Fassona tartare with alpine fontina fondue, orange-scented. The proposal is by Chef Andrea Sconfienza of Ciz Cantina e Cucina in Milan. We pair it with Toscana Rosso La Quinta 2021 Podere Giodo from Montalcino.
Ingredients for 2 people
200 g Fassona rump, 8 g chopped capers, salt pepper and evo oil to taste, 100 g Fontina DOP (for fondue), 30 g cream, 2 gratings of nutmeg, orange zest
Procedure:
Beat the meat with a knife, season with oil, pepper, salt and finely chopped capers.
Melt fontina cheese with cream in a bain-marie and add nutmeg.
Plate the tartare in deep dish and put the fondue on the side, using a
sac à poche
or with a spoon, until it comes flush to the top of the meat.
Before serving, grate orange zest over both the meat and the fondue.
Recipe by Chef Andrea Sconfienza of Ciz Cantina e Cucina in Milan, Italy.
Wine pairing:
(Edited by Stefania Vinciguerra)
Toscana Rosso La Quinta 2021 Podere Giodo
Intense, bright ruby. Fruity nose of cherry and sour cherries, yellow spices and floral notes. Captivating and balanced medium texture with excellent tannins and great smoothness. Magnificent enveloping, savory progression that gives a lingering finish.
Production area:
Between Sant’Angelo in Colle and Sant’Antimo in Montalcino, 3 hectares of vineyard at 400 meters above sea level, southeast exposure, with medium-textured soil rich in skeleton.
Grape varieties: 100% Sangiovese. Age of vines 7 to 10 years, spurred cordon training type with a density of 6,600 plants per hectare. Yield per hectare 50 quintals of grapes.
Vinification: 7 days of alcoholic fermentation in steel vats and 13 days of skin contact. Maturation of 12 months partly in 700-liter tonneau and 25-hl large wood and partly in 27-hl cocciopesto, followed by passage in cement. About 6 months in bottle
Alcohol content: 14% vol.
Serving temperature: 18°C.
Production:
13,000 bottles
