Molise Cusine - A plate and a dream

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Molise ..... A plate and a dream

Image result for Molise dishImage result for Molise dish
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Let me tell you about more about MOLISE CUISINE... It is run by Lori Di Sanctis, an Italian and Canadian entrepreneur living in Molise. She grew up in Montreal with Italian parents, and always kept in touch with her roots. As a young woman, she moved back to Molise where she worked hard in the area determined one day she would set her own business. 
She achieved this goal a few years ago and now successfully runs MOLISE CUISINE www.molisecuisine.com 

As a small friendly family run business, they offer TAILORMADE tours which centre on the MOST important thing many people will argue the region has to offer... 

 FOOD and WINE 


You can join their cooking classes, visit local vineyards, learn about local produce, eat well, drink at your leisure, and if you still want to do more trundle off on one of her tours to see fascinating hilltop castles, snow-capped mountains, and olive groves....

She will help you trace your family roots, too if you wish, and ensure YOU too will feel RIGHT at HOME here in MOLISE
From the mountains to the sea.

Image result for moliseImage result for termoli beach
If you are visiting from outside the region there are a number of places you can stay locally, and Loris
will take care of everything...

She plans all her tours to meet your needs ....So you get to do just what you WANT.

I joined her for a few days recently to visit a local vineyard and restaurant called
 La Dolci Grappoli....http://idolcigrappoli.it A delicious name meaning the SWEET BUNCH.Image result for bunch of grapes
I learnt a great deal watching a small cooking class make fresh pasta, a fish course, and even a scrumptious chocolate dessert under the direction an excellent young chef called Mario.

The Agritourism and Vineyard proprietors were on hand too, providing an excellent venue, comfortable, delightful surroundings and an amazing selection of wine.
It is a marvellous venue for events, and you can even stay there too if you wish.Image result for grappolo larino

Getting back to the serious business of eating and drinking, let's look primarily at MOLISE WINE.
Every wine producing region across the world likes to boast it's own particular grape, and wine connoisseurs will debate endlessly the most essential qualities of an excellent vintage, bouquet and of course ultimately taste.
I am only concerned currently with discussing the wines found principally in the Molise region of Italy, of which there one in particular.

Tintilia del Molise

This small black-skinned grape, which was thought to have originally come from Spain, has now gained a huge resurgence in Molise, and once again become established. It fell out of favour after WW II but is now growing in popularity again as quality, not merely quantity is becoming more important to European wine producers.

Dark rich, ruby red in colour, it is a full-bodied very fruity and juicy wine.Typical flavours include plums, prunes, sour cherries,Image result for ruby red cherries liquorice and black pepper.

It is a wine full of flavour, but not overpowering and therefore perfect to serve with most foods, particularly meats, cheeses and the wholesome farmhouse cooking of the Molise region.Image result for tintilia Molise

Here is today's recipe for a rich pasta sauce RAGUImage result for ragu spaghetti

You will need ...

55g  minced prosciutto (HAM) or pancetta (BACON)
2 tablespoons of olive oil1 large carrot, 
1 celery stalk,
1 onion,  ALL FINELY CHOPPED
200g  minced lean veal or beef or pork
 glass of dry red wine
A little beef or chicken stock
12 tablespoons tomato puree 
Salt and pepper to taste

AND THIS HOW YOU MAKE IT

  • Put a large frying pan on medium high  to heat the oil
  •  Add the onion and sprinkle with the salt.
  •  Cook, stirring the onions once in awhile as you think of it and to keep them from sticking until the onions have started to turn clear .. usually about 2 minutes.
  •  Add the carrot, celery, and garlic then cook, stirring most of the time, until you can smell the garlic,  this should only take about a minute
  • Add whatever meat you've decided to use, increase the heat to high, and cook, stirring and breaking up the meat, until the meat is cooked through,  for another 3 to 5 minutes.
  • Now pour in the wine,  and if you are in the mood have a glass yourself! !
  • Stirring and scrape up any brown bits from the pan into the sauce. 
  • Add the tomatoes and bring to a light boil, crushing the tomatoes into smaller pieces with the back of a spoon, then reduce the heat to maintain a steady simmer. 
  • Now leave it in peace to simmer without stirring until the fat separates out from the sauce.... This may take as long as 30 to 40 minutes
  •  Stir in the fat before serving it with a pasta of your choice.
  • Sprinkle with Parmesan cheese when serving if you wish.

  • Buon Appetito Image result for spaghetti with ragu


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