On the occasion of ‘Women’s Day
WINE RECIPES – Synergy and the pleasure of sharing between ‘the women of wine’
Winemaker : Ornella Venica of Venica & Venica
Restaurateur : Adriana Rizzotti – “Al Ponte di Gradisca d’Isonzo” Restaurant
Sommelier & journalist: Patrizia Pittia
Pumpkin and Fasolari gnocchi
WINE/VITIGNO IN PAIRING WITH THE RECIPE: Malvasia Istriana
Name of wine: Malvasia ‘Petris’ DOC Collio
Name of winery: Venica & Venica
REASONS FOR PAIRING:
Malvasia Istriana, a white grape of Greek origin, was brought to Italy by the Venetians during the Serenissima period via Dalmatia and Istria. In Friuli Venezia Giulia it has found its natural habitat, in Collio the sandstone marls give it aromaticity, freshness, flavour and minerality.
A complex wine that finds the right combination: the sweet tendency of the pumpkin gnocchi and the sea flavour of the fasolari meet the freshness and savouriness of the malvasia for a perfect closure of cleanliness and aromaticity.
HISTORY AND ANECDOTES OF THE RECIPE ‘PUMPKIN AND FASOLARI GNOCCHI
Pumpkin gnocchi is a classic dish in Friulian trattorias and homes, especially in autumn when it is found in abundance.
Fasolari are delicious molluscs with very soft flesh and a strong salt content. They are found in the Upper Adriatic area. Their habitat is the seabed, and their aesthetically pleasing shell in various shades of orange makes them suitable for refined and impressive dishes.
Recipe difficulty: fairly easy
Time required: 90 minutes
Doses for 4 people
1 Kg. pumpkin – 2 egg yolks – pinch of salt – 100 gr. flour – nutmeg – 1 kg. fasolari – one garlic clove – parsley – Evoà oil
Steam the pumpkin, after cooling and draining it add the egg yolks, salt, flour and nutmeg. Cook the gnocchi in lightly salted water and when cooked, drain and cool. Chop the fasolari and pan-fry them with half a clove of garlic, add a tablespoon of cooking water, add the gnocchi and a sprinkling of parsley.