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SFLuxury_MayJune_2014

TASTE OF THE TOWN CIBO WINE BAR’S CHIANTI BRAISED SHORT RIBS WITH GORGONZOLA POLENTA AND CRISPY ONIONS SERVES: 4 Massimo Giannattasio Executive Chef Cuisine: Italian Ambiance: casual, yet sophisticated CIBO WINE BAR 45 Miracle Mile, Coral Gables, FL 305.442.4925 FOR THE BRAISE 2 lbs. beef short ribs 1 large carrot 2 celery stalks 1 medium onion 2 cloves garlic 1 liter Chianti Classico 2 liters beef stock Fresh thyme Fresh parsley Fresh rosemary FOR THE CRUST I tsp. porcini puree 2 tbsp. bread crumbs 1 tbsp. grated Parmigiano Reggiano 1 tsp. chopped parsley FOR THE ONIONS 1 white onion 5 liters canola oil All-purpose flour FOR THE POLENTA 1 cup corn meal 2 cups cold water 2 cups 2% milk ½ cup Gorgonzola 2 tbsp. unsalted butter ½ cup grated Parmigiano Salt to taste Sear the salted short ribs until golden brown. Braise with red wine, beef stock, mirepoix, garlic and herbs for 10 hours at 250 degrees. Crust with a porcini puree and herbed breadcrumbs and bake until the breadcrumbs are golden. Bring the salted water and milk to a boil. Wisk in the cornmeal and cook slowly for 45 minutes. Add the Parmigiano, butter and Gorgonzola and stir until smooth. Slice the onion as thin as possible, then lightly flour. Fry in canola oil until golden brown. Antinori, Brunello di Montalcino, Pian Delle Vigne 2007, Italy, Retail $82.99. This 2007 Brunello is made of Italy’s flagship grape, Sangiovese. Rich in color and spices consisting of tobacco, cocoa and vanilla, this elegant and vibrant wine will definitely fill your palate with an array of complex yet balanced mineral notes and tannins. My rule is always cook with what you serve, and since this recipe calls for braising, this mélange of flavors will leave you breathless. Nora Adler, WineAfterDark@aol.com. 42 may/june 2014 southfloridaluxuryguide.com


SFLuxury_MayJune_2014
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