Tuesday, May 14, 2019

Wine and Food of the Giro 2019 Stage 4 Orbetello to Frascati

Where are we?
Frascati: The Giro tells me that: Frascati is one of the Castelli Romani, historic hill towns founded by the Latins before Rome existed, 21 km to the South East of Rome. Originally called Tusculum and situated slightly further up the ‘hill’, is world famous for its white wine. It was considered an ideal summer retreat by the Ancient Romans, later by the nobility of the Renaissance and Baroque periods. In 1943 Frascati was heavily bombed by the Americans. Around half of its buildings were destroyed by a total of 1300 bombs. 

Giro Gastronomy: Wine and typical products can be tasted in the famous “fraschettas”

The stage:The word of the day is long or endless or "really, we have more to ride?". 235 kilometers of a day that many expect to end up in another sprint.
Today, a three man breakaway, which with 90 kilometers to go had a 9 minute lead.


Most exciting moment of the day so far: a missing saddle. 



Quiet days often lead towards chaos at the end and today was no exception. A large crash caused splits in the peloton, with gc repercussions. 
 The winner: 



The loser:  


New GC

Primoz Roglic (Slo) Jumbo-Visma18:19:20
 2 Simon Yates (GBr) Mitchelton-Scott0:00:35
 3 Vincenzo Nibali (Ita) Bahrain-Merida0:00:39
 4 Miguel Angel Lopez (Col) Astana Pro Team0:00:44 
5 Diego Ulissi (Ita) UAE Team Emirates  
6 Rafal Majka (Pol) Bora-Hansgrohe0:00:49 
7 Bauke Mollema (Ned) Trek-Segafredo0:00:55 
8 Damiano Caruso (Ita) Bahrain-Merida0:00:56 
9 Bob Jungels (Lux) Deceuninck-QuickStep0:01:02 
10 Davide Formolo (Ita) Bora-Hansgrohe0:01:06 

The wine: Le Coste Bianco 2015 
From Biondivino: Le Coste is a project that "started from zero" in 2004 by Gianmarco Antonuzzi and Clementine Bouveron. 
Around 14 hectares of land are managed within a contained "ecosystem", of vineyards, olive groves, chestnut trees, shrubs and oaks. Vineyards sit in close proximity to Lake Bolsena near Gianmarco’s childhood town of Gradoli in the Lazio region. This is amongst the richest, nutrient rich soils you can find in the area. 
Le Coste bianco is mostly Procanico with smaller portions of Vermentino, Greco antico, Malvasia di Candia and other region varietals.  This wine is a powerhouse of flavor. Golden in color, savory and reminiscent of chestnuts, herbs and almonds. A wine to be matched with roasted meats, pasta or roasted vegetables. 

 The Food: From the Del Posto Cookbook on Eater

Brutti Ma Buoni Cookies

Makes about 28 cookies ½ pound (226 grams) blanched hazelnuts (see note)
3½ large egg whites (105 grams)
1¼ cups (250 grams) sugar
1 teaspoon (4 grams) kosher salt
¼ teaspoon (scant ¾ gram) cinnamon
¼ teaspoon (1.25 milliliters) pure vanilla extract
SPECIAL EQUIPMENT: parchment paper or 2 silicone baking liners (such as Silpat)
• Heat the oven to 325ºF (163ºC) with racks in the middle and upper third. Line two baking sheets with parchment paper or silicone baking liners.
• Spread the hazelnuts on a rimmed baking sheet. Toast in the oven on the middle rack, stirring twice, until golden, 18 to 20 minutes. Transfer the pan to a wire rack and let the nuts cool completely.
• Reduce the oven temperature to 300ºF (149ºC).
• In the bowl of a food processor, pulse the cooled nuts to a fine powder (make sure the nuts are completely dry and do not overmix; otherwise, the nuts will become pasty). Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-low speed until they are frothy and begin to increase in volume, about 3 minutes. With the machine running, slowly add the sugar, then continue beating for 5 minutes. Increase the speed to high and beat until the mixture becomes thicker and shiny, about 10 minutes. Fold in the powdered hazelnuts, salt, cinnamon, and vanilla.
• Drop about 2-tablespoon (20-gram) spoonfuls of batter onto the prepared baking sheets, spacing them at least 2 inches (5 centimeters) apart. Bake, rotating the pans once halfway through, until the cookies are lightly golden and set, 35 to 40 minutes. Transfer the baking sheets to wire racks and let the cookies cool completely. The cookies keep, in an airtight container at room temperature, for up to 2 weeks.
NOTE: If you can’t find blanched hazelnuts, you can use the skin-on type: Spread the nuts on a rimmed baking sheet and bake at 325ºF (163ºC) until they are lightly golden and the skins blister, 15 to 20 minutes. Wrap the warm toasted nuts in a clean kitchen towel and rub to remove the loose skins. Don’t worry about skin that does not come off. Let cool completely, then transfer the nuts to the food processor and proceed with the recipe.
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