A taste of spring: my favorite Italian wines

Must Try

I can’t wait until winter is over and I can eat outside at my new garden table. Enjoying the spring sun with a glass of wine in my hand. It would be even nicer to sit on a terrace in Italy and enjoy the Italian sun and wine. Read on to find out how this might become a reality…

To get acquainted with some tasty Italian wines, I was invited by Gall & Gall together with a number of other food bloggers for a wine tasting in Amsterdam. That was good because I almost always take the same wine from the racks, so time to change that! In addition to all the food bloggers, a number of Italians were also invited to give their verdict.
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Birthe van Meegeren, wine and beverage specialist, let us taste 9 red and white Italian wines. Eric was my driver that night so that worked out well. Before we took a sip, we first turned the wine around in the glass so that all the smells came up well. That looked quite professional I must say ☺. To immediately find out which snacks are good with which wine, there were several Italian anti pasti on the table such as Parma ham, bread, dried sausage and fish.

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I’m more of a white wine fan myself, but I have to say that I also started to love red wine that evening. I always had the idea that red wine is very heavy, but I have discovered that it can also be nice and fruity and fresh. Out of all the wines I made a top 3, this one is based on my personal opinion. Based on the taste of wine numero uno, I made a delicious recipe, namely stuffed aubergines with couscous. I have combined the taste of southern Italy with North Africa.

My Italian wines top 3:

Gallengall wine11. A Mano Fiano Greco . This was the first wine of the evening we tasted and I was immediately excited. It is nice and fresh and exotic, I could already see myself sitting on the terrace! This white wine comes from the south of Italy, Puglia, and is still picked by hand. And he has been chosen as cycling wine (I understand)!
Pairs well with: couscous and somewhat sweeter dishes, curries and Parma ham.
Gallengall wine12. Inycon Growers Nero D’Avola . A red and juicy wine from Sicily with the taste of pomegranate that you can taste well. While I normally sip red wine, this one drinks nicely. This seems fine to start your dinner with.
Delicious with: chicken, light dishes and antipasti
Gallengall wine13. Adriatico Verdicchio . You can taste the summer with this wine! It is made from the Verdicchio grape and tastes nice and juicy and fresh. I also tasted a light fruity and sweet taste in it.
Good with: salads, fish, appetizer

Stuffed aubergines with couscous

3 A 4 PERSONS

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Ingredients

2 large aubergines
2 shallots
2 cloves of garlic
1 can of tomato puree
3 tomatoes
75 g feta
1 teaspoon harissa (spicy sauce from North Africa, e.g. from the Al’Fez brand at the AH)
Bunch of fresh parsley
Bunch of fresh mint
250 gr minced beef or lamb
½ jar of vegetable olives (about 100 gr) sliced
Olive oil
Pinch of salt and pepper
200 g couscous
100 g dried apricots
1 teaspoon ras el hanout spices (mixture of cumin, cinnamon and coriander seeds is also possible)
75 gr raisins
1 lime

Preparation

Heat the oven to 200 degrees. Skin the tomatoes, read here how to do this easily. Cut the flesh into pieces. Halve the aubergines and place them on a baking tray or in an oven dish with the cut side up. Brush the top with a layer of olive oil. Bake the aubergines in the oven for 15 minutes until they start to soften.
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give eggplant 1

give eggplant 1

give eggplant 1

Meanwhile, finely chop the shallots and garlic and fry in a little olive oil. Add the minced meat and brown it. Stir in the tomato paste, pepper, salt, harissa and diced tomatoes and let it simmer for a while. In the meantime, remove the aubergines from the oven (keep the oven on at 200 degrees) and scoop out the flesh up to 1 cm from the edge. Cut this flesh into pieces and add to the minced meat together with the olives. Roughly chop the mint and parsley and add half to the mincemeat mixture. Mix everything well and then divide over the aubergines. Crumble over the feta and put the aubergines in the oven for another 10 minutes.

give eggplant 1

give eggplant 1

give eggplant 1

give eggplant 1
Meanwhile, prepare the couscous according to the package. Add a little ras el hanout herbs and the juice of 1 lime to the water. Cut the apricots and raisins into pieces and toss together with the rest of the parsley and mint when the couscous has gone through. Serve the stuffed aubergines with the couscous and a nice glass of A Mano Fiano Greco.

Source: Leukerecepten by leukerecepten-nl.
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