Written by
Mandriola
WP_Post Object
(
[ID] => 4405
[post_author] => 5
[post_date] => 2023-08-02 12:21:05
[post_date_gmt] => 2023-08-02 11:21:05
[post_content] =>
[post_title] => 6 best summer recipes to pair with a glass of Mandriola White
[post_excerpt] => From classical European flavors to vibrant oriental dishes, enjoy 6 practical and irresistible summer recipes that call for a glass of Mandriola White.
[post_status] => publish
[comment_status] => closed
[ping_status] => open
[post_password] =>
[post_name] => 6-best-summer-recipes-to-pair-with-a-glass-of-mandriola-white
[to_ping] =>
[pinged] =>
[post_modified] => 2023-08-29 11:20:40
[post_modified_gmt] => 2023-08-29 10:20:40
[post_content_filtered] =>
[post_parent] => 0
[guid] => https://mandrioladelisboa.pt/?p=4405
[menu_order] => 0
[post_type] => post
[post_mime_type] =>
[comment_count] => 0
[filter] => raw
)
1Array
(
[cover] => Array
(
[ID] => 4392
[id] => 4392
[title] => Receitas de verão para harmonizar com o vinho Mandriola Branco
[filename] => Receitas-de-verao-para-harmonizar-com-o-vinho-Mandriola-Branco.png
[filesize] => 601632
[url] => https://mandrioladelisboa.pt/wp-content/uploads/Receitas-de-verao-para-harmonizar-com-o-vinho-Mandriola-Branco.png
[link] => https://mandrioladelisboa.pt/6-melhores-receitas-de-verao-para-acompanhar-um-copo-de-mandriola-branco/receitas-de-verao-para-harmonizar-com-o-vinho-mandriola-branco/
[alt] =>
[author] => 5
[description] =>
[caption] =>
[name] => receitas-de-verao-para-harmonizar-com-o-vinho-mandriola-branco
[status] => inherit
[uploaded_to] => 4390
[date] => 2023-08-02 10:17:56
[modified] => 2023-08-02 10:17:56
[menu_order] => 0
[mime_type] => image/png
[type] => image
[subtype] => png
[icon] => https://mandrioladelisboa.pt/wp-includes/images/media/default.png
[width] => 704
[height] => 467
[sizes] => Array
(
)
)
[post_author] => Mandriola
[article_text_1] => The good weather invites you to enjoy light, fresh dishes full of vibrant colors. To enhance even more these moments of gastronomic pleasure, pair with Mandriola White wine, the right choice for the season’s tastes. Get inspired by these summer recipes and discover the magic that happens when they are combined with the elegance of a good glass of Mandriola White wine.
1. Bruschetta, Italy’s charm
Bruschetta is a traditional Italian delicacy very tasty and easy to prepare. The combination of fresh flavors and light ingredients makes Bruschetta a refreshing and perfect option for hot summer days. Follow these steps to prepare a delicious meal in minutes.
Ingredients:
– 4 slices of bread
– 1 cup of tomato sauce
– 1 cup of mozzarella cheese balls
– 1 cup of cherry tomatoes of various colors
– 100 grams of sliced ham
– Oregano leaves
– Olive oil to taste
Preparation:
– Heat a grill pan. Brush with olive oil and place the slices of bread. Let them toast lightly on both sides.
– Slather a generous spoonful of tomato sauce on top of each slice of bread.
– Add the sliced tomatoes, cheese and ham.
– Add a drizzle of olive oil and sprinkle with a few oregano leaves.
For the pairing, nothing better than a glass of white Mandriola wine. The acidity and freshness of this white wine enhance the Mediterranean flavors, adding a touch of sophistication without losing informality.
2. Yakisoba, Japan’s mastery
Yakisoba is a typical recipe of Japanese cuisine and is versatile enough to substitute and adapt the ingredients to your taste. Our suggestion goes to the Vegetable and Pork Yakisoba, a delicious recipe and very easy to make. Follow these steps.
