Skip to main content

Short Ribs + the Balgera Valtellina Superiore Inferno #ItalianFWT

By

Susannah of Avvinare invited us to dig deeper into Valtelinna area and wines. Here's her preview post. If you are reading this early enough, please join us on Saturday, February 3rd, for the Twitter chat and use the #ItalianFWT to find and get involved in the discussion.

from wikipedia.com
Valetellina + Chiavennasca
The Valtellina region lies in the extreme north of Lombardy, against the border with Switzerland. Wine production dates back, at least, to the Etruscans who were fermenting grape juice in the area long before the Romans. Because of the topography, mechanization is virtually impossible and everything in the vineyards is done by hand - from cultivating the grapes to harvesting from the vines.

The predominant grape in the region is Chiavennasca, the local name for Nebbiolo. Unlike their Barolo or Barbesco relatives, the resulting Nebbiolos of Valtellina are softer, more delicate, less tannic, and more refined. 

To qualify as a Valtellina Superiore, the wine must be at least 90% Nebbiolo and a minimum aging time of 24 months in barrel. Within the Valtellina Superiore DOCG, there are five sub-areas: Grumello, Inferno, Maroggia, Sassella, and Valgella. 

Looking at the stream on our Italian Food Wine & Travel Facebook page, the bloggers had some challenges acquiring bottles. I, myself, was stymied until I contacted the owners of my favorite local Italian restaurant. Driving into Carmel, Emanuele and Anna provided me with a bottle of the 2011 Balgera Valtellina Superiore Inferno. Grazie e baci!

The #ItalianFWT Bloggers Dish On Valtellina

Balgera Valtellina Superiore Inferno
Emanuele and Anna spoke fondly for the Balgera family...and their wines. That's high praise and good enough for me. Balgera is a boutique winery located in Chiuro with a history dating back to the mid-19th century. Paolo Balgera is the 4th generation winemaker and crafts classic, Old World-style Valtellina wines.


The light-colored wine had a hefty amount of acid and tannin with bold aromas of both red fruit, herbs, and spice. The earthiness - and Emanuele's expert suggestion - had me thinking about braised short ribs. Done.

Braised Short Ribs

Ingredients serves 6
Braised Ribs
  • 2 to 2-1/2 pounds beef short ribs
  • freshly ground salt
  • freshly ground pepper
  • 1 organic onion, peeled and thinly sliced
  • 1 fennel bulb, trimmed and thinly sliced
  • 2 T olive oil
  • 1 T butter
  • 1 C tomato sauce
  • 1 C beef stock
  • 1/2 C red wine
  • 2 T capers

For Serving
  • pasta
  • 1/2 C grated parmesan cheese
  • caperberries, for garnish


Procedure
Preheat an oven to 350ºF. Season short ribs liberally with salt and pepper. Set aside. In a Dutch oven, melt 1 T butter in 2 T olive oil. Add the onions and fennel. Cook until onions are just translucent.
  

Add the short ribs to the pan. Sear for 2 to 3 minutes per side. Pour in the tomato sauce, stock, and red wine. Top with capers. Bring liquid to a boil.


Place it in the oven to braise for 2-1/2 to 3 hours. The meat should be tender and almost falling off the bone.

To Serve
Cook pasta according to package. Remove ribs carefully from the sauce. Stir drained pasta into the sauce until completely coated. Add in cheese and stir to incorporate.


Scoop pasta into individual serving bowls and top with short rib. Garnish with caperberries and serve immediately. 
Labels:

Comments

  1. JeffFebruary 3, 2018 at 4:38 AM

    Short ribs AND capers, looks delicious and oh so Italian. I'm glad you were able to find a wine, not so easy!

    ReplyDelete
    Replies
    1. Camilla M. MannFebruary 3, 2018 at 10:23 AM

      Just realized you also went with beef + capers. It's a thing now! ;)

      Delete
  2. A Day in the Life on the FarmFebruary 3, 2018 at 5:59 AM

    I love short ribs....this is being made here soon.

    ReplyDelete
    Replies
    1. Camilla M. MannFebruary 3, 2018 at 10:23 AM

      We do, too. I don't make them as often as I should...especially since they are so hands-off and easy.

      Delete
  3. Martin RedmondFebruary 4, 2018 at 12:54 PM

    I can only imagine how good the short ribs and the Valtellina were together Cam! So glad you were able to track down a bottle. So cool you've got that relationship with a local restaurant!

    ReplyDelete
  4. wine-foodFebruary 16, 2018 at 6:11 PM

    Thanks Camilla, you always write the yummiest articles paired, of course, with great wines. :-)

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#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
15 comments
Read more

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

By
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
5 comments
Read more

Quick Pickled Red Onions and Radishes

By
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
1 comment
Read more