Schüttelbrot tortelli

These particular tortelli are homemade by Andreas, the chef at the country tavern of Sesto Kinigerhof, in Alto Adige, using Schüttelbrot breadcrumbs. We pair them with a Trentino wine: Vignetti delle Dolomiti Sauvignon Le Vette di San Leonardo 2020 San Leonardo.

Ingredients for 4 people:

160g of Schüttelbrot (a crispy rye bread), 200g wheat flour, 3 free-range eggs, olive oil and water, ½ a finely sliced onion, 300g ricotta cheese, 100g malga cheese, finely chopped chives, salt and pepper.

For garnish use a little grated hard cheese, melted butter, strips of speck ham and chives.

Directions:

For the pasta: Mix together the Schüttelbrot crumbs with the flour and salt. Add the eggs, olive oil and water (as desired) and knead into a dough.

Wrap the dough in clear plastic and let it sit in the refrigerator for around 2 hours.

For the filling: sauté the onions with a little olive oil and butter and mix in the ricotta, malga cheese, chives, salt and pepper.

Thinly roll out the dough and then cut out discs (around 7cm in diameter). Place a teaspoon of filling in each disc then fold over to make a half-moon shape, making sure that they are sealed well.

Boil the tortelli in salted water for 3-4 minutes. Place the pasta on each plate and sprinkle on top the grated hard cheese, melted butter, speck and chives.

Wine to pair:

(edited by Stefania Vinciguerra)

Vigneti delle Dolomini Vette di San Leonardo 2020 San Leonardo

Light greenish yellow color. Fragrant hints of white peach, then hints of tropical fruit, wild flowers and anise. Saline, fresh, agile taste, pleasant drinkability, with subtle but persistent finish.

Production area: vineyards in Avio, at the "gates" of Trentino, protected by the imposing mountains that dampen the cold northern winds, while the valley floor welcomes and gives the warmth of Lake Garda. The wine's name comes from the imposing peaks that rise above the vineyards from which it originates.

Grape varieties: 100% Sauvignon Blanc.

Vinification: 12 hours of low-temperature maceration on the skins, followed by gentle pressing and fermentation for ca. 20 days. Maturation for 5 months sur lie solely in stainless steel. 

Cellarability: 5 years and more.

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