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    Summer recipes: 3 tips to go with Mandriola

    Light flavors and unique textures, perfect for sharing. These are 3 unmissable summer recipes to pair with a glass of Mandriola.
    
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        [post_title] => Summer recipes: 3 tips to go with Mandriola
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    Did you know that the acidity and tannins of the wine, awaken the taste buds and increase the perception of flavors when mixed with certain ingredients? That’s why choosing the right summer drink is so important to the meal experience. And pair food and wine doesn’t have to be a difficult task – you just need to know which flavors are best suited to the type of wine being served. These are 3 summer recipes that is worth trying.

     

    1. Mushroom risotto

     

    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

     

    Directions:

    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 wine of rich aromas, fruity notes and elegant tannins: pair this delicious risotto with a Mandriola red.

     

    2. Grilled fish with garlic, rosemary and lemon

     

    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 flavours 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

     

    Directions:

    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.

     

    3. Homemade vanilla ice cream

     

    For dessert, the best summer recipe is homemade ice cream, with a creamy texture and refreshing taste. It goes perfectly with the wine Mandriola red or white. 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

     

    Directions:

    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. Pair with a glass of Mandriola red wine, or even white. An excellent option for social gatherings with friends, or to eat at home while watching the best Stand-Up comedy series on streaming.

     

    Make the most of the good weather with one of these summer recipes and match it with the best Lisbon wine: Mandriola, of course!

    [showmap] => Não )

    Did you know that the acidity and tannins of the wine, awaken the taste buds and increase the perception of flavors when mixed with certain ingredients? That’s why choosing the right summer drink is so important to the meal experience. And pair food and wine doesn’t have to be a difficult task – you just need to know which flavors are best suited to the type of wine being served. These are 3 summer recipes that is worth trying.

     

    1. Mushroom risotto

     

    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

     

    Directions:

    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 wine of rich aromas, fruity notes and elegant tannins: pair this delicious risotto with a Mandriola red.

     

    2. Grilled fish with garlic, rosemary and lemon

     

    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 flavours 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

     

    Directions:

    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.

     

    3. Homemade vanilla ice cream

     

    For dessert, the best summer recipe is homemade ice cream, with a creamy texture and refreshing taste. It goes perfectly with the wine Mandriola red or white. 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

     

    Directions:

    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. Pair with a glass of Mandriola red wine, or even white. An excellent option for social gatherings with friends, or to eat at home while watching the best Stand-Up comedy series on streaming.

     

    Make the most of the good weather with one of these summer recipes and match it with the best Lisbon wine: Mandriola, of course!

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