Text 28247, 82 rader
Skriven 2009-09-04 06:48:00 av Dave Drum (1:124/311)
     Kommentar till en text av BURTON FORD
Ärende: Re: Chianti
===================
-=> BURTON FORD wrote to MICHAEL LOO <=-

 ml-> Most Chianti, I wonder if people drink it for the taste or
 ml-> to get intoxicated - in either case, there are better choices.

 BF> We drink it partly because when I grew up you drank Chianti with
 BF> Italian food like spaghetti.   Period.

 BF> But over time that morphed into a taste for the heaviness and the
 BF> strong taste as a good contrast and mouth cleaner for the spaghetti
 BF> sauce.

 BF> We usually had spaghetti and Chianti Saturday night if we were home.
 BF> Lately I have been opening a range of reds with spaghetti.  I probably
 BF> should be ashamed to admit it, but they all tasted fine.

 BF> [shrug]   What can I say?  We like wine.   [g]

I quite like Chianti. But, then, I prefer hearty reds when I am wine-bibbing.
My current favourite Chianti type wine is a thing called Sangiovese di Toscana
... which is made with the Sangiovese grapes that make Chianti - but, made out
of the appellation region that would allow it to be called "Chianti". What I
get here is by Ecco Domani (I think a Gallo brand) and goes for under U$15 -
sometimes under U$10/jug. No raffia candlestick stuff to deal with, either.   
Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Veal Scaloppine w/Chianti
 Categories: Beef, Wine, Pork
      Yield: 4 servings
 
      2 lb Veal cutlets
           All-purpose flour
      2 tb Olive oil
      2 tb Salt pork; diced
    1/2 c  Sweet butter
    1/4 lb Onions; peeled, diced
    1/3 ts (ea) Salt & ground pepper
    1/4 c  Chianti wine
    1/2 lb Fresh mushrooms
      2 md Green peppers
      2 lg Tomatoes; sliced thin
      1 lg Garlic clove; mashed
      8    Parsley sprigs; leaves only
 
  Pound the cutlets thin and sprinkle them with flour on both
  sides, shaking off any excess. Place olive oil, salt pork
  and butter in a skillet; heat. Add onions and saute until
  medium brown. Add the veal and brown slowly for 3 minutes.
  Turn over, and cook for 2 minutes longer. Add salt, pepper
  and wine, cover, and simmer for 5 minutes.

  Separate stems and caps of mushrooms. Chop the stems fine
  and cut the caps into thin slices. Discard cores and seeds
  from peppers and cut them into very thin slices. Add mushrooms,
  green peppers and tomatoes to the veal, cover, and cook for
  5 minutes. Chop garlic and parsley together and stir the
  mixture into the sauce.

  Simmer, uncovered, for 10 minutes, or until done. Taste for salt.

  Drink Chianti with this.
  
  Source:  Leone's Italian Cookbook.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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