canned tomatoes
· 2 cups red wine
· 1/4 teaspoon each thyme, marjoram, & basil
· 1/2 teaspoon oregano
Also Required:
· heavy skillet
Season chicken pieces with salt and pepper, and dust lightly with flour. Heat olive oil in a heavy skillet over
medium-high heat and brown chicken pieces on all sides. Set aside on a plate. Sauté onions, mushrooms and
green peppers for 3-4 minutes or until limp. Stir in the 2 Tablespoons flour to blend, then pour in chicken stock
and whisk to thicken slightly. Add chicken and remaining ingredients and reduce heat to low. Cover tightly.
Simmer gently, turning chicken pieces from time to time until they are tender, about 20 minutes. Correct
seasoning.
Servings: 4
Chicken with Red Wine Sauce
· 6 tablespoons olive oil
· 4 boneless chicken breast halves with skin
· 4 chicken thighs with skin and bone
· 2 cups dry red wine
· 1/4 cup red wine vinegar
· 1-1/4 cups chopped onions
· 6 large fresh thyme sprigs
· 3 garlic cloves, minced
· 2 teaspoons whole black peppercorns
· 1 tablespoon all-purpose flour
· 1-1/3 cups chicken stock or canned low-salt chicken broth
· 2 tablespoons (1/4 stick) butter
· 12 baby carrots, peeled
· 2 medium parsnips (about 8 ounces), peeled, cut into 3x1/2x1/2-inch sticks
· Wilted Greens
Also Required:
· heavy large pot
· large skillet
· heavy medium skillet
Combine half of the olive oil and the next 7 ingredients in a large bowl. Cover and refrigerate overnight,
stirring occasionally. Using tongs, remove chicken from marinade and pat dry; sprinkle with salt. Reserve
marinade. Heat the remaining 3 tablespoons of olive oil in heavy large pot over medium-high heat.
Add chicken breasts, skin side down, and brown about 3 minutes per side; remove and keep warm. Add
chicken thighs, skin side down, and brown the first side for about 3 minutes. Sprinkle with flour. Turn over and
brown second side about 3 minutes. Add the reserved marinade, 1 cup chicken stock and beef stock, and bring
to a boil. Reduce heat, cover and simmer until chicken thighs are almost tender, about 20 minutes. Add the
chicken breasts, cover and simmer until all chicken is tender and cooked through, about 12 minutes.
Transfer chicken to large skillet. Reduce the sauce by boiling until thick enough to coat spoon, about 15
minutes. Season sauce with salt and pepper; strain sauce over chicken. (Can be made 1 day ahead. Rewarm
over low heat before serving.) Melt the butter in a heavy medium skillet over medium-high heat. Add the
carrots and parsnip batons and sauté 3 minutes, tossing to coat with butter. Add remaining 1/3 cup chicken
stock and bring to a boil. Cover and simmer over low heat until vegetables are just tender, about 10 minutes.
Uncover and simmer until juices thicken to a glaze, about 3 minutes.
To serve, mound Wilted Greens in center of each plate. Top each portion with 1 chicken thigh, 1 chicken
breast and red wine sauce. Garnish with the carrots and parsnips.
Servings: 4
Filet Mignon with Shallots
Tender, trimmed slices of beef tenderloin are readily available at most supermarkets. As prepared here—with
shallots, garlic, and parsley—the meat is flavorful and cooks in a few minutes, so prepare any side dishes in
advance. Roasted potatoes are a classic accompaniment.
· 2 Tablespoons unsalted butter
· 4 filet mignon (tenderloin) steaks (6 ounces each), 3/4 inch thick, completely trimmed of any fat or sinew
· ½ teaspoon freshly ground black pepper
· ½ teaspoon salt
· 10 shallots (6 ounces), peeled and sliced thin (about 1 1/2 cups)
· 2 cloves garlic, chopped (1 teaspoon)
· ¼ cup beef stock
· ¼ cup red wine
· 2 Tablespoons chopped parsley
Also Required:
· heavy sauté pan
Heat the butter in a heavy sauté pan. Sprinkle both sides of the steaks with the pepper and salt. When the
butter is hot and foam is beginning to subside, sauté the steaks to your taste, about 3 minutes on each side for
medium-rare (or less or more, depending on how you like your steaks).
