Do you want a secret to make any dinner or night with friend top? Just buy cheese and wine.
Never like in the last months I met so many people in love with cheese and wine: french and italian of course, but also english, east european and australian too! The combination of good cheese, crackers, grapes or apples and a great red wine is always a winner.
So what I lately received is a beautiful cheeseboard with some vouchers to try some danish cheeses: Castello.
I normally buy cheese in the supermarket more than in delis, but mainly for a matter of time. Some of the supermarket cheeses are great anyway also if I miss lots of italian cheeses.
Castello cheeses are great for a classic cheeseboard: mainly blue cheeses but with taste and consistencies really different between them and great!
When I went to look for them, I was a bit disappointed to find in the most common supermarket just the 2 different blue cheeses , the danish blue and the creamy blue, and the reserve Herrgard, but when I tried them they were really different and great for the purpose: one milder and harder, the other one slightly different and extremely creamy that with the nutty taste of the Herrdgard … Made anyone happy!
And the cheeseboard where you can write the name of each cheese and dispose all the stuff in the most perfect way, it’s gorgeous!
I really liked and enjoyed my Castello night…and i think you can see it in these pictures!
Recipe 12: This is a classic in winter and it was the only fruit I would eat with pleasure when I was little. Considering that in Christmas we have already lots of sweets I decided to close the dinner with a light fruity dessert: cinnamon hot apples.
Ingredients for 6 people : one quite big apple for each person (I prefer to use Golden apples), a glass of sweet white wine, 1 spoon of cinnamon, 6 spoons of sugar and some flakes of butter. Then, to serve it in the best way, I suggest you to have in one side some whipping cream for the final composition.The preparation it’s very easy. Wash the apples, and cut out the middle section with a little knife. Prepare a baking pan with some baking paper or butter and flour on the bottom to don’t make the apples stick to it. Place the apples in the pan and pour the white wine on them.
In a cup mix the sugar with the cinnamon and put it on the apples. Then place some flakes of butter on them and place them in the oven at 200 degree for 30 minutes. From time to time pour some of the apple sauce on them to make them cook better.
When ready, serve the hot apples with some whipped cream on top or on a side and some other sprinkle of cinnamon.
PS. Bella idea questa delle mele a Natale no?? con tutti questi torroni e panettoni mi sembrava eccessivo anche un dessert calorico! a me sono piaciute un sacco visto che erano anni che non le mangiavo. A voi?
Recipe 123: This is a dish that i love but it was quite hard to prepare because here in London is very difficult to find veal’s meat. I was especially looking for a particular cut of the veal, very tender and a bit expensive but absolutely delicious, the one called “top round” i think. However at the end i bought some escalopes, but they cut them very thin and pressed them a bit.
Ingredients for 3-4 people: 4 veal escalopes – 4/6 ham slices – 4 good slices of Emmental cheese – 50gr butter – some black pitted olives – some sage leaves – salt – one vegetable stock – 1 glass of dry white wine and, very important, some toothpicks.
This dish is very simple: you just need to place the ham the cheese and the black olive (if you like them) on the veal, as shown in the pictures and then you close each piece of meat with 2 or 3 toothpicks an some sage leaves. The secret is just to close them properly, creating almost a triangle, so nothing can come out while you are cooking them.
Put in a pan the 50gr butter and let it melt. Then place the meat in the pan, put some salt and pepper and cook it a bit. In the meantime prepare some boiling water in a little saucepan and add the vegetable stock to create the “brodo’.
When the meat is a bit colored, add the glass of wine and when it’s all evaporated, start to use the brodo: you will add it bit by bit every few minutes, to let the meat cook and to create a nice sauce in the same time. You can also cover the pan if you want. The fire don’t have to be too strong but just enough to cook the meat without burn it. The meat will cook in 15-20 minutes.
Serve in a plate with the sauce on top and with some vegetables.
PS. Mamy, qui la carne di vitella la vendono solo in posti super specializzati. E poi la fesa o noce di vitello e’ proprio inesistente, non sai quanti macellai ho girato! Alla fine ho preso delle fettine, che erano buone ma non tenerissime come la tua. Comunque il piatto e’ venuto buonissimo e poi con tutto questo tempo senza mangiare carne di vitella… ci siamo leccati i baffi! Ho messo le olive nere nella ricetta invece dei carciofini perche’ come sai non sono un’amante dei sottaceti, e diciamo che il sapore delle olive di qui non e’ fortissimo percio’ non si sentiva tanto la differenza, ma giusto il necessario.