Category Archives: Lisini

The Leopard at des Artistes

The Leopard at des Artistes is undoubtedly one of New York’s best and most beautiful restaurants.  But until recently it had not been open for lunch, which Michele and I usually prefer for dining out.   However, the restaurant’s schedule changed and The Leopard at des Artistes is now open daily for both lunch and dinner.  Michele found Chef Jordan Frosolone’s menu, whose cooking we had previously enjoyed when he was the chef at 10 Corso Como very appealing, so we arranged to meet a friend there.   It was a beautiful spring day and everyone was seated outside.  The scene was so perfect, it could have been a cafe on the Via Veneto.

IMG_4961We, however, love the inside of the restaurant where we can be surrounded by the famous murals by Howard Chandler Christy, so we asked for a table indoors and had the dining room all to ourselves.  Owner Gianfranco Sorrentino, who also is the owner of Il Gattopardo on 54th Street, stopped by to say hello.

Antipasti

IMG_4955Polpette di Carne-veal and beef meatballs with ricotta and parsley.  Tender meatballs in tasty tomato sauce.

 

IMG_4956Sformato di tartufo nero-Black truffle custard with Parmigiano-Reggiano, grilled asparagus and lemon.  Delicate custard tasting of cheese with a black truffle crust.

IMG_4957Insalata di granchino-Crabmeat, peas, croutons and Mediterranean sumac.  The flavors of spring captured on a plate.

IMG_4965Brunello di Montalcino 1990 Lisini made from 100% Sangiovese. The are 3,300 plants per hectare in the old vineyard and 5,400 plants in the newer vineyard at 300 to 350 meters. The grapes are hand harvested and a selection takes place. Fermentation and maceration is in stainless steel with skin contact for 20 t0 26 days. Aging is in large Slavonian oak barrels of 20 to 50 ha for 42 months. The wine is aged another 6 to 8 months in bottle before release. This is a traditional Brunello with hints of red and black fruit, blueberries and rasperries and a touch of violet. It was drinking extremely well.

Primi

IMG_4958Mafalde Sucamele-Braised lamb, artichokes and glazed lampascioni onions — Tender chunks of lamb in a tangy sauce with mildly bitter lampascioni, onion-like wild hyacinth bulbs.

IMG_4959Lasagna Ennese-Pork ragu – Marsala wine, Piacentinu cheese – Handmade pasta noodles layered with rich pork ragu and a saffron flavored sheep’s cheese from Sicily.

IMG_4966Rosso di Torgiano DOC 1985 Lungarotti 70% Sangiovese and 30% Canaiolo. The soil is clay and sand of medium depth with limestone subsoil. There are 4,000 vines per hectare and the harvest takes place in September/October. Fermentation takes place in stainless steel tanks with 18 days maceration on the skins. It is aged for 12 months in oak casks and lightly filtered before bottling. This is a wine with red fruit aromas and flavors, hints of black cherry and a touch of leather and spice with a very pleasant finish and aftertaste.

Dessert

IMG_4964Tiramisu– Classic mascarpone tiramisu

IMG_4962Zabalone– Zabaione al Ramandolo with mixed berries

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Chocolate Mousse with Berries and Cream

IMG_4960The Leopard at des Artistes

1 West 67th St. NY, NY

212-787-8767

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Filed under Brunello, Lisini, Lungarotti, Rubesco, Uncategorized

On a Cold Winter’s Day

We went to a friends house for the weekend.  He had been planning to roast a leg of lamb, but due to a mix-up, the lamb did not arrive.  Luckily, he was able to get lamb shanks, which Michele offered to cook.  

Outside it was cold and snowy.

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Dinner began with two kinds of crostini:  one with warm mozzarella and anchovies and the other with Michele’s fig and olive tapenade.

IMG_4158Beneventano Falanghina IGT 2017 Donnachiara made from 100% Falanghina. The vineyard is the Torre Cuso, the best location for Falanghina. The soil is volcanic, chalky clay, the vines are 16 years old, the training system is guyot and there are 2,500 vines per hectare. The grapes are not destemmed or crushed before pressing. Cold fermentation is in stainless steel and there is extended maceration. This is a crisp white wine with citrus fruit aromas and flavors, nice acidity and good minerality. It is one of my favorite white wines  and my friend always has some chilled and ready to drink

IMG_4145Braising the lamb shanks

IMG_4154Mashed potatoes

IMG_4163On the plate, braised lamb shanks with mashed potatoes and sauteed escarole.

