food & wine - Foodie and Wine Lover

Tignanello Amore Mio!

2017 Tignanello

2017 Tignanello with Filet Mignon

Zucchini with Feta cheese

Alaskan King Crabs

2017 Tignanello by Marchesi Antinori. Iconic, sexy, exuberant, and alluring are some of the descriptions that I find very felicitous for this Super Tuscan. It is an exquisite wine made with 80% Sangiovese, 15% Cabernet Sauvignon, and 5% Cabernet Franc. After decanting it for 3 hours using the vSpin vase, (without the motorized apparatus- I was too lazy and busy cooking) all the aromas finally opened up. This wine is incredibly young, full-bodied, but sang to me in Italian in the most romantic way. Exotic, dark plums, sweet spices, cedar, tobacco, leather stimulate my taste buds, showing fine tannins with an extraordinary finish. This wine is meticulously well-crafted and has excellent aging potential in the cellar.

The afternoon started with some Alaskan King crabs as appetizers, and for dinner, I served a roasted filet mignon, with an (optional) gravy made with a roux (butter and flour), salt, freshly ground black pepper, beef stock, dashes of Worcestershire sauce, tarragon, and drippings from the meat. I also prepared stir-fried zucchini and added Feta cheese to elevate the dish. It’s a terrific way to enjoy your veggies! On the menu, there were also roasted potatoes and onions for the big eaters. It was a fun gathering with my family celebrating a special occasion: our wedding anniversary! All the spices in the food and that of the wine intertwined beautifully to create a symphony of memorable flavors. It was an outstanding food & wine pairing experience.

“Tenuta Tignanello estate is in the heart of Chianti Classico, in the gently rolling hillsides between the Greve and Pesa river valleys. Two of the estate’s prized vineyards are on the same hillside, Tignanello, and Solaia, on soils that originated from marine marlstone from the Pliocene period rich in limestone and schist. The vines enjoy hot temperatures during the day and cooler evenings throughout the growing season. The estate’s two signature wines, Solaia and Tignanello, are produced from these vineyards and have been defined by the international press as “among the most influential wines in the history of Italian viticulture”. According to Marchesi Antinori, Solaia and Tignanello are an ongoing challenge and a never-ending passion. The Tignanello estate has vineyards of indigenous Sangiovese grapes as well as some other untraditional varieties such as Cabernet Franc.” ~ Marchesi Antinori website.

I’ve been fortunate to have tasted the 2016 vintage as well at a lavish birthday party on a cruise ship. Celebratory wine like this one should be relished during special moments to add more meaning to the occasion.

Some day, I hope you will get to experience a “Tig” moment.

Happy Sipping From Gina’s Kitchen

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Winner of 2019 “Salice Salentino Bloggers Award”
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier

To obtain a signed copy of my cookbook:

Cuisines, Corkscrews & Cultures

It’s also available on Amazon Italy, Spain, Great Britain, France, Japan, Australia, and other countries.

Soul-Warming Fettuccine Alfredo

Happy New Year everyone! I just returned from a holiday cruise and had an amazing time with my family and friends. Unfortunately, I came home with a cold and was looking for some comfort food. I decided to make a “creamy” and delicious Fettuccine Alfredo. In the US, many people use cream in their recipe when in realty, this dish has only three main ingredients: fettuccine, butter and Parmigiano Reggiano cheese.

Before I share the recipe, I want to tell you the story behind this dish. The original recipe was created by Alfredo Di Lelio in his restaurant in Rome. His wife was pregnant and had lost her appetite. He invented this dish for her by simply adding Parmigiano Reggiano cheese to an everyday Italian dish called Fettuccine al burro ( with butter). She could not get enough of it. Fettuccine Alfredo became very popular in the Italian-American community but many people use cream which is not in the original recipe. If you mix all the ingredients properly, it will create a creaminess without the use of cream. Grab your apron and follow me in the kitchen!

Ingredients:

1 pound dry Fettuccine pasta
1 handful of salt for pasta water
8 ounces salted butter
1/2 pound (24-month aged) Parmigiano Reggiano cheese, grated
1/4 cup reserved pasta water
Preparation:

1. In a large pot, over medium-high heat, bring pasta water to a boil. Add salt. Cook Fettuccine al dente (about 12 minutes)
2. In the meantime, in a large skillet over medium heat, heat up the butter.
3. The pasta should be cooked by now. Reserve some pasta water before draining it.
4. Drop pasta in the melted butter, add cheese and reserved water.
5. Use a set of thongs to mix all the ingredients thoroughly until every strand of fettuccine is coated. Serve at once with a salad or a vegetable of your choice.Gina’s note: Even though I used salted butter, this dish was perfectly balanced and not salty. If you follow my instructions carefully, you will obtain great results.

Wine pairing suggestions:
I recommend either one of the three V’s: Vermentino, Vernaccia, or Verdicchio. They are all Italian white wines and would pair nicely with the richness of the pasta.

Buon Appetito!

In June of 2019, I had the opportunity to visit a Parmigiano Reggiano factory in Parma, Italy. Photos are my intellectual property. All Rights Reserved.

Parmigiano Reggiano Heaven

Parmigiano Reggiano Cheese

Soul-Warming Fettuccine Alfredo

I hope you will try this delicious recipe for yourself or your loved ones and share your experience with me.

Happy New Year from my kitchen to yours,

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Winner of 2019 “Salice Salentino Bloggers Award”
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier

To obtain a signed copy of my cookbook:

Cuisines, Corkscrews & Cultures

It’s also available on Amazon Italy, Spain, Great Britain, France, Japan, Australia, and more.