Sliced beef with stewed radicchio

To be topped with Parmigiano flakes and a red wine reduction and paired with an Alto Adige Pinot Nero Lafòa 2018 Colterenzio.

Ingredients for 4 people:

800g sirloin or rump steak, 2 late-harvest radicchio heads, 500ml red wine (best if the wine for pairing is used), a tablespoon of acacia or wildflower honey, 50g butter, Parmigiano flakes as desired, 2 tablespoons oil, salt and pepper as needed, a rosemary sprig and a few laurel (bay) leaves.

Directions:

Marinate the meat (more than 2cm thick) for around an hour at room temperature with the oil, salt, pepper, rosemary and laurel leaves.

Cut the radicchio heads in half lengthwise and put them in a pan with the butter. Cover and stew at a low heat for around 10-15 minutes, turning them over from time to time.

Prepare the reduction by putting 500ml of red wine in a pot with the honey and simmer until the wine is reduced by 50% and has become syrupy.

Take the meat out of the marinade and grill it on a hot skillet for around 2 minutes a side.

Let the meat sit for five minutes, slice and serve on a plate with the radicchio. Top the dish with the red wine reduction and Parmigiano flakes.

Wine to pair: 

(edited by Stefania Vinciguerra)

Alto Adige Pinot Nero Lafòa 2018 Colterenzio

Ruby red color. Seductive aromas of cherry, raspberries, red fruits, combined with fine spicy notes and discreet roasted notes. Powerful and complex on the palate with gripping tannins and an elegant finish.

Production area: Vineyards located at an altitude of approximately 400 meters a.s.l. The major part of the grapes come from morainal soils made with porphyry and Dolomites rock. Another part comes from gravelly, clay and calcareous soils.

Grape variety: Pinot Nero from Guyot trellised vines of between 15-35 years of age. Yield is 35 hl/ha.

Vinification: The estate-grown grapes are destemmed, crushed and partially cold macerated before fermenting in wooden casks at a controlled temperature of 25-28°C for approximately 3 weeks. A regular remontage is carried out. The wine is then transferred partly to new, partly to used oak barriques for malolactic fermentation and a 12 months' ageing.

Alcohol content: 13.5% Vol.

Serving temperature: 16° C.

Suggested food pairing: roast duck with hoi sin, baked salmon in a crust of soy sauce, mignon fillet with a balsamic glaze, roast lamb with mint sauce.

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