Transfer the steaks to a serving platter, and add the shallots and garlic to the drippings in the pan. Sweat them
for about 30 seconds but do not let them brown. Add the beef stock and red wine, and boil to dissolve the pan
drippings. Reduce for 30 seconds to 1 minute, until most of the moisture has evaporated and the sauce forms a
deep brown glaze. Pour the sauce over the fillets, garnish with the parsley, and serve immediately.
Braised Lamb Shanks
· 3 lbs ripe Roma tomatoes
· 1 cup flour (approximately)
· salt and freshly ground pepper to taste
· 16 lamb shanks 2 inches thick
· ½ cup olive oil
· ¼ lb (1 stick) unsalted butter
· 2 medium onions, chopped
· 8 large cloves of garlic, minced
· 2 Tablespoons fresh basil, minced (or 1 Tablespoon dried)
· 1 Tablespoon fresh oregano, minced (or 1 ½ teaspoons dried)
· ¼ cup green bell pepper, julienne
· 2 cups dry white wine
· 2-3 cups beef stock
· 1 cup Italian parsley, finely chopped
· grated zest of 2 lemons
Also Required:
· Dutch oven
· roasting pan
· aluminum foil
Bring a large pan of water to a boil and blanch tomatoes for 1-2 minutes to loosen skins. Rinse with cold water,
peel, chop, and set aside. Season the flour with salt and pepper, and dredge the lamb shanks well, shaking off
excess.
Heat half the olive oil and half the butter together in a large Dutch oven and sear the lamb in batches,
browning well on all sides. Add more butter and olive oil as needed. Drain meat on paper towels and transfer to
1-2 large roasting pans.
Add the onions, garlic, basil and oregano to the Dutch oven and cook over medium heat for 8-10 minutes,
stirring occasionally. Add the chopped tomatoes, green pepper, salt and pepper to taste. Simmer for another
10 minutes. Skim and discard excess fat. Add the white wine and 2 cups of beef stock. Bring to a boil, reduce
heat and simmer uncovered for 15 minutes.
Preheat oven to 350°. Top the lamb shanks with the tomato mixture, adding more beef stock if necessary to
cover the meat at least halfway. Cover tightly with foil and bake for 1-1½ hours or until meat is very tender.
Turn lamb shanks over once or twice during cooking. Remove foil and bake uncovered for last 5 minutes.
Remove shanks to serving platter and skim fat from pan juices. Boil sauce to reduce slightly if it is too thin. To
serve, pour about half of the sauce over the meat. Stir together the chopped parsley and lemon zest, and
sprinkle over all. Serve immediately with the extra sauce on the side.
Servings: 8 to 12
Venison steaks
· 4 8 oz. venison steaks, aged and well-trimmed
· 1/2 onion, peeled and very thinly sliced
· 1 cup sweet red vermouth
· 2 tablespoons red wine vinegar
· 1/2 teaspoon freshly ground black pepper
· 2 tablespoons vegetable oil
· 2 tablespoons butter
Also Required:
· skillet
The night before cooking, mix together the vinegar, vermouth, onion and 1 Tablespoon oil in a bowl. Sprinkle
the steaks with the fresh pepper and set them in the marinade, turning to moisten all sides. Cover and
refrigerate overnight or at least 12 hours, turning several times.
To cook, drain the steaks and pat dry with paper towels. Season with salt and fry in a hot skillet with the
remaining tablespoon of oil as needed. Cook the venison steaks no more than rare or medium rare to conserve
juiciness and flavor. Remove to a hot platter and quickly sizzle the butter to golden brown; pour over steaks
and serve.
Veal Scallopine
· 3 ounces pancetta, diced
· 6 tablespoons unsalted butter
· 2 sage leaves
· 2 sprigs rosemary
· 1/2 pound sliced wild mushrooms
· 1-1/2 pounds veal tenderloin, cut into scallops
· 1/4 cup flour
· salt and pepper to taste
· 1 cup dry white wine
Also Required:
· large skillet
Melt 4 tablespoons of the butter in a large skillet over medium heat and cook the pancetta until golden.
Remove the pancetta and set aside, leaving the butter. Add the sage and rosemary and cook for 1 minute.
Season veal pieces with salt and pepper and dredge in flour, shaking off excess. Cook for 2 minutes per side
until golden.
Add the mushrooms and sauté for 3 minutes. Season lightly with salt and pepper. Return pancetta to pan and
deglaze with the wine. Simmer for 3-5 minutes. Remove the veal to a platter and reduce the cooking juices by
about one-third over high heat. Whisk in the remaining 2 tablespoons of butter and bring to boil to thicken the
sauce. Pour over the veal and serve hot.
Servings: 4
Fettucine with Pesto Sauce
· 4 cups basil leaves, well packed
· 4 cloves garlic, crushed and peeled
· 1 cup pine nuts or walnuts (or a combination of the two)
· 1-1/2 cups freshly grated Parmigiano-Reggiano or Pecorino cheese (or a combination of the two)
· 1-1/2 cups extra-virgin olive oil
· salt and freshly ground black pepper to taste
· 1-1/2 pounds (1 lb. 8 ounces dry) hot cooked fettucine or other pasta noodles
· 1/2 cup freshly grated Parmesano-Reggiano or Pecorino cheese (optional)
Also Required:
· food processor or blender
For pesto, roughly chop the basil leaves with a sharp knife and place them along with the crushed garlic in a
food processor or blender. Process until very finely chopped. Add the pine nuts and cheese to make a paste.
With the machine running, add olive oil in a slow, steady stream to incorporate very well, scraping down sides
1-2 times. Turn off the machine and stir in salt and pepper to taste.
Use the pesto immediately, or pack into air-tight containers and pour a thin layer of olive oil on top (this seals
out oxygen and keeps the sauce from turning dark). Pesto will keep well in the refrigerator for a week or more,
or can be frozen indefinitely. This recipe yields approximately 3-1/2 to 4 cups, and can be halved.
Notes: The above quantities are standard but may be varied considerably. Using Pecorino cheese and/or
increasing the quantity of garlic will intensify the flavors of the pesto, and more olive oil can be added to adjust
the desired consistency. Toast the pine nuts or walnuts for a deeper nut taste and a more resinous or woodsy
flavor.
To serve, dress the hot fettucine generously with pesto and toss thoroughly. Serve immediately, garnished with
a little more Parmesan cheese if desired.
Cassoulet
· 2 pounds (5 cups) dry white beans (preferably Great Northern)
· 1 cup (4 ounces) sliced onions
· 4-6 tablespoons oil or butter
· 1 quart lamb (or beef) stock
· 1 tablespoon salt
· 1 pound lamb bones (from shoulder, neck or shank)
· 1 lamb shoulder (about 2 lbs.), boned
· 2 cups ( lb.) minced onions
· 4 cloves mashed garlic
· 6 tablespoons tomato pure, tomato paste, or 4 large tomatoes (peeled, seeded, juice discarded, and
chopped)
· 1/2 teaspoon thyme
· 2 bay leaves
· 3 cups dry white wine or vermouth
· 1 quart lamb stock( or 3 cups canned beef bouillon and 1 cup water)
· 3 pounds lamb or pork sausage (try a mix of sweet, spicy and smoked)
· 2 cups dry white bread crumbs
· 1/2 cup chopped parsley
· 3-4 tablespoons oil or butter
· 6-8 parsley sprigs*
· 4 unpeeled garlic cloves*
· tsp thyme*
· 2 bay leaves*
Also Required:
· casserole dish
· heavy skillet
· 8-quart earthenware, glazed, or enameled casserole
Pick over the beans for small stones and rinse well. Put the beans in a pot with 5 quarts of water and bring to a
boil; simmer for 2 minutes. Remove from heat and let the beans soak for 1 hour in the hot water. (You may
also soak the beans overnight in cold water without boiling.) Drain off the water. Sauté the sliced onions in 1
tablespoon of oil or butter to soften. Add the lamb stock, herb bouquet, and salt to the beans, bring to a
simmer. Simmer 1 hour or until the beans are just tender. Add boiling water as necessary to keep beans
covered with liquid. Season to taste, leaving beans in their cooking liquid until ready to use.
