Really Boring Stuff Only III: Resurrection

STRONGBADF1

STRONGBADF1

Audioholic Spartan
Waiting on Memorial Day here in the States... Hoping for better pricing.
 
killdozzer

killdozzer

Audioholic Field Marshall
How was quarantine, I hear you ask! Well...
This is Tingulet, an Italian influenced dish that has some preparation similarities with risoto, but instead of rice, you add pasta (hard, not boiled) directly into the sauce and slowly stir and add liquid until the pasta is soft. the starch that it releases makes it thick and creamy:
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Oh, by all means; chicken kernel, black olives, artichokes, shallots, red bell pepper, Grana Padano, chili flakes (oaked chardonnay)
 
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killdozzer

killdozzer

Audioholic Field Marshall
This here is slowly baked pork belly that was marinated in Prošek (a traditional Croatian sweet wine made from partially dried grapes):
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Steamed vegetables as a side dish (with beer or more acidic wines because of fat, I chose fresh Teran)
 
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killdozzer

killdozzer

Audioholic Field Marshall
A Balkan dish that predates Burgers; Pljeskavica u Somunu:
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Beer of course. The only wine I'd consider is a very young, fresh Mosel Riesling.
 
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killdozzer

killdozzer

Audioholic Field Marshall
One of my favourite risottos is my own recipe. It relies on a perfect match of ingredients rather than a lot of flavours and spices. Rather simple; diced leek and blue egg plant into warm olive oil with a clove of ground garlic, After 5-10 minutes you add diced zucchini and after another 5-10 turkey breast. The only spice/herb (and it goes in minute amounts) is kopar (it is the green part of dill, dried).
It has to be what is known as false risotto, meaning you add boiled rice at the end and mix. If you were to add hard uncooked rice by the time it would be soft, the vegetables would be totally mashed. So you make soft, creamy rice (originario type) and when everything is done you mix in equal parts rice and vegetables 1:1.
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Fresh, young whites. I've chosen a blend of Sauvignon and Istrian Malvasia called Valle by Kozlovich.
 
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killdozzer

killdozzer

Audioholic Field Marshall
Came by some cheap boar meet from a friend hunter, soo.... Why not; Wild boar goulash prepared like a thick, dark sauce for some traditional bronze-cut pasta (and the number one red wine from my native island):
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Serious reds and nothing else! This is made from Plavac Mali, one of the strongest red varieties in my country. Aged 5 years before hitting the market of which it spent 24 months in 500 liter barrels. (Plavac doesn't like small Bordeaux barrels).
 
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