Italian Light Wine, a woderful delight with acid

[mrdutton]

The last of the first bottle and the whole of the second bottle went nicely with this meal.

Recipes:

Roast Potatoes:
White Finger Potatoes
1/4 cup minced garlic
1/3 cup olive oil/cannola oil combined
1/2 cup chopped cilantro
Sea Salt or Kosher Salt
Fresh ground black pepper.

Season potatoes. Add garlic, cilantro and olive oil. Fold to coat potatoes thoroughly.
Roast in a 350 to 375 oven for about 1/2 hour. If necessary, switch to broiler for a few minutes to finish browning the potatoes.

Honey Mustard Salad Dressing
Kosher or Sea Salt
Fresh ground pepper
Pinch of dried tarragon
Pinch of parsely or cilantro
Blob of mayonnaise
Larger Blob of Honey Mustard
Bit of rice wine vinegar
Bit of olive oil and finish emulsion with cannola oil (Approximately 1 part vinegar to 3 parts oil).

Mix together all but oil. While whipping with a balloon whip, drizzle in the oil producing an emulsion. Adjust seasonings as you wish. Goes great with fresh spring greens or field greens.

Roast Vegetables
About 36 Baby carrots
2 or 3 Zucchinis (sliced 1/2" thick on bias)
1 Green Bell Pepper (very large dice)
1 Red Bell Pepper (very large dice)
1/2 lb mix of Button and Baby Bella mushrooms (thick slice)
Kosher or sea salt to taste
Fresh ground black pepper to taste
Olive oil
Two sprigs of fresh oregano
Two sprigs of fresh rosemary
Balsamic vinegar

In a roasting pan or dish, place the sliced vegetables and season. Coat thoroughly with oil and then sprinkle with balsamic vinegar. Add whole sprigs of herbs to the dish.

Roast in a 350 to 375 degree oven until carrots are tender. Serve.

Stracotto di Manzo
1/2 lb. (about) Button and Baby Bella mushrooms, sliced in half or thirds.
3 cups beef stock
Kosher or sea salt to taste
Fresh ground pepper to taste
1 (4 lb) rolled rump roast
2 tablespoons olive oil
2 tablespoons chopped pancetta
1 chopped onion
1 chopped carrot
1 chopped sprig of celery
3 cloves garlic minced
2 tablespoons of fresh chopped rosemary
2 tablespoons of fresh chopped oregano
2 bay leaves
1/4 cup tightly packed chopped cilantro
3 tablespoons tomato paste
5 cups red wine
Marsala Wine
Balsamic Vinegar
1 (28 oz) can of Muir Glenn chopped tomatoes with basil.

Season the beef and brown in a large dutch oven with the 2 tablespoons of olive oil which has been pre-heated to almost smoking over a medium high heat. Brown beef on all sides about 15 minutes. Transfer beef to a plate. Pour off most of the browning fat, reduce heat if necessary and add the pancetta, onions, carrots, and celery stirring until they are golden. Add garlic and cook for 1 minute more. Stir in bay leaves, rosemary, oregano and parsley. Stir in the tomato paste. Season with salt and pepper. De-glaze with about 1/2 cup Marsala and reduce until almost dry. De-glaze again with about 1/4 cup Balsamic Vinegar. Add the red wine and simmer until reduced by half.

Add the beef, tomatoes, mushrooms and enough beef stock to come 2/3 up the side of the beef. Bring to a simmer, cover and cook AT A GENTLE SIMMER for 2 1/2 to 3 hours, until the meat is tender. Turn the roast about once every 30 minutes.

Transfer the meat to a cutting board and cover to keep warm. Skim off majority of fat from remaining liquid and strain the liquid, pressing on the solids to extract as much liquid as possible. Discard solids and return liquid to dutch oven. Bring to a boil and let cook uncovered to reduce and thicken the liquid. (I used a bit of cornstarch).

Slice the meat, cover with some of the liquid and serve the remaining liquid on the side for use with the roast vegetables and potatoes as desired.

Serves 8 with no left-overs or 6 with a few left overs unless you give it to my son-in-law (grin).