I Love Italian Regional Cooking - Pairing Molise Cuisine With Red Wine
Great Molise food, fine Molise or other red wine...Molise is a small region of central eastern Italy on the Adriatic Sea. It is one of the most unspoiled regions of Italy, about 90% hills and mountains. Some say that the interior is still full of bears and wolves, but we have no such recipes, much less wine pairings. So you’ll have to make do with vegetables, lamb, and a surprise recipe, presented next.
Cardoons, they make a great soup.
Have you ever eaten cardoons? Do you even know what they are? Cardoons are thistles related to artichokes, native to the Mediterranean but sometimes found in American farmer’s markets. Zuppa di Cardoni (Cardoon Soup) is made with chopped cardoons, veal, chicken livers, white wine, grated Parmesan cheese, chicken broth, and some other ingredients. Be careful when handling these thistles. Suggested wine pairings include Dolcetto d’Acqui DOC and Bardolino DOC from Veneto. I don’t think I’d pay extra for the Bardolino Superiore DOCG to accompany thistle soup.
The vegetables in this part of the world can be excellent. Enjoy Timballo di Melanzane (Aubergine Timbale) made from eggplants, butter, flour, oil, cured ham, and cheese. The authentic version includes a local smoked cow’s milk cheese. This recipe is fairly simple to make but plan ahead; you have to salt the eggplant to drain them of their bitter juices. The suggested wine pairing is a Dolcetto DOC from the Piedmont. Dolcetto di Ovada DOC is said to be the best. You might save some money and still do well if you buy a Dolcetto-based wine without the DOC designation.
Campobasso the biggest town in Molise, a great place to vacation, eat, and drink.
Peperoni Imbottiti (Stuffed Sweet Peppers) can be served as a vegetable or as a light main dish. The stuffing includes sautéed peppers, breadcrumbs, grated Pecorino cheese, an egg, garlic, and several spices. Accompany this dish with a Dolcetto as described above or a Chianti Classico DOCG from Tuscany.
Molise is known for spicy food. Try a dish that’s mouth watering in more ways than one. Agnello all’Arrabbiata (Lamb Stew Arrabbiata Style) is made with sautéed morsels of spring lamb, accompanied by garlic, rosemary, white wine, and chili peppers. If you want the real thing don’t stint on the final ingredient. Pair this dish with Aglianico del Vulture DOC from Basilicata.
Agnello alla Pecorara (Lamb shepherdess’s style) is spring lamb that cooks in its own fat and is served on toast. Suggested wine pairings for this simple but satisfying dish is Brunello di Montalcino DOCG from Tuscany, Barolo DOCG from Piedmont, or an Italian Cabernet Sauvignon.
About the Author
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian, French, or other wine, accompanied by the right foods and spend time with his wife and family. He teaches classes in computers at an Ontario French-language community college. Check out his global wine website at www.theworldwidewine.com with his weekly column reviewing $10 wines and his new sections writing about (theory) and tasting (practice) organic and kosher wines. Check out his Italian wine website at www.theitalianwineconnection.com.
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