Ingredients:
– 250 g noodles
– 4 tablespoons of peanut oil (or sunflower oil)
– 1 tablespoon chopped ginger
– 2 cups frozen Chinese vegetables
– 1 red bell pepper and 1 yellow bell pepper, both cut into strips
– 2 onions cut into strips
– 1 teacup of water
– 4 pork steaks cut into very thin strips
– black sesame seeds
Sauce:
– 2 tablespoons of ketchup
– 4 tablespoons of soy sauce
– Tabasco drops to taste
– 1 tablespoon of Worcestershire sauce
– 1 tsp sugar
Preparation:
– Cook the noodles according to the package instructions. Drain and add a little olive oil so the noodles don’t dry out. Set aside.
– Put the peanut oil in a wok and, when hot, add the chopped ginger. Mix and let cook for a minute.
– Add the meat and cook until browned. Add the vegetables. Season with salt and cool with water.
– Meanwhile, prepare the sauce. Simply add all the sauce ingredients to a saucepan and stir.
– Once the vegetables are cooked, add and stir in the pasta and sauce until the pasta is hot again..
All that’s missing is a refreshing glass of Mandriola White wine, served chilled, to pair perfectly with the light and quickly sautéed ingredients of the Yakisoba. The fresh profile of this white wine balances perfectly with the flavor of the pork and the softness of the vegetables, resulting in a very interesting pairing.
3. Paella mista, the joy of Spain
Paella is a typical Spanish dish, perfect to be served at outdoor gatherings with family and friends. The saffron and vegetables give it an exotic flavor and a vibrant color, full of life. And with just 6 steps, you have a Paella ready. Take note.
Ingredients:
– 20 to 25 medium shrimps in shell
– 150 g pork loin
– 500 g chicken breast
– 250 g sliced cleaned squid
– 2 cloves garlic, chopped
– 200 g crushed tomatoes
– 700 ml chicken stock
– 1 dessertspoon saffron
– 350 g paella rice
– 60 g peas
– 300 g clams
– 2 red peppers cut into strips
– Salt and pepper to taste
– Olive oil to taste
Preparation:
– Put a drizzle of olive oil in a very hot frying pan and let it heat up. Add the prawns and cook on both sides. Remove and set aside.
– Use the oil from which the prawns were cooked and add the meat cut into squares. When the meat is browned, add the squid and mix well. Add the garlic and crushed tomatoes. Let it cook for a few minutes and keep stirring.
– In a separate pot, boil the chicken stock and add it to the pan to cover all the ingredients well. Bring to the boil.
– Add all the remaining ingredients: the saffron, pepper, rice, peas, clams, and peppers. If necessary, rectify the seasoning.
– Lower the heat and cook for 20 to 25 minutes.
– Garnish with the prawns.
To finish, open a bottle of Mandriola White wine to make the atmosphere even more relaxed and festive. The fruity and fresh profile of this wine will balance perfectly with the fresh and light ingredients of the Paella.
4. Mushroom risotto, the Italian taste
First, a curiosity about this summer recipe: did you know that it was created by the same person who designed the stained glass windows in Milan Cathedral? It’s true: this nutritious, light, and tasty recipe is almost 500 years old and is one of the zeniths of Italian gastronomy. Now, you can make it at home in its original version. Just follow the recipe:
Ingredients:
– 1 onion
– 2 stalks of celery
– Olive oil
– 30g fresh thyme
– 20g dried porcini mushrooms
– 350g marron mushrooms, champignon and shitake
– 2 litres of organic vegetable stock
– 300g risotto rice
– 125ml white wine
– 40g parmigiano reggiano cheese
– 20g unsalted butter
Preparation:
– Peel the onion, slice the 2 stalks of celery, chop everything, and place in a large pan over medium heat with 1 tbsp olive oil.
– Add the thyme leaves (15g) and leave to cook for 10 minutes, stirring occasionally. Put the 20g dried porcini mushrooms in a bowl, cover with boiled water in the kettle and leave the mushrooms to hydrate.
– Cut in half the larger mushrooms from the marron, champignon, and shitake mix (350g) and keep the smaller ones whole. Stir everything in the pan. Drain, chop everything roughly and add the porcini mushrooms. Reserve the liquid released by the mushrooms that you drained.
