Chianti Affogato Recipes

AFFOGATO

Steps:

• Place 3 scoops of the ice cream in each of 2 bowls. Pour the espresso over the ice cream and serve immediately.
• Note: To make espresso for this recipe in your electric drip coffee maker, use 1/3 cup of ground espresso and enough water for 4 cups of coffee.

AFFOGATO

Steps:

• Using an electric mixer, beat the cream in a medium bowl until soft peaks form. Cover and refrigerate the whipped cream.
• Whisk the boiling water and espresso powder in a 1 cup glass measuring cup until the powder is dissolved, or use an espresso machine to make 4 shots of espresso. Scoop 1/2 cup of the gelato or ice cream into each of 4 dessert bowls or glasses. Pour 2 tablespoons or 1 shot of hot espresso over each. Top with the whipped cream and serve immediately.

FILET MIGNON WITH CHIANTI SAUCE

Steps:

• Blanch mushrooms in boiling water for 2 minutes, drain.
• Heat oil in large skillet over medium heat.
• Saute onion until soft.
• Add prosciutto and mushrooms and saute 2 minute.
• Add broth, wine, butter and parsley and stir to combine.
• Bring to boil.
• Reduce heat to low and simmer 5 minutes.
• Add fillets and cook in sauce to desired doneness.
• Season to taste.
• Serve fillets with sauce poured over top.

BEEF CHIANTI

Steps:

• Place beef and flour in a ziplock bag. Add ground black pepper and salt to your liking.
• Seal bag and shake and toss until beef is coated. Set aside.
• Gather your vegetables and chop them all into bite-size chunks. Peel potatoes and do the same. Set aside.
• In a stovetop dutch oven, heat oil until hot. Drop in coated beef cubes and brown lightly.
• Add chopped onion and saute for about 3 minutes. Then add the rest of the vegetables.
• Add the 2 cups of beef broth, one can of tomato sauce and one cup of wine.
• Last, stir in the bay leaf and herbs. Bring to a low boil and turn down to simmer for 1 hour.
• Serve with a crusty bread. Mmmmm!
• After the hour is over, if you would like the broth thicker, you can add 2 tablespoons of flour to about 1/2 cup of cold water, shake and stir it in to thicken. (this is optional). It just depends on how you prefer your stew. For thinner, add a little water. Mine never seems to turn out the same way twice so I added this for an option. :-).