Food Pairing with the 2008 Brunello

by Jenny Cuddihy on December 10, 2013

 

2008 recipe

Situated on Lincoln Road, one of the most famous streets in South Beach, Quattro Gastronomia Italiana has been serving genuine Italian cuisine since 2006. Identical twin brothers Nicola and Fabrizio Carro, who hail from Alessandria in Piemonte, lead the kitchen and use only the finest imported Italian ingredients to bring authentic flavors of Italy to Miami. Chefs Nicola and Fabrizio start with the highest quality, freshest ingredients to create their dishes. Besides the regular menu, Quattro also spotlights different regions of Italy, with a seasonal menu that changes monthly. You would be well advised to take USA Today’s advice and “book your reservation when you book your flight” to not miss out on this cornerstone of Miami cuisine.

While known as a traditional pasta dish that originated in Piemonte, the Agnolotti alessandrini works beautifully with this layered, robust yet elegant vintage of Brunello from Il Palazzone.  The pepper and balsamic notes of the wine play beautifully with the richness of the veal reduction.  If not making a trip to Miami anytime soon and ambitious enough to recreate this recipe, it works even better if you have a little of the Brunello to spare and use it in the making of the reduction.  However, if the wine is simply too precious to cook with then enjoying a glass while preparing this dish is a must!

Quattro Gastronomia Italiana
1014 Lincoln Road
South Beach, FL 33139
(305) 531-4833

Agnolotti alessandrini allo stufato

Ingredients
4 Bay Leaves
1 lb Spanish White Onion
1 lb Carrots
4 lb Flat Iron Steak
1 bottle Italian Red Wine
1 gallon Veal Broth
4 oz Italian Plain Breadcrumbs
1 lb Grana Padano
2 oz Italian Butter
Sage
3 lb fresh pasta dough
Nutmeg
Salt
Pepper
Extra Virgin Olive Oil

Equipment Needed:
Pasta Sheeter
Hobart or Cuisinart mixer with grinder attachment
Rolling cutter with ridges.
Ravioli mold tray

Preparation: For the braise
In a rondeaux, bloom the bay leaves in extra virgin olive oil.
Sweat the onions and carrots until they are soft, with no color!
Add the Flat Iron steak and brown it.
Add the red wine and bring to boil for about 10 minutes.
Add the Veal broth and reduce heat to medium.

Cook for 4 hours, divide the meat from the juice and grind the meat. Add parmesan cheese, and stuff the ravioli.

 

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