Round two of italian food and wine night. This time, we headed straight to Emilia-Romagna for gnocchi alla bolognese. Throw some Barbera d'Alba, Barolo, and a few good pals into the mix, and you've got yourself one hell of an Italian feast.
2001 Bovio Barolo, 2004 Moccagatta Barbaresco, 2004 Il Palazzetto Sangiovese di Romagna, 2005 Calabrigo Primitivo di Manduria, 2007 Bruno Giacosa Barbera d'Alba (my favorite...jammy fruit, violets, and earth)
Bovio Borolo wine decanting in none other than a wooden salad bowl ;)
...we had to get it back into the bottle somehow!
Homemade gnocchi mmm
Letting the gnocchi meld with the flavors of the bolognese sauce: carrots, celery, onion, garlic, dried chili peppers, canned tomatoes, parmigiano-reggiano, 2 parts beef: 1 part pork (we would have used pork belly if we had been in bologna, sigh), and olive oil
you can almost smell that, can't you?
Parmigiano reggiano grated over the top. How do you tell if the gnocchi is just right: if you can pick it up by pressing the back of your fork into the pasta, and it sticks.
The verdict for our gnocchi...success.
i dont understand how you afford these wines on a college budget
ReplyDelete...make friends with wealthy italian grad students who buy them for you
ReplyDelete