Gambero Rosso has named Frescobaldi its Winery of The Year for 2020, a well-deserved recognition for what Frescobaldi has achieved in recent years, for its success in combining tradition with strategic vision and innovation. Celebrate your Christmas with the fabulous wines from this renowned family. Buon Natale!
It's Christmas time
Time to prepare your Christmas meal with Frescoabldi wines
LEEK RISOTTO WITH SHRIMP TARTARE AND LAUDEMIO FRESCOBALDI
Perfect pairing: Pomino Benefizio DOCG
Ingredients (For 4 people): 1320 g of carnaroli rice • 3 leeks • 300 g shrimp • ½ glass white wine • 400 ml vegetable stock (or water) • 100 ml peanut oil • Laudemio Frescobaldi to taste • salt • chilli flakes • parsley • aromatic herbs (sage, bay, thyme, etc.)/2 cup Laudemio extra virgin olive oil, 4 cloves garlic peeled and cut in half, 100 gr cubed lard, 1/2 cup white wine, 4 large porcini mushroom caps, 4 grape leaves, salt.
Method: Put the heads and shells in a pan with some aromatic herbs and half a litre of water and cook on low heat until the broth has reduced by half, then strain. Remove the outer part of the leeks, wash them and slice them into very thin circles, putting a handful aside. Heat a drizzle of Laudemio Frescobaldi in a pan and add the leeks, sautéing them for a few minutes. Add the rice, letting it toast for a few minutes then deglaze with the white wine. Add the shrimp broth and season to taste with salt, then continue to cook the risotto, adding the vegetable broth a ladleful at a time until cooked. In the meantime, chop the shrimp and season with Laudemio Frescobaldi, a pinch of salt and chilli. In a pan, heat the peanut oil and fry the leeks set aside earlier, then place them on a paper towel and season with a pinch of salt. When the risotto is cooked, turn off the heat and add a drizzle of Laudemio Frescobaldi. Stir and leave to rest for one minute.
LAUDEMIO FRESCOBALDI PISTACHIO TATAKI TUNA WITH CITRUS-FRUIT SALAD
Perfect pairing: Tenuta Perano Chianti Classico DOCG
Ingredients (For 2 people): 300 g fresh tuna • 30 g shelled pistachios • 1 lime • 1 orange • 1 pink grapefruit • valerian leaves to taste • ground pink pepper to taste • pepper to taste • Himalayan pink salt to taste • Laudemio Frescobaldi to taste.
Method: In a small bowl, squeeze the juice of half a lime with two tablespoons of Laudemio Frescobaldi and a pinch of salt. Coat the tuna fillet on both sides and leave to rest. Meanwhile, roughly chop the pistachios. Then sprinkle the chopped pistachios onto the tuna, coating it evenly on all sides. To cook, heat a non-stick pan with a drizzle of Laudemio Frescobaldi, add the pistachio-crusted tuna and sear it for about one minute on each side. Remove the tuna from the heat and cut it into slides, the centre of the fillet should be raw while the outside should be cooked. Season with a sprinkling of Himalayan pink salt, pepper, ground pink pepper and a drizzle of Laudemio Frescobaldi.
|Recommendation by Winemaker|
Frescobaldi Nipozzano Riserva
Chianti Rufina DOCG - 750ml
Frescobaldi Benefizio Pomino
Bianco Riserva DOC - 750ml
|Frescobaldi Gorgona - 750ml||
Frescobaldi Tenuta Perano
Chianti Classico DOCG -750ml
Toscana IGT - 750ml
Frescobaldi Leonia Pomino Brut Pomino
Spumante DOC Metodo Classico - 750ml
Frescobaldi Alie Rose
Toscana IGT 2018 - 750ml
Frescobaldi CastelGiocondo Brunello
di Montalcino DOCG - 750ml