Sunday, July 12, 2009

Season of Soup - Minestrone with Foster e Rocco 2008 Heathcote Sangiovese

Minestrone soup – this one I used to think was the hardest of the lot. Actually, I used to think soup in general was difficult and messy to make. It just turns out soup is mess, not difficult in its preparation.

The classic Minestrone from Lombardy includes pancetta for the salt kick. In Milan the recipe varies according to what is on hand, which is handy I guess. My recipe is pretty basic, and like the Milanese, variations come and go with what is in the pantry.

It’s hearty and filling and really is a few meals in one. And this is a great meal to have in the fridge or freezer when it comes to leftovers.

Tim’s Minestrone
· A good couple of glugs of olive oil
· Bacon or pancetta or cacciatore sausage or salami or cooked spicy lamb sausage
· 1-2 onions finely chopped*
· 2 garlic cloves; crushed
· 2 celery stalks; peeled and chopped
· 1-2 carrots; chopped
· 1 zucchini; chopped
· 1 litre of stock; chicken or veg
· 2x400g cans crushed tomato
· 2 cups of water
· 1x420g can cannellini beans; rinsed and drained
· 2 cups of finely shredded cabbage
· ½ cup of pasta shells
· 1 handful of chopped parsley
· Crusty bread

*when cutting onions I find wearing swimming goggles helps avoid the tears. It may look funny, but it works!

Heat oil in a large pot and cook of meat. Try and burn the bottom of the pan; this leaves crusty bits which add heaps to the flavour. Once cooked set and leave aside. Sauté onions and garlic for a couple of minutes and add carrot (I always add carrot about 3 minutes before other veg just to cook through a bit more), zucchini and celery and cook until tender.

Return meat to pot with stock, tomatoes and water and bring to boil. Reduce heat and simmer for ½ an hour. Stir in beans, cabbage and pasta and cook for about 10 minutes or until pasta is cooked. Add parsley and serve with bread.

The wine:
This is a fairly rustic dish so I thought of a rustic wine. White I believe would be no good with this because of the heavy flavours from the meat. We had a Sangiovese from Heathcote, Foster e Rocco, a wine made by Adam Foster and Lincoln Riley.

Both guys are sommeliers like me, with Adam just having started at The Lake House in Daylesford and Riley having been at Taxi for a few years. These guys have constructed a very nice little wine here, and they haven’t over worked it like a lot of Australian Sangioveses. This wine has got a good lot of earth and acid to keep it grounded and food friendly.

The colour is deep red with a pink hue, telling me it spent a bit of time on skins. The nose starts out as morello cherry, which is typical with Sangiovese, and then longer in the glass shows a good hit of dark chocolate. The mouth is very true with the nose; morello cherry followed by chocolate. All in all, a very nice wine.

Drink till 2013

No comments:

Post a Comment