Text 28303, 92 rader
Skriven 2009-09-05 17:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Chianti
===============
-=> Quoting Burton Ford 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> 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]
        
Michael is prejudiced. You and Dave D. are not alone in liking
Chianti. There are good ones. After all the same Sangiovese grape is
used in the highly regarded Super Tuscans. But basic Chianti need
only be aged 7 months legally and it needs more time.

There are three things to watch for on the label:

Classico: made in the original small region, more or less, before the
region was expanded.

Superiore: more stringent regulations

Riserva: aged 3 years or more.

OK four, avoid the straw baskets. [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cucina Rustica: Spaghetti Bolognaise
 Categories: Pasta, Beef, Italian, Wine, Cheese
      Yield: 4 Servings
 
      3 tb Vegetable oil
      1    Onion, chopped
      2    Garlic cloves, minced
      1    Carrot, finely diced
      1    Celery stalk, finely diced
      1 lb Ground beef
      1 c  White wine
    1/2 c  Milk
  1 1/4 ts Salt
    3/4 ts Pepper
        pn Nutmeg
     28 oz Canned tomatoes, chopped
      2 tb Tomato paste
      1    Bay leaf
     12 oz Spaghetti
           Parmesan, freshly grated
           Fresh parsley, chopped
 
  In large heavy saucepan, heat oil over medium-low heat; cook onion,
  garlic, carrot and celery, stirring, for about 5 minutes or until
  softened.
  
  Add beef; cook, stirring to break up, for about 10 minutes or just
  until no longer pink, being careful not to brown. Drain off fat.
  
  Pour in wine; increase heat to medium-high and cook, stirring
  occasionally, until wine has evaporated. Add milk, salt, pepper and
  nutmeg; cook, stirring, until milk has evaporated.
  
  Add tomatoes, tomato paste and bay leaf; bring to boil. Reduce heat
  to low and cook, stirring occasionally, for 2 hours or until
  thickened. Discard bay leaf.
  
  Meanwhile, in large pot of boiling salted water, cook spaghetti for
  8-10 minutes or until tender but firm; drain well.
  
  In warmed serving bowl, toss spaghetti with half of the sauce. Top
  with remaining sauce. Sprinkle with Parmesan and parsley to taste.
  
  Recipe by: Daphna Rabinovitch: "Italian Country Cooking"
  Source: Canadian Living magazine Oct 94
  From: Paul Meadows
 
MMMMM
 



Cheers

YK Jim


... Italy relinquished custody of her spaghetti children to America

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