A Weeknight Meal: Mozzarella and Tomato Sauce Pasta

Mozzarella and Tomato Sauce Pasta is present in every collection of staple recipes that the Italian families use to prepare when trying to give an extra twist to a simple tomato sauce. Take a look at the video below and let’s prepare this cheap and easy recipe together.

We have to thank Chilometro 5 Pasta for making us taste these spaghetti. This pasta is made with high quality cereals, cultivated and stone- ground in an old mill in Vicenza, Veneto region.

🍷Francesca & Marinella🍴

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A Truly Italian Recipe: Spaghetti with Peperoni Cruschi and Breadcrumbs

During the recent event named “True Italian Taste” organised by the Italian Chamber of Commerce for Switzerland, we got to know many Italian products which are the feather in the cap of the Italian cuisine, among many excellent wine brands. The first of all, the Cruschi Peppers, also called Peperoni Cruschi or Peperoni di Senise from the Basilicata, the Region they represent. The Peperoni di Senise are sun dried in the late summer and then fried to become Cruschi (which means crunchy). When they are fried, they are very good as a ready-to-eat snack, but also good to add a strong flavour to many dishes.

We have to thank Da Vinzi, an Italian wholesaler who imports many niche products from the Basilicata region to Switzerland, for making us taste his Peperoni Cruschi, the bronze drawn Spaghetti and his extra virgin olive oil. All these high quality products made the following recipe a sophisticated dish, despite its simplicity. To paraphrase the Da Vinzi slogan : “Simplicity is the ultimate sophistication”.

If you want to know more about the Basilicata Region and the European Capital of Culture Matera, follow the links below:

🍷Francesca & Marinella🍴


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Matching Italian Food and Wine: Spaghetti with Seafood – “Elementi” Trebbiano d’Abruzzo DOC White Wine*

There isn’t a better pairing than the Trebbiano d’Abruzzo white wine and a luscious dish of Spaghetti with seafood. There isn’t a better place to enjoy them than in an Italian restaurant with a sea view and the relaxing sound of waves! Even just imagining that makes me immerse in the Italian holiday atmosphere. A steaming and flavoured dish of seafood Spaghetti under your nose will accentuate this feeling even more ;).

The Trebbiano d’Abruzzo white wine is the equivalent of the red wine Montepulciano d’Abruzzo. The “Elementi” Trebbiano d’Abruzzo DOC wine is produced following a certified biodynamic farming regime. The wine is golden in color, typically dry with a delicate bouquet and a refreshing, crisp acidity. It is a representative product of a territory where the thermal shock caused by the proximity to the mountains makes the scents of Mediterranean scrub more intense, with a palate of freshness and persistence.

*This wine is imported to Denmark byVinimondo.dk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.

🍷Francesca & Marinella🍴

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Matching Food and Wine: Cannelloni with Spinach and Ricotta – Barbera d`Asti DOCG Superiore 2014 Enzo Bartoli, Red Wine*

This week’s wine and food match is between the Enzo Bartoli- Barbera d’Asti Superiore and one of the most traditional dish of the Italian cuisine: the cannelloni with spinach and ricotta cheese. This Barbera d’Asti is a fruity wine with a fresh acidity and with tones of red berries, cherry, spices, and a touch of vanilla and liquorice. Enzo Bartoli Barbera d’Asti is from Nizza, an area in the Piemonte region that is considered the best for the grape variety Barbera

*This wine is imported to Denmark from Vinimondo.dk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.

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Matching Food and Wine: Pappardelle Pasta and Meat RagĂą – Noelia Ricci, Godenza Romagna DOC Sangiovese Predappio – Red Wine*

While we were planning this recipe, we realised that we had the task to pair not only the right wine, but also the best type of pasta for the meat-based sauce. There are countless shapes of pasta but not each of them matches well with every kind of sauce: Pappardelle is one of the best choice when it comes to the meat ragĂą. On the contrary, planning the choice of wine wasn’t that difficult.

