Tuesday, November 16, 2010

Strascinati con polpettine - The Sagrantino di Montefalco DOCG

Sagrantino is an Italian grape variety that is indigenous to the region of Umbria in Central Italy. It is grown primarily in the village of Montefalco and its surrounding areas, with only 250 acres (1.0 km2) dedicated to the grape in the hands of about 25 producers. With such small production, the wine is not widely known outside of Italy, even though it was granted DOCG status in 1991. The grape is one of the most tannic varieties in the world, and creates wines that are inky purple with an almost-black center. The bouquet is one of dark, brooding red fruits with hints of plum, cinnamon, and earth. The Sagrantino di Montefalco DOCG requires 100 percent Sagrantino used, with a required 29 months aging before release. A passito is still made, a thick, syrupy wine with raisin and blueberry qualities. The alcohol content is around 14 percent.

L’azienda Bocale, 
della famiglia Valentini, deve il suo nome al termine dialettale “bocale”, che indicava sia il bicchiere di vino sia il fiasco dell’olio della capacità di 2 litri. I proprietari si stabilirono a Montefalco intorno agli anni ’20, dedicandosi all’agricoltura e soprattutto alle olive, e dal 2002 è iniziata anche la produzione dei vini, condotta con grande entusiasmo e già con risultati molto apprezzabili. Vini solidi, magari non dotati di persistenze infinite, ma di grande pulizia enologica e dal taglio molto personale. Il loro Montefalco Rosso si presenta con un abito rosso rubino abbastanza scarico. Il ventaglio aromatico mette subito in evidenza un cestino di piccoli frutti rossi di bosco, a seguire note di ciclamino e peonia, leggera speziatura e soffi balsamici sul finale. La bocca mette in mostra un dipanamento di sensazioni, sullo stesso livelllo di quanto percepito all’olfatto e dove il Sangiovese palesa la sua presenza.

Our Private Import ...

Monica Anna Maria Bellucci

Born September 30, 1964, Monica Bellucci is an Italian actress and former fashion model. Bellucci was born in Citta di Castello, Umbria. Initially pursuing a career as a lawyer, Bellucci decided to start modeling in order to help pay for her tuition while at the University of Perugia, but the glamorous lifestyle tempted Monica away from her law studies.
She speaks Italian, French, and English fluently and has acted in each of these languages, as well as Aramaic. Bellucci's film career began in the early 1990s. In 1992 she made her first appearance in a major English-language film as one of Dracula's brides in Bram Stoker's Dracula. She became popular with English-speaking audiences following her lead role in the acclaimed Italian film Malna, though she was perhaps best known for her role as Persephone in The Matrix Reloaded and The Matrix Revolutions followed by her portrayal of Mary Magdelene in The Passion of the Christ.

After her work in The Passion of the Christ, Bellucci was assumed by many fans to be Roman Catholic. However in a documentary about the film, The Big Question, she stated: "I am an Agnostic, even though I respect and am interested in all religions. If there's something I believe in, it's a mysterious energy; the one that fills the oceans during tides, the one that unites nature and beings."

Modelling career In 1988, Bellucci moved to one of Europe's fashion centers Milan, where she signed with Elite Model Management. By 1989, she was becoming prominent as a fashion model in Paris and across the Atlantic, in New York City. She posed for Dolce & Gabbana and French ELLE, among others. In that year, Bellucci made the transition to acting and began taking acting classes.

Personal life She is married to fellow actor Vincent Cassel, with whom she has appeared in several films and had a daughter, named Deva. In 2004, while pregnant with her daughter, Bellucci posed nude for the Italian Vanity Fair Magazine in protest against Italian laws that allow only married couples to use in-vitro fertilization and that prevent the use of donor sperm.

Umbria ...

One of the smallest regions of Italy, Umbria is still unspoiled and peaceful, looking today just as it did when the Renaissance painters immortalized it. The cooking is based on family traditions with fresh and natural flavors. 
Meat is important fare; it is here that the craft of slaughtering the pig and preparing the various cuts for salami is at its best. The meat of the Umbrian pigs is particularly tasty because the animals live in the mountains and feed on wild plants, herbs and even truffles. Pork products - salami, sausages, cured and smoked meat and prosciutti - appear as the central plate on every restaurant's ANTIPASTO cart. The selection is vast. Umbrian prosciutto is lean and sweet, CAPOCOLLO, made from the neck of the animal, is flavored with wild fennel as is the Tuscan FINOCCHIONA. Fresh and dried sausages are made in many towns and even MORTADELLA is as excellent as the more famous one from Bologna.
The splendid PORCHETTA - milk-fed piglet - is roasted on the spit and served whole. The best porchetta should be small and of the race of black pigs, bred in the wild on chestnuts and acorns. In Umbria it is flavored with wild fennel.
Beef is equally good, especially when it comes from cattle bred near the border with Tuscany, where the Umbrian breed has been crossed with the famous Chianina breed. The sheep and goats bred on the hills, the variety of game in the mountains and the farm birds and rabbits all go to make Umbria a paradise for the meat lover.
The abundance of meat in Umbria should not overshadow the importance of the local fish. As it is one of the five regions without a coastline, fresh-water fish reign supreme. Carp, pike and eels are caught in Lake Trasimeno and trout in the nearby streams. The most noble catch of all, the LASCA, is sfill found in this lake. In the past this fish was considered such a delicacy that it was sent to Rome every year on Easter Day for the Pope's dinner.
The repertoire of pasta dishes is similar to that of neighboring regions. There are three local specialties, however: strascinati and umbrici, both long, thick spaghetti, and ciriole ternana. These are fairly thick tagliatelle made with a dough that contains water as well as eggs, and dressed with oil, garlic and a soupcon of chili pepper
In Umbria, pasta is often flavored with a grating of the local black truffles, found around Norcia. But most local restaurants now serve the black truffles sliced on a plain RISOTTO richly dressed with butter and Parmesan, a dish borrowed from the cuisine of Lombardy for this purpose.

