Latest news with #Pecorino
RTÉ News
2 hours ago
- Lifestyle
- RTÉ News
Here's what's in season in early summer and how to cook it
Normally at this time of year, we're just coming out of the so-called "hungry-gap", when the last of the winter crops has been harvested, and the late spring/early summer produce isn't quite ready to be picked. The gap is usually around March to May, but this year, the weather has been so warm, dry and sunny, that some growers are already harvesting height-of-summer treats, like strawberries, aubergines and even tomatoes. Climate change might have hurried along these fruit and vegetables that in 'normal' years are best eaten when the earth is cracked and the air buzzes with heat, but there is also a lot of early summer produce that is bang on time… Rhubarb Forced rhubarb season, when the tart spears are hidden away in cloches, deprived of sunlight to make them inch up faster and turn almost Barbie pink, is done and dusted. Now is the moment for greener, thicker rhubarb stems, harvested right through until July. "Technically a vegetable, rhubarb is easy to grow and so tasty. Unlike paler pink 'forced' rhubarb, which is grown in darkened tunnels, our rhubarb is field-grown, its blush-pink stalks stronger flavoured and more tinged with green," says Emily Lloyd, food lead at organic veg box company Riverford. Of course you can take the crumble route or be a little adventurous and have it pickled and served with oily fish like mackerel, but Lloyd also recommends simply stewing it "with a little sugar and a touch of ginger if you like, then serve with greek yogurt for an incredibly simple dessert or breakfast. Or mix it through freshly whipped cream to turn it into a fool – one of the easiest desserts you'll make, and so elegant." Broad beans These soft, slightly furred beans can divide opinion. A bag of them, still in their pods, requires setting aside a chunk of time to de-pod, blanche, and then peel each individual bean to remove the tough, translucent, papery case, to reveal the grass-green bean underneath – which, even after all that care and attention, can prove horribly mealy to eat. Frozen peas can seem like a much, much easier and more efficient option. But, if you're a broad bean fan, the faff to bean ratio is worth it. They peak in July but are cropping now and are best raked through a salad, eaten on toast with mozzarella, or blitzed with garlic, lemon, mint and loads of olive oil, salt and pepper from now until the end of July. In Italy, they're also eaten raw as a snack with Pecorino. Gooseberries If you grow these sharp, chandelier shaped berries, you'll know that picking them requires unbelievably thick skin – the spikes on the bush are medieval-style lethal. And the berries themselves are admittedly far less appealing to handle than blueberries and raspberries. They tend to need cooking, unless you love things that make your mouth pucker with sourness, but once cooked, they go silky and juicy. Top a bowl of custard with them, or add cream and shards of broken up meringue. Look out for the beautiful red varieties available, and scoff them between now and even into August (if we're lucky). Asparagus Hopefully you've already been nabbing every Irish-grown asparagus spear you've spotted through May. Keep going – they're in season until the end of June. "Compared to the year-round imports, which are not only less remarkable in taste and quality, they are often flown in, due to how perishable asparagus is, meaning there's a high carbon footprint attached," says Lloyd. "I love it steamed and dressed in a little olive oil and salt and then dipped into runny eggs as a replacement for toast soldiers. It's also gorgeous in a vegetarian carbonara – it pairs so well with dairy and creamy, cheesy flavours." Globe artichokes Like their seasonal compadres broad beans, globe artichokes are well fortified against being eaten, and effort is necessary to prise off their pointy petals and get to the meat inside. However, thanks to the plants being incredibly tall and sculptural, "you don't have to bend to pick them," says Guy Singh-Watson, founder of Riverford. "Artichokes are one of my favourite vegetables to grow – big, brash and dramatic. They're always a talking point on the farm. I love them," he adds. They're in season from now until late July and the classic way to eat them is steamed, before dipping each petal in butter, but they're also pretty striking deep fried, and artichoke hearts can make a great dip with lots of molten cheese. "I especially like them in samphire and blue cheese pasta," says Singh-Watson.
