Generally the Chianti Classico is enhanced if correctly combined with particular foods, especially containing meat or game, and mostly if tasted together with friends merrily reunited around a sumptuously table. This is why the Chianti Classico is perfectly married with typical Tuscan recipes like the Pappardelle (large noodles) with hare and the Stracotto (stew) soaked in Chianti. Instead theIGT is excellent if tasted with the famous Tuscan Ribollita (boiled).
Pappardelle alla lepre
INGREDIENTS for 4 people 400 gr. pappardelle, a saddle of hare, ½ onion, 1 carrot, ½ stem of celery,1 leaf of laurel, parsley, 50 gr. of bacon, 1 glass of CHIANTI CLASSICO, 60 gr. of butter, 1 spoon of preserved tomato, 1 cup of broth, 1 spoonful of white flour, 1 pinch of nutmeg, 3 spoons of virgin oil, ground black pepper, salt.
PreparationPut in the saucepan the virgin oil with a half of butter, onion, carrot, parsley and celery minced; get it brown; add the meat of hare cut to bits, the minced bacon and the laurel. Keep on browning for about ten minutes and when the onion starts to colour wet with the wine; allow to evaporate and then strew with flour. In the meantime, dilute the preserved tomato in a cup of warm broth, add to the sauce and mix well everything. Always mixing, add salt and pepper, add the nutmeg and allow simmer with low fire until the mixture won't have almost dried; once completed the cooking, separate the bits of meat from the sauce and mince them with a mincer. Cook the pappardelle, drain and put them in a concave tray, season them with the remaining butter and then with the prepared sauce, finally add the remaining bits of meat.
Stracotto al chianti
INGREDIENTS for 6 people 1 kg meat of steer, 500 gr. sauce of tomato, 2 carrots, 3 onions, 2 cloves of garlic, 2 stems of celery, 1 lock of rosemary, 1 glass of CHIANTI CLASSICO virgin oil, salt and pepper.
PreparationDrill the meat of steer with a knife and fill the hole with a minced of garlic, salt, pepper and rosemary. Tie well the meat of steer with kitchen string, sprinkle it again with salt and pepper and put it in a saucepan of crock, allow to slowly brown for at least a quarter of hour. Add a chopped up carrots, onions, stems of celery and allow to flavour, then wet with the wine; once evaporated, add the tomato. Bring to slow cooking for 2 or 3 hours according to the piece of meat of steer used. If the meat of steer was had to dry too much, add some broth or tepid water. Before serving, remove the meat of steer from the pot, let it to cool, untie and cut it to thin slices to put on the course, finally add the shaken juice on the meat of steer.
INGREDIENTS for 4 people Different leaves of black cabbage, 200 gr. dry beans, 2 potatoes, 3 mature tomatoes, 1 lock of spinaches, 2 zucchini, parsley, basil, different leaves of beet, 2 stems of celery, 1 big onion, 3 carrots, Tuscan bread well stale, virgin oil, salt, ground black pepper.