Cut the lamb shoulder into 2-inch pieces. Brown on all sides in very hot (almost smoking) cooking oil. Brown
the lamb bones and remove. If the oil has burned, discard it. Brown the minced onions in fresh oil for about 5
minutes. Put the lamb, bones, mashed garlic, tomato, thyme, bay leaves, wine or vermouth, and stock in a
heavy casserole. Season lightly with salt and bring to a simmer on top of the stove. Cover and simmer slowly
on stove or in a 325° oven for 11/2 hours, or until lamb is tender. Remove the meat to a dish; discard the bones
and bay leaves. Remove the fat and correct seasoning of cooking liquid with salt and pepper. Slice the lamb or
pork sausage into 1/2 inch thick slices, cutting diagonally for long oval slices, and brown in a heavy skillet.
To assemble the cassoulet, drain the beans and discard the herb bouquet, but reserve cooking liquid. Pour the
cooked, drained beans into the lamb cooking juices. Add enough bean cooking liquid to cover the beans. Bring
to a boil, reduce heat, and simmer 5 minutes; let the beans stand in the liquid for 10 minutes before draining.
Arrange about one-third of the beans in the bottom of an 8-quart earthenware, glazed, or enameled casserole.
Top with layers of lamb and sausage. Repeat, ending with beans and sausage. Pour on the meat cooking juices
and enough bean cooking liquid so the liquid comes just to the top layer of beans. Spread the crumbs and
chopped parsley on the top and dribble cooking oil or melted butter on top. (The casserole may be prepared in
advance up to this point. Refrigerate until ready to use.)
To finish, preheat oven to 375° F. Bring the casserole to a simmer on top of the stove, then set in the upper
third of the oven. When top has crusted lightly, in about 20 minutes, turn the oven down to 350°; baste with the
liquid in the casserole. Repeat several times as the crust forms again, leaving the final crust intact for serving.
If the liquid in the casserole becomes too thick during the baking, add a few tablespoons of the bean liquid.
Bake the cassoulet for 1 hour total. Serve hot from the casserole with crusty French bread, green salad, and
fruit.
*Tie parsley, garlic, thyme and bay leaves in a piece of cheesecloth for bouquet garnish
Servings: 10 to 12
Risotto with Fresh Mushrooms
· 3 tablespoons finely chopped onion
· 1 whole clove garlic, peeled
· 3 tablespoons extra-virgin olive oil
· 1 tablespoon chopped parsley
· 1-1/2 cups Italian Arborio rice
· salt and pepper
· 8-10 ounces fresh mushrooms, sliced thin
· 1 tablespoon chopped celery
· 1 cup milk
· 1/4 cup (4 tablespoons) heavy cream
· 5 cups hot chicken, beef or vegetable broth
· 1 tablespoon butter
· 1 cup freshly grated Parmigiano-Reggiano cheese
Also Required:
· heavy skillet or casserole
In a heavy skillet or casserole over medium-high heat, sauté the onion and garlic in the olive oil until almost
golden. Add the celery, rice, salt and pepper, and sauté another 4-5 minutes. (Discard the garlic when it turns a
pale brown color.) Add the mushrooms and parsley, and cook over low heat, stirring frequently.
Add the milk and cream, and simmer until most of the liquid is absorbed into the rice. Continue cooking, adding
the hot broth 1-2 ladlefuls at a time as the liquid is absorbed. Stir continuously. When all the broth is used and
rice is cooked but still slightly chewy in the center (after approximately 25 minutes stirring and simmering),
add the butter and Parmigiano-Reggiano cheese. Stir and serve immediately.
Servings: 4 to 6
Tomatoes, baked
· 4 large ripe tomatoes
· 2 tablespoons olive oil
· 1 teaspoon minced garlic
· 1/2 cup stale bread crumbs
· 1 tablespoon minced parsley
· salt, fresh black pepper
Also Required:
· roasting pan
Preheat oven to 450 degrees F. Cut the tomatoes in half crosswise and squeeze gently to shake out seeds and
excess juice. Salt and pepper well and place in a shallow roasting pan. Mix together the garlic, bread crumbs
and parsley and cover the tomatoes with the mixture, packing down slightly.
Drizzle the olive oil over tomatoes and bake for about 15 minutes, or until tomatoes are thoroughly cooked and
topping is beginning to brown. For a different effect you may bake the tomatoes for an hour or more at 350
degrees; the extended cooking will make them less plump but much sweeter.
Servings: 4
