April 30 Slow Wednesday – Corsican Stew and Cavallalotto Dolcetto
Yesterday marked the first day that the store was open but I wasn’t here; sort of strange but nice to have a sleep in I guess. Now the one thing I have missed since being here everyday (and yes, my family of course) is cooking. I love to cook. And I love slow cooking. Love it, love it, love it.
Something else I love is pasta. Home made pasta that is. Usually when I make pasta at home I would usually have Henry, Little Red #2, helping me out. Yesterday I had both Little Reds due to both being home from school with a lurgy. So both had to help. Yeah, what could go wrong? Not a lot I’m happy to report and the end result was a bench full of pasta.
Next thing to sort was to brown off the meat in some white wine; just your garden variety chuck/stewing steak. Once done add soaked cep mushrooms, bacon lardons, bay leaves and a handful of rosemary and pretty much walk way for about 4 hours.
But the meal isn’t complete without wine, and with a meal this hearty and rich the wine needs to be able to be big enough to standup against such robust flavours. The Cavallotto D’Alba Dolcetto 2012 from Piedmonte Italy. I really love Dolcetto, but don’t let the name fool you; she aint sweet!!!. This wine is earthy with dark tart black fruit, spice, savoury bay leaf notes and effortless acid and tannin structure. An absolute Sussan – you know, ‘This goes with that at Sussan’ – with my Corsican Stew and $38 always
Ingredients & Method for Corsican Stew and home made pasta:
3 x eggs
1 1/2 cups plain flour
pinch of salt
combine eggs, flour and salt and mix until firm but doughy. Roll out in small batches and lay out to dry on a non-stick surface. I cling wrap the bench.
1 1/2 kg of stewing beef
200 grams bacon
40 grams cep/porcini mushroom and 2 lites of water
450mL white wine
2 x bay leaves
A handful of rosemary
2 pinches of cinnamon
3 x cloves of garlic
3 x onions, quartered
In a large plastic bowl soak porcini/cep in boiling hot water for 30 minutes. Cut the beef in to large chunks and brown in small batches. De-glaze pot after each batch with white wine. Do the same with bacon. Add remaining ingredients as well as liquid to soak mushrooms. Top with water/stock to the top of the pot. Bring to boil then immer until reduced. There should be plenty leftover for a few leftover lunches I reckon. Having some now actually; it’s delish!!