Cart 0
Moncharm | Marchesi di Barolo Riserva 2004

Moncharm | Marchesi di Barolo Riserva 2004


Piedmont is located in the magnificent Mediterranean coast in the Northwest area of Italy. The terroir is very beneficial for vine production due to the high altitude and ideal elevation. This region is famous for some of the most distinctive, agreeable wines of Italy. The distinctiveness is due to the use of Nebbiolo grapes that are rarely grown outside this region.
Coming from the house of a noted producer of traditional red wines, the 2004 Barolo Riserva is a marvelous wine. The bouquet is exquisite and packed with refreshing aromas of mint, creme de cassis, tar, liquorice, cola and cedar. The complexity of the wine gives you a different feel in every sip. The dark concentration and rich density is perfectly maintained in the long, persistent finish. The wine is anticipated to be matured between 2015 to 2035.
1 tablespoon butter
2 filet mignon steaks (about 1 1/2 - 2 inches thick) Salt and pepper
1 teaspoon olive oil
1/4 cup chopped shallot
1 tablespoon peppercorn blend
1/2 cup plus
1 tablespoon beef broth
1/3 cup heavy cream
Melt butter in a large skillet over medium-high heat. Season both sides of filets with salt and pepper. Cook steaks 3-4 minutes per side for medium rare. Transfer to a plate and cover. Set aside.
Use a mortar and pestle to crack the peppercorns. If you don't have one you can place the peppercorns in a plastic bag then pound with the side of a meat mallet or bottom of a frying pan. You don't want them too small, just cracked.
In the same pan that you cooked the steak in add olive oil and shallots. Cook 1 minute. Add cracked peppercorns and cook another minute. Whisk in 1/2 cup beef broth. Reduce heat to low and slowly whisk in heavy cream. Allow to simmer for 3 minutes or until thickened. If it gets too thick add remaining tablespoon of beef broth.
Transfer steak to a serving platter. Pour peppercorn sauce over the top. Serve immediately.
3 tablespoons olive oil
6 cloves garlic, finely chopped (2 tablespoons)
1/4 cup chopped fresh Italian parsley leaves
3 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary
4 T bone steaks Salt and pepper
1/2 fresh lemon
Combine the oil, garlic, parsley, thyme, and rosemary in a small bowl, set aside.
Season the steaks with half the oil-herb seasoning mix and marinate at room temperature for 20 minutes before grilling.
Preheat an outdoor grill to medium-high heat for 15 minutes.
Cook's Note: Preheating is crucial to the type of fast cooking beef requires.
Season the steak with salt and pepper and place each of the steak on the hot grill.
Cook the steaks on both sides to the desired doneness, medium-rare should take approximately 4 to 5 minutes per side. After turning the steaks to the second side, brush some additional oil-herb marinade over them for added flavour.
Check for doneness by pressing gently with a cautious finger to feel for firmness-the firmer to the touch, the more well-done the beef is.
Remove the steaks from the grill and allow to rest for 2 minutes. Cut the meat from the bone and slice into 1/4-inch thick slices. Squeeze a little lemon juice over the steaks, drizzle any remaining oil-herb mix and serve.
80 grams of butter (unsalted)
600 grams of egg tagliolini pasta
80 grams of grated
Parmesan cheese Salt
Bring to boil a large pot of water, add salt (roughly 1 teaspoon per litre) then add the tagliolini pasta. Stir gently for a minute.
In the meantime the pasta is cooking, cut the butter in small cubes and let rest in your pasta serving bowl for a few minutes. Clean the truffle and grate a part of it on the butter. Use a fork to mix the crumbles with the butter. The rest of the truffle will be shaved in thin flakes to garnish your pasta dishes.
Remove the tagliolini from the boiling water with a colander when they are al dente. Do not drain them too dry. While a few drops of water are still falling from the colander, pour the pasta in the serving bowl, mixing gently spread the butter on each noodle.
Now pour a little Parmesan cheese and gently mix it in, add a bit more each time. Take great care not to break the pasta or to make it too dry. When done, immediately fill the plates and use the truffle flakes to sprinkle each one.
3 cloves garlic, smashed, then chopped
Extra-virgin olive oil
2 pounds Jerusalem artichokes
Salt and pepper
For the venison:
4 large venison steaks
2 cloves garlic, minced
¼ cup vinegar ¼ cup soy sauce
1 tbsp Worcestershire sauce
1 tsp sesame oil
½ cup water Crushed black pepper to taste
Preheat oven to 500F.
Put garlic and oil in a small pan and leave them on a low heat for 2/3 minutes
Cut Jerusalem artichokes into pieces the size of golf balls (do NOT peel).
Put in a shallow roasting pan large enough to hold all in one layer comfortably.
Pour oil and cooked garlic mix over the chokes.
Add salt and pepper and toss.
Cook about 20 minutes (tossing once or twice) or until tender. For marinade the venison, combine all ingredients and blend well. Put steaks in ziploc bags, pour marinade on top and refrigerate for at least 4 hours (overnight is preferable).
Remove steaks from marinade, shake off excess marinade Place venison on hot grill, season with pepper and cook to your preference, although it should be noted that medium-rare is typically the preferred level of cooking for venison meats.
Lay the Jerusalem artichokes next to the venison and serve hot.
For the Carrot Puree
3 cups carrots, chopped
3 tbsp butter
1 pinch nutmeg
For the Risotto
3 tablespoons olive oil
1 cup onions, minced
2 tbsp shallots, minced
2 cups arborio rice
2 cups Barolo wine
5 cups chicken stock, hot salt and pepper
½ cup Parmigiano - Reggiano, freshly grated
2 tablespoons butter, cut into bits
Cook the carrots in a medium-size saucepan of boiling salted water to cover until tender, about 12 minutes. Drain well and pass through a food mill or sieve. Beat in three tablespoons butter, the nutmeg and salt to taste. Cover and keep warm.
In a heavy, wide 3 to 4-quart casserole or pot, heat olive the oil over medium heat. Add the onions and shallots and cook them until golden, stirring often, about 8 minutes. Add the rice and stir to coat with the oil. Toast the rice until the edges become translucent, 1 to 2 minutes.
Pour in 1/2 cup of the wine and stir well until all the wine is absorbed, about 4 minutes. Repeat with the remaining wine in half cup batches. Add 1/2 cup of the hot stock and the salt. Cook, stirring constantly, until all the stock has been absorbed. Continue to add hot stock in small batches, just enough to completely moisten the rice, and cook until each successive batch has been absorbed. Stir constantly and adjust the level of heat so the rice is simmering very gently while adding the stock until the rice mixture is creamy but al dente. This will take 16 to 20 minutes, from the time the wine was added.
Remove the casserole from the heat. Beat in the butter first until completely melted, then half the grated cheese. Adjust the seasoning with salt, if necessary, and pepper.
To serve, spread the warm carrot puree over the bottom of six warm shallow bowls. Top with some of the hot rice. Top each serving with additional grated cheese to taste