IMG_4165Here’s another picture because it looked so good and tasted so delicious.

IMG_4171Brunello di Montalcino 1999 Lisini made from 100% Sangiovese. The are 3,300 plants per hectare in the old vineyard and 5, 400 plants in the newer vineyard at 300 to 350 meters. The grapes are hand harvested and a selection takes place. Fermentation and maceration is in stainless steel with skin contact for 20 t0 26 days. Aging is in large Slavonian oak barrels of 20 to 50 ha for 42 months. The wine is aged another 6 to 8 months in bottle before release. This is a traditional Brunello with hints of red and black fruit, blueberries and rasperries and a touch of violet. It was drinking extremely well.

IMG_4159Taurasi “Radici” 1996 Mastroberardino made from 100% Aglianico.  The vineyards for Taurasi “Radici” are located on two hills, Mirabella vineyard at 500 meters and the Montemarano vineyard at 550 meters. Because of its position on the hill and its altitude, the temperature at the Montemarano vineyard was much colder and the grapes are picked a little later. Harvest is from the end of October into the beginning of November. The vinification is the classic one for red wine, long maceration with skin contact at controlled temperatures. The wine is aged for 24 months in French barriques and Slovenian oak barrels and remains in the bottle for 24 months before release. The barriques were second and third passage. This is a wine with hints of black cherry, plum, spice and a touch of leather.

For Dessert, we ate a selection of cookies with ice cream.

IMG_4147We finished the dinner with Single Malt Scotch Whiskey from Ardmore Distillery to keep us warm.

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Filed under Brunello, Donna Chiara Winery, Falanghina, Lisini, Mastroberardino, Taurasi

Porchetta Party

The fist time Michele and I had porchetta was in Frascati, just outside of Rome. The porchetta was served as a sandwich sliced on crisp rolls.  With the sandwiches, we were given a glass a Frascati wine.  It was a great combination. Two weeks ago a friend invited us to his house for a porchetta party which sounded like great fun.

We started with bites of prosciutto di Parma wrapped around cantaloupe.

With it we drank Condrieu 2010 and 2017 La Ronnette  made  from 100% Viognier sourced from two vineyards; the 0.6 ha Cote Bonnette and the 0.4 ha Ste. Agathe. The exposure is south/southwest. The wine is fermented and aged in stainless steel. The wine has hints of citrus, pear and honeysuckle with a touch of ginger. The 2010 was more full developed but the 2017 went much better with the porchetta.

The  porchetta  maker,  Vincent  Tarney,  shared  some  photos  of  the  porchetta  preparation.  He  coated  a large  piece  of  pork  belly  with  garlic, fennel powder, salt  and  pepper,  plus other spices.  

The seasoning

Then he wrapped the seasoned pork  belly  around  a pork  loin.  This  was  rolled  and  tied  before  roasting  it  for  several  hours.

At our friend’s home, the finished roast was crisped and reheated on the barbecue grill.

The  finished  porchetta  and  Vincent.

The porchetta was magnificent. 

Ready to be served with roasted potatoes, garlicky broccoli and fennel salad.

The table

We also had the 1998 Brunello di Montalcino from Lisini

The wine is made from 100% Sangiovese. The are 3,300 plants per hectare in the old vineyard and 5, 400 plants in the newer vineyard at 300 to 350 meters. The grapes are hand harvested and a selection takes place. Fermentation and maceration is in stainless steel with skin contact for 20 t0 26 days. Aging is in large Slavonian oak barrels of 20  to 50 ha for 42 months. The wine is aged another 6 to 8 months in bottle before release. This is a traditional Brunello with hints of red and black fruit, blueberries and rasperries and a touch of violet. It was drinking extremely well.

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Filed under La Ronnette, Lisini, Porchetta, Uncategorized