The holidays are approaching and smoked salmon is a real must for Christmas menus, simple, versatile and with intense flavor. Let’s try it in this first course completed with butter, parmesan cheese and milk foam and drink together the Verdicchio dei Castelli di Jesi Classico Superiore Casal di Serra 2021 Umani Ronchi.
This recipe is the brainchild of Gianpaolo Ghilardotti, the entrepreneurial chef at the helm of Foodlab, which specializes-with its Fumara brand-in processing and smoking salmon from the cold seas of the North.
Ingredients for 4-6 people:
For the pastry: 250 g 00 flour; 3 whole eggs; 1 tablespoon EVO oil; salt
The filling: 250 g ricotta, 250 g herbs (already boiled); 1 small egg; 50 g grated grana cheese; nutmeg; salt and pepper
For the finish: 300 g Norwegian smoked Fumara salmon; 100 g butter; 2 sage leaves; 100 g whole milk; salt and pepper
Directions:
For the dough: Place the flour in a well and break the whole eggs into the center. Add oil and salt and knead the dough until it is smooth and elastic. Leave to rest in the refrigerator, wrapped in plastic wrap, for about 1 hour.
For the filling: Squeeze the herbs well and chop them finely with a knife. Add the ricotta cheese, nutmeg, egg, grated grana cheese and adjust salt and pepper. Mix everything together, stirring well.
Withdraw the dough from the refrigerator, roll out a thin sheet, cut it into medium-sized squares (5-6 cm wide) and stuff with the filling.
Close the ends tightly and cook in boiling salted water for 4-5 minutes.
Meanwhile, melt butter with lightly chopped fresh sage. Cut the smoked salmon into julienne strips. Prepare the milk foam with an immersion blender.
Drain the tortelli, arrange them on a plate and, with a spoon, spread the melted butter over them. Add the salmon and lay just the milk foam on top.
Serve with a sprinkling of Parmesan cheese and, if desired, a grinding of black pepper.
Wine pairing:
(Edited by Stefania Vinciguerra)
Verdicchio dei Castelli di Jesi Classico Superiore Casal di Serra 2021 Umani Ronchi
Straw yellow with golden hues. Intense and persistent aromas of wild flowers and yellow-fleshed fruits, such as peach, medlar and golden apple. The palate is rich and velvety, endowed with freshness and saltiness that balance its softness. The finish is dry, persistent and intensely fruity.
Production area: the Verdicchio Hills. The vineyards, aged between eight and thirty years, extend on the two opposite sides of the Esino Valley, in the hilly strip ranging from 200 to 350 meters above sea level. The soils, which date back to Plio-Pleistocene formations, are very deep, loamy loam and medium limestone.
Grape variety: 100% Verdicchio, with Guyot training system and a maximum yield per hectare of 70 q.li.
Harvest: Harvesting is done by hand, and normally takes place in the period from late September to the first decade of October. Particular care is taken in determining the time of harvest, which must coincide with the achievement of the best balance between sugar content, phenolic maturity and acidity.
Vinification: After soft pressing, the flower must is rapidly cooled and then statically decanted. Fermentation, in steel tanks at a controlled temperature of 16 to 18°C, continues for 10 to 15 days. The wine does not undergo malolactic fermentation. It ages in steel for about 5 months in contact with its own yeasts. Bottled at the end of April, it rests further in bottle for several months.
Alcohol content: 13% vol.
Serving temperature: 12-14°C.
Recommended pairings: Ideal with fish dishes, stewed and grilled. Roasted white meat and fresh cheeses.
Find more tasty DoctorWine recipes in this section, out every Saturday.
