Two of My Favorite Things: Cucina Povera and a Bottle with My Name on It #ItalianFWT

I recently joined the Quanto Basta Italian Cookbook Club. and the second book I received was Cucina Povera: The Italian Way of Transforming Humble Ingredients into Unforgettable Meals by Giulia Scarpaleggia. And it was my inspiration for this month's pairings for our Italian Food Wine Travel writers' group.

And this month I am hosting the combined wine writers for our quarterly installment of Italian Food Wine Travel. As it is a crazy time of year, I went with an easy theme: favorite things. While I was typing up the invitation, I had Raindrops and roses...and whiskers on kittens... on repeat in my head. I may have even been humming it aloud. I asked the group to share a favorite Italian wine and food pairing - from any region, made from any grape. Easy peasy.

Here's the line-up...

• Deanna of Wineivore talks about Alta Langa: Italy's Sparkling Wine from Piedmont.

• Jennifer of Vino Travels shares A Classic Tuscan Pairing: Castello di Brolio Chianti Classico Riserva with Ribollita.

• Wendy of A Day in the Life on the Farm asks A Favorite Italian Wine? How do I begin to choose?

• Linda My Full Wine Glass suggests we Follow the orange thread: Biodynamic Pecorino from Abruzzo.

• Camilla of Culinary Cam writes about Two of My Favorite Things: Cucina Povera and a Bottle with My Name on It (you're here).

Cucina Povera

Cucina povera, which literally translates to 'poor kitchen,' can be found in every single society on the globe and embraces making simple food with readily available, yet incredible ingredients! Think using every part of the animal. It is also a cuisine that doesn't require a lot of technique. Think long braises that peasants could put on the fire and let simmer all day while they work. For the #QBCookbookClub I have already made Bagna Cauda, Frittat Trippata, and Lasagna Bastarde Con Sugo di Porcini. I will be sharing those recipes soon.

I will start with the wine. I uncorked a bottle with my name on it!

Bruna Grimaldi Camilla Barolo 2021

Barolo is a red wine produced in the Piedmont region of Italy made from the Nebbiolo grape. Nebbiolo is a small, thin-skinned grape varietal that's generally high in acid and tannins; the resulting wine is usually rich, full-bodied and carries that acidity and tannins with it. It is definitely one of my favorites.

For this event, I am featuring a 2021 Barolo, the Bruna Grimaldi Camilla Barolo 2021. Yes, I did buy it for the label, initially. I rarely see my name in print on anything, but it is more common in Italy. However, it is a great wine regardless of its label.

I have previously poured the 2014, 2016, and 2019 vintages.

Camilla is the name of a vineyard in Grinzane Cavour that is farmed by Bruna Grimaldi and her family. These particular vines are 40 years old, but the estate was started over 50 years ago when Bruna's grandfather planted the area. Now Bruna and her husband, Franco Fiorino, who are both trained oenologists have increased the family holdings and truly believe that good wine begins in the vineyard.

This particular expression of the Nebbiolo varietal is wildly complex with floral notes and hints of pepper. Think roses and spices. In addition to its impressive depth, it also boasts elegant restraint. It's silky with a nice structure. And it had the tell-tale brick hue that I love about Barolo. It is deceptively subdued to the eye with a definitive punch on the palate.

Elegant aromas of dried rose petals, wild strawberries, and a whisper of crushed herbs rise effortlessly from the glass. The flavors unfold with red currant and raspberry, wrapped in fine-grained tannins that feel both firm and polished. A bright thread of acidity carries the wine to a long, floral finish, showcasing its balance and finesse.

Stracotto di Manzo alla Fiorentina

Florentine Beef Stew

And for my food, I went with our week two's assignment from the book: Recipe of Choice - Meat, Fish, or Vegetable. Red wines, especially Italian red wines, are my favorite for long braises and I knew the would be a perfect match.

Ingredients

serves 6 to 8 as a main course

• 1 fresh rosemary sprig

• 3 fresh sage leaves

• 2 to 3 cloves garlic

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 3 pounds beef roast (use rump or brisket - something with a lot of connective tissue)

• 8 to 10 slices prosciutto

• 1/2 cup olive oil

• 2 to 3 carrots, diced

• 2 to 3 celery stalks, diced

• 1 onion, peeled and diced

• 2 to 3 bay leaves

• 1/2 red wine

• 1 cup diced tomatoes

• 1 cup tomato sauce

• 2 cups beef stock

Procedure

Strip the rosemary needles from the step and finely chop the rosemary, sage, and garlic. Mix in the salt and pepper and massage the mixture into the beef. Wrap the beef with the prosciutto slices and tie them in place with 100% cotton twine.

Heat half of the oil in a Dutch oven. Add the beef and brown it on all sides. Remove the meat to a separate dish. Pour in the remaining oil and add in the carrots, onions, and celery. Cook until the vegetables are softened and the onions translucent.

Add the beef back into the pot. Pour in the stock, red wine tomato sauce, and diced tomatoes. Tuck the bay leaves into the liquid. Bring the liquid to a boil, reduce to a simmer, cover, and braise for 2 hours. Uncover and continue simmering for another 1 hour. The meat should be tender and the sauce thickened and plentiful.

To serve, remove the beef from the oven. Snip off the twine and slice. Arrange the slices on a serving plate, then spoon the sauce and veggies onto a serving platter.

That's a wrap for my Favorite Things offering. The group will be back in January to look at new explorations - wines from a new to you region (or one from which you have never had a wine), a winery you’ve been wanting to try, or a grape(s) you’ve never had. Bonus if your wine is all three! Stay tuned!