Skip to main content

Grano Saraceno Risotto con Funghi e Miele for #ItalianFWT


This month the Italian Food, Wine & Travel - #ItalianFWT - blogging group is traveling to their tenth region of Italy: Sardegna (or Sardinia, in English). I'm joining for the first time and was thrilled to be heading to Sardegna by tabletop and goblet.

When I lived in Italy, after college, I hopped on the overnight ferry out of Civitavecchia to Olbia. My friend and I couldn't afford a seat, so we slept in sleeping bags on the deck all the way across. Good thing I was young and resilient! Sleeping on an unforgiving deck bench in this decade would be torturous.

From the port, which I remember smelled of orange blossoms, Kristin and I caught a bus to Costa Smeralda and camped on the granite cliffs overlooking the white sand beaches of Santa Teresa di Gallura. It's a town on the northern tip of Sardinia and you can see the southern coast of Corsica from the beach. Absolutely stunning. I loved it so much that I went back one more time before I moved back to the States.

To celebrate my 23rd, we had a bottle of wine - maybe two bottles - crusty bread, wild strawberries, and some pungent sheep's milk cheese. It was one of my most memorable birthday dinners ever. I only wish I had the photos digitally to share with you. Maybe I need to invest in a slide scanner.


My fellow bloggers have lots to share with you so check out their blogs below.  If you're reading this in time also you can join us live on Twitter at 11am EST at #ItalianFWT and tell us all about your experiences with the island of Sardegna or come and learn something new about this region.

In My Glass...
I have no recollection of what wine I drank while I was in Sardegna. I just remember it being red and plentiful. For this event, I tracked down a 2009 Shardana. When the Phoenicians first set eyes on Sardinia, they arrived from the south, to the Sulcis peninsula. From there they traveled north until they had colonized the entire island. Shardana was their name for the native Sardinians. The red symbol on the label [above] is the Phoenician letter 's'.

This 2009 Shardana is an epic red blend that has layers of spice, herbs, licorice, and black olives. I could almost taste the vibrant mix of myrtle and juniper whose heady scents enveloped the cliffs that I remember from Sardinia. It was an intense sensation. I could close my eyes and imagine the waves crashing on the beach at Santa Teresa di Gallura. I loved this robust red. Cin cin! 


On My Plate...
I already told you about my Spartan - in the austere sense - birthday dinner. During my second trip a few months later, I was with more friends. We pooled our money and splurged on some seafood and pasta. And, of course, more wine.

When I was trying to decide what to make for this, I came across a Sardinian dish that's a risotto-style dish made with fregula sarda and has mushrooms, abbamele, and goat cheese. Fregula is a small, toasted semolina pasta. Abbamele is made by pressing honeycombs to extract all the honey and pollen then reducing that honey in large copper pots. Not having either of those ingredients, I opted to use buckwheat groats ("grana saraceno" in Italian) and a pine honey. The dish was a hit and paired beautifully with the Shardana.

Grano Saraceno Risotto con Funghi e Miele


Ingredients

  • 3 cups chicken stock
  • 1/2 cup red wine
  • 1 to 2 Tablespoons olive oil
  • 1/4 cup chopped shallots
  • 1/2 cup diced red peppers
  • 1 cup sliced mushrooms (I used a mixture of shitake and morel mushrooms)
  • 1-1/4 cup uncooked buckwheat groats
  • 1/4 cup finely chopped fresh herbs (I used a mixture of parsley, oregano, and thyme)
  • 1/2 cup goat cheese, crumbled
  • 1 Tablespoon abbamele or honey
  • freshly ground salt
  • freshly ground pepper

Procedure
Combine stock and wine in a saucepan over medium heat. Bring to a simmer and keep at a simmer while you prepare the rest of the dish.

Heat oil in a large, flat-bottom pan. Add shallots and cook until softened and translucent. Add the peppers and cook till softened. Stir in the mushrooms and cook until they soften and the liquid mostly evaporates.

Add in the buckwheat and stir to coat with oil. Add in liquid by the ladle-full, stirring constantly, until each addition of liquid is absorbed. This might take 15 minutes or so. Remove from heat. Stir herbs, goat cheese, and 2 teaspoons honey. Season to taste with salt and pepper.

Spoon risotto into serving bowls and drizzle each serving with remaining honey. Serve immediately.

Off to Abruzzo...
Next month's #ItalianFWT event happens on September 5th. We will be featuring the region of Abruzzo. Can't wait.

Comments

  1. Love your memories of your travels over there. Boy the things we did when we were younger, but regardless of where you slept it doesn't overtake the beautiful scenery and memories. Thanks for joining us this month!

    ReplyDelete
  2. You are so adventurous and your memories make such great stories. Lovely pairing, where did you find your wine selection?

    I've not tried buckwheat groats nor do I think I've seen them - another item for my list!

    ReplyDelete
    Replies
    1. Thanks, Christy. I found my wine at my local BevMo.

      Delete
  3. I wanted some fregula for my dish but wasn't able to find any. I subbed pearl cous cous, but I like the buckwheat groats you used here. Great looking dish. And wine and the pairing sounds wonderful! As Christy said during our chat. During my next life I want to come back as Cam in her 20s! ;-)

    ReplyDelete
    Replies
    1. Haha. Yeah, me in my 20s...it was fun but I don't think I'd want to go back to my 20s!!

      Delete
  4. Your 23rd birthday sounds amazing! Thank you for sharing your great memories.

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce