A summer dish to be served warm—flavorful but not overly complex. Perfect for pairing with the 2024 Grignolino d’Asti Arlandino from Tenuta Santa Caterina, to be served at 12°C.
Ingredients for 4 persons:
- 4 large zucchini
- 250 g ground veal
- 150 g cow’s milk ricotta
- 40 g grated Parmigiano Reggiano
- 1 egg
- 1 small spring onion
- 1 tablespoon of breadcrumbs
- Fresh marjoram and thyme
- Grated zest of half a lemon
- Extra virgin olive oil
- Salt and black pepper
Procedure
Blanch the zucchini for 4 minutes in salted water. Drain them, cut them in half lengthwise, and gently scoop out the flesh.
Chop the spring onion and sauté it in a little oil until softened. Add the zucchini flesh and the veal, browning for about 5 minutes. Let cool slightly.
Combine the ricotta, Parmesan, egg, breadcrumbs, marjoram, thyme, and lemon zest, and mix well. Season with salt and pepper to taste.
Stuff the zucchini, arrange them on a baking sheet, drizzle them with a little oil, and bake them at 190°C for about 20 minutes, then finish them off under the broiler for a few minutes.
Serve them warm with a mixed greens salad.
In the glass, chosen by Stefania Vinciguerra
Grignolino d’Asti Arlandino 2024, Tenuta Santa Caterina
A bright, deep garnet color. Fruity and fragrant, with a typical and very distinct nose, featuring notes of currants, pomegranate, wild strawberries, and blood orange, along with subtle spicy undertones. The palate is crisp, agile, and dynamic, with barely perceptible tannins and excellent drinkability.
Production area: in the municipality of Grazzano Badoglio, on the rolling hills of the “Colli divini” in the heart of the Monferrato Astigiano region. These lands have been chosen since the 1300s for planting this grape variety, which is typical of the region. The soils are characterized by white, calcareous earth, rich in freshness. The vineyards are located at an elevation of 350 meters with a southwest exposure.
Grape Varieties: 100% Grignolino. Planting density: 4,500 to 5,000 vines per hectare. Guyot training system. Grape yield per hectare: 60–70 quintals.
Grape Harvest: harvested by hand during the last ten days of September.
Production processes: temperature-controlled fermentation at approximately 26–28°C. Aging in stainless steel tanks for 9 months.
Alcohol content: 14.00% vol.
Serving temperature: generally 14–16°C, dropping to 12°C in the summer.
Recommended pairings: flavorful dishes—but not overly strong ones—from traditional Piedmontese cuisine, such as carne cruda all’albese, vitello tonnato, agnolotti del plin with roast meat sauce, Piedmontese-style mixed fried meats, rabbit with aromatic herbs, and mixed boiled meats.
Fun fact: Arlandino is the ancient name for Grignolino.
