Onion soup with Pecorino Romano cheese

An “heretical” version of a classic dish that we pair with an Alto Adige Pinot Bianco Quintessenz 2018 Cantina Kaltern.

Ingredients for 4 people:

800g golden onions, 1 laurel leaf and 4 sage leaves, 70-80g smoked bacon cubes, 55g flour, 2l vegetable broth, 100g grated Pecorino Romano cheese, 8 slices homemade bread, extra-virgin olive oil, salt and pepper.

Directions:

Peel and slice the onions. Sauté them for a few minutes in EVOO with 40g of bacon and the aromatic herbs then cover with the vegetable broth. Lightly salt and pepper.

After the onions have cooked for 25 minutes, blend everything together adding some flour to dilute it. Raise the heat to reduce and thicken the soup.

Place the bread slices on a pan and season them with 80g of grated Pecorino Romano and then toast them at 190°C.

Serve the soup in bows and top with some EVOO and the remaining Pecorino Romano together with some bacon chips toasted in a pan. Add the bruschetta toast and serve hot.

Wine to pair: 

Alto Adige Pinot Bianco Quintessenz 2018 Cantina Kaltern  

Bright straw yellow color with light green reflections. Wide bouquet with crisp fruit notes and herbal nuances; fresh yellow apple, honeydew melon, dried chamomile and fine graphite notes. Harmonious on the palate with a salty finish, creamy texture and crispy acidity; pleasant aftertaste.

Production area: The vineyards lie in St. Nikolaus at 550-600 m a.s.l. facing East. The soil is mostly limestone with glacial fans and Dolomite‘rock slabs. The terrain is loose and well aerated and it ranges from neutral to alkaline. 

Grape variety: Pinot Bianco, from 16-26 years old vines grown in Guyot. The yield per hectare was 45 hl.

Vintage: Overall, the weather was very good in the 2018 wine-growing year. Precipitation in winter and spring provided sufficient moisture and thus ideal fruiting conditions. Long hours of sunshine and above-average temperatures in summer and autumn led to very dry conditions compensated by some heavy thunderstorms in August. Thanks to the optimum weather conditions in late summer, it was possible to harvest a healthy and ripe grape crop. 

Vinification: Extremely prolonged pressing of the grapes in their entirety, spontaneous fermentation of the unfiltered juice in the large casks (500 l), 10 months maturing in wood on fine lees with bâtonnage. 

Alcohol content: 13.5% Vol.

Serving temperature: 10-12 °C

Suggested food pairings: wonderful with fish soups, herbs risotto, fried fish and grilled poultry. 

THIS RECIPE IS OFFERED BY CANTINA CALDARO/KALTERN KELLEREI

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