Savory galette with rainbow chard, speck and fontina

An easy-to-make and flavorful dish that we pair with a Veneto Rosso Passione Sentimento 2021 Famiglia Pasqua.

Ingredients for 4-6 people:

For the dough: 200g 00 flour + flour for the pastry board, 100g rye flour, around 80ml extra-virgin olive oil and 1 teaspoon of salt.

For the filling: 300g PDO fontina cheese, 50g sliced speck, 400g rainbow chard, 30g pine nuts, 1 garlic clove, EVOO, 2 egg yolks, 100ml fresh cream, salt and pepper.

Directions:

For the dough: Mix together the two flours with the salt and then at the center make a depression to add the EVOO. Begin to knead using the tip of your finger and little by little add around 100ml of cold water. Knead all the ingredients together to obtain a homogeneous, smooth and elastic dough that does not stick to your hands.

Make the dough into a ball, cover it with a bowl and let it sit while preparing the filling.

For the filling: Wash the vegetables and cut them into 1cm strips, cook them for 5 minutes in boiling water, then drain and dry well. Heat 2 tablespoons of EVOO in a non-stick pan together with the garlic clove that has been crushed. Add in the pine nuts and, a few minutes later, the rainbow chard and sauté them at a high heat for a couple of minutes. Turn off the heat and remove the garlic.

Remove the rind from the fontina and grate the cheese with a clipart with large holes. Cut the speck into small strips. Break the eggs into a bowl, add in the cream and season with salt and pepper. Mix everything together well with a fork then stir in the fontina, chard and speck.

Roll out the dough on a floured pastry board into a disc around 35cm in diameter and then transfer it into a pan lined with parchment paper.

Place the filling at the center of the disc leaving a 5-6cm edge free. Fold the edges towards the center of the disc and then bake the galette for around 35 minutes, until the crush begins to turn golden. Serve warm.

Wine to pair:

(edited by Stefania Vinciguerra)

Veneto Rosso Passione Sentimento 2021 Famiglia Pasqua

Intense ruby red color. Complex on the nose, with distinct notes of red fruits, candied cherries, plums, hints of spices and licorice. The palate is balanced and juicy, round, soft and enveloping, with velvety tannins and a fruity finish. 

Production area: Eastern area of Valpolicella.

Grape varieties: Merlot 40%, Corvina 30%, Croatina 30%.

Harvest: Mid-September. The grapes are picked by hand and left to dry in wooden crates in the drying loft. There, by means of humidity control and air circulation, the grapes lose around 30% of their water content and achieve a high sugar concentration.   

Vinification: Since the grapes have different ripening times, vinification takes place separately in steel tanks, the blend being created only after this.  Then it matures in oak tonneaux for 6 months. 

Alcohol content: 14% vol.

Serving Temperature: 16°C.

Suggested Food Pairings: Great with red meat and game or with aged cheese.

Trivia: Founding wine and starting point of the Passione Sentimento project; red like love and passion. An original shot of Juliet's courtyard - a character known to all lovers around the world - by photographer Giò Martorana, became the unique dress of these wines, an unmistakable element of their identity.

THIS RECIPE IS OFFERED BY PASQUA

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