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WALK ROUND TASTING OF ITALIAN WINES – 2 NOVEMBER 2004
The Italian Walk-Around Tasting was marked by an eclectic mix of wines, an interesting array of antipasti and a great deal of laughter, as members and their guests mixed and mingled in an informal and friendly atmosphere. In a break with our normal tutored format, presenter John Stimpfig introduced the wines generally as we sipped an introductory Prosecco (light, dry, refreshing and with distinct pear and apple notes). The wines were grouped by region so that one could compare and contrast both within and across the areas. John circulated throughout the evening, making himself available to discuss the wines on an individual basis and providing an insight into the keen research that had gone on to source this amazing grouping of high quality wines, at a range of price points. The antipasti table provided an opportunity to try out the wines with food - since most of them are designed to be enjoyed in this way - and a refuge from the hurly-burly of the tasting tables. Two mystery wines provided the basis for what proved to be a fiendishly difficult competition (congratulation to Sarah Eccles, the outright winner). John commented that one of these mystery wines, the gewurtztraminer, was certainly not showing typicity on the night!
Two of the food dishes (Le Bisse and stuffed aubergine rolls) proved so popular with members that the recipes are included below:
LE BISSE - S-shaped biscuits
According to Anna del Conte, in her book ‘The Italian Kitchen’, the name of these biscuits derives from the Venetian for water snake, and they are commonly to be found in any bakery or pasticceria in Venice. Well, I can’t say I have ever seen them there myself, but they are very easy to make and nice dunked in a cappuccino or whatever takes your fancy.
Makes about 40 biscuits
3 eggs
180g caster sugar
150ml vegetable or very lightly flavoured olive oil
grated zest of 1 unwaxed lemon
500g plain flour (if you are being pedantic, use Italian 00)
pinch of salt
oil or baking parchment for baking trays
In a large bowl, whisk the eggs with the sugar until pale and frothy. Add the oil and the lemon zest, then fold in the sifted flour and salt. Knead well. Wrap the dough in cling film and throw it in the back of the fridge for about an hour.
Preheat the oven to 220°C/425°F/Gas Mark 7
Either grease two large baking trays with some oil or line them with baking parchment (I do the latter, makes washing up easier!)
To shape each biscuit, take a little ball of dough and roll it into a sausage shape about 1cm thick and 12.5com long, the length obviously can be varied depending on the size of biscuits you wish to make. Curve into an ‘S’ shape and set on the baking tray. If you have children around, you can dragoon them into helping with this since the consistency is remarkably like play dough and the activity therapeutically simple. Just don’t tell them that. And there is nothing to stop you (or them) getting creative with the shapes, although if they are not ‘S’ shaped you will have to think of another name for them.
Bake for 5 minutes at 220°C then reduce the heat to 180°C and bake for a further 10-15 minutes or until pale golden.
Cool slightly on the baking trays before transferring to a wire rack to cool completely.
Sprinkle with some sifted icing sugar before serving if that is to your liking. HRE
STUFFED AUBERGINE ROLLS
When we were on holiday right down in the south of Puglia a couple of years ago, variants of these aubergine rolls were to be found amongst the antipasti on offer in most restaurants. If you want to make them more substantial, add a cherry tomato to the filling.
Serves 4-6
1 large aubergine, about 500g
salt
freshly ground pepper
olive oil
250g mozzarella
8 or more basil leaves
Thinly slice the aubergine lengthwise. If you are a traditionalist, salt the slices and leave them to drain for 1 hour then rinse and dry. If like me you believe that the modern varieties of aubergine do not need this treatment, leave this step out.
Either fry the slices quickly in hot oil until tender and slightly brown, or, if working with larger quantities, heat a baking tray with some oil in it in the oven and then add the aubergine slices. They usually take about 15 minutes at 180°c to achieve the same effect as frying. Drain the slices on absorbent paper towels.
Cut the mozzarella into slices. Sprinkle each aubergine slice with some salt and pepper, place a basil leaf and then a mozzarella slice on each aubergine slice and roll up. Place the rolls in a baking dish. If you don’t use cocktail picks to secure the rolls, remember to place them seam side down. Either grill or bake in oven until the cheese softens. Can be served either hot or cold. Enjoy. HRE
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