Our recent Italian wine experience with the Angelini family at the Shenandoah Club in Roanoke, Virginia brought back many “bei ricordi d’Italia” (fond memories of Italy).
I love Italian cooking so naturally one of my favorite cookbooks is Leone’s Italian Cookbook. The author Gene Leone dedicated his cookbook“to the memory of my beloved mother”. He was the owner operator of Mamma Leone’s restaurant, which was founded by his mother in New York City’s theater district. I love the simplicity of the recipes in this book ~ fresh ingredients of the best quality tossed together resulting in amazing flavors. Here’s one of my favorite Mamma Leone recipes…
Mother Leone’s Green-Bean Salad
from Leone’s Italian Cookbook printed in 1967…
1 medium size baking potato
1 1/2 pounds fresh green beans
1/4 cup olive oil
6 tablespoons wine vinegar
1 large garlic clove, mashed
2 whole green scallions, minced
1/2 teaspoon salt
1/2 teaspoon pepper
8 fresh parsley sprigs, leaves only, chopped
6 thin slices of prosciutto, diced
Boil the potatoes in its jacket. When cool enough to handle, peel and dice, but keep warm. Trim beans and cook in boiling salted water for about 20 minutes. Test to avoid overcooking. Drain well. Place warm beans in a salad bowl and add potato over top.
Combine olive oil, vinegar, garlic, scallions, salt and pepper. Mix well. Discard bits of garlic. Pour dressing over warm beans and potatoes. Add chopped parsley and diced prosciutto and toss at the table. Serves 6 to 8.
“Champagne, if you are seeking the truth, is better than a lie detector. It encourages a man to be expansive, even reckless, while lie detectors are only a challenge to tell lies successfully.” ~ Graham Greene
An evening with the Angelini family at the Shenandoah Club in Roanoke, Virginia. Roberto Angelini is the patriarch of the Angelini family and the founder of Enoteca Properzio, a family-owned exporter of fine food and wines located at the base of Monte Subasio in the heart of Central Italy.
At the event we were greeted with a bubbly aperitif. Cantina Novelli Blanc de Blanc NV. Crisp with notes of apple and citrus peel. A classic Italian sparkler made with 100% Trebbiano Spoletino grapes.
“What I like to drink most is wine that belongs to others.” ~ Diogenes
Our Italian Dinner Adventure begins…
A blend of Sangiovese, Merlot, Longanesi and Centesimino grapes. Blackberry, cherry and currant flavors later emerge along with elegant spice notes. This lovely red wine was paired with lovely Charcuterie…prosciutto in the shape of roses, miniature ripe cantaloupe balls drizzled with olive oil and freshly cracked black pepper.
Sassicaia Bolgheri 2014
Sassicaia Bolgheri 2014
Sassicaia means “the place of many stones,” and refers to the region’s gravel soil. This Super Tuscan is so successful it was granted its own appellation, Bolgheri Sassicaia DOC, as of 1994.
Cabernet Sauvignon 85%, Cabernet Franc 15%, aged for 24 months in French barrels before bottling. Paired with a rich lentil vegetable soup.
Tili 1997 Assisi Rosso
Only 1000 bottles of Tili Assisi Rosso were produced in 1997. Red Cherry fruit with some notes of vanilla. Medium bodied with a smooth finish. Blend of Sangiovese, Canaiolo and Merlot grapes.
Paired with a creamy Pasta Carbonara with bacon and Parmigiano-Reggiano cheese…
Montefalco Sagrantino 2012 Arnaldo-Caprai
100% Sagrantino grapes. Complex flavors with hints of blackberry jam nutmeg, pepper, pine resin to mint and cocoa.
Paired with the main course…sliced filet mignon served with oven roasted fingerling potatoes and roasted pepper strips.
Pre-dessert…Strawberry Balsamic with Parmigiano-Reggiano Cheese. Paired with…
Kurni 2015 Red Wine
Complex and full-bodied, with notes of candied black fruits, vanilla and blackcurrant. 100% Montepulciano grapes.
And the Fioritura Finale…paired with…
Per la salute!
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