..more balls (with Ricotta and Bieta Rossa)

Keizer — Tue, 21 Apr 2020 16:23:33 +0000

..more balls (with Ricotta and Bieta Rossa) Keizer Tue, 04/21/2020 - 11:23

I used it t o test 2 Rosèe wines, of which the Zanchi convinced much more than the Tili one.

But this is a dish also for a structured whihte wine or a light red. I had a sip of Spaetburgunder and it paired well.

Recommended wines

Sulzfelder Spaetburgunder

Colle Nobile 58

Martavello

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Food Tag

veggieballs

food image

Dish

This is similar to my other veggieballs experiments, but with some twists;

the veggie is red Mangold, actually the stems are red, what gives a nice visual impact
I used half of the veggies to prepare them all'agro and used them to serve the balls on it
I used only the egg yolk for the balls and mounted the egg white, deep frying it then the frying oil to soft flans for garnishing the plate

The rest is as usual: finely chop the veggies with a knife, mix 1:1 with Ricotta, it was buffalo ricotta this time, add a generous amount of grated pecorino, form the balls and cover them with bread crumbs

.....next day, I tried the balls cold, not bad at all

Wuhan Streetfood with Assobianco

Keizer — Sun, 24 Nov 2019 07:37:15 +0000

Wuhan Streetfood with Assobianco Keizer Sun, 11/24/2019 - 02:37

..but the extra is the Italian wine to it. I choose an "Assobianco" from cantina "La Mondianese", a blend from an autoctonous Piemontese grape, Sauvignon and something else. I met this wine and the producer (Serena, thank you!!!) at Qwine. It's fruitiness and light aromaticity is perfect to my Wuhan snack.

- for every Chinese dish, there is an Italian wine-

Recommended wines

Salviano Orvieto Classico Superiore

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Food Tag

streetfood

pizza

veggieballs

Dish

Alle Chinese cities have delicious street food. In Wuhan I am tasting a crispy pizza like bread and deep fried veggie balls