Il brindisi di mezzanotte: le lenticchie come non le avete mai mangiate.

Caschi il mondo se ognuno di noi non trova un posticino nello stomaco per un piatto di lenticchie allo scoccare del primo minuto del nuovo anno nonostante lo sfarzoso cenone appena concluso.

Lo facciamo perché ci è stato inculcato come rito propiziatorio immancabile per un anno più ricco del precedente ma non tutti sanno che l’origine del gesto affonda le radici nella storia antica.

Le lenticchie sono state il primo legume coltivato dall’uomo e già gli antichi Romani ne erano ghiotti. È a loro che dobbiamo la credenza, diffusasi in tutte le regioni italiane, che vede le lenticchie come l’alimento portatore di ricchezza e fortuna nell’anno in arrivo.

Gli stessi scaramantici Romani agli albori del nuovo anno erano soliti scambiarsi in dono le ‘scarselle’, piccole sacche di cuoio da legare alla cintola dei pantaloni, piene di piccole lenticchie.

L’augurio era che durante il nuovo anno si trasformassero tutte in monete sonanti.

Con lo stesso augurio ci lasciamo indietro questo 2017 e con una sola parola d’ordine in testa aspettiamo il 2018: originalità.

Vi proponiamo infatti per i brindisi di fine anno un modo alternativo di servire le tanto amate lenticchie: una torta.

RICETTA

  •  200 g di lenticchie rosse decorticate,
  • 150 g di farina,
  • 50 di fecola di patate,
  • tre uova,
  • 180 g di cioccolato fondente,
  • 170 g di burro,
  • 170 g di zucchero di canna,
  • una bustina di lievito
  • un cucchiaino di cannella, uno di vaniglia in polvere e un pizzico di sale.

Dopo aver sbollentato le lenticchie in abbondante acqua con un cucchiaio di zucchero, scolatele e frullatele.

Intanto che aspettate si freddino, montate le uova con zucchero, sale e vaniglia.

Sciogliete il cioccolato assieme al burro a bagnomaria e incorporatelo alle uova aggiungendo lentamente farina, fecola e cannella.

Per ultima unite all’impasto la purea di lenticchie e in un stampo che avrete precedentemente imburrato, infornate la vostra torta in forno caldo a 180° per 45 minuti.

Da bere?

Per il brindisi di rito si sa, le bollicine sono d’obbligo e allora un buon calice di Prosecco di Tenute Salvaterra è quello che farà al caso vostro.

Il perlage raffinato e le note delicatamente floreali, con un profilo fresco e pulito accompagneranno splendidamente il palato corposo e forte del cioccolato e il retrogusto insolito del legume base della preparazione.

UNLIKELY PAIRINGS? Amarone and chocolate: the perfect combination!

“Amarone della Valpolicella” is a symbol of Italy’s wine culture and the embodiment of finesse and elegance, tradition and authoritativeness. Its discovery, however, came only after a chance event involving Recioto.

In Roman times, wine was temperamental, making it difficult to transport and store for long periods. To counter this, the Romans began to dry the grapes with a technique known today in Italian as appassimento. Drying the grapes concentrated sugar levels, which made them perfect for making very strong wine.

The story goes that a cellar master forgot to remove the must from a barrel of Recioto, a process that interrupts fermentation and keeps sugar levels high. As a result, the wine had fermented completely, leaving it dry and strong, but it was pleasing to the eye and to the palate. Thus, the cornerstone of Italy’s modern wine industry was created by mistake.

Today, Amarone enjoys international fame and is recommended as a pairing for classic dishes, such as game and rich, fatty food, as well as for seasoned cheeses and charcuterie. But why not move with the times and experiment with wine as people do with cuisine?

Its aromatic notes and full body have made Amarone an established complement for chocolate, but once this pairing would have been frowned upon.

Whether Amarone is used as an ingredient or accompanies a meal, serving it with chocolate creates a match made in heaven.

Below are two simple dishes that use Amarone and chocolate to stunning effect.

– AMARONE VIALONE NANO RISOTTO: cream of smoked aubergine and toasted chopped cocoa beans.

– EXTRA-DARK CHOCOLATE LAVA CAKE: peach coulis and flakes of Maldon salt served with a glass of our finest “Amarone Riserva di Tenute Salvaterra”.

These two dishes demonstrate that this most traditional of wines can be paired creatively and its uses revolutionised.

With clever promotion and raised awareness, Amarone can take centre stage on important occasions, but still be a symbol of Veneto’s proud wine culture and part of day-to-day cuisine.

 

Lasagna with sauce of roots, Pero Misso jam and blue of the Val Maira for the Ripasso Tenute Salvaterra

IMG_2746 (1)Ingredients: lasagna (pasta) 4 sheets, 2 parsnips (or 1 depending by the size), raw beet 1 (if small) or just half if large, 1turnip, jam Pero Misso, Blue Val Maira (or aged blue cheese) 50 grams, sweet gorgonzola, very soft 50 grams, milk 2.5 / 3 dl, ghee (clarified butter) 2 teaspoons, salt, black pepper, ras el hanout 1 teaspoon.

Cut with brunoise way and separately the parsnip, turnip and beet, so the cubes will be very similar in size.

Halve the turnip and add equal weight of beetroot and parsnips. Heat two pans and add ghee (a generous teaspoon per pan). Add in a pan beet greens +, the ras el hanout, salt and a pinch of pepper. In the second pan parsnip + turnip, salt and plenty of black pepper mill. Cook for a few minutes on high heat, then lower and add two tablespoons of water in each pan.

Check the cooking: the vegetables should be cooked but crunchy. Remove from heat and set aside.
Prepare the gorgonzola sauce: melt the Gorgonzola cheese in a saucepan, add the warm milk gradually. Simmer for a few minutes. Keep warm.
NOTE: If you prefer a thicker sauce and creamy you can increase the amount of blue cheese. For me it was enough as I added cubes of gorgonzola more seasoned in the preparation.

To prepare the recipe can be used as an alternative to Blue Valley Maira, other cheeses, such as the Monte Veronese Malga, another interesting Slow Food Presidium.

In a saucepan with plenty of salted water, cook the pasta for pre few minutes.
(For some types of lasagna you can skip this step and cook directly in the pan)
Preparation of lasagna: anoint with ghee the baking sheet, prepare the first layer with the roots and pear sauce, a few drops of jam Pero Misso and chunks of gorgonzola cheese. Repeat until you finish the ingredients. Finally, the last layer and the gorgonzola sauce roots. Pour (after having heated) gorgonzola fondue, making sure to cover well the sheets of lasagna.

IMG_2484 (1)Serve to bake the lasagna in without letting it dry. Bake at 190 degrees for 20-25 minutes. Check occasionally that the lasagna does not dry out too much. If add a little hot milk.

Serve immediately accompanied the lasagna with a glass of Valpolicella Ripasso Tenute Salvaterra.