Zucchini carbonara with ricotta and spice-filled, chestnut flour tortelli
A recipe from Chef Matteo Giudici that we pair with a Trentino Pinot Nero Vigna Saosent Cembra Cantina di Montagna.
Ingredients for 4 people:
For the tortelli: 150g 00 flour, 50g chestnut flour, 1 whole egg, 1 egg yolk, a pinch of salt and 50ml white wine.
For the filling: 250g mixed ricotta, the peel of 1 lemon, a pinch of salt, 3g nutmeg, 8g turmeric and 2 tablespoons Parmigiano.
For the sauce: 150g guanciale bacon, 2 zucchinis (only the green outer layer) 5 egg yolks, 1 tablespoon pecorino and 1 tablespoon Parmigiano cheese.
Mix together the ingredients for the filling and strain them to obtain a homogenous and soft composition.
Mix the dough ingredients, knead well and run the dough through a pasta maker to make it as thin as possible.
Cut the dough into 5x5cm pierces and place a little filling at the center of each square. Fold over to make a triangle and wrap around your finger to make a tortelli.
Heat a non-stick pan and sauté the guanciale that has been cut into small cubes. When the cubes are nice and browned, drain off the excess fat and keep some crispy guanciale aside for later.
Cook the green part of the zucchini, cut into cubes, in the same pan.
Beat the egg yolks in a large bowl together with the pecorino and Parmigiano to create a creamy composition.
Boil the tortelli in salted water and once they rise to the surface put them directly into the pan and mix with the guanciale and zucchini.
Take the pan of the heat and transfer everything to the bowl with the creamy yolk mixture and quickly mix together.
Add the crispy guanciale that was kept to the side and serve.
Wine to pair:
(edited by Stefania Vinciguerra)
Trentino Pinot Nero Vigna Saosent 2016 Cembra Cantina di Montagna
Light garnet red color. Varietal aromas of spices and eucalyptus, then notes of raspberries, hints of pine resine and vanilla. Savory and tense taste, delicate and youthful tannins. Good body, agile, pleasant and good persistence in the finish.
Production area: Vigna Saosent, in the heart of Valle di Cembra, in Trentino, at 560 meters above sea level. The "Ora del Garda" winds that blow in the spring afternoons and climb up the valley, the southern exposure and the loamy and sandy soil rich in stones create the ideal conditions for the cultivation of Pinot Nero.
Grape variety: 100% Pinot Nero, cultivated with Guyot planting method, with a density of 6,500 plants/ha. The final yield is 40-45 hl/ha.
Harvest: grapes harvested by hand in the first ten days of October.
Vinification: fermentation at controlled temperature with frequent punching down and pumping over to extract color and aromas contained in the skins, maturation in tonneaux and barriques for 12/18 months before bottling and subsequent ageing in bottles for about 6 months before release.
Alcohol content: 13.5% vol.
Ageing potential: 6-8 years