Risotto with Brunello according to the recipe of Mrs. Rita, cook in Corte Pavone - Montalcino
Ingredients for 4 people: (all the ingredients are of biological origin)
- 350g arborio rice
- 1 onion, 1 garlic
- vegetable broth to taste
- extra virgin olive oil and butter
- About 400 ml of Brunello di Montalcino Corte Pavone
- Grated Parmesan cheese
Recipe:
Cut the onion and garlic, sauté in a little 'oil and a knob of butter.
Toast the rice
Add the wine and let it evaporate slowly
Slowly add the vegetable stock
Bake about 16 minutes
When cooked, remove from heat and stir in butter and Parmesan cheese and black pepper
Let stand before you put on your plate.
Wanting before serving add a little parmesan and a drizzle of extra virgin olive oil
Enjoy your meal !
SUGGESTED WINE: Brunello di Montalcino DOCG 2010 Corte Pavone
95 points JAMES SUCKLING
91 points Wine Enthusiast
90 points Wine Spectator www.winespectator.com
17/20 points Walter Speller for Jancis Robinson
17/20 points VINUM
EXCELLENT WINE 91 points WINES VERONELLI 2016
This wine is available online in our Wine Club Sign here
Mashed chickpeas for 4 people:
Ingredients (All ingredients are of biological origin)
- 200g chickpeas
- 2 cloves garlic
- Rosemary
- Tomato sauce to taste
- Extra Virgin Olive Oil, Salt and Pepper
Recipe:
Pour the chickpeas in a bowl
Cover with water and let it soak for 12 hours
Drain the chickpeas from 'water and rinse under running water
Cook over low heat about 2 hours
When cooked, blend the chickpeas
Heat oil in a pan, garlic and rosemary.
When it browned put some 'of tomato sauce to taste and dissolve with a little' of chickpeas water
Add the chickpeas to the pan, add salt and pepper and bring to a boil a little more '.
Serve on plates and add the toasted croutons and extra virgin oil.
SUGGESTED WINE: Spumante Metodo Classico The Peacock Pearls Millesimato Rosato 2011; one of the most recent changes in Corte Pavone, innovative expression of its terroir, to try.
Mrs. Rita: Rita was born in Sicily and came to Tuscany in 1997. He has a passion for cooking and has worked in several restaurants fusing the tradition of two noble Italian kitchens. Since May 2011 she works in Corte Pavone as head "chef" contributing to the development of the varied range of typical dishes that distinguishes the offer of the estate.
She maintained, however, the spirit of authenticity "housewife" that characterizes his dishes in keeping with the philosophy of Sustainability- naturalness promoted by 'Company.
Corte Pavone tasting room:
The tasting room is a very bright room with large windows and offers a beautiful view over the town of Montalcino. Being 500 meters high you can enjoy a breathtaking Panomara. The room is large and can accommodate groups up to 50 people.
Wine tours and tastings with the possibility of combining the tasting lunch by reservation only:
Contact person: Ulrike Zeitz email: This email address is being protected from spambots. You need JavaScript enabled to view it. Tel: 0577/848110
How to get to Corte Pavone
Curiosity: in Tuscany there are several varieties of chickpeas;
- Cece di Grosseto is only cultivated in amateur way, but has a great feature for The Tuscan dishes. And 'smaller and lighter than normal.
- Cece Small or Small Valdarno Aretino Cece, is distinguished by the pink chickpea of Reggello and Cece Pratomagno because it is easier to cook and is more tasty.
