Tuscany, a tiny region in Italy, is known for its tradition, history and delicious food. To celebrate the region, Alto Vino is hosting a Tuscan Food Festival featuring an extensive array of classic cuisines from Tuscany. Some of the dishes that will be featured include Gnocchi Alla Fiorentina (a Florence style Gnocchi), Costata Di Manzo (beef ribeye steak), Cacciocco (Tuscan seafood) and Ribollita (a classic Tuscan soup).
Chef Christian Huber, Chef de Cuisine, Alto Vino, says that simplicity is the USP of Tuscan food. “Bread, cheese and mushrooms are used extensively in this cuisine. Among non-veg dishes, pork, beef, chicken and seafood are especially popular in the costal areas of the region. And the best way to taste the food is having it with a red or sparkling wine,” he says.
Till November 30
At Alto Vino, Pune Marriott Hotel and Convention Centre, SB Road.
Gnocchi Florence style
600 gm Spinach
400 gm Ricotta cheese
3 Egg yolk
100 gm Parmesan cheese
100 gm Corn flour
100 gm Refined flour
100 gm Butter
50 gm Parmesan flakes
Salt, pepper, sage, nutmeg
> Blanch the spinach. Strain and chop very fine. Mix with the ricotta cheese, parmesan and the egg yolk together.
> Season with salt and pepper and add a tiny bit of nutmeg.
> Now mix the corn flour and almost all the refined flour into the mixture.
> On a flat surface put some flour and roll the dough into long strings of 1 cm diameter.
> Cut it in 3 cm long cylinders.
> Put them in pot water and bring to boil. Add salt.
> Boil the gnocchi until the surface. Once it surfaces, remove from flame.
> In a pan melt the butter and add the chopped sage. Now add the gnocchi
and stir fry them for 1 minute in the butter. A drop of white wine can be added to enhance the flavours.
> Put in a plate and sprinkle the parmesan flakes on top.
> The gnocchi can also be served with tomato sauce on the side.
Pappardelle with red wine lamb ragout
360 gm Pappardelle pasta
400 gm Lamb shoulder (or shank)
300 gm Mirepoix (onion, celery, carrot, leek, garlic mix)
100 ml Olive oil
100 gm Celery (small dices)
100 gm Carrots (small dices)
100 gm Onions (small dices)
750 ml Red wine
1 Chicken stock
10 gm Garlic chopped
160 gm Cherry tomatoes
200 gm Tomato chopped
Fresh rosemary, lemon peel, nutmeg, salt, pepper
> Pan sear the lamb, put into a casserole.
> Saute the mirepoix and add to the lamb.
> Take some lemon peel and add in to the casserole.
> Season just a bit with salt.
> Cover the lamb with the red wine and chicken stock and put in the oven at 140 degree Celsius for about two hours or until done and soft.
> Once cooked remove the lamb and strain the remaining sauce.
> Reduce the sauce until you get a thick consistency.
> Shred the lamb into small pieces.
> Boil water in a pot. Add the Pappardelle. Cook until done.
> Heat up a pan. Add olive oil.
>Saute the diced vegetables with the garlic until done.
> Add the tomatoes and let the tomatoes melt.
> Now add the shredded lamb and the sauce.
> Cook for 2 minutes until thickened.
> Check seasoning.
> Add the rosemary as a whole and let it simmer for 1 minute.
> Remove the rosemary and sauté the cooked Pappardelle in the sauce.
> Serve with parmesan cheese flakes.