A recipe invented by Chef Matteo Giudici that we pair with a Custoza Superiore Ca’ del Magro 2020 Monte del Fra.
Ingredients for 4 people:
For the dough: 100g 0 flour, 100g whole wheat flour, 2 whole eggs and 1 egg yolk and a packet of saffron.
For the filling: 200g of pumpkin squash pulp, 150g fresh ricotta cheese, 50g pecorino cheese, a pinch of nutmeg and salt as desired.
For the sauce: 80g butter, 10 fresh sage leaves, a single 100g slice of guanciale, salt as desired and 50g fresh pecorino cheese.
Directions:
Knead together the flour, eggs and saffron to obtain a smooth and uniform dough. Make a ball out of the dough and then wrap it in plastic and let it sit for a couple of hours in the refrigerator.
For the filling: Take the pumpkin squash (preferably from Mantua) and cut it into slices around 2cm thick. Put the slices in a baking pan and bake them at 200°C in a static oven for around 30 minutes to make the squash soft. Put the pumpkin in a bowl and add to it the fresh ricotta, the pecorino cheese, nutmeg and salt to taste. Mix everything together with a blender until the filling becomes smooth and uniform.
Once the dough has sat sufficiently, roll it out into a thin strip with a pasta machine or rolling pin. Cut out pasta squares of about 6×6 cm. Put a little filling at the center of each square and then roll them up and press seal each end.
For the sauce: Put the cold butter in a pan together with the sage that has been cut julienne style, the guanciale that has been cut into strips and a pinch of salt. Turn the heat on high and pan fry everything for 5 minutes, adding a little water if necessary to keep it creamy.
Boil the pasta treats in abundant salted water for around 3 minutes and then remove them using a skimmer. Put the pasta into the sauce pan and mix it in for a couple of minutes.
Serve the pasta treats in soup bowls and sprinkle some fresh grated pecorino on top.
Wine to pair:
(edited by Stefania Vinciguerra)
Custoza Superiore Ca’ del Magro 2020 Monte del Fra
Straw yellow color. Very fresh aromas of eucalyptus, mint and sage, small red fruits and raspberry puffs. Then warmer notes of yellow spices. Neat and elegant taste, warm. Good persistence.
Production area: the Municipality of Sommacampagna southeast of Lake Garda. The fruit is sourced from vineyards over 30 years old. The hills are 100-150 meters (328/492 feet) above sea level with calcareous and clayey soil.
Grape varieties: 40% Garganega, 35% Cortese and Incrocio Manzoni, 15% Trebbianello, 10% Trebbiano Toscano from the same vineyard with Guyot training system.
Harvest: Hand harvest begins the first week of September until approximately mid-October according to the ripeness of the grapes.
Vinification: The grapes go through the soft pressing process with a previous period of cold soaking to allow maximum aromatic extraction. Fermentation goes in steel tanks, on the lees at controlled temperature with frequent and soft pumping overs. Then the wine rests a few months in cement vats before bottling. The maturation process takes place in the bottle for at least 6 months before being released to the market.
Alcoholic content: 13% Vol.
Serving temperature: 10-12°C.
Suggested food pairings: Excellent aperitif, it goes well with pasta and soups, fresh water fish, vegetarian, asian and Mediterranean cuisine in general. Also delicious with fried dishes, pizza and chicken.