Irish Examiner
4 days ago
- Irish Examiner
Wine with Leslie: Rediscovering an Italian grape that almost went extinct
As I write this, I'm still on an Italian high, having spent the last 10 days in the college city of Pescara in Abruzzo on the Adriatic Sea. My son is studying there (Planetary Geosciences, since you ask), and having a brilliant time. We could see why he loves it, the weather is warm, the beach is just a few minutes walk from his apartment (and from where we were staying), and the food and wine are excellent and great value. We ate dozens of arrosticini (lamb skewers that cost €1-€1.20 each), we ate fish fresh from the Adriatic either steamed or fried as fritto misto, and lots of fresh pasta, either with shellfish or in tomato sauce with tiny meatballs. We also visited gorgeous hilltop towns such as Castel del Monte and marvelled at the mountains and the stunning scenery in all directions, and we met no other tourists. As you might expect, we drank Montepulciano d'Abruzzo, that richly fruited, supple red wine that is the house wine in almost every Italian restaurant. Montepulciano has jumped in quality in the last 20 years, and it is rare to find a poor one, even if you are spending less than €12. Also watch for wines from Terre di Chieti IGT, and don't forget the whites and rosés. For whites, Abruzzo used to be known for Trebbiano d'Abruzzo, but I hardly saw any; instead, it was Pecorino that filled the wine lists and shelves. The Pecorino grape was brought back from the brink of extinction in the past two decades. It is fragrant, has good sugar levels, bright acidity and copes well with heat as well as altitude, so is suited to Abruzzo. We also drank lots of Cerasuolo, the rich fruity rosé also made from Montepulciano. We would go back to Abruzzo in a heartbeat. Cataldi Madonna Giulia 'Pecorino', Abruzzo, Italy €27 Pecorino deserves to be better known and of the many I tasted in Abruzzo this was my favourite, proving a fine match for fritt-misto and spaghetti alla vongole. Floral, lime, acacia and white peach aromas, weighty and round on the palate with balancing acidity and a citrus kick. Also watch for Pecorino from Zaccagnini, Tollo, Ciu-Ciu and Gran Sasso. Deveneys; Baggot St Wines; McHughs Cantina Zaccagnini 'Twiggy' Cerasuolo, Abruzzo, Italy €17-20 Don't be put off by the darker colour as it is typical of the region and is no indication of sweetness (the next vintage will be lighter). Cerasuolo means 'cherry' and that is one of the primary aromas, along with raspberries and a touch of flora. Ripe and fruit-forward but dry and clean with balancing acidity and freshness. SuperValu; Castle Tralee; Molloys; JJ O'Driscolls Cantina Tollo Montepulciano d'Abruzzo, Italy €17.95 This is from a progressive co-op whose members farm organically. Hand harvested, minimum intervention winemaking is practised. Bright dark red-purple, violets, cherry and berry fruit aromas, ripe and fruity on the palate with touches of liquorice and blackberry. Tollo's other wines are also recommended including their Pecorino and their 'Insetti' red. Bradleys; L'Atitude 51; WorldWideWines; GreenMan; Baggot St Wines; Tipperary Whiskey 7 Year Single Malt 'Sake Finish' 50% ABV€119.95 Distilled from barley grown on their farm in Tipperary, this recently won a silver medal at the Tokyo Whisky & Spirits Competition, no mean feat. Fresh blackcurrant, dried fruit and honey aromas, a creamy smooth, fruit-focused palate, pepper, spice and sake notes on the finish. Complex and rather thrilling — a perfect Father's Day gift. Celtic Whiskey Shop;
Vancouver Sun
31-05-2025
- Business
- Vancouver Sun
Anthony Gismondi: These Italian white wines will entertain you all summer
