August 2013


Feature Product 

Riz de Camargue long rouge

or Red Rice of Camargue

or Canavere Rice 

Red Rice

Camargue red rice is a relatively new variety of rice cultivated in the wetlands of the Camargue region of southern France. It is a short-grained and unmilled variety of rice and is therefore quite sticky. It is a brownish-red colour. It has an intense somewhat nutty taste and a naturally chewy texture. Cooking time for this brand is only 18 minutes depending on the amount of "bite" desired after cooking. It is best cooked like a risotto rice; ie sauteing in butter first, then adding small amounts of water or stock until absorbed and repeating for the duration of the cooking time. It is generally much more filling than white rice, so less is needed per person.

 

 


Feature Recipes

Fricassee of Chicken & Figs

served with Camargue Red Rice Pilaf

 

Fricassee of chicken & figs
2 tablespoons flour
1 teaspoon sweet smoked paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 chicken, cut into 8 pieces, rinsed and dried
1/2 cup white wine
1 cup chicken stock
200g dried figs, halved

Mix the flour, paprika, salt and pepper together then coat the chicken pieces with the mixture.

Heat the oil in a casserole and brown the chicken pieces until golden. Add the wine and chicken stock, bring to the boil, add the figs, then gently simmer covered for 30 minutes. Serve in wide bowls with some of the sauce and the pilaf alongside

Camargue red rice pilaf
2 tablespoons olive oil
1 red onion, finely chopped
2 sticks celery, finely chopped
2 cloves garlic, chopped
1 cup Camargue red rice (available from good supermarkets)
1 teaspoon salt
1@3/4 cups chicken stock or water
70g slivered almonds, toasted
1/2 cup flat-leafed parsley, coarsely chopped

In a medium saucepan heat the oil and gently sauté the onion, celery and garlic until soft. Add the rice and stir to coat in the oil. Add the salt, chicken stock or water and bring to the boil. Reduce the heat to a gentle simmer, cover and cook for 45 minutes then turn off the heat and leave to steam for 10 minutes. Toss the almonds and parsley through just before serving.

 

 

Camargue red rice salad with feta & pine nuts

 

150g Camargue red rice

1 tbsp red wine vinegar

2 tbsp extra-virgin olive oil

50g feta cheese, cut into cubes

1 tbsp pine nuts, toasted

2 carrots, peeled and shredded

½ small red onion, cut into half moons

20g flat-leaf parsley, finely chopped

 

Boil the rice until al dente, drain and rinse in cold water.

Tip into a bowl and toss with the vinegar, oil and seasoning.

Add the remaining ingredients, toss again and spoon into bowls.

 

 

 red rice salad

 

 


Feature Wine

Duca di Castelmonte Diantha Sicilia 

An exciting new white wine , relatively new to the NZ market, produced from Grecanico & White Malvasia grapes. The 2011 vintage saw it awarded a SILVER Medal AT the 2012 Spiegelau Wine Competition and the 2012 Vintage a GOLD medal in the recent 2013 competition. The 2012 vintage will be available in NZ late September, however the 2011 is drinking exceptionally well.

2012 Luca Maroni Guide rated the 2011 vintage at 85 points

GRAPE/S: Produced from Grecanico & White Malvasia
ABV: 11.5%

COLOUR: Light straw yellow.
NOSE: Elegant and fruity with notes of citrus, lilac and white peach.
PALATE: Balanced and slightly sweet.

Excellent as an aperitif, with lunchtime meals or with delicate fish dishes.

wine and fish


Have you had an Italian  wine either in NZ or when visiting
Italy that you want to know more about?

Send us an email to pr@touchofitaly.co.nz and we will try and find it for you.

 

 

Diantha

 

 

 


Feature Liqueur

Toschi Fragoli (Strawberry) Cream Liqueur

Don't dream about summer, strawberries and cream!

It's available NOW, as a drink!!

Toschi now produce their infamous

Fragoli (wild strawberry) liqueur in a cream version.

It is simply heaven in a glass.

 

 

The Toschi range is imported through
A Touch of Italy Ltd and available
through selected retail outlets
- see 'Taking Home" section

 

 

 

Have you tried something
at a bar recently?
Let us know and we will try
and post the recipe!

 

Fragoli Cream     

 


 

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