Casolét risotto with apple mousse, crispy speck and cheese pralines

A recipe from the Maso Franch restaurant in Giovo, in the province of Trento, to be paired with a Pinot Nero Trentino Doc La-Vis. 

Ingredients for 4 people: 

300gr carnaroli rice, 1 shallot, 20gr butter, ½ glass of white wine, vegetable broth as needed and 50gr Casolét*.

For the apple mousse and crispy speck : 1 golden delicious apple, 50gr speck and extra-virgin olive oil as needed.

For the pralines : 60gr Casolét, 40gr cream, 1 egg, flour as needed, bread crumbs and oil for frying.

Directions: 

Chop and sauté the shallot then add and toast the rice for a few minutes before dosing the rice with wine and burning it off. Add vegetable broth as needed to cook the rice until it is almost done.

Remove the rice from the heat and mix in the butter and Casolét then salt and pepper to taste.

For the apple mousse: Peel the apple, cut it into cubes and put them in a plastic container and cover it with plastic wrap. Cook in a microwave for 3 minutes and then blend in a mixer.

For the crispy speck: Cut the speck julienne-style into subtle pieces then fry them in a pan with a trickle of EVOO.

For the pralines: In a pan melt the Casolèt into with the cream then let cool. Make small balls with the cheese and then coat them with flour, egg and bread crumbs and fry.

Casolét  (“little cheese” in Ladin-Solander) is a cheese produced the Val di Sole, in the province of Trento, and made with local whole milk. It has a subtle and slightly rough rind while the cheese has a cream-white color. The cheese has a bouquet of natural herbs and aromas and a variation of it is made in a triangular shape in Val Camonica, in the province of Brescia.

Wine to pair 

Pinot Nero Trentino Doc Lavis 

The Pinot Nero grape enjoys a very good habitat in various areas of Trentino. Grown mainly in the foothill vineyards of Lavis and Giovo, it reaches full maturity only after a long period on the vine. Light ruby red color, intense bouquet with hints of sweet and marasca cherry, pleasant and characteristic lingering aroma of forest fruits. Delicate and fruity, dense and silky tannins, full and agreeably lasting taste.

Production area: Municipality of Lavis and Giovo; vineyard located at 550 m. asl with a West exposure. Soil composition: sandy loam of porphyritic origin, fairly shallow and moderately fertile.

Grape variety: 100% Pinot Nero, Guyot and simple Trentino pergola training system with planting density of 5,000 vines/hectare.

Wine making: manual harvest in the last week of September, fermentation at controlled temperatures in stainless steel tanks, ageing in French oak barrels for approximately 5/6 months before bottling.

THIS RECIPE IS OFFERED BY LA-VIS 

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