The vineyard changes a lot through the seasons, offering us the possibility to enjoy its cycles and its incredible varieties of colors and perfumes. Now that it is winter, it is wonderful to walk up and down the hills and breathe-in the cold air, immersed in an atmosphere that is almost bucolic, with soft pastel-like shades.
For our Prosecco Lunatico DocG we opted for organic farming methods that are attentive to the environment and the preservation of biodiversity. In fact, in the woods that surround the vineyard, there are many different trees and plants, and when we can, we source the ingredients for our dinners directly from there.
Next to the house, there is a small chicken coop, with hens that provide us with fresh eggs. As for the house, it is my family’s country home and it is always full of people. A warm place where grandparents, siblings, nieces and nephews gather to spend time together.
Life in the country is fulfilling, there is a lot of work to do in the vineyards but also lots of rewarding moments.
We seized the occasion of a sunday family lunch to share some easy Italian recipes that taste even more delicious if paired with Prosecco Lunatico.
Tortelli with ricotta and spinach
with Prosecco Lunatico docg Frizzante
Ingredients for 4:
-for the dough :
250 gr flour + flour at hand
2 free range eggs
3 gr salt
– for the filling :
Pre-boil the spinach, drain, remove excess water. and blend until its nice and smooth. Let cool.
Create a well with the flour, break the two eggs in the middle, add the salt and with a fork start incorporating the eggs to the flour. Knead for about 10 minutes, keep flouring your working surface and add flour to the dough if if needed. Shape a ball, cover with a piece of cloth and let rest for about half an hour.
Once ready, flour your working surface and start rolling out the dough. When it’s nice and thin, with the aid of a teaspoon, add the ricotta and spinach filling onto one half and gently fold the other half over. Press to to shape your tortelli and cut with a pasta cutter.
To cook it, bring a pot of water to the boil, add sea salt and the pasta. The pasta is ready after 2 minutes from when it comes to surface. Remove with a strainer and pass them in the pan with butter, garnish with pepper and sage and serve hot.
with Prosecco Lunatico Extra Dry
300 g (about 30) Savoiardi
500 g of mascarpone cheese
4 medium eggs
100 g of sugar
300 ml of coffee
unsweetened cocoa powder
Start by making the coffee. Prepare the mocha and let cool.
Separate the egg whites from the yolks. Set aside the yolks and whip the egg whites until stiff. Set aside.
In a bowl, beat the egg yolks with the sugar for about 5 minutes, until nice and smooth.
In the meantime, soften your mascarpone cheese working it with a spoon to make it softer.
When the yolks are ready, add the mascarpone cheese and whip for 2 to 3 minutes.
Add the stiffly beaten egg whites and combine with a wooden spoon, from bottom up.
Now dip the Savoiardi cookies into the coffee (do not over soak them!) and arrange them in the casserole, spread the mascarpone cream, then add another layer and repeat.
When ready, sprinkle with cocoa powder.
Put in the fridge and let sit overnight, or for at least 3 hours.