01 March 2012 - Fair season, slowly but surely, is arriving and our Osteria di Fonterutoli started to work again at full steam, and so we went disturb Chef Marzio to "steal" a bit of his knowledge.
This is an intermediate season, with some warmer and some cooler days; Marzio proposed us a very versatile dish, which combines perfectly the flavors of the winter with those of the spring.
It's the lukewarm salad of chick peas, "capofreddo" (a Tuscan cold cut, also called "soppressata" or "soprassata") and orange.
Ingredients for 4 persons: Boiled chick peas 500 gr - "Capofreddo" 200 gr - Oranges 2 - Chive - Extra Virgin Olive Oil - Salt - Pepper
Process: Cut the "capofreddo" in cubes of about 1-2 cm each and put them in a bowl. With a peeler remove the skin from the orange, paying attention to not remove the white part, which could be indigestible. Cut the skin in strips. Cleaning the rest of the orange from the white part and cut it in slices (without the peel). Now cook the chick peas in warm water, drain them very well and put them in the bowl together with the "Capofreddo" cubes, the orange skin strips, the orange slices and the chive, adding salt and pepper at will. Dress and serve in 4 dishes with a very thin slice of "Capofreddo" as a decoration.
To match with, the best wine is for sure Belguardo Rosé vintage 2010, means the previous vintage of our Rosé, more mature, ripe and smooth, and also served at a slightly higher temperature (14-16°C); if you want a red wine, we can remain in the range of our smooth Maremma wines, matching a Serrata 2009 (or 2010, at your choice).