Some of our Roman friends come to the US in August every year to escape the very hot weather in Rome. Our friend from New Jersey always invites all us to his home for lunch. Michele does the food preparation.
Suenen Champagne Extra Brut OIRY Blanc de Blancs Grand Cru made from 100% Chardonnay from a 1.5 hectare plot in the Grand Cru village of Cramant. The soil is chalky. The clear wine is fermented partially in barrel with 9 months on the lees and the dosage is 2g/l. It is delicate and dry with hints of lemon, quinine, floral notes and a trace of minerals.
We had this with two very wonderful appetizers. I could have made a meal of just the two of them with the Champagne, but there was much great wine and food to follow!
Mortadella Mousse. This was very difficult to stop eating. Toasted pistachios top a smooth blend of mortadella, ricotta and Parmigiano-Reggiano.
Roasted Figs with Goat Cheese and Thyme. Susan Westmoreland brought this one. It was a delicious reminder of a dear friend, the late food writer and author Marie Simmons, who first developed this recipe. The warm figs and cheese are drizzled with honey.
Barbera d’ Asti “Vigna Noce” 2010 Antica Azienda Agricola Trinchero. Made from 100% Barbera. 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 wine maker. Only natural yeast is used, there is no acidification of the wine, 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 that will last for at least another 10 years. I was very impressed with this wine.
Orrechiette with Fresh Tomatoes, Mozzarella and Basil. A summer favorite.
Summer Vegetable Tian with zucchini, potatoes and tomatoes topped Parmigiano-Reggiano.
Green Bean Salad with Anchovy Dressing — Tender beans with a creamy anchovy and garlic dressing.
Ciacci Piccolomini d’Aragona 2001 Pianrossa DOCG Brunello di Montalcino made from 100% Sangiovese from 11.69 hectares named Pianrosso at 240 and 360 meters. Soil of medium grain with good levels of marl dating to the Eocene period. Fermentation is in stainless steel and glass concrete vats with temperature control via cooling plates and jackets. Aging is in 7.5 -30 Slavonian oak barrels, for 3 years followed by over 12 months of bottle aging before release. This is an intense, complex and full bodied wine wine with hints of red berries, black berries and spice.
Butterflied Leg of Lamb — marinated with mustard, garlic and rosemary and grilled.
Bramaterra Riserva 1996 Tenuta Monolo. Bramaterra is in the Alta Piemonte well north of Barolo. Made from 60% Nebbiolo, 20% Croatina, 20% Vesoplin10% and 10% Uva Rara. The vines were planted in 1970. There are 0.75 hectares of vineyards and the farming was organic. Exposure is northeast/southeast; there are 3,200 vines/hectare at 290 meters. The training system is guyot. The soil is deep and light, copper sands, with a high level of acidity with potassium, iron and manganese. Harvest is manual. Fermentation was in large wooden barrels (botti) with native yeast. The wine is aged in botti for two years. The wine is classic Bramaterra with hints of cherry, spice, cinnamon, a touch of dried fruit and a note of nutmeg. The last vintage was in 2004.
Finished plate
Blueberry Peach Crisp with Vanilla Bean Gelato was our dessert.
It was a wonderful day with friends and great wine and food in a unique setting that lasted into the night.
Does Michele share the Mortadella Mousse recipe?
Ciao June
You will have to ask her