2012 Brunello di Montalcino Recipe Pairing

by Jenny Cuddihy on May 8, 2018

Some things in life are simply worth the wait. Such is the case for this delicious recipe thoughtfully created to pair with the 2012 Il Palazzone Brunello by Chef Dominic Rice of Amali NYC, a beautiful Mediterranean restaurant located in Midtown East in Manhattan that celebrates modern Greek & Italian cooking with the freshest local ingredients they can source. They also have a wonderfully curated wine list that focuses on Greek, Italian and French selections that Il Palazzone is very honored to be part of.

This recipe for Tuscan Bruscetta is a perfect dish to enjoy this time of year and well into summer when locally grown tomatoes are available just about everywhere. While a lighter dish, it works beautifully with our 2012 Brunello di Montalcino as the savory notes of the olives and the capers compliment the savory notes of the Sangiovese and the medium plus body of the wine stands up perfectly to the richness of the tuna and your cured meat of choice, but doesn’t overwhelm due to the smooth tannins of this special vintage. And if you happen to have a bottle of Il Palazzone Olive Oil to make this dish with, the pairing is positively magical.

If you are looking for a place to have a fantastic meal and enjoy the 2012 Brunello and/or our Rosso del Palazzone in New York City, please consider Amali.

Also, please note we are sold out entirely of the original US allocation for the 2017 Olive Oil but do have one more small shipment arriving later this month. Please reach  to Jenny@ilpalazzone.com for more information.


Il Palazzone Tuscan Bruschetta

Created by Chef Dominic Rice of Amali NYC

Yield: 4 orders

Ingredients

2oz Culatello or Prosciutto (shaved thin 8 to 10 pieces)
4ea Ciabatta bread (sliced 1” thick)
1.5oz Il Palazzone Olive oil (For toasting bread)
1 pint Heirloom cherry tomatoes
1oz Il Palazzone Olive oil (for cooking tomaotes)
1ea Garlic clove (Minced)
8ea Frantoio or Leccino olives (pitted and quartered)
160g Tuna filets in olive oil (about 4.5oz)
1T Capers (non-peril, chopped)
½ cup Cooked cannellini white beans (drained)
¼ cup Extra Virgin Olive oil
1ea Lemon (zest and Juice Separated)
1 tsp Thyme (Fresh, picked, and chopped)
½ tsp Salt
1oz Parmesan (shaved with a peeler)

  • In a very hot skillet place the cherry tomatoes coated with light olive oil with half of the salt and a couple grinds of fresh pepper
  • They will immediately smoke, let them sit for 30 seconds; then toss them one time and let the other side char; cooking time is less than 2 minutes. Remove them from the pan, toss with chopped garlic, and let cool, once cooled cut in halves. Mix parsley, olives and tomatoes together.
  • In a separate bowl mix cooked beans, tuna, capers, lemon juice and zest, half of the salt, olive oil, and thyme.
  • Stir to break up tuna and beans till consistency is slightly thickened
  • Cut bread, drizzle with olive oil, and toast to a light char; grilling will work best
  • Take the bread and spread the bean and tuna mixture evenly, then cut in half on a bias
  • Place sliced ham and cover, finally take the blistered cherry tomatoes, parsley, and olives and cover bruschetta to garnish
  • Finish by sprinkling parmesan cheese on top

Serve immediately

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