Chocolate has made Perugia, the capital of the region, famous all over the world. The well-known company Perugina is based here, makers of the excellent and cleverly named chocolates, BACI.


Je tiens à dédier ce plat à ceux qui ont faim avec affection...


Sauce :
2 conserves de (1.6 L) tomates en dés, avec épices
2 conserves de (796 ml) sauce aux tomates
2 conserves de (796 ml) crème de tomates
3 tasses (750 ml) jus de légumes
1 tasse (250 ml) sauce chili
1 conserve de (156 ml) pâte de tomates

Légumes :
2 piments verts, en petits dés
1 piment rouge doux, en petits dés
2 oignons, en petits dés
3 gousses ail, émincées
1 carotte, en petits dés
1 lb (454 g) champignons, tranchés
2 branches de céleri, émincées finement

Assaisonnements :
1 1/2 c.à soupe (22 ml) épices italiennes
1/4 c.à thé (1 ml) piments de la Jamaïque
2 piments forts séchés, broyés
1 c.à soupe (15 ml) cassonade
4 c.à soupe (60 ml) vin rouge
2 c.à thé (10 ml) sauce Worcestershire
Sel, au goût
Poivre, au goût

Boulettes de viande :
1 lb (454 g) boeuf haché, mi-maigre ou maigre
1 lb (454 g) veau haché, maigre
3/4 lb (340 g) saucisses italiennes, sans la peau
1 tasse (250 ml) chapelure italienne
2 oeufs
1/4 tasse (65 ml) lait
1/2 tasse (125 ml) fromage parmesan, râpé
2 c.à thé (10 ml) sauce Worcestershire
1/4 c.à thé (1 ml) curry
2 c.à thé (10 ml) persil

Étapes ...

1- Faire revenir à feu doux pendant 5 min les poivrons verts et rouge, les oignons, les carottes, l'ail, le céleri et les champignons dans un chaudron avec de l'huile d'olive. Ajouter ensuite les deux boites de tomates en dés et laisser mijoter à semi découvert pendant 30 min à feu doux en remuant de temps à autres.
2- Pendant ce temps, préparer les mélanges de viandes et les faconner en boulettes (voir la recette des boulettes ci-bas) sans les faire revenir immédiatement.
3- Après les 30 min de cuisson des légumes et des tomates en dés, ajouter dans le chaudron la sauce tomate, la crème de tomates, la pâte de tomates et le jus de légumes. Remuer bien le tout. Ajouter toutes les épices et cassonade.
4- Transférer votre sauce dans une rôtissoire assez grande pour contenir le tout et laisser mijoter à feu très doux pendant que vous faites revenir vos boulettes.
5- Préchauffer le four à 300°F (150°C). Mettre les boulettes dans la sauce. Mettez le couvert et faire cuire dans le four pendant 4 heures à 300°F (150°C). Vous pouvez remuer une fois l'heure, mais la sauce ne collera pas dans le four. 
6- Boulettes (mélange de boeuf) : Mélanger ensemble les oeufs et le lait. Mélanger ensemble le boeuf haché, la moitié de la préparation d'oeuf avec le lait, la sauce Worcestershire, 1 c. à thé (5 ml) de persil, 1/2 tasse (125 ml) de chapelure et 1/4 tasse (65 mL) du fromage parmesan. Façonner des boulettes de 1 po (2,5 cm) de diamètre.
7- Faire revenir à feu doux pendant quelques minutes avec un peu d'huile d'olive. Elles finiront de cuire dans la sauce. Ajouter les boulettes dans le mélange de sauce.
8- Boulettes (mélange de veau) : Mélanger ensemble le veau haché, 1 c.à thé (5 ml) de persil, le turmeric (ou curry), le reste du mélange d'oeuf, 1/2 tasse (125 ml)de chapelure et 1/4 tasse (65 ml) du fromage parmesan. Faconner des boulettes plus petites que celles au boeuf (entre 1/2 et 3/4 po, soit environ 1,5 cm).
9- Faire revenir les boulettes de veau dans le même poêlon que les boulettes de boeuf. Elles finiront de cuire dans la sauce. Ajouter les boulettes dans le mélange de sauce.
10- Boulettes (mélange de saucisses italiennes ) : Ne rien ajouter! Façonner de très petites boulettes (moins de 1/2 po (1 cm) de diamètre) et faire revenir un peu sans huile d'olive. Elles finiront de cuire dans la sauce. Ajouter les boulettes dans le mélange de sauce.

Remarque ...

J'ai crée cette recette en l'honneur de mes parents qui adore les strascinati avec boulettes de viandes. 
En espérant que vous l'aimerez autant que moi!