i-ItalyNY - 2014-06 - page 37

White wine with fish and
red wine withmeat is an easy
rule to followwhen it comes to
cooking with wine. But what
kind of wine do Italian cooks
choose when cooking chicken?
InTuscany, the answer is often
red. In this favorite recipe I first
ate in Florence, thin chicken
cutlets are wrapped around
a filling of fresh
herbs and pro-
sciutto. The rolls
are browned in
olive oil, then sim-
mered in red wine,
preferably Chianti.
The wine stains
the chicken a deep
reddish brown and
the winey juices
form a delicious
sauce to serve
over the chicken. It is a simple
recipe that takes no more than
30 minutes to prepare and is
perfect for either company or
family meals.
I like to serve these rollatini
with asparagus baked with
Parmigiano-Reggiano, and to
drink, some Chianti, of course.
In a small bowl, combine the
rosemary, sage, and garlic. Lay
the cutlets out on a flat surface.
Sprinkle with the herb mixture
and salt and pepper to taste.
Place a slice of prosciutto on
top. Roll up the cutlets length-
wise and tie
themwith
kitchen string.
In a large
skillet, heat
the oil over
mediumheat.
Add the chicken
and cook, turn-
ing the pieces
frequently with
tongs, until
browned on all
sides, about 10 minutes.
Add the wine and cook, turning
the pieces occasionally, until
the chicken is cooked through
and the juices run clear when
cut in the thickest part, about 15
minutes.Transfer the chicken
rolls to a serving platter. Pour
the sauce over them and serve
immediately.
There aremany great grape
varieties in Italy, but if I had
to choose just one, it would
be Sangiovese.Winesmade
fromSangiovese grapes are the
perfect accompaniment to a
meal.They have strong fruity
flavors, a hint of violet and good
acidity. The trademark wine
made fromSangiovese grapes is
Chianti. Chianti must bemade
with at least 70% Sangiovese
grapes, and, by law, amaximum
of 10% international grapes such
as Merlot. Chianti blends can
include up to 30% traditional
Tuscan grapes like Canaiolo, as
well as white grape varieties like
Trebbiano andMalvasia.
The ConsorzioVino Chianti was
established in 1927 by a group
of wine producers in theTuscan
provinces of Pistoia, Siena,
Arezzo and Florence. Later the
Consorzio expanded to cover
the entire area of production
under the DOCG. Now the
area of production for Chianti
extends to the provinces of Pisa,
Prato and Siena. Chianti wines
fall under seven subdivisions:
Colli Aretini, Colli Fiorentini,
Colli Senesi, Colline Pisane,
Montalbano, Rufina and
Montespertoli.The latter was
the last to be added in 1997.
In addition there’s Chianti
Superiore, which can come from
anywhere in Chianti except for
the area where Chianti Classico
ismade, between Florence and
Siena.The label for Chianti
Superiore does not indicate a
specific area of production.The
Colli dell’ Etruria Centrale is
another DOC viticultural area
that allows for the production
of wines other than Chianti,
including reds, whites, roses,
novellos andVin Santo. Chianti
goes well with grilled steak,
roast pork or hearty chicken
dishes like rollatini di pollo al
vino rosso.
For more about wine, go to
charlesscicolone.wordpress.com
Afavoritedish...
byMicheleScicolone
... Andtherightwine for it
byCharlesScicolone
CookingwithWine:
RollatinidipolloalVinoRosso
FromTuscany:
Chianti
FollowMichele
at i-Italy.org
l
find it inNYC
I
n
V
ino
V
eritas
1375 F
irst
A
venue
,
(212) 288
-
0100
n
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orrell
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ockefeller
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For more information about cooking, go to
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at i-Italy.org
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Serves 4
1
tablespoon chopped fresh
rosemary
n
1
tablespoon
chopped fresh sage
n
1
garlic
clove
,
very finely chopped
n
8
thin
-
sliced chicken cutlets
n
S
alt and freshly ground
pepper
n
8
slices prosciutto
n
2
tablespoons olive oil
n
1
cup dry red wine
,
such as
C
hianti
n
Dining In
Taking Italy toyour family table
|
June-July 2014
|
i-
Italyny
|
37
Adapted from
1,000 Italian Recipes
,
Wiley Publishing, by Michele Scicolone.
Arecentcampaign fortheChiantiWine
Consortiumdevelopedbytherenowned
ItalianadvertisingagencyArmandoTesta.
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