- 600 gr dandelion leaves, cleaned and trimmed
- 1 clove garlic
- Extra virgin olive oil
- 200 gr Monte Veronese grasso cheese (cheese young and creamy)
- 4 rashers of smoked pancetta
- 3 mm thick
1. Simmer the dandelion leaves in plenty of salted water, drain and squeeze them well
Saut. them in a skillet with a little extra virgin olive oil and a clove of garlic, which you should then discard.
Season with salt and pepper.
Then, very carefully, cook for 8–10 minutes over low heat, stirring often and covering the skillet from time to time. This is the most important part of the preparation. The leaves should be shiny and soft (not dry and burned).
In a non–stick pan, without adding anything, fry the bacon until it is dry.
Compose the dish with the dandelion at the center in a ball, the slice of Monte Veronese Grasso and the bacon resting on the sides.
Dress with a few drops of extra virgin olive oil and fresh pepper.
Recommended: Valpolicella Classico
|Grape origin:||from the “Ronchiel” and “La Costa” vineyards on the Scriani estate, Fumane.|
|Grape varieties:||Corvina 60%, Corvinone 20% , Rondinella 10%, Molinara 7%, Oseleta 3%..|
|Harvest:||manual harvesting (early October).|
|Winemaking:||in stainless steel tanks with 12 days of maceration on the grape skins at a controlled temperature.|
|Tasting notes:||brilliant ruby red colour, fragrant and intensely fruity. Dry and harmonious taste.|
|Food matches:||this wine can be matched with a variety of cold cuts and local butchery products, it also goes nicely with pasta and risotto dishes, as well as with soups and vegetable soups, tripe soup and white meat dishes.|
|Temperature:||Ideal serving temperature 16-18°. Uncork on serving.|
|Size:||Bottle 0.75 l.|