Italiano
Cod Ravioli on a zucchini puree and polenta chips
A recipe from the Maso Franch restaurant in Giovo, in the province of Terni, to pair with a Sauvignon Vich from the Le Selezioni La-Vis line.
Ingredients:
For the pasta dough : 500g white flour, 400g eff yolks and salt as needed.
For the filling : 200g of unsalted cod and marjoram.
For the puree : 2 zucchini, 1 shallot, mint and, if needed, vegetable broth.
For the polenta chips (optional): 100g very fine corn flour, 400g water and 1 teaspoon salt.
For the garnish : 1 red beet.
Directions:
Prepare a dense polenta by sprinkling the flour into boiling salted water. Mix with a whip to avoid the creations of any lumps and lower the heat and continue to mix regularly until fully cooked (around 45 minutes). Give the polenta the shape of a salami log and place it in the refrigerator to harden it for slicing later.
For the puree: Finely chop the shallot, sauté it in a pan and then add the zucchini that have been cut into cubes. Once everything is cooked, blend in a mixer with the leaves of fresh mint. Add vegetable broth if needed to achieve the proper consistency.
For the filling: Chop up the cod and the marjoram and mix together to create a uniform filling and then let it sit in the refrigerator.
For the pasta: prepare the dough by creating a mound of flour and mixing in the egg yolks until it become a smooth, uniform dough. Roll the dough out into a thin layer and use it to make the ravioli with the filling and making sure the edges are all firmly sealed.
For the chips: Slice the salami-shaped polenta with a wet knife to a thickness of 2-3mm. Let the chips dry and then fry them in oil at 180°C. The chips can also be placed on oily baking paper on a cookie sheet, basted with olive oil and baked at 220°C for 30 minutes.
Cook the ravioli in boiling salted water for 4 minutes, drain and then fry in a pan with marjoram-flavored butter.
Parboil the beet and then slice it julienne-style. Prepare the plates with a bed of puree and then place the ravioli and chips on top. Garnish with the beet-julienne.
Wine to pair:
Vich Trentino Sauvignon Doc Selezioni di Lavis
Selections from Cantina Lavis stem from the “wine zoning project” that has represented the Cantina’s underlying philosophy for over 30 years. This Sauvignon is the best expression of the typical zones where these vines are grown. Greenish straw yellow color. Very typical aromatic profile with notes of tomato leaf, elder flowers, bark, grapefruit and white peach. Tense, agile taste, fresh but with a nice body. Clear notes of grapefruit, elegant, well sustained by acidity and great persistence.
Production area: selected areas, in particularly suitable vineyards, located in the municipalities of Giovo and Meano (Trento). Exposure West, South-West; altitude 400-500 m asl. Soil composition sandy loam with porphyritic lithology and structured clayey soil.
Grape varieties: Sauvignon blanc, trainined with Guyot system and simple Trentino pergola; planting density4,500/5,500 vines/hectare
Wine making: manual harvesting around late September, soft pressing, fermentation in stainless steel tanks and French oak tonneau, ageing on the lees for approximately 10-12 months before bottling, and further ageing in the bottle for a minimum of 6 months.
Serving temperature: 10°C.
