Tag: marsala

Scallopini Marsala: recipes with wine

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Marsala wine is a popular wine from the town bearing the same name in Sicily. Most of the locals drink the Marsala añejo, but in order to export it, the Marsala is fortified to increase its alcohol content and stability.

A recipe that you can?t miss even at home is the Marsala scallopini. It is very simple and delicious to accompany a few boiled potatoes will not subtract any role.

Scallopini Marsala

Ingredients:

  • Veal scallops
  • Flour
  • Oil
  • Marsala wine
  • Cream
  • Parsley
  • Salt
  • Pepper

Preparation:

Step 1:

Proceeds to pepper the veal scallopini

Step 2:

Flour the fillets to take them to the pan, where you must browning lightly with oil (do not forget to keep an eye on them to prevent overcooking)

Step 3:

Pour some Marsala wine into the pan until coated the scallops

Step 4:

Add a small amount of cream to give it a creamy sauce derived from the juices of the scallops and Marsala wine consistency.

Step 5:

Place the flame on low heat to allow the sauce take the desired consistency, shaking the pan a few minutes to give it more body.

Step 6: Sprinkle with parsley to your scallopini Marsala before serving.

If you want to try some of our suggestions in Marsala wine from Uvinum do not miss these:

 TAGS:Finca Constancia Parcela 23 2011Finca Constancia Parcela 23 2011

Finca Constancia Parcela 23 2011

 

 

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El Grifo Malvasia Semi-Dulce 2012

 

Great Italian white wines

 - Although Italy is renowned for its red and rosé wines, it produces also white wines. His most recognized appellations of origin produce high quality white wines, fresh, full-bodied and with a light touch of spicy flavor that usually fascinate the most demanding palates.

We have an example of this in Tuscany, a region famous for its Chianti and other red wines, which elaborates also white wines made with the Vernaccia grape variety. Their elaboration is mainly located on the famous medieval town of San Gimignano. 

Verona produces the soave, another of the most popular white wines. Made from Garganega and Trebbiano di Soave varieties, is usually somewhat dry and goes perfect with salads, fish and seafood. 

The Classic Orvieto, meanwhile, made in Umbria, is usually sweeter and somewhat dry, defining characteristic of most of the Italian white wine. The Orvieto provides transparent yellow color and a delicate scent, besides having a fresh taste and a bitter touch. 

In this review of Italian white wines, we can not miss the Frascati, which comes from the city of the same name within the region of Lazio, in central Italy. The Frascati wine is dry and intensely fruity. It is usually served cold to drink with appetizers before a meal and is made from Malvasia and Trebbiano grapes. 

Perhaps one of the most known Italian white wines is the Marsala, produced in the region surrounding the city of Marsala in Sicily, and it is one of the most exported to different countries. The Marsala is made with the white grape varieties Grillo, Inzolia and Catarratto. And it is also usually served cold with the first or second course, or even with desserts, because of its dry and sweet taste.

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Casa Sant’Orsola Moscato d’Asti 2011

 

 

 TAGS:Planeta la Segreta Bianco 2011Planeta la Segreta Bianco 2011

Planeta la Segreta Bianco 2011

Sicily, land of wine

 - Sicily is one of the most genuinely Mediterranean lands of Italy, and so its agriculture, from ancient times, perfectly sums up the purest essences of the culture, the climate and the character of the island.

With ideal physical characteristics for the elaboration, among others, of products such as citrus fruits, olive oil and of course, wine, Sicily has a tradition of vine cultivation which is lost in antiquity, although it seems that Greeks and Phoenicians were responsible respectively for planting the first vines in the hills of Sicily and market them around the Mare Nostrum, which they found perfect for it because of their mild temperature, the sea breeze that runs its coast and the vast amount of sunlight that still makes the autochthonous grapes particularly suited for the different varieties grown in it.

With an area of about 150,000 hectares of vineyards, three quarters of them for white grapes (mainly in the west) and the rest to red grapes (especially in the east of the island), Sicily produces one of the world’s most famous wines, the Marsala, a fortified wine similar to Port, which shares with it the British origins of the wineries that produce them. This is an ideal wine as an aperitif or with cheese, fruit or dessert, competing for this purpose with other local products such as Passito di Pantelleria, made with raisins, the Malvasia delle Lipari, the Moscato di Noto and Syracuse or the Zibibbo.

Among the table varieties, are internationally known the Nero d’Avola, one of the more popular by its contribution to the Sicilian viticulture and placed among the best Italian wines. This wine takes its name from the most famous local red grape variety. The Bianco d’Alcamo, white and red Eloro, Contessa Entellina, Delia Nivolelli, Etna, Cerasuolo di Vittoria, Nerello Cappuccio, Nerello Mascalese, Frappato are also remarkable, the same way that other wines produced with autochthonous white grapes, such as Carricante, Cataratto or Grecanico. Many of these wines are protected by local geographical indications DOCG, DOC and IGT.

Fortified wines for cooking: marsala, porto, sherry

 - The wines are our closest ally in the kitchen, not just for that shot that we took while we cook, but for the variety and intensity of flavors and aromas that are achieved by adding them to our recipes. While my neighbor is the largest specialist I know about cooking with wine, as I think all his recipes include its secret ingredient (by all accounts): old wine, I also use Marsala, Porto, Sherry and Madeira to cook quite often.

Many people know the benefits of these wines to accompany desserts. A glass of Porto with some almond cake bearing some black chocolate … mmmhhhh delicious! Or that sherry, in all its varieties, which take us from the appetizer, to the food (yes, of course you can eat with sherry, choosing the right variety) to get to the desserts and coffees, that may become mythical if you know a good wine to accompany sweet or fragrant Jerez.

Regarding these wines, I loved the article that Paco del Castillo wrote for El Mundo Vinos “The paradox of sherry” in June 2005. In his lines he tells us about the different types of this wine to be found and discusses the advantages and disadvantages of Jerez.

The Madeira wines are also very versatile. Made from four different grape varieties, depending on which they will result in sweet or dry wines. The first would be obtained from the Bual and Malmsey, while the dry ones are those from the Verdelho and Sercial. So it happens with the aging. From the reserve, which have rested for at least five years to the twenty guaranteed in the Colheita, all the way up to the Reserve and the Reserve Extra Velha, 10 and 15 years in wood respectively.

Sirloin steak, duck breast, chicken of course and many sauces, like the famous Madeira sauce, are some of the best combinations for this type of wine in the kitchen.

My favorite recipes with Port wines are prawns, beef round, pork tenderloin (also loin) and quail. Combinations with seasonal vegetables and fittings will depend on the tastes of each one and the chef inspiration.

And finally, in Jerez I love to cook seafood. Hake, red bream and squid or clams are my hits when I use dried varieties. With Jerez sweet varieties I enrich fruit based desserts or I prepare some steaks, turkey or meatballs with a different twist. Delicious!