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G r e a t I n d i a n C u i s i n ep r e s e n t s

GRANDI CRU OF ITALYI BALZINI

GREAT INDIAN CUISINE

We p r o d u c e f o r p a s s i o n

i Ba l z in i

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We produce for passion

i Ba l z in i

Descrizione del luogo di produzione

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I Balzini history

A great wine which comes not only from

the soil but also from one man’s dream.

Vincenzo D’ Isanto dreamed of making

“his wine” : elegant, pleasant and with a

refined bouquet.

In 1977 he bought an estate in Barberino Val D’ Elsa, called I BALZINI as written on the cadastral survey map. The name I balzini is given in Tuscany to indicate small terraces. Vincenzo analyzed the soil to understand which grape varieties were best capable of expressing the characteri-stics he was looking for. He planted a small vineyard and after some experimentation he collaborated with Giulio Gambelli and, in 1987, he produced the first vintage of I BALZINI White Label. The passion of Vincenzo involved his wife Antonella, who now manages the estate, organizes special events for the guests and takes care of environmental preservation projects. She is also expanding her pro-ducts with olive oil, grappa and wine jelly. Since 2006 the enologist, Barbara Tam-burini, has collaborated with the winery and has been able to continue to realize Vincenzo’s dream and to follow the ideas of a dynamic Antonella. I BALZINI are niche

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wines, they are elegant, smooth, pleasant to drink and perfect for aging, These wines are able tell the history of the terroir which is particularly loved and well maintained due to choices regarding environmental sustainability. These wines are produced thanks to careful selection of the grapes, which are worked upon with care and pas-sion. For this reason Vincenzo and Antonel-la love to be called “ wine producers for passion”

Our wineries

Special formats

I Balzini make you their best wishes

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Our wineries

Special formats

In this glorious day we are pleased to celebrate the marriage of

Ajala and Amar

WEDDING

I Balzini make you their best wishes

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ingredients for 4 portions For the dough:

200 g strong white flour - waterFor the filling:

200 g diced potatoes-20 g chopped onion – 50 g fresh peas

10g turmeric – 10 g coriander powder – 20 g seed oil – 1 handful of fresh mint

5 g lemon juice – 50 g hot water – peanuts oil - salt

MethodFor the dough Mix the flour with the water and

knead until the dough is firm and smooth. Leave to rest for 30 minutes.

Heat the oil and add the turmeric, coriander and chopped onion, then fry gently for a few minutes. Add the patatoes and cook for 15 minutes over a

low heat with the peas, salt and lemon juice.Leave to cool, then add the fresh mint.

Use a rolling pin to roll the dough out thinly. Cut it into 12 rectangles and place a spoonful of the of the potato filling at the edge, then close it to form

a traingle, making sure you seal the edges properly. Fry in plenty of peanut oil at 170° C until golden all

over. Serve hot with spicy tomato chutney.

 Wine: I BALZINI Red Label

VEGE SAMOSA

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Wine: I BALZINI Red Label  

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Ingredients for 4 portions 150 g hulled red lentils

150 g spinach20 g sunflower oil

1 clove of garlic – 5 g turmeric5 g chilli – 4 cherry tomatoes

1 sprig of thyme – 2 g fresh ginger root10 g onion – salt

4 fried Indian flatbreads (poori)

Method

Wash the lentils thoroughly, place them in a sauce-pan, cover them with lukewarm water and cook for

around 20 minutes over a modearte heat with a little salt.

Heat the oil in a wok and fry the garlic and onion until they turn golden, then add the turmeric, chilli, thyme and ginger and cook for 1 minute. Add the quartered tomatoes and spinach hearts, washed

thoroughly. Season with salt and cook for 2 minutes, over a high heat. Now finish cooking, adding the

lentils to the spinach. Mix thoroughly and serve with fried Indian

flatbreads.

Wine: I BALZINI White Label

STEWED LENTILS WITH SPINACH HEARTS

AND SPICES

 

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Wine: I BALZINI White Label  

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FISH WITH YOGHURT

Ingredients for 4 portions

500g sea bass fillets250g whipped natural yoghurt

4 tabletspoon of mustard oil - flour1 bay leaf - 1 pinch of cinnamon

1 cardamon pod - 1 onion blended with 10g ginger 3g chilli - 5g cumin powder - 5g turmenic powder 3g

sugar - 2 ladles of fish stock - salt

Method

Dust the sea bass fillets with flour and fry until golden in 2 tablespoon of mustard oil in a sucepan,

then drain them on kitchen towel.Add the remaining oil and fry the bay leaf, the car-damon, the cinnamon, the onion and ginger paste,

the chilli, the turmenic, the cumin and a ladle of fish stock.

