Caciocavallo-stuffed tortelli with a Piennolo tomato coulis

A recipe from Chef Angelo d’Amico of the Locanda Radici restaurant in Melizzano, in the province of Benevento. We pair it with a Maso Franch 2016 La-Vis.

Ingredients for 4 people:

For the Piennolo tomato coulis: 200g Piennolo tomatoes, 1 bunch of basil, garlic, onion, extra-virgin olive oil and a pinch of sugar.

For the Cacciocavallo filling: 200g Marche Cacciocavallo, 200g Marche milk, 60g flour, 60g butter, salt and pepper.

For the pasta: 200g 00 flour, 50g Saragolla flour and 6 egg yolks.

Directions:

For the coulis: Cut the small tomatoes into four and remove the bitter end part. Let the tomatoes marinate in the EVOO with a pinch of sugar. Prepare a base with the onion, garlic and EVOO and cook the tomatoes for around 7 minutes then blend them with the basil and pass through a strainer.

For the filling: Make a roux with flour and butter. Boil the milk aside and then add in the roux and Caciocavallo.

For the pasta: Make a dough with the 00 flour, Saragolla flour and egg yolks mixing them thoroughly. Roll out the dough, cut out the tortelli and stuff them with the prepared filling.

Cook the pasta and serve with the tomato coulis and garnish with a basil leaf.

Wine to pair: 

(edited by Stefania Vinciguerra)

Maso Franch Vigneti delle Dolomiti 2016 La-Vis

Intense yellow with color gold-green reflections. To the nose hints of pineapple, sweet and exotic, echoes of coconut and honey. It gains breadth with aromas of medicinal herbs and flint. In the mouth it is very direct and remains composed in the center of the palate, well balanced between power and elegance. Balsamic and briny persistence.

Production area: Maso Franch, in the Municipality of Giovo, Trentino. The vineyards are located at the entrance to the Valle di Cembra, on the right side climbing from Lavis, which enjoys best exposure to the sun. They are located on a medium to steep slope, facing south, with characteristic dry-stone walls delimiting the terraces. The porphyry soil is situated on fluvioglacial deposits from the Quaternary period and is characterized mainly by sandy loam, rich in carbonates, fertile, of average depth and quite well drained. Maso Franch is a unique reality in Val di Cembra, due both to the size of the vineyard and the natural environment, within a wood populated by deciduous trees, revealing the noble vocation of the agricultural ecosystem.

Grape variety: Incrocio Manzoni, training system Guyot. Organic agricultural techniques are employed in the vineyard: this is the ideal situation for the vine to grow and live, with an excellent vegetative and productive balance. Yield 40 hl/ha.

Grape harvest: The perfect time for harvest is established by testing the grapes in the vineyard. Only when fragrance and salinity are joined by ripe and sweet sensations is the grape harvested by hand into small crates.

Vinification: After soft pressing and slow fermentation, the wine begins its long journey inside the cellar: an extremely rational and artisan procedure in which each passage undergoes meticulous assessment. The wine spends at least 24 months on its own lees, part in stainless steel vats and part in small barrels made of French oak. Minimal racking, lots of patience and constant tasting allow this wine to express all its potential. Only after spending several months ageing in the bottle is Maso Franch ready to be u

Alcoholic content: 14% vol.

Serving temperature: 8-10°C.

THIS RECIPE IS OFFERED BY LA-VIS

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