Tuesday, February 19, 2013

On the Road with Enoteca Properzio

Our Angelini family, from Enoteca Properzio comes to the US in January, and spends 3 months traveling to different states, presenting private wine tastings to collectors.  These evenings are very special, the wines are wines that are not available in the US, and so they are very unique.  We have been privileged to help out at a few of these wine tastings, I help out in the kitchen with my adopted sorrella (sister) Daniela, and Dr. C. busing tables, and pouring wines.  We love doing this, because the experience is rare, and  special.  Watching someone sampling these rare wines, paired with Umbrian foods is a delight.  Enoteca Properzio is one of the top 3 wine bars in Italy; their hospitality and graciousness makes the experience so extraordinary.  Here are a few photos from their stops in San Diego and La Quinta.

A game of foosball before the party starts!
L to R:  Our host, Jim, Roberto, Irene, Luca and Daniela

Hanging on every word

Dr. C. and I
Amazing kitchen staff

Roberto with some fans of Kurni 2010

La Quinta

Daniela and Irene hard at work in the kitchen
Let's open all this wine!

Beautiful venue

Una bella notte
One of the dishes that Daniela prepares at the wine tastings is a Carbonara-style pasta with zucchini, and Pecorino cheese from Umbria.  It is heaven on a plate!  Here is a sketch of how to make this delicious meal.

Daniela's Zucchini Carbonara 
Serves 8

One pound strangozzi dry pasta, or buccatini (see note), cooked 3 minutes short of al dente
2/3 cup extra virgin olive oil
4 medium zucchini, seeds removed, and finely chopped
salt and pepper
6 egg yolks
1 1/2 cups finely shredded aged Pecorino Romano cheese

  1. In a large skillet, heat the oil, and cook the zucchini until the zucchini begins to turn golden, about 10 to 15 minutes.  
  2. Remove the zucchini from the oil, and season with salt and pepper.  Set aside.  
  3. While the zucchini and the pasta cook, in a small bowl, whisk together the eggs, and 1 cup of the cheese.  
  4. When the pasta is cooked 3 minutes short of al dente, drain the pasta, and save some of the pasta water and return the pasta to the pan.   
  5. Add the egg mixture to the pasta, stirring to cook the eggs with the hot pasta 
  6. Add the zucchini and season the mixture  with salt and pepper.  Serve the pasta garnished with additional cheese.  Buon appetito!
Cook's Note:  Strangozzi is a thick pasta, similar to buccatini.  Any thick pasta will work here. 

We are grateful for the time we spend with the Angelinis, and they are one of the reasons we love being in Spello.  Any trip to Italy should include a stop in Spello for wine tasting at Enoteca Properzio

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