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Posts Tagged ‘Chianti’

Fennel & Roasted Tomato Lasagne 1

This is a great veggie dish that has had two outings in our house within a short space of time. It’s also one of the best recipes we’ve found for fennel which we sometimes find a bit uninspiring. We’ve made this in a larger tin, and thus thinner, and also in a deeper one. Both tasted great but we think the smaller diameter deeper dish works better.

Wine Suggestion: a classic match with Sangiovese especially from Chianti in Tuscany. Look out for wines with 100% Sangiovese in this case, even though there are some superb blends out there, as the nature of these wines complements the Fennel and Tomato more. We’ve tried both the Rocca delle Macie Sant’Alfonso Chianti Classico, which is unusally grown on thick clay, and the Selvapiana Chianti Rufina and both complemented the Lasagne excellently.

Fennel & Roast Tomato Lasagne – serves 4

  • 3 fennel bulbs, sliced
  • 3tbsp extra virgin olive oil
  • 800g tomatoes on the vine
  • 2tbsp balsamic vinegar
  • 150ml double cream, plus a bit extra if needed
  • 100g Parmesan, grated
  • 250g dried lasagne sheets

Heat the oven to 160C Fan. Place the fennel in a large roasting tray, season well and drizzle with 2tbsp of the oil. Place the tomatoes in a separate roasting tray. Season and drizzle with the remaining oil and balsamic. Roast both trays for 30mins

Stir the cream into the fennel and return to the oven for a further 10mins. Meanwhile lightly mash the tomatoes with a fork. Remove the fennel from the oven, grate over most of the cheese and stir to melt – it should make a little sauce that clings to the fennel – add a bit more cream if you need to. Reduce oven temp to 140c fan.

Spoon a thin layer of tomatoes into an ovenproof dish. Top with a layer of pasta, followed by a layer of fennel, then another layer of pasta. Repeat, finishing with a layer of fennel. Scatter over remaining cheese and bake for 45mins until golden and the pasta is cooked. Serve with a green salad.

(Original recipe by Matt Follas in BBC Good Food Magazine, July 2010.)

Fennel & Roasted Tomato Lasagne 2

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Beef shin braised in Chianti

Take a shin of beef and braise it for hours in a bottle of Chianti until it can be carved with a spoon … what’s not to like!

Wine Suggestion: the obvious choice is Chianti but given the richness and depth in the food make sure it is one with a bit of depth; younger, or more basic Chianti is just too light. We tried one by Tenuta Sant’Alfonso which comes from a specific vineyard with clay-rich soils which was opulent and fuller structured. It had licorice, dark cherry and mocha flavours which was a great match.

Tuscan slow-cooked shin of beef with Chianti – serves 6

  • 1kg beef shin, off the bone
  • olive oil
  • 2 large onions, finely chopped
  • 3 sticks celery, finely chopped
  • 1 carrot, finely sliced
  • 6 fat garlic cloves, finely chopped
  • 750ml Chianti or other robust red wine
  • 4 tbsp tomato purée
  • 4 bay leaves
  • 150ml beef stock

Heat the oven to 180C/fan 160C/gas 4.

Season the meat, then brown in a large casserole with a little olive oil.

Remove the meat and cook the onions, celery, carrot and garlic until softened, adding a bit more oil if needed.

Pour in the wine and bring to the boil before adding the tomato purée, bay leaves & beef stock.

Return the beef to the pan and bring to a simmer.

Cover with a lid and cook in the oven for 4 hours or until the meat falls apart.

When ready, pull the meat into chunks and stir through the sauces.

Serve with mash or fresh pappardelle pasta.

(Original recipe from BBC Olive Magazine, September 2015.)

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