Rice and pea sformatino with a veal reduction sauce

An impressive dish to pair with an Alto Adige Pinot Bianco Schulthauser 2018 San Michele Appiano/St.Michael Eppan.A

Other vegetables can be substituted depending on the season. Here we use sweet and tender peas that in spring are amply available fresh at all vegetable markets.

Ingredients for 6 people:

300g of Roma rice, 150g steamed peas, 1l vegetable broth, 200g Parmigiano, 6 strips of bacon, 3 tablespoons extra-virgin olive oil, a knob of butter and 20cl fresh cream.

For the veal reduction sauce: 1.5kg veal bones, 1 celery stick, 1 carrot, 20cl white wine, salt and pepper as desired, 1 tablespoon extra-virgin olive oil and one teaspoon (optional) of cornstarch.

Directions:

Prepare the veal reduction sauce first by browning the bones with the cut vegetables in the oven at 230°C. Use the wine to deglaze the pan and then add 200cl of water. Cook until the liquid has been reduce by half. Filter the sauce and, if necessary, thicken with the cornstarch.

Toast the rice with the EVOO and add enough broth to cover the rice. Put in the peas and cook, adding broth when necessary, until the rice is slightly under-cooked (al dente).

Flavor with some grated Parmigiano, the knob of butter and salt and pepper as desired.

Butter six, single-portion molds and fill them part way with the rice and place a piece of Parmigiano at the center. Finish filling the molds with rice, level the molds and bake for some 20 minutes at 200°C.

Serve topped with a little Parmigiano fondue (made by warming some Parmigiano with fresh cream), a strip of fried bacon and the reduced veal sauce.

Wine to pair: 

Alto Adige Pinot Bianco Schulthauser 2018 San Michele Appiano/ St. MIchael Eppan

Schulthauser, having been vinified and bottled for the first time in 1982, is the consummate South Tyrolean Pinot Bianco. This wine isn’t ostentatious, but is the consummate fresh-and-fruity Pinot blanc, the enjoyment of which is found both in its creamy softness and its lively acidity. Straw yellow color with a green shimmer, it has clean fruity notes of apple, apricot and pear. Lively and balanced with a fruit-incised creaminess to the palate.
Production Area: Vineyards at Schulthaus, above Moos Castle, in Appiano/Monte (540 to 620m) with Southeast exposure. Limestone gravel with clay soil.

Grape Variety: Pinot blanc, vines from 10 to 40 years of age,  training system Pergola and Guyot

Wine-making: mid to end-september harvest and selection of grapes by hand. The majority (85%) is fermented in stainless-steel tanks and the remainder in oak barrels, followed by malolactic fermentation. The two wines are combined in February.
Alcoholic Content: 14,0%
Serving Temperature: 8 to 10°C.

Suggested Foid Pairings: A premium aperitif and summer wine, it is also quite versatile when it comes to food pairing: it goes well not only with seafood and fish but also with delicate dishes made with wild fowl. It is especially recommended as an accompaniment to South Tyrolean Schlutzkrapfen.
 

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