What's for dinner tonight? A 2007 Brunello pairing

For a taste of Tuscany that you can make in your own kitchen, the father and son team of Gianfranco and Luca Togniazzi of Il Leccio, in Sant'Angelo in Colle, have recommended a pairing of Veal "Scottata" with Cannellini Beans and Fried Onions with our recently released 2007 Brunello.  Food and wine pairing is something that Il Leccio knows well, as their wine cellar is more than 4,000 bottles deep and the restaurant serves some of the best producers in town.Il Leccio is renowned for its honest, quality food that starts with the highest quality ingredients.   As the New York Times says, “Il Leccio, a trattoria, is best known … as the unofficial cantina of Tuscany’s legendary wine producers. On any given winter day, you might sit next to the person who made the vintage on your table.”So pop a bottle of the 2007 Brunello, get out your apron and enjoy!

VEAL “SCOTTATA” WITH CANNELLINI BEANS AND FRIED ONIONS

Recipe courtesy of Il Leccio, Serves 4

4 slices of Chianina veal, cut about 1.5 inches (4 cm) thick and weighing about 9 oz (250 grams)

14 oz (400 grams) cannellini beans (cooked)

2 white onions

Extra virgin olive oil

3 ½ oz flour (100 gr)

4 sage leaves

4 garlic cloves

Vegetable oil for frying

Cold sparkling water

Method - Put the olive oil, garlic and sage leaves in a pan and cook for a few moments. Add the boiled beans, salt and pepper and cover to “sweat” for 5 minutes. Heat a cast iron skillet and when hot, sear the meat for five minutes on each side. Take from the pan and cover with a hot plate and allow the meat to rest for five minutes so that the juices won’t escape when cut. Cut the onion into thin rings and dip in a runny batter made from cold sparkling water and flour. Deep fry until golden. Place the meat on a bed of beans with the onion rings on top.