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Home Recipes

 Best Roero Arneis Recipes

Manuel D. Walker by Manuel D. Walker
December 26, 2022
in Recipes
0

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).

Roero Arneis

Article Summary show
Italian Style Grilled Marinated Swordfish
Chicory Risotto
Cider Vinaigrette

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

Apple & Chicory Risotto Recipe - Great British Chefs

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

Simple Apple Cider Vinaigrette Recipe | Feasting At Home

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.

Light, sharp and fruity: delicious food to pair with Roero Arneis |

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

Arneis Wine Guide - Wine Dharma

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.

Roero Arneis DOCG: Characteristics, Pairings and History

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!

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Manuel D. Walker

Manuel D. Walker

As a person of interest in the kitchen, I love creating recipes, photographing food, and sharing them with you. I'm always trying new foods, and I make sure to cook and eat everything I photograph. I love to explore and experience new cuisines and cooking methods. I've been cooking since I was 12 years old and I have more than 50 cookbooks on my shelves. I have recently created a website that focuses on the food side of my life. You can read more about it here.

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