Wineries embrace restaurants. For the column “Ristorante Amico” (Friend-restaurant), a wine producer presents one of his favorite restaurants, which in return offers a recipe paired with one of its wines.
Bolgheri Bistrot is a Restaurant and Wine Shop located in Bolgheri, a small village in the heart of Tuscany in Italy. In this restaurant you can enjoy for both lunch and dinner excellent Tuscan cuisine, an excellent expression of the territory and made with top quality products.
Each dish can be accompanied by one of the wines in the cellar, in fact the Wine Shop boasts an extensive wine list; their experts are available to recommend the most suitable one, even for a tasting by the glass at any time of the day. Among the recommended wines are those of Podere Conca.
For this dish, for which Chef Andrea Simoncini presents the recipe, Bolgheri Rosso Agapanto 2020 is the suggested wine.
The proposed recipe:
Local quail stuffed with porcini mushrooms and truffles, potato croquette with truffles
Ingredients for 4 people
4 medium sized quails, 16 thinly sliced bacon slices, 2 hg of sautéed porcini mushrooms in fine cubes, truffle cream produced by the restaurant, thyme
Croquettes with truffles: 4 hg of yellow-fleshed potatoes, Parmesan, Salt and Pepper To Taste, truffle cream produced by the restaurant, Whole egg, Panko (toasted bread flake panure, typical of Japanese cuisine), Fresh truffle
Directions:
Remove any feathers or feather residues by going over the quails with the torch. Starting from the breast, bone the quails being careful not to break the skin on the back which will be used to contain the filling.
Arrange 4 slices of pancetta (sort of bacon) on the workbench, place the quail open like a book on top, fill with the truffle sauce, porcini mushrooms, a few finely chopped shallot strips and the thyme.
Close the quail with the pancetta and place in a vacuum cooking bag and cook at a low temperature at 70°C for 3 hours. Once the time is up, place on a baking sheet and roast for 8-12 minutes at 200°C.
For the croquette: Boil the potatoes with a pinch of salt, when cooked pass through a potato masher, add the Parmesan cheese, a small knob of butter, salt, pepper and egg. Create a cylinder with the truffle sauce inside, then roll it in the flour, then in the egg and then in the panko. Fry at 180° until golden brown.
For the finish: Arrange the mixed salad in the center of the plate and arrange the quail and croquette on top. Toss fresh truffle.
Wine to pair:
Bolgheri Rosso Agapanto 2020
Intense and bright red color. Prevailing notes of red fruits to the nose. A good harmony and persistence in the mouth even if young and exuberant.
Grape varieties: Cabernet Sauvignon, Cabernet Franc, Ciliegiolo.
Vinification: The grapes are hand-harvested, destemmed, crushed and fermented with the skin in stainless steel tanks for 20 days. About 12 months of ageing in wood (tonneaux and French oak barrels of second passage).
The 2020 vintage: 2020 began with a mild winter and a rather significant spring frost. Fortunately, a more balanced May and June allowed the vines to stabilize and normalize production. The not excessively hot summer allowed for regular ripening.
Alcohol content: 14% vol.
Serving temperature: 16-18°C.
Suggested food pairing: The highest pleasure is its accompaniment with cold cuts, cheeses, and not-too-tasty red meat, but its softness and balance make it palatable for the whole meal.
Trivia: The name Agapanto comnes from Agapanthus, flower of the Liliaceae family originated in South Africa. From old Greek “agape” (love) and “anthos” (flower).
BOLGHERI BISTROT
Strada Giulia 14
57022 Bolgheri
Tel. +39 0565 762065
bolgheribistrot.mail@gmail.com
www.bolgheribistrot.com
From Monday to Sunday open for Lunch and Dinner
