Traditional cooking recipes with our products

Tuscan cuisine is closely linked to the territory and has always used local products. This is why we want to show you the classic recipes in which the wines we produce are present.

The doses shown below are for two people, so you can use them for a romantic dinner at home.

Braised meat in Brunello di Montalcino

Ingredients:

  • 1 kg of beef (rump, priest’s hat or shoulder meat)
  • 1 bottle of Brunello di Montalcino
  • 2 carrots
  • 2 celery sticks
  • 1 onion
  • 2 cloves of garlic
  • 2 sprigs of rosemary
  • 2 bay leaves
  • 4 tablespoons of extra virgin olive oil
  • Salt and Pepper To Taste.

Method:

  1. In a large bowl, marinate the beef with the Brunello, the vegetables cut into coarse pieces, the garlic, the rosemary and the bay leaves. Cover and leave to marinate in the refrigerator for at least 12 hours.
  2. Remove the meat from the marinade and dry it well. Filter the wine and preserve the vegetables and herbs.
  3. In a saucepan, heat the oil and brown the meat on all sides. Add the vegetables and marinade herbs and fry for a few minutes.
  4. Pour in the marinade wine, cover and cook over low heat for about 2-3 hours, until the meat is tender.
  5. Once cooked, remove the meat and blend the vegetables with the cooking juices to obtain a smooth sauce. Season with salt and pepper.
  6. Serve the braised meat in slices, sprinkled with the Brunello sauce.

Brunello di Montalcino risotto

Ingredients:

  • 320 g of Carnaroli rice
  • 1 onion
  • 1 glass of Brunello di Montalcino
  • 1 l of meat broth
  • 50 g of butter
  • 50 g of grated parmesan
  • 2 tablespoons of extra virgin olive oil
  • Salt and Pepper To Taste.

Method:

  1. Finely chop the onion and fry it in a saucepan with the oil and half the butter.
  2. Add the rice and toast it for a couple of minutes.
  3. Pour in the Brunello and let the alcohol evaporate.
  4. Add the hot broth little by little, stirring often, until the rice is cooked al dente (about 18 minutes).
  5. Stir in the remaining butter and parmesan, season with salt and pepper and serve hot.

Wild boar with Brunello di Montalcino

Ingredients:

  • 1 kg of wild boar meat
  • 1 bottle of Brunello di Montalcino
  • 3 carrots
  • 2 onions
  • 2 celery sticks
  • 4 cloves of garlic
  • 3 sprigs of rosemary
  • 2 bay leaves
  • 6 juniper berries
  • 5 tablespoons of extra virgin olive oil
  • Salt and Pepper To Taste.

Method:

  1. Marinate the wild boar meat in Brunello with the chopped vegetables, garlic, rosemary, bay leaf and juniper berries for at least 24 hours.
  2. Drain the meat and dry it, reserving the marinating liquid and vegetables.
  3. In a saucepan, heat the oil and brown the meat on all sides. Add the marinated vegetables and fry.
  4. Pour in the marinating liquid, cover and simmer for about 3 hours, until the meat is soft.
  5. Once cooked, remove the meat and blend the cooking juices with the vegetables to obtain a sauce. Season with salt and pepper.
  6. Serve the sliced ​​wild boar with the Brunello sauce.

These recipes enhance the characteristics of Brunello di Montalcino, creating rich and tasty dishes perfect for special occasions.

 

Chicken with Morellino di Scansano

Ingredients:

  • 1 whole chicken cut into pieces
  • 1 glass of Morellino di Scansano
  • 2 cloves of garlic
  • 2 sprigs of rosemary
  • 2 bay leaves
  • 4 tablespoons of extra virgin olive oil
  • Salt and Pepper To Taste.

Method:

  1. In a large pan, heat the oil and brown the chicken pieces on all sides.
  2. Add the garlic, rosemary and bay leaf and cook for a few minutes.
  3. Pour in the Morellino and let the alcohol evaporate.
  4. Cover and cook over medium-low heat for about 45 minutes, until the chicken is cooked and tender. If necessary, add a little chicken broth during cooking.
  5. Season with salt and pepper and serve hot.

Filet with Cabernet Sauvignon

Ingredients:

  • 4 beef fillets
  • 1 glass of Cabernet Sauvignon
  • 2 tablespoons of extra virgin olive oil
  • 1 onion
  • 2 cloves of garlic
  • 200 ml of meat broth
  • 1 sprig of rosemary
  • Salt and Pepper To Taste.

Method:

  1. In a pan, heat the oil and brown the beef fillets on both sides until evenly browned. Remove the fillets and keep them aside.
  2. In the same pan, add the chopped onion and crushed garlic, frying until the onion becomes transparent.
  3. Add the Cabernet and let the alcohol evaporate.
  4. Add the meat broth and the rosemary sprig, bringing to the boil.
  5. Return the beef tenderloins to the pan and cook for another 5 to 10 minutes over medium heat, depending on the desired doneness.
  6. Season with salt and pepper and serve hot.