Potato tortelli is a classic Italian dish that we pair with Lambrusco Reggiano Concerto 2024 Medici Ermete, thanks to the presence of bacon.
It is a crisp and fresh wine with good acidity and light tannins that make it perfect for savory, somewhat fatty or sweet-tinged dishes. In these tortelli, the fattiness of the bacon and butter is lightened by the freshness and crispness of Lambrusco, which also holds up well to the sweet tendency of the potatoes and Parmigiano.
Ingredients for 4 persons:
For the dough: 200 g 00 flour; 2 eggs; a pinch of salt.
the filling: 200 g yellow-fleshed potatoes; 100 g sweet bacon; 2 tablespoons Parmesan cheese; Salt, pepper and nutmeg to taste.
the seasoning: 80 g butter; about ten fresh sage leaves; grated Parmesan cheese, fresh black pepper
Directions:
Place flour in a heap, add eggs and knead until a smooth dough is obtained. Cover with plastic wrap and let stand 30 minutes.
Boil potatoes with skin on (for about 40 minutes), peel and mash them.
Cut the bacon into very small pieces, then brown it in a pan without oil until it becomes crispy.
Mix potatoes, bacon, Parmesan, salt, pepper and a grating of nutmeg. Allow to cool.
Roll out two thin sheets of pastry, spread small portions of filling on one, cover with more pastry and cut out the tortelli, helping yourself with a pastry cutter (if you want them round) or with a pastry cutter to leave them square. Seal them well.
Cook in salted water for 3-4 minutes.
Meanwhile, melt the butter with the sage.
Drain the tortelli, season with the fragrant butter and a generous sprinkling of Parmigiano. Top with a grating of freshly ground pepper, if desired.
Wine pairing:
(Edited by Stefania Vinciguerra)
Lambrusco Reggiano Concerto 2024 Medici Ermete
It has the typical colors of youth, deep red with purplish highlights and dense, rich mousse. The aromas are decidedly fruity, of cherries and raspberries. The mouth is sparkling, fresh and invigorating, lively, round, with excellent balance.
Production area: In the province of Reggio Emilia, locality Tenuta La Rampata. Clay soil type.
Grape varieties: 100% Lambrusco Salamino. Spurred cordon training system, maximum production per hectare 10 tons. Organic viticulture.
Production processes: Dry sparkling wine from fermentation in stainless steel tanks.
Alcohol content: 11.5% vol.
Sugars: 9 g/l.
Serving temperature: 8-9°C.
Recommended pairings with various types of kitchens:
Emiliana: Felino salami, mortadella, culatello, prosciutto; tortellini and cappelletti in broth, lasagna, tagliatelle with meat sauce, pumpkin and herb tortelli.
National: cured meats, aged cheeses, mixed meat ragouts, stuffed roasts, grilled meats. Casa Medici cuisine: Risotto with pumpkin and mushrooms.
Vegetarian: Lasagna with vegetable ragout.
International: Dim sum, burgers and fries, American barbecue.
