Italiano
Sciopet risotto
… with classic mortadella and stracchino cheese
A recipe offered by Chef Stefano Zanin of the La Dama restaurant in Susegana, in the province of Treviso
Ingredients for 4 people:
240g Vialone Nano rice, 3 bunches of cleaned and washed Sciopet*, 200g of Bonfatti classic mortadella cut into small cubes, 150g stracchino cheese, vegetable broth as needed, 1 knob of butter, 50g Parmigiano Reggiano, salt and extra-virgin olive oil as needed.
Directions:
Dice up the Sciopet using a mezzaluna chopping knife.
Pour a trickle of olive oil in a cold pan and then add the rice and a pinch of salt. Toast the rice in the pan before adding broth and, a minute or so later, the diced flowers. Cook the rice until it is al dente, around 14-15 minutes.
Remove the pan from the heat and mix in some olive oil, the butter, Parmigiano, stracchino and mortadella and then salt to taste.
Cove the rice and let it sit for a minute and then stir energetically before serving.
*Sciopet is one of the many names in dialect of Silene Vulgaris, also known as Bladder Campion, a plant that has always been known for its gastronomic properties and being one of the best edible herbs but only before it flowers, after which the leaves become too tough. It can be eaten either raw or cooked like spinach and the leaves have a sweet and delicate flavor. Other names in dialect include grisol, strigoli, stridoli, carletti, strisci, scrissioi, sciopit or sclopit, sciopetin and cuiet or concigli.
Wien to pair:
Primo Franco 2016 Valdobbiadene Prosecco Superiore Docg Nino Franco
Pale, straw-colored, bright. Intense bouquet of exotic fruit and ripe apples with notes of almond and candied lemon peel. To the palate is typically light sweet and fruity, balanced by an amiable acidity, finishing with a pleasant freshness.
Production area: high hillside vineyards in Valdobbiadene.
Grape variety: 100% Glera, with harvest selection.
Wine making: pressing, destemming, cooling of must and fermentation at a controlled temperature in steel tanks. Second fermentation in “cuve close” (Charmat Method). 30 day stay in bottles in the cellar before being sold.
Type: Dry.
Serving temperature: 6-8° C.
Food pairing: salty snacks, meats and spicy foods. Traditionally served with pastries, fruit tarts, cake, macaroons and semi-frozen ice cream cakes or custards.
