Bring Autumn to your Kitchen

It’s Autumn. And here in Montalcino, that means it’s time for mushrooms.   In particular, Porcini mushrooms. It’s very common to see lone searchers heading into the woods looking for these spontaneous fruits of the land. A great dish for the cool autumn evenings is Tagliatelle pasta with Porcini sauce. Here is our Bindocci family recipe.         Ingredients: 1 1/4 cups of white flour 2 eggs, preferably free range 1 lb of fresh Porcini mushrooms 1 clove of garlic Extra Virgin Olive Oil Salt Pepper   Put the flour on the pastry board, creating a hole in the middle, and pour the eggs in the center. Beat the eggs and slowly add flour using a fork. Once the dough gets more compact, use your hands to work it until you obtain a spherical, elastic dough. Roll it up with wrap and let it rest for 30 minutes. Now prepare the Porcini sauce. Remove the dirt from the stem with a little knife and rub them with a damp cloth. Then slice them. Put one tablespoon of Extra Virgin Olive Oil in a pan with a clove of garlic. Once the garlic is lightly browned (don’t burn it), remove it and add the Porcini with salt and pepper. Cover the pan and let cook for 10 minutes. Now you can roll the dough either with a Pasta machine or with a rolling pin. We always chose the second option. To do so, put the dough on a dry, floured surface or cutting board and put some additional flour on top of the dough. Start rolling it out... Read more >

Typical Tuscan Recipe for Summer: Pappa al Pomodoro

Pappa al pomodoro (Tomato and bread soup) is a traditional Tuscan recipe that is best prepared during summer, when tomatoes are ripe, juicy and delicious. Here is our family recipe. Ingredients: 2 lb ripe tomatoes 10.5 oz Tuscan (non salted) stale bread – this is about 5 -6 slices Large handful Basil 1 garlic clove 1 tablespoon of minced white onion Boiling water Extra Virgin Olive Oil Salt and Pepper   Bring a large pot of water to a boil.  Wash the tomatoes, cut a cross on their bottom and plunge them in boiling water for few seconds. Drain them, remove skin and seeds and thinly slice them with a knife. In a pan, heat 3 tablespoons of Extra Virgin Olive Oil and add the white onion: add a little bit of hot water and simmer it until it becomes tender. Add the tomatoes and raise the heat. Cook for 5 minutes and add salt and pepper as needed. Add tiny slices of stale bread and coarsely chopped or torn basil: reduce the heat and stir frequently, so it does not stick to the pan. Keep cooking slowly adding additional hot water for 30 minutes. The soup doesn’t have to be too liquid, and should be thicker than a normal soup. Put the soup in soup bowls, garnish with a drizzle of Extra Virgin Olive Oil and some basil leaves and let it rest for few minutes.    Serving your Pappa al Pomodoro with a nice glass of Il Poggione Rosso di Montalcino.... Read more >

RECIPE: Tagliatelle Pasta with Asparagus and Pork Sausage

Spring means it’s time for asparagus! Here in Montalcino, it’s quite easy to find wild ones in the countryside. However, supermarkets are also full of these delicious vegetables. One of the recipes we like to make in our family is Tagliatelle: homemade pasta with asparagus and sausage. Tagliatelle Pasta with Asparagus and Pork Sausage Ingredients: 2 cups of flour 3 eggs 2 dashes of salt 10 oz. of asparagus 2 pork sausages (without spices), crumbled White onion, thinly sliced Extra-virgin olive oil   Method: First, prepare the dough (or sfoglia in Italian). Put the flour in a bowl and make a well in the middle of the flour.  Crack the eggs into the well and add a dash of salt. Beat the eggs with a fork and slowly fold in the flour from the sides of the bowl. Once the dough has become more compact, use your hands until you have a smooth and elastic ball. Roll it up and let it rest inside the bowl for at least 30 minutes. After 30 minutes have passed, it’s time to roll out the dough. You can use a pasta machine, but in our family we do it by hand using a rolling pin. To do so, put the dough on a dry, floured surface or cutting board and put some additional flour on top of the dough. Start rolling it out with a rolling pin until you obtain a thin surface (see photo below). You can divide the dough into two smaller parts so that rolling will be easier. As you roll, shape the dough into a long, rectangular shape. Once... Read more >