Last week, several Italian producers visited the city for the annual Tre Bicchieri, or 'Three Glasses,' trade tasting. This prestigious award is the highest rating given by Gambero Rosso, a prominent Italian food and wine media organization that releases an annual list of Italy's best wines. Industry experts blind-taste thousands of wines and score each with one glass for good, two for very good and three glasses, or Tre Bicchieri, for wines deemed the best, often limited to fewer than 500 wines each year. Most winners have a Tre Bicchieri sticker on their label. Given the surge in white-wine interest worldwide and the impending arrival of summer, I used the event to taste mostly white wines. The switch to white from red wine, while slow and steady, is becoming more of a rush each day. We recently reported that the Rhone Valley plans to triple its white wine output by 2030, and Beaujolais producers are talking about similar changes. Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. The Italians have long made interesting whites that were seldom exported until now, but with soaring global travel and a New World market of Chardonnay, Sauvignon and pinot Gris in need of an energy injection, Italy has become a go-to white wine producer, especially for those who enjoy wine with their food. Today, we present a short list of Italian whites to entertain you all summer, but know that some go by a different name than the grape used to make them. Many are available in private wine stores; others are in B.C. Liquor stores. You can do some online sleuthing or ask your retailer for help finding them. • Timorasso — Piedmont: Timorasso is experiencing a renaissance, gaining attention for its complexity, aging potential, and mineral-driven profile. It was among the most awarded white wines in the 2025 Gambero Rosso guide, known for its floral nose, bright acidity and honey/almond flavours. • Vermentino — Tuscany & Sardinia: Vermentino, or Rolle in France, is having a moment as consumers find themselves attracted to its refreshing citrus flavours and palate-cleansing salinity in the finish. It is a superb wine for seafood, pesto pasta and anything with fennel. • Pecorino — Abruzzo & Marche: Pecorino has aromatic intensity and structure, but a similarly high level of acidity always balances its higher sugar content. That combination gives it more volume in the mouth, making it more age-worthy and complex. It's an excellent wine for the dinner table. • Fiano — Campania: Fiano di Avellino continues to impress with its nutty, floral character and richer, almost waxy texture. It is often labelled Fiano di Avellino, whose fans love its primary flavours of Asian pear, hazelnuts, honeydew melon and orange peel. • Soave — Veneto: Soave has slowly but surely overcome its bland reputation thanks to some quality focused producers. The Garganega grape is the key driver of a dry, crisp, fruity profile, pitching a mix of citrus, apple, white peach and pear. Think grilled fish, seafood risotto or chicken Alfredo. It is time for another look. • Lugana — Lombardy/Veneto: The Lugana wines were a big hit at the tasting, but will require a private wine store hunt. The wine is mainly made from the Turbiana grape, which follows the theme with its crisp acidity, nutty, floral and full-bodied profile that pairs wonderfully with lobster or crab. There you have it, and we just scratched the surface. Here in B.C., you can add Roussillon, Albarino, Riesling, Chenin Blanc, Trebbiano, Gruner Veltliner, Semillon and more on the way. We only need warmer weather to open the patio and kick off summer. $21.99 I 89/100 UPC: 8033413003063 Forget the cheese, this wine derives its name from the Italian word for sheep, 'Pecora,' which graze on the golden grapes. The wine's intoxicating aromas blend wild honey and citrus with notes of almonds, pears with a stony mineral base and some Mediterranean wild herbs. In B. C, this is a terrific mussel wine, or you could serve it with a piece of aged pecorino cheese or roasted turkey. $21.99 I 90/100 UPC: 8010544110754 This respected estate, located on the island of Sardinia, focuses on native varieties. The vermentino grape comes from cool, hillside vineyards situated 190 metres above the Mediterranean. The nose is a subtle mix of floral aromas with hints of lemon and ginger. It features bitter quince and ripe stone fruit flavours, balanced by a sweet tangerine finish. This wine pairs well with seafood