Who said cooking isn’t a form of art? Aren’t chefs some of the most creative artists we’ve ever known? And you get to consume their art; what more could you need?
And any dish made using wine is usually elevated to a state of elegance without a backward glance. Cooking with wine adds subtle elegance and flavor to your plate, rendering it nearly perfect.
And white wine remains a popular wine choice when it comes to being added to recipes. And for a very good reason too. The suave dryness of the wine combined with our alkaline dishes gives it the perfect finish.
Roero Arneis is currently the top white wine in Piedmont. The variety dates back to ancient times, and despite the fairly limited output, there are signs that it is now having a revival. Using the Arneis white grape from the region, Roero Arneis is a highly skilled white wine (100 percent ).
White wine with a straw hue, Roero Arneis has a delicate, fresh, grassy scent that may have undertones of almond. The flavor is pleasing, with a faint aftertaste of bitterness.
These white wines go well with light summer foods or on their own, thanks to their aromas of bloom, fresh pear, apricots, and a trace of hazelnut. They go well with light summer salads, platters of roasted vegetables, and garlicky seafood spaghetti.
Arneis Roero is regarded as one of the upcoming great Piedmont white wines, along with Chardonnay.
A Roero Arneis with a mark indication is also present (cru).
Italian Style Grilled Marinated Swordfish
Two swordfish steaks (sliced no more than 1-inch thick)
1tablespoon lemon juice
1tablespoon balsamic vinegar
1garlic clove, minced
Roero Arneis
Four tablespoons of olive oil (reserve one tbs. for brushing grill rack)
1teaspoon fresh rosemary, chopped
1teaspoon fresh thyme, chopped
1teaspoon fresh sage, chopped fine
1⁄4 teaspoon black pepper, freshly ground (or to taste)
1⁄2 teaspoon salt (or to taste)
- Swordfish steaks should be put in a zip-lock bag, but the load should not be sealed.
- To prepare the marinade, combine the remaining ingredients with the 4 Tablespoons of olive oil in a small bowl.
- Pour the marinade into the bag containing the fish, coating it with the liquid by pressing it around the fish.
- Squeeze the bag shut after sealing it to let out as much air as possible.
- For 3 to 4 hours, cover the fish with the marinade in the refrigerator by gently squeezing the bag several times.
- Apply veggie spray to the grill racks.
Chicory Risotto
Three chicory
Three apples, sharp in flavor
1 tsp caster sugar
One garlic clove, sliced
One small onion, finely diced
300g of Arborio risotto rice
150ml of dry white wine
1.5l chicken stock
50g of unsalted butter
50g of Parmesan, finely grated
flaky sea salt
freshly ground black pepper
50ml of olive oil
Cider Vinaigrette
5g of lecithin
1 tsp honey
1 tsp Dijon mustard
100ml of apple juice, reduced to 50ml
150ml of light olive oil
125ml of grapeseed oil
75ml of cider vinegar, good-quality
flaky sea salt
freshly ground black pepper
First, the cider vinaigrette is made by mixing the lecithin with a spoon of hot water and whisking in the honey, apple juice, and mustard. Add pepper and salt for seasoning, and use the hand blender to blitz in the oil.
5g of lecithin
1 tsp honey
1 tsp Dijon mustard
100ml of apple juice, reduced to 50ml
150ml of light olive oil
125ml of grapeseed oil
75ml of cider vinegar, good-quality
flaky sea salt
freshly ground black pepper 2
After the oil is added, the remainder of the seasoning and vinegar needs to count.
For the next step, remove a couple of layers of leaves from each chicory head. Two apples need to be peeled and diced, and the third one has to be cut without being peeled.
Rub the chicory heads with oil and salt, pepper, and sugar. The chicory needs to be cooked in a pan till caramelized. Remove and allow it to cool down before it is sliced crossways into 1cm pieces
1 tsp caster sugar
flaky sea salt
freshly ground black pepper
Soak the garlic and onion in the olive oil until mellow. Add the wine and cook until absorbed. Now, add in the rice and cook for 2–3 minutes till the edges of the rice become translucent.
50ml of olive oil
One garlic clove, sliced
One small onion, finely diced
300g of Arborio risotto rice
150ml of dry white wine
The stock should then simmer after that. Ladles at a time, add the hot stock, stirring continuously to help the rice break down the outer layer and develop a creamy, starchy texture. Add the diced apple and thinly sliced chicory when the rice is almost done cooking.
Remove the rice from the heat after cooking, then top with cheese and butter. After 5 minutes of resting, whisk in the butter and cheese and gradually reheat the risotto without letting it boil. The rice should still be creamy and fluid with some bite when cooked.
50g of Parmesan, finely grated
50g of unsalted butter
And there you go, two amazing recipes can be made using the best of the Roero Arneis.
Happy dining!