– Boil 1.2 litres of vegetable stock in a saucepan over a low heat and add the reserved liquid.
– Mix 300g of risotto rice in the pan with the mushrooms, stir, and after 2 minutes add the 125ml white wine. Stir until absorbed.
– Add a spoonful of stock and wait until it is fully absorbed before adding the next. Repeat the process, stirring the rice for 20 minutes, or until the rice is cooked.
– Turn off the heat and grate 35g of parmigiano regiano cheese. Add the remaining thyme leaves (15g), 20g unsalted butter and season to taste with salt and pepper.
– Serve this delicious summer recipe with a salad of arugula and cherry tomato.
Due to its creamy texture and intense flavor of mushrooms and cheese, this mushroom risotto pairs well with a white wine with a fresh profile and fruity aroma: Mandriola white wine.
5. Grilled fish with garlic, rosemary and lemon, the sea at the table
Grilled fish has a smoky flavor and a light texture, and is the ideal dish for summer days and for practical meals at the weekend. Fish suitable for grilling and that go well with ingredients like garlic, rosemary, and the acidity of lemon – trout, sea bream, sea bass, and salmon are good examples. If you want to preserve the natural flavors of the fish, buy it whole. It is also possible to prepare it as fillets, if it is more practical to serve. This is a perfect recipe to prepare for a gathering with friends or family.
Ingredients:
– 4 cleaned whole fish, or filleted and boneless
– 1 tablespoon of extra virgin olive oil
– 4 garlic cloves, minced
– 1/4 teaspoon of salt
– 4 sprigs of fresh rosemary
– 1 to 2 lemons cut into wedges
– 3 tablespoons of butter
– 1 medium lemon, squeezed
– 2 garlic cloves, minced
– 2 tablespoons of parsley
Preparation:
– Preheat the charcoal grill.
– If the fish is whole, wash inside and out and dry it.
– Brush the inside and outside of the fish (whole fish option) or both sides of the fillet with extra virgin olive oil.
– Season the fish with garlic inside (whole fish option) or on both sides of the fillet. Then, season with salt.
– For the whole fish option, place a sprig of rosemary inside each fish and seal it.
– Prepare the sauce with 3 tablespoons of butter, the juice of 1 medium lemon, 2 garlic cloves minced and 2 tablespoons of parsley. Reserve.
– Grill for 3 to 4 minutes on each side until fish is white and slivers easily. Remove the rosemary.
– Brush the fish on both sides with the butter sauce and serve with the lemon slices.
– Serve this summer recipe with a light salad of lettuce, arugula and cucumber, and baked potatoes.
Toast to life’s best pleasures with a glass of Mandriola white.
6. Homemade vanilla ice cream, to close on a high note!
For dessert, the best summer recipe is homemade ice cream, with a creamy texture and refreshing taste. Apart from being delicious, ice creams are the perfect end to any meal. Why not vanilla ice cream? A classic with a balanced sweetness that will please everyone.
Ingredients:
– 400ml cream
– 500ml milk
– 200g sugar
– 2 eggs
– 2 teaspoons of vanilla essence
Preparation:
– Whip the cream until it thickens. Put it aside in the fridge.
– Next, beat the eggs with the sugar. Add the milk and the vanilla essence and beat again.
– Bring to a boil over low heat. Remove from the heat and leave to cool.
– Add the cream to the previous mixture and mix gently.
– Place in a container suitable for freezing.
– Leave in the freezer for about 5 hours.
– Serve at the end of the meal in edible cones or glass bowls.
Tastes light and pairs with a glass of Mandriola white wine. An excellent option for social gatherings with friends!
Mandriola de Lisbo White, making summer recipes even more irresistible
Enjoying a good meal is one of life’s greatest pleasures. And when you add family, friends, good weather, and Mandriola Branco, the magic happens. Try one of these summer recipes (or all of them!), enjoy the season to the fullest, and toast to the best that life has to offer!
[seccao_slider] => Array
(
[slideshow] =>
)
[article_text_2] =>
[showmap] => Não
)
Share