dishes, including squid, crab, clams and mussels. Start the party. $24.00 I 93/100 UPC: 681714160015 I tasted this on the heels of it receiving 96 points, a gold medal and Best in Class at the L.A. International Wine Competition. It opens with a rich aromatic nose and vibrant fruity palate. Notes of tinned pineapple, green apple and spice intermingle with sweeter honeysuckle notes and ripe papaya. The balance is acidity-led in the back end, with crisp orchard fruit and a wisp of Okanagan desert scrub. It is delicious and more than capable of accompanying richly flavoured menu items. Think of Asian dishes, local baked salmon or slow-roasted pork. Impressive. $24.99 I 89/100 UPC: 776545502148 Grown in Willamette Valley and processed in Kelowna at the CedarCreek winery, it has been fermented primarily in stainless steel (90 per cent) to maintain its fresh profile, with a touch of neutral oak (10 per cent) for added depth and a supple mid-palate. It is a very friendly version of pinot Gris with a 7.3 per cent bump of residual sugar that matches the acidity, balancing the wine. It is reminiscent of many Oregon pinot Gris that are always a more fruity than super fresh. $39.99 I 90/100 UPC: 8022888956011 Feudi di San Gregorio Pietra Calda highlights the Fiano di Avellino grape. It gains texture and complexity after four to five months on its lees with frequent bâtonnage. The wine has a floral nose that evolves into guava, mineral, citrus, quince and anise aromas. It offers green apple, mineral, lime and nectarine flavours in a distinct bottle, designed by Italian legend Massimo Vignelli. It makes it a perfect birthday gift. • The B.C. Crab Fishermen's Association and the Chefs' Table Society of B.C. present the False Creek Crab Fest on July 6, from noon to 5 p.m. at False Creek Fishermen's Wharf. This event features a Dungeness Crab boil by local chefs Vish Mayekar and Johnny Bridge, with beverages from local partners. Attendees can connect with regional fishers, while enjoying waterfront views, live music, games and family activities. Early Bird Tickets are $65 per person, plus taxes, until June 8, and include a crab plate, sweet treat and two beverage tastings. For tickets and more information, visit False Creek Crab Fest . All proceeds go to the ongoing programs the society puts on for local chefs. • The music is back at Blasted Church on their sun-drenched patio overlooking peaceful Skaha Lake. The lineup of artists is available on their website and runs every Sunday and a few Saturdays until the end of September. Chef John Burke will also have light bites and tasty treats to pair with winemaker Evan Saunders' wines. Saunders has been flying under the radar, but his wines are impressive and improving in leaps and bounds every season. Regular tasting hours are 10 a.m. to 5 p.m.; the final tasting is at 4 p.m. Reservations are available online or by calling 250-497-1125. $25.00 I 91/100 UPC: 696852197922 This particular Sauvignon Blanc presents a pronounced lemon aroma permeating its nose and early palate. Although there is a subtle hint of grassiness, this wine resembles Sancerre more closely than New Zealand, contributing to its intellectual and sensory charm. Midpalate offers a juicy, watery note that slides down easily before ending in a clean finish, preparing the palate for its next bite. It is an excellent choice for summer and pairs exceptionally well with any dish that benefits from a squeeze of lemon. Well done, JoieFarm. $16.99 I 87/100 UPC: 3760040432113 It is a rare wine that remains close to the same price year after year while seemingly improving, but that is the story of this humble rosé. Made by Jean Claude Mas, who is serious about wine no matter the price, this litre-bottle of juicy, fruity rosé boasts a pale pink colour with strawberry and raspberry notes that will charm you and your guests, especially on a warm patio. The Grenache, cinsault and Syrah mix has all the elements to deliver what Jean Claude refers to as 'Le Luxe Rural.' It's a terrific value that transforms any patio into a luxurious country setting.