Incorporate the yoghurt and leave to simmer over a low heat for 3 minutes.

Add the fish fillets, a ladle of stock, salt and sugar to the yoghurt sauce.

Cook for a further 3 minutes.Serve with chapatti.

Wine: I BALZINI White Label  

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Wine: I BALZINI White Label

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TANDOORI CHICKEN

Ingredients for 4 portions

1kg boned chicken1 lime - 20g natural yoghurt

1 clove of garlic1 handful of coriander leaves - 10g fresh ginger root

10g lemon juice - 20g peanuts oil10g tandoori spices20g garam marsala

3g chilli powder5g ground turmeric

Method

Cut the chicken into pieces. Mix the garam marsala, tandoori spices, yoghurt, chopped garlic,

chilli, turmeric, chopped coriander leaves, grated ginger, salt, lemon and lime juice and oil in a large

bowl. Stir it all together until the ingredients are well combined.

Add the chicken and leave to marinate for around 3 hours in the fridge. Place the pieces of chicken in an oven dish and cook in the oven fir 25 minutes at

200°c.Serve the chicken hot with a mixed salad.

Wine: I BALZINI White Label

 

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Wine: I BALZINI White Label

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COCONUT PUDDING WITH TROPICAL FRUITIngredients for 10 portions

500g coconut milk - 250g fresh cream100g sugar

1 vanilla pod3 sheets of gelatine

350g mixed tropical fruit (papaya, mango, dragon fruit, pineapple)

lemon juice10 sponge discs

dessiccated coconut10 water glasses

Method

Bring the coconut milk to boil in a small saucepan with the cream, sugar and vanilla pod.

Immerse the gelatine sheets in the water, wring them out and incorporate them into the hot milk.

Whisk and cool the mixture rapidly in a blast chiller.Wash the fruit thoroughly, peel it and dice it into

cubes of around 1 cm.Spray it with lemon juice.

Place a spoonful of diced fruit at the bottom of a glass, followed by a sponge disc, and cover with the

chilled pudding.Transfer the glasses to the fridge for at least 3 hours.

When serving, dust the puddings with dissicated coconut.

Wine: I BALZINI White Label  

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 Wine: I BALZINI White Label

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LAMB CURRY

Ingredients for 4 portions

800g boned lamb - 4 cloves10g chilli powder - 10g garam marsala

2 piece fresh ginger root10g ground cardamom seeds

10g coriander powder10g cumin powder

20g mixed seed oil - 3 onions200g potatoes - 2 cloves of garlic

1l of vegetable stock - salt - pepper

Method

Dice the lamb. Chop the onions with the garlic and fry them gently in a pan, then add the ginger, spices

and a pinch of salt and cook for one minute.Peel and dice the potatoes, then add them to the

fried mixture together with the lamb.Add a few ladles of hot stock and cook for 30 minu-

tes over a moderate heat.Season with salt and pepper and stir from time to

time.Serve the Lamb Curry with indian bread or basmati

rice.

Wine: I BALZINI White Label

 

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 Wine: I BALZINI White Label

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INDIAN KING PRAWNS AND AUBERGINES

Ingredients for 4 portions 12 king prawns

1 large aubergine2 tablespoon of extra virgin olive oil

20g onion - 1 clove garlic2 pickled chillies10g curry powder10g tomato puree

30g cream5g lemon juice - salt

Method

Shell the prawns and place them in the fridge.Use the shell to make a stock, strain it and put it to

one side. Wash, peel and dice the aubergine.Chop the onion and garlic and fry gently in a little

hot oil, without allowing it to brown.Add the halved and deseeded chillies, the curry powder, the tomato puree and the lemon juice.Place the aubergine in the sauce and cook for 5 minutes, adding a ladle of hot stock from time to

time. Add the cream and prawns, season with salt and cook for 3 minutes. Thin the sauce with the

stock before serving if necessary.Serve hot.

Wine: I BALZINI White Label  

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 Wine: I BALZINI White Label

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Our Gift Is Our Recipes

What our farm, I BALZINI, offers, is a unique service in celebration of originality and quality of events

aimed at the more joyful.A fine wine to celebrate every occasion.

A unique gift accompanied by our selected recipes designed to enhance the taste.

Our service is customized for each holiday or event:

WeddingsBuiseness luch

Buiseness dinnerParty

Appetizers

For more information info@ibalzini.it

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I Balzini participate in the joyful moments of life

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