Courgettes and Mint Pie with Pecorino Cheese Cream 3 Novembre 2010 – Posted in: . ENGLISH TEXT
Recipe by Marzio Africh, chef at Osteria Fonterutoli
(Serves 6)
Pie
Sautè in a pan 250gr of courgettes with 50gr of mint leaves with extra virgin olive oil, then season with salt and pepper. Once cooked, add all the other ingredients to the courgettes (3 eggs, 50 gr Parmesan cheese, 200 gr fresh cream) and reduce to a purèe. Butter round moulds and pour in the purèe, cook into the oven for about 10/15′ at 170°C until browned.
Cream
Mix 250gr of young Pecorino cheese with 200gr of fresh cream in a bowl and cook in a bain-marie so the cheese will retain its colour.
Expert tip: Strain in a chinoise to avoid lumps.
Serving: Serve the pies on the browned side and decorate with tomato dices and basil oil (extra virgin olive oil with whipped basil leaves).
Pairing:
Nothing is better than the Rosè produced in Belguardo to pair the extraordinary balance between the freshness and structure of this dish.
The careful vinification of Sangiovese and Syrah returns great floral aromas, compensating the fresh and balsamic notes of the pie. The beauty of the minerals of Belguardo Rosè in the mouth match perfectly with the aromatic and distinct taste of Pecorino.