In the Garden

On a recent fall weekend, we visited a friend in New Jersey.  Saturday’s weather was sunny and warm and we were able to have part of our lunch outside.  Sunday was even warmer and we had the whole meal sitting in the garden.

Lunch in the garden

An entire wheel of Tuscan Pecorino cheese inspired the first course.

Pecorino Cheese  cut

We ate the cheese with crostini topped with an assortment of garlicky greens, eggplant caponata and anchovies.

Barbera d’ Asti “Vigna Noce” 2010 Antica Azienda Agricola Trinchero  The winery belongs to the Triple “A” Agriculture Artisans Artists, an association of wine producers from around the world that believes in Organic and Bio-Dynamic production, terroir and as little interference as possible by the winemaker. Only natural yeast is used, there is no acidification of the wine, and clarification and filtration does not take place. Chemical treatments are not used in the vineyards; copper and sulfur are used but only when it is really necessary. The wine is aged for 7 years in large chestnut barrels. This is a traditional, classic Barbera.  The winery is strictly organic.  This is a full-bodied robust wine with hints of cherries, plum, and leather, balsamic touches and a note of smoke. This is a very impressive Barbera that will last for at least another 15 years. I had the 1999 recently and it was in perfect condition.

Michele made sausage ragu which she tossed with mezzi rigatoni, grated pecorino and arugula.

Pasta in the dish

Barolo 1998 “Bricco Francesco” Rocche Dell’Annunziata Rocche Costamagna made from 100% Nebbiolo from the Rocche dell’Annunziata vineyard one of the historic crus of La Mora. The soil is calcareous-clayey and there are 4,800 vines per hectare Traditional vivification wit a maceration that lasts for about two weeks. The wine is aged for 24 months in 30 hl Slavonian oak barrels and the at least one year in bottle before release. This is an elegant Barolo with hints of raspberry, violets and a touch of spice.

The last of Michele’s precious stash of Piemontese hazelnuts went into making these brutti ma buoni, ugly but good cookies.  Not very ugly, but very very good.

A guest brought ice cream from a local shop which went great with the cookies.  The flavors were rum raisin and dark chocolate.