Times
15-05-2025
- General
- Times
Fi Buchanan's apple, caramelised walnuts and pecorino salad
This is everything I look for in a salad. The balance between the bittersweet walnuts, sharp apple and salty cheese is simple and perfect. It's a lovely light dish, perfect for this time of year. Serves 4 • 120g walnuts• 2 tbsp maple syrup• pinch of sea salt• 2 apples, cored and thinly sliced• 2 sticks celery, thinly sliced• 300g juicy leaves such as baby spinach, rocket or nasturtium or a mix• 100g Pecorino For the dressing • 2 tbsp smooth apple sauce• 1 tbsp cider vinegar• 2 tbsp extra virgin olive oil• 1 tsp wholegrain mustard• 1/4 tsp sea salt 1. Make the dressing by whisking together the apple sauce, vinegar, oil, mustard and
Time Out
12-05-2025
- Entertainment
- Time Out
There's a 'vero italiano' hidden in the historic centre of Cascais
Some people eat to live; Nina and James live to eat. She's the daughter of an Italian father who owns several restaurants in the UK (and her grandparents were also involved in the food business in Italy), while he's always had a knack for cooking (and an appetite for good things). Together, they opened Enoteca 19 on the peaceful, charming Rua do Poço Novo in the historic centre of Cascais. The adventure of this British couple, who swapped London for the seaside town three years ago, was a long-held dream that came true in late 2024, almost by chance. "I left my job in recruitment two years ago and took some time off. I wanted to renovate our house. I was browsing on Idealista and came across this space," recalls James. "The idea had been on our radar, but when we visited, we knew this was the right place and the right time for the project," Nina adds. And what project was that? "We initially thought of an Italian wine bar, with wine tastings and light bites to nibble on. There was a gap here in Cascais for a place to have a drink at the end of the day in the centre, but away from the chaos," explains Nina, who continues to work in recruitment in Lisbon. They then carried out some minor renovations to the space – which features a bright room decorated in shades of blue and white, a cellar with around 30 seats, and a small terrace (soon to expand across the street) – sourced high-quality Italian ingredients, and launched a well-curated wine list, featuring selections from all regions of Italy, along with generous boards of salumi e formaggi. But there was another gap, Nina continues: an authentic Italian restaurant in Cascais. "We saw a lot of fusion, a lot of mixing." And the menu kept growing, with valuable input from James and the experience of chefs Fábio and Lia. Today, it features traditional, 100% Italian dishes, with no gimmicks: from pastas to pinsas (pizzas with a lighter dough), from primi to dolci – all served throughout the day, from 11.30am. Let's start at the beginning, which could be the middle or the end for those who just want a light bite – there are bruschettas with tomato or mushrooms (€9/€9.50), beef or tuna carpaccios (€18/€17.50), seasonal cured ham with melon or figs (€15), and various salads (€14.50/€18), as well as the previously mentioned taglieri (Italian sharing platters), which can feature cured meats (€27 for two/€48 for four), cheeses (€14.50), or a mix of both (€25 for two/€45 for four). There's also a vegetarian option (€23 for two) with burrata, artichokes, stuffed peppers, and bruschetta. For the main dishes, different pastas take centre stage: for example, Spaghetti alla Puttanesca (€17), with anchovies, capers, and black olives in a tomato sauce; Spaghetti Carbonara (€18), with guanciale and Pecorino cheese; or even the simple house pasta (€14.50/€9.50 for a child's portion), which can be served with pesto or tomato sauce. "In Italian food, it's 'all about the product'. It's not difficult; the ingredients speak for themselves," insists James. In the pinsa league, you'll find the classics like Margherita (€13) and Salame Picante (€16), but the standouts are the surprising Burrata & Anchovy (€15), with burrata and anchovies, and Mortadella with pistachio pesto (€15). Whether after lunch or dinner, to accompany a glass of wine or to round off a wine tasting (announced on Instagram and usually featuring four to six Italian wines alongside a selection of cheeses and pinsas for €45), it's worth taking a look at the desserts: tiramisu (€6.50), of course; panna cotta (€6.50), of course; affogato (€5), of course; but also the unexpected and indulgent Dolce di Pistacchio (€7.50), a pistachio paste in delicate filo pastry, served with ice cream and crumble. Here, "la vita" really is "dolce".
