Serve on a bed of crispy zucchini, accompanied by Pignoletto Superiore Malagò 2024 Terre Rosse Vallania. The contrast between the soft pie and the bed of crispy zucchini works very well with the acidic tension and savoriness of the wine.
Ingredients for 4 persons:
- 600 g of zucchini
- 2 medium zucchini (about 250-300 g total) for the crispy bed
- 2 eggs
- 100 g of grated sweet pecorino cheese
- 40 g of Parmesan cheese
- 1 tablespoon chopped fresh marjoram
- 1 shallot
- extra virgin olive oil
- salt and pepper
Procedure:
Finely slice the zucchini and brown them with chopped shallots and a little oil for about 10 minutes. Allow to cool.
Separate the yolks from the egg whites, lightly beat the yolks with a fork, and add the grated cheeses and marjoram. Combine the zucchini. Finally add the softly beaten egg whites to the mixture.
Adjust salt and pepper and fill 4 individual buttered molds. Bake at 180°C for about 25 minutes.
In the meantime, prepare the zucchini for the final plating. The preparation is different from that of the dough because the goal here is to maintain crispness and freshness.
Cut zucchini into fine julienne or small sticks. Heat a large skillet with a tablespoon of extra-virgin olive oil. Saute the zucchini over high heat for 2 to 3 minutes maximum.
Add a few fresh marjoram leaves and, if you like, a very light grating of lemon zest. Salt only at the end.
They should remain green, glossy and still firm. Pay attention to the cooking time. If they release water or sag, they are overcooked.
Unmold the cupcakes.
Plating:
Arrange a small nest of zucchini in the center of the plate.
Lay the warm pie dish on top.
Top with a drizzle of extra virgin olive oil and a marjoram leaflet.
In the glass, chosen by Stefania Vinciguerra
Pignoletto Superiore Malagò 2024 Terre Rosse Vallania
Straw yellow color with golden highlights. Aromas of exotic fruit and white flowers with slightly spicy sensations. The palate is fresh and soft at the same time. Citrus notes with slight hints of vanilla and almond. A fresh and fragrant but at the same time structured Pignoletto.
I envision a structured wine with good sapidity, notes of yellow flowers, herbs and ripe fruit, supported by important freshness. I would avoid overly delicate but also overly fatty preparations.
Production area: Bolognese hills.
Grape varieties: 100% Pignoletto (Grechetto gentile), an ancient selection present on the estate since its inception.
Grape harvest: By hand in bins.
Production processes: Ages at least 10 months in the cellar before release.
Alcohol content: 12.5% vol
