Buy Tommasi Amarone Classico Della Valpolicella DOCG at ’t Bockje Bathmen

75 cl · 15% · Red

€ 49,99

Tommasi Amarone Classico Della Valpolicella DOCG
This bottle

Tommasi Amarone Classico Della Valpolicella DOCG

Recommendation for this bottle

At the table with Tommasi Amarone Classico Della Valpolicella DOCG

Red wine · Italy · 15%

Why this works together

Gekozen op de kleur (rode wijn), het smaakprofiel uit onze webshop (robuust & intens), het land van herkomst (Italië) en het alcoholpercentage (15%). Tannine hecht zich aan het eiwit in rood vlees en verliest daar zijn stroefheid. Zonder dat eiwit blijft de wijn hard aanvoelen.

Serve at 16 to 18 °C.

What is needed

For 4 people

Osso buco met gremolataHoofdgerechtOsso buco met gremolata

Ingredients

  • 4 beef shank slices
  • 1 onion
  • 2 carrots
  • 2 celery sticks
  • 400 grams of chopped tomatoes
  • 200 millilitres dry white wine
  • 1 lemon
  • 1 bunch of parsley
  • 2 cloves garlic

Method

  1. Bestrooi de ossenschijven met zout en peper, bak ze in olie rondom bruin en haal ze uit de pan.
  2. Fruit de gesnipperde ui, wortel en bleekselderij 5 minuten in dezelfde pan.
  3. Blus met de witte wijn, voeg de tomatenblokjes toe en leg het vlees terug.
  4. Laat alles afgedekt 2 tot 2,5 uur zachtjes stoven tot het vlees zacht is en vul zo nodig aan met water.
  5. For the gremolata, finely chop the parsley, garlic and lemon zest together.
  6. Bestrooi het vlees vlak voor het opdienen met de gremolata.
Parmigiano ReggianoWith the cheeseParmigiano Reggiano

Ingredients

  • 160 grams of Parmigiano Reggiano

Method

  1. Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
  2. Only cut or break the cheese just before serving.
Bruschetta with tomato and basilBefore the meal or with drinksBruschetta with tomato and basil

Ingredients

  • 1 baguette
  • 300 grams of tomatoes
  • 1 bunch of basil
  • 1 clove of garlic
  • 3 tablespoons of olive oil

Method

  1. Remove the seeds from the tomatoes, cut them into small cubes and mix with salt, pepper and half of the olive oil.
  2. Tear the basil leaves and stir them into the tomatoes.
  3. Cut the baguette diagonally into slices and toast them golden brown under the grill or in a griddle pan.
  4. Rub the warm slices with the halved garlic and drizzle with the rest of the olive oil.
  5. Spoon the tomatoes on top and serve immediately.

To serve one glass per person

  • 1 bottle of Tommasi Amarone Classico Della Valpolicella DOCG

The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.

All recommendationsA recommendation with every wine

Photos: Osso buco with gremolata: Monica Arellano-Ongpin, CC BY 2.0 · Parmigiano Reggiano: Amin, CC BY-SA 4.0 · Bruschetta with tomato and basil: Michael_Spencer, CC BY 2.0

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Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.