With no doubt a bottle (or more) of Noelia Ricci, Godenza  Romagna DOC Sangiovese Predappio, is one of the best wines to greater appreciate this hearty dish. This red wine, from sustainable farming, features a soft and savory flavor showing full ripe fruits, tobacco, and balsamico.

*This wine is imported to Denmark from Vinimondo.dk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.

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Orecchiette Pasta and Homemade Sweet Ricotta Calzoni from Matera – European Capital of Culture 2019

Thanks to Riccardo Casarico Photo for this scenic view of Matera – Italy

With this recipe we would like to celebrate the unique and appealing city of Matera, well known as the Stone City, and located in the Basilicata region – Southern Italy. This year Matera was awarded as the European Capital of Culture 2019, thanks to its unique beauty and history. Matera is famous worldwide for its Sassi: stone houses carved out of the caves and cliffs, dating back 7000 years ago. The best way to enjoy this surprising city is to get lost in the many alleys of this ancient part of the town. You will be surprised by the amount of churches, historical buildings and houses carved into the rock.

Thanks Rosanna and her sweet Mamma for giving us this delicious recipe from Matera. Traditionally, this dish is seasoned with a succulent pork meat tomato ragout and it’s prepared to celebrate the Mardi Gras lunch. In our version we made it easier to prepare, but not less tasty, as we seasoned it with a tomato sauce.

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Matching Food and Wine: Tagliatelle Pasta and Beans and Amarone della Valpolicella DOCG 2014 “Sopra Sasso” Red Wine

Pasta and Beans, or “Pasta e fagioli“,  is a traditional Italian peasant dish of which there are different regional variations, but this one is from the Veneto region.  It is an easy and cheap recipe made just with two main ingredients, precisely pasta and beans. I’m very fond of this recipe as it is one of those I inherited from my mother-in-law and I prepare for my husband  when he wants to feel at home and he wants to eat something other than Apulian dishes… he is from the Veneto region, by the way! 

Last time we ate Pasta and Beans, we uncorked a bottle of Amarone della Valopolicella 2014 DOCG “Sopra Sasso”, thanks to Vinimondo.dk. This robust wine, with dark cherry notes, made our dinner even more sublime.

Marinella
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Matching Food and Wine: Pasta with Oil, Parsley and Breadcrumbs and Noelia Ricci Bro’-Bianco Forlì IGT

With this week’s post we want you to enhance your dining experience by pairing a perfect wine to the recipe we will be presenting.

Pasta with extra virgin olive oil, parsley and breadcrumbs comes from the Mediterranean diet. This is a light but at the same time a tasteful dish which we paired with the white wine Noelia Ricci “Brò” Bianco Forlì.

Noelia Ricci is a family winery from the Emilia Romagna region, established in 2010 and located near the Sangiovese wine-growing area of Predappio. This wine, featuring a strong minerality, a salty juiciness and citrus notes, is produced from Trebbiano grapes and is vinified with the skins of Pagadebit grapes.

This wine is imported to Denmark from Vinimondodk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain. 

For more details about the wine and the wholesaler: https://vinimondo.dk.

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Mountain – Style Fresh Tagliatelle with Chanterelle Mushrooms

The sweet taste and intense and aromatic flavour the Chanterelle mushrooms (Finferli or Gallinacci in Italian) give off during cooking make them suitable to be prepared in many different recipes. Crunchy as the champignons and fleshy as the Porcini they can be a side dish, as well as a seasoning for a pasta or for a polenta based dish.

Today we are sharing a flavoursome dish that reminds us of the mountain huts in Trentino Alto Adige, where you can usually savour a cuisine that is rich in mountain ingredients, Mediterranean flavours and German influences. Meanwhile, you can enjoy  your stay between the Dolomites and the Garda Lake.

We made this recipe with Italian Chanterelles we found at Ca’ – Cucina, (Rebekkavej 49 – Hellerup, Denmark).

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