Regional Recipes of Frascati

Frascati is one of the classic images that come to mind when one thinks of Roma – a white wine that many associate with open-air dining in the Eternal City. You will find this wine served in pitchers on the sidewalk cafes. Frascati goes very well with classic pasta dishes, for example Bucatini all’Amatriciana, or Saltimbocca alla Romana. The wines of Frascati are well known worldwide. If you haven’t yet tried the wines, you are in for a treat. Here are some to consider. Fontana Candida Frascati is the most popular wine from the area. It is a light dry wine with citrus notes and a crisp finish. The grapes for this wine are grown in the porous, volcanic soils located in the Frascati commune near Rome. Rich in potassium, this soil produces plump flavorful grapes. Fontana Candida preserves the wine’s flavor and clarity using cold filtration. It pairs well with salads, pasta, veal, chicken, vegetable soups, mild seafood dishes and mild cheeses.

Cantina Cerquetta Antico Cenacolo Frascati Superiore has a rich bouquet with clean herbal accents, with a light mineral quality that has been gained from the volcanic soils of the vineyards. It is both pleasant and complex. The directness of this wine makes it a good companion for white meats, fish and. Due to its distinct minerality and freshness, it also makes a nice aperitif.

Another wine to consider is Colli di Catone Villa Romana Frascati Superiore. This wine has a fairly rich bouquet with floral accents. It has fuller taste than most Frascati wines (it includes Chardonnay in its blend). It is a pleasant wine that goes well with grilled meat or fish dishes and also will also work well with vegetarian dishes.

Here are some recipes that will bring back memories of the Lazio region, or make you long to go there.

Bucatini all’Amatriciana

Ingredients Preparation
  • ¼ cup extra-virgin olive oil
  • 12 ounces thinly sliced pancetta, or good bacon
  • 1 red onion, cut lengthwise in half and then into ¼ inch-thick half-moons
  • 3 cloves garlic, sliced
  • 1 ½ teaspoons hot red pepper flakes
  • 2 cups basic tomato sauce
  • 1 pound bucatini
  • freshly grated pecorino romano
Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.

In a 10- to 12-inch sauté pan, combine the olive oil, pancetta (or bacon), onion, garlic, and red pepper flakes; set over low heat and cook until the onion is softened and the pancetta has rendered much of its fat, about 12 minutes.

Drain all but ¼ cup of the fat out of the pan. Add the tomato sauce, turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to bubble for 6 to 7 minutes.

While the sauce simmers, cook the bucatini in the boiling water for about a minute less than the package directions, until still very firm; drain.

Add the pasta to the simmering sauce and toss for about 1 minute to coat, top with freshly grated pecorino.

Abbacchio alla Cacciatora – Lamb in Frascati Wine

Ingredients Preparation
  • 6 shoulder lamb chops 1-inch thick (about 3 pounds)
  • salt
  • freshly ground black pepper
  • 4 tablespoons extra virgin olive oil
  • ½ large onion, sliced thin
  • 3 cloves garlic, crushed
  • leaves of 1 sprig rosemary plus sprigs for garnish
  • 2 salt-cured anchovies, rinsed, boned if necessary
  • 1 teaspoon crushed red chili flakes
  • ½ cup white wine vinegar
  • 1 cup frascati dry white wine
  • 1½ cups beef or chicken stock
  • 1½ pounds roasted small potatoes for serving
Season the lamb chops with salt and pepper. Heat oil in a heavy casserole and lightly brown chops on high heat. Remove once browned. Reduce the heat to very low, add onion and garlic and sauté until translucent. Add rosemary, anchovies and chili flakes and cook 1 minute. Add vinegar and wine, increase heat and cook until the mixture reduces by about half. Return lamb to casserole, add stock, reduce heat to low. Cook, partly covered for 1 hour (turn chops in pan after 30 minutes).

Remove lamb, increase heat and reduce sauce for 5 minutes, or so until it begins to thicken. Briefly reheat lamb in sauce and serve, garnished with rosemary sprigs, with potatoes alongside.

Pollo Arrosto con Arancia ed Uvetta (Roasted Chicken with Oranges and Currants)

Ingredients Preparation
  • 1 roasting chicken, rinsed and blotted dry (about 4 pounds), cut through the backbone and flattened
  • juice and grated zest of 1 lemon
  • juice and grated zest of 1 orange
  • 2 tablespoons extra-virgin olive oil
  • ½ cup frascati (dry) wine
  • 4 garlic cloves, minced
  • 1 rosemary sprig
  • ¼ teaspoon chili flakes
  • ¼ cup currants
  • 1½ teaspoons salt
Place the chicken in a large ovenproof dish. Mix all the remaining ingredients together except the salt, and pour over the chicken. Allow the chicken to marinate for 24 to 72 hours, covered, in the refrigerator, turning once in a while.When you are ready to serve, preheat the oven to 450°.

Season the chicken all over with the salt. Place it breast side down in the roasting pan. Roast in the preheated oven for 45 minutes, basting every 10 minutes with the cooking juices. Turn the chicken over so the breast side faces up, and roast 35 more minutes, or until the chicken is a rich golden brown and cooked all the way through, basting every 10 minutes. Serve hot, spooning the cooking juices over the chicken.

There are no comments

Add yours

This site uses Akismet to reduce spam. Learn how your comment data is processed.