On the occasion of World Week of Italian Cuisine the Consulate General of Italy in Los Angeles is happy to present “ROAST THE FILLET” by JOE BASTIANICH
NUTRITIONAL FACTS AND ANECDOTES
Grana Padano and Parmigiano Reggiano are Italian cheeses that are well known and consumed internationally. Their origins are lost over the centuries, dating back to about a thousand years ago.
They have common characteristics but also elements that instead clearly distinguish them, so much so that the two cheeses, apparently so similar, have each deserved their own DOP (protected designation of origin). Among them they share their historical and geographical origin in the Pianura Padana, and are similar in shape, size and weight. They are distinguished by the fact that food belonging to the respective production area is used to feed the cows. Furthermore, Parmigiano Reggiano maturation is normally for longer periods than Grana Padano.
From a nutritional point of view, they are both rich in calcium, fats and proteins but also vitamins and minerals including copper, zinc, selenium.
Furthermore, the maturation process reduces the lactose content and therefore they are easily digestible. However, due to the fats and cholesterol content, the dose should still be limited.
WINE PAIRING
For the conclusion if this week, we have Joe Bastianich’s Tagliata di manzo made with fillet and arugula, with some Grana Padano shaved on the platter.
We can thus finally give place to Italian red wines from all over Italy, since the succulence of meat needs a well structured and full bodied wine, yet fresh and with alcohol and acidity, able to dry the mouth and stop salivation before the next bite. This platter also gives a fatty sensation and his persistency gives the floor to a certain bitter flavor, due to the charcoal cooking.
The wine also has to be enough perfumed and velvety to perfectly balance all this.
A classical pairing would be with a good CHIANTI CLASSICO DOCG from TOSCANA: its fruity and spicy touches and some balsamic after taste perfectly spouses with the meat without standing above it. Another great red, slightly more tannic and less round than the previous one but that has a great complex personality to go along well with Joe’s recipe is GATTINARA DOCG, noble wine from PIEMONTE made with Nebbiolo grapes (as Barolo or Barbaresco).
When in doubt you can also check out Joe’s wines and suggested pairings at
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