Rosemary flavored Cimbro della Lessinia cheese sbrisolona

A savory version of the sweet Veneto crumble cake (very similar to the one found in Mantua) which we pair with a Heletto 2012 Garbole.

The idea originated with Chefs Alessandro Bozza, of Caffè Dante in central Verona, and Emanuele Selvi, of the Il Borgo Antico di Villa Quaranta, restaurant, who gave me the recipe.

In Verona, we often have the sweet sbrisolona, an almond crumble cake (a similar version of which is also found in Mantua). Here is a savory version using a typical, local mountain cheese: Cimbro della Lessinia.

Ingredients for 16 single portions of 36g each:

160g butter, 125g white flour, 100g polenta bramata maize flour, 100g grated Cimbro della Lessinia cheese, 3 egg yolks, 8g fine salt, 80g sliced blanch almonds and 10g chopped fresh rosemary.

Directions:

Made a dough with all the ingredients except for the butter, that will be added at the end mixed with 40g of sliced almonds.

Divide the dough into single, round portions (with a 6cm diameter) and place the remaining sliced almonds on top.

Bake for 15 minutes at 180°C in a ventilated oven.

Serve with local cold cuts of choice and, to make it even more delectable, add some cheese fondue on top.

Vino in abbinamento:  

Heletto Veneto Rosso Igt 2012 Garbole

Dark and intense ruby. On the nose emerge notes of fruit such as strawberry, cherry and black cherry wrapped by the sweetness of the wood and the tension of the hint of licorice. In the mouth it enters soft and sweet thanks to its alcohol content, followed by cocoa and chocolate aroma.  Closes with a fresh and balsamic note together with a touch of black cherry. Excellent persistence. 

Production area: the farm is located in Tregnago, in the province of Verona. 

Grape varieties: corvina 60%, corvinone 20%, rondinella 10% and other varieties in slight withering. 

Production: matures in new barriques for 6 years. 

12,000 bottles produced.

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