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Posts Tagged ‘masetto bianco’

Nonna’s chocolate cheesecake

May 19, 2011 by Christine No Comments »

All of us here in A Taste of Italy wish the very best to Inez with all of her future plans. We do promise, though, to keep posting recipes, restaurants and ideas on the blog.

My recipes come from my experience in Italy so they will tend to be basic Italian country farmhouse cooking. Italians love cooking and always eat in company. I hope you enjoy them!

My mother in law was over from Italy last week and spent most of the week making her fabulous chocolate and ricotta cheesecakes. They are amazing and I finally managed to get her to part with her recipe so I can share it with you all. Here it is:


For the base

400gr Plain flour,  2 eggs,  1 egg yolk,  170gr butter (I use low fat margarine),  150gr castor sugar,  7g fast action yeast (1 sachet)

For the filling

500gr soft ricotta, 150gr grated chocolate


Heat the oven to 150°C

To make the base, mix together all of the ingredients, kneading the dough by hand for at least 5 minutes. Set aside a third of the dough to top the cake.

Grease a 25cm flan dish and then sprinkle flour onto the greased dish. Roll out the remaining dough to about 1.5cm thick on a floured surface and use it to line the bottom of the flan dish.

To make the filling, simply mix together the ricotta and the chocolate to make a soft paste. Spread this paste onto the centre of the base trying to leave half a centimetre free at the edges of the dish.

With the dough which you had set aside, roll out sausages, flatten them and then prick along their length with a fork (this is to stop the top from rising). Use them to create a criss cross pattern on the top of the cake, tucking the edges between the filling and the side of the dish.

Bake at 150°C for about 40 minutes and then leave to cool overnight. 

We enjoyed it with a glass of Masetto Dulcis – an amazing sweet dessert wine from Cantina Endrizzi. This is one of their “Masetto” wines – a range which comprises Masetto Bianco (white), Masetto Nero (red), Masetto Dulcis (sweet) and Gran Masetto (the Great Masetto). They use recipes which have been handed down through the Endricci family over the generations and make any meal a very special occasion.



Wine special for the week!!

August 5, 2010 by Inez No Comments »

Masetto Bianco is a blend of Chardonnay, Pinot Bianco, Riesling and Sauvignon.  It is made by a producer called Endrizzi who are based in the Trentino region in fact just 8kms from the Austrian border!! So as you can imagine the winery is up in the Alps and has the true Alpine climate!! Which has huge affects on the wine!! In my oppinion very positive affects.
 Having such influences from so many different grapes, suprisingly the wine for me was very well balanced and had just the right amount from each grape, in other words 1 grape didnt dominate, there were hints of all grapes, some more obvious others more subtle!! Masseto Bianco wasn’t too sharp but rather very smooth and makes for very pleasant drinking!!

I made a lovely Ravioli pasta with it, a very simple dish consisting of Pumpkin Ravioli with butter, sage, and freshly grated Parmesan!!!


Inez O’Shea
“A taste of Italy”


Italian Summer recipes

July 5, 2010 by Inez No Comments »

My thoughts on Italian cooking.

Being Australian, I have grown up in a very multi-cultural society, which my Mother embraced!! Growing up every night for dinner was a dish from any cuisine in the world, my Mother specialised in Asian cooking, but she would always try her hand at anything and everything!!! For Christmas one year I remember us all sitting around the table rolling coriander, and prawn Vietnamese rolls, and for dinner most nights it was an Indian curry to a stir fry, to a Thai curry to Mexican or to some good old lamb chops!!

It was this environment that instilled a huge passion for food, and good quality food!! So when I arrived in Italy, I went crazy!!! I basically ate my way through Italy for 1 year, then I decided that I had eaten enough in restaurants, and would like to try my hand at a bit of Italian cooking. What I came to discover is that much of the food served in Italy is very basic, but what makes it so delicious is the quality of the ingredients. Having now moved to Ireland I thought that it was impossibile to make nice Italian food in Ireland, however I have found a few small shops which source good quality produce, so if im making something particular then I always try to buy my ingredients from them. I also have a very good bottle of Italian oil which for me is the key ingredient in most Italian dishes, it can make or break the dish!! Of  course there are some things which you simply can’t get here in Ireland however, for many of the recipes I have been able to get it pretty close to the “real deal”. So here are some of my favourites….