Recipe for SCHIACCIATA DI PASQUA – Tuscan Easter Cake

Tuscany, like all the other regions in Italy, has traditional local dishes prepared especially for the holidays. Now that Easter (la Pasqua) is upon us we would like to share our family recipe for a traditional Easter cake which, for the simplicity of its ingredients, was widely prepared by farmers generations ago.  The cake is prepared with orange extract and a splash of our dessert wine.  The Schiacciata di Pasqua can be enjoyed by itself or since it is not very sweet, with chocolate and a glass of Il Poggione Vin Santo.  We hope you the “Schiacciata di Pasqua”  – Salute e Buona Pasqua (Happy Easter)! SCHIACCIATA DI PASQUA – a Traditional Tuscan Easter Cake Ingredients: 2 TBSP active dry yeast (not instant) 2 cups plus 4 TBSP all-purpose flour 8 TBSP butter, softened 4 eggs (one will be used to brush the top of the bread before baking) 1 cup white sugar 4 tsp anise seeds 2 tsp orange extract 3 TBSP of Il Poggione Vin Santo A pinch of salt Method: First prepare the dough. Dissolve 1 TBSP of the yeast in 4 ounces of lukewarm water.  Then mix the yeast solution with 1/2 cup of flour. Cover with a rag and leave it to rise in a warm place for 30 minutes. Next combine the anise seeds with the orange extract and the Vin Santo in a small bowl and allow the seeds to soak up the liquid and soften. After 30 minutes, add to the risen dough to the rest of the flour, 2 eggs, 1/2 cup of sugar, 4 tablepsoons of softened butter and the... Read more >

Pumpkin Soup Recipe

Fall, with its beautiful colors, brings so many interesting and delicious things such as pumpkins. Today we want to share our recipe for Pumpkin Puréed soup (in Italian, Vellutata di Zucca), a great dish for cold evenings. Ingredients: 2.3 lbs of pumpkin 7 oz of potatoes 1 white onion Water Salt, Pepper, Extra Virgin Olive Oil Stale bread Directions: 1. While you heat some water in a kettle, start cleaning out the pumpkin: remove the skin and the seeds and cut it in cubes. Peel the potatoes and cut them into cubes as well. Thinly slice the onion. Pour 2 tablespoons of Extra Virgin Olive Oil into a pan, add the onion and let it brown. 2. Afterward, add the pumpkin and the potatoes and cover them with some of the water you have heated. Add salt and pepper. Let cook for 25-30 minutes, stirring once in a while. If you see that the water has evaporated, add some more. Once the vegetables are well cooked, blend everything with an immersion blender and your soup is ready. 3. Cut the stale bread in cubes to go with your soup: wet them with some olive oil and grill them in the oven until crispy. 4. Garnish your soup with the bread and with some Extra Virgin Olive Oil and enjoy it with a glass of our Rosso di Montalcino. Buon... Read more >

Pan dei Santi Recipe

Pan dei Santi (literally Bread with the Saints) is a typical recipe from Tuscany, made only in the period between October and November around All Saint’s Day. It is a very good and particular dessert. It is something in the middle between sweet and salty. Here is our family’s recipe: 7.5 cups of flour ¾ oz of dried yeast Water 5 tablespoons of Extra Virgin Olive Oil Salt Walnuts Raisins Lightly heat a little bit of water. In a large bowl, add the flour. Make an indent in the center of the flour and pour the yeast into it. Slowly add a little bit of water and start stirring. Then add the olive oil and the salt. Knead, slowly adding all the flour. Add a little bit of warm water if needed. Then, let the dough rest for at least one hour until it doubles in size. Afterward, add the walnuts and the raisins. Knead the dough to have everything well mixed and divide the dough into 6 round loaves. Cover a baking tray with wax paper and put the loaves in it to rest for 30 to 60 minutes. Then bake for 60 minutes at 356°F. Now you only have to enjoy your Pan dei Santi with our Vin... Read more >