Ricetta ideata dallo chef Matteo Giudici che proponiamo con un abbinamento Custoza Superiore Ca’ del Magro 2020 Monte del Fra.
Ingredients for 4 persons:
For the dough: 100 g zero flour; 100 g whole wheat flour; 2 whole eggs and 1 yolk; 1 sachet of saffron.
Filling: 200 g pumpkin pulp; 150 g fresh ricotta; 50 g pecorino; a pinch of nutmeg; salt to taste.
Dressing: 80 g butter; 10 fresh sage leaves; 100 g guanciale in a single slice; salt to taste; 50 g fresh pecorino cheese.
Procedure:
Prepare the puff pastry by kneading the flour, eggs and saffron sachet until smooth.Once the dough is ready, make a loaf, wrap it in plastic wrap and let it rest for a couple of hours in the refrigerator.
For the filling: Take the pumpkin (possibly Mantuan) and cut it into slices about 2 cm thick. Place on a baking sheet and bake in a static oven at 200 degrees for about half an hour until softened. Place the pumpkin flesh in a boule and add the fresh ricotta, pecorino, nutmeg, and salt to taste. Mix the ingredients together with the help of a blender until smooth and homogeneous.
After the dough resting time has elapsed, roll out the dough sheet thinly with a sheeter or rolling pin and cut out squares about 6 cm by 6 cm. In the center of the square of dough put a little bit of filling, roll it up and close the sides with a pinch making candies.
For the sauce: in a pan put the butter, julienned sage, sliced guanciale (cheek of bacon) and a pinch of salt in a cold place. Turn the stove on high heat and brown everything for a 5 minutes adding very little water if necessary in order to keep the mixture creamy.
Cook the pasta candies in plenty of salted water for about 3 minutes and drain with the help of a skimmer. Place the pasta in the pan with the sauce and mix for a couple of minutes.
Serve the candies in a soup plate and sprinkle with fresh pecorino cheese.
Wine pairing
(Edited by Stefania Vinciguerra)
Custoza Superiore Ca’ del Magro 2020 Monte del Fra
Straw yellow with light golden hues. Very fresh and balsamic nose, mint and sage, small red fruit, raspberry powder. Warmer sensations of yellow spice then emerge. On the palate clean, elegant, warm. Good persistence.
Production area: in the municipality of Sommacampagna southeast of Lake Garda. It is produced from a single vineyard over 30 years old. The hills are at 100-150 meters above sea level on soils of morainic origin with calcareous, clayey, gravelly soil.
Grape varieties: 40% Garganega, 35% Cortese and Incrocio Manzoni, 15% Trebbianello, 10% Trebbiano Toscano, from the same vineyard with Guyot training system.
Harvest: hand-picked from the first week of September to mid-October depending on variety.
Vinification: pre-fermentative cryomaceration, soft pressing. Fermentation and aging on the lees in steel and cement vats for Garganega grapes from October to May. This is followed by bottling for at least 6 months before sale.
Alcohol content: 13% Vol.
Serving temperature: 10-12°C.
Recommended pairings: fish, white meats, Italian antipasti, pasta, French cuisine, Asian, vegetarian. Extremely adaptable at the table even with winter mushroom cooking.