Classic Pesto                            Stock Illustration - basil. fotosearch  - search clipart,  illustration,  drawings and vector  eps graphics images  

5 cups packed fresh basil leaves
1/4 cup pine nuts
1 large clove garlic, peeled
salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup  grated Parmigiano-Reggiano

Method:  Pulse the basil, pine nuts, garlic, 1/2 tsp. salt, and 1/8 tsp. pepper in a food processor until finely chopped. With the motor running, slowly pour the olive oil into the feed tube and process, stopping to scrape the sides of the bowl as needed, until the mixture forms a thick paste. Transfer to a medium bowl and stir in the Parmigiano. Season to taste with more salt and pepper.

This can then be added to spaghetti with  a sprinkling of parmesan over the top, or I love to spread it on crackers and add feta or cheese of any kind, of course Italian cheese is ideal!!

Chicken with Pesto

Method: Take the chicken breast and with a knife smear the pesto on either side of the breast, then cover with grated parmesan, and finally wrap the breast with prosciuto. Place the chicken in a glass oven dish and add a small amount of oil to stop the chicken from sticking. Cook in a moderate oven 180 degrees for 25-30mins depending on the size of the chicken.  Serve with a tossed greek salad.


2 slices of white oven loaf bread
2 vine ripened tomatoes
1 handful of basil
1 clove of garlic
salt and pepper

Method: Take the bread and slightly toast, once it is crusty on the outside take the clove of garlic and rub it on the bread. Dice the tomatoes, and break up the basil and mix in with the tomatoes, pour a small amount of oil in with the tomatoes and stir just to combine everything. Then add a pinch of salt and pepper. With the bread pour small amount of oil onto the top and place in the oven for 5 or 10 mins.  Spoon the tomatoes on top of the bread and if you would like the tomatoes to be slightly warmed you can place it into the oven together, otherwise just spoon the tomatoes onto the bread once you have removed the bread from the oven.

Wine Recommendations

I recommend our the Masetto Bianco by Endrizzi, it is a blend of  Chardonnay, Pinot Bianco, Riesling and Sauvignon. It is quite rounded rather then being sharp, and is very soft and makes easy pleasant drinking, and will go excellently with all of the above recipe’s.

Inez O’Shea “A taste of Italy”                                              


Endrizzi wine evenings

March 5, 2010 by Inez No Comments »

This week we welcomed Mr Thommas Kemmler from Endrizzi wines, we had 2 lovely evenings the first evening was a wine dinner at the Elephant and Castle and the 2nd night was an information and tasting at Manifesto restaurant in Rathmines.  

The Elephant and Castle served a 4 course meal, and with each course a different wine was served, starting with the Endrizzi Prosecco Frizzante, followed by the Masetto Bianco, the Masetto Nero and finally Moscato Rosa. The Elephant and Castle did a supurb  job of pairing the  food with the wine and Thomas gave a great talk about the wines. 

The 2nd evening was at Manifesto, a new Italian restaurant in Rathmines.  The wines were a slightly different choice but all wines went very well with Manifesto’s menu.  The wine choices were  Masetto Bianco, Nosiola, Tereldego and Serpaiolo.   We hope that everyone who attended enjoyed the evening, and we would like to thank Thomas for his visit!!!

Inez O”Shea”A taste of Italy”


Wine Tasting

March 1, 2010 by Inez No Comments »

Hi Everyone tomorrow night there will be a wine tasting at the “Elephant and Castle” in Temple Bar. We have the producer himself, Thomas Endrizzi who will be on hand to explain and talk all about his wines.

We have a lovely selection of wines begenning with the Prosecco Valdobbiane, followed by the Masetto Bianco, Masetto Nero and finally the Moscato Rosa.

For those of you who are unfamiliar with Endrizzi, Endrizzi is from the North of Italy, very close to Austria, and they produce a large variety of wines which are well worth trying!!

The tasting will begin at 7:00pm.

We’re really looking foward to seeing you all there!!

Inez “A taste of Italy”