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Meal families
Mushrooms, Vegetables, Pasta and Rice
Tomato soufflé with ham
Tomato soufflé : tomato stuffed with a mixture of beaten egg, Bechamel and cheese.
> view pairingsCheeses
Paški sir
Croatia. Pag.
Pressed and uncooked cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 4 months minimum.
Pizza, Quiche, Tart and Pie
Pizza marinara
Italy. Naples.
Pizza with tomato, seasoned with garlic, olive oil, and oregano.
Offal and tripe
Bordeaux style veal kidney
Kidney cooked in red wine and finished with Bordelaise sauce.
> view pairingsDesserts
Apple bourdaloue
Apple and frangipane pie sprinkled with crushed macaroons.
> view pairingsPoultry
Squab with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.
Cheeses
Mascarpone
Italy. Lombardy. Lodi.
Fresh cheese made from buffalo or cow's milk with very high fat content, coagulated by adding lemon juice or white vinegar.
This is the equivalent of the cream in Italian cuisine.
Sheep and Goats
Roasted leg of lamb with porcini mushrooms
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Main meals
Eel matelote
Matelote : red wine reduction with fish stock and mushrooms.
> view pairingsSea fish
Capon in a salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
> view pairingsShellfish and Seafood
Crab claws with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairings