Great signature cuisine in the Veneto region to celebrate at Conegliano Valdobbiadene Festival an important birthday: the 50th anniversary of the Denomination of Conegliano Valdobbiadene Prosecco DOCG.
From 7 to 29 May, four restaurants in the area host four in their kitchens star chefs, giving life to four unmissable evenings of Author's Kitchen promoted by the Consorzio di Tutela del Conegliano Valdobbiadene Prosecco DOCG, in collaboration with the Ambassadors of Taste Association and the National Sommelier Association. To try their hand at creating dishes that enhance the wine making tradition of Prosecco Superiore, four notable names from the Italian gastronomic scene: Carlo Cracco which starts the appointments on 7 May at the Ristorante da Gigetto in Miane, Moreno Cedroni on May 16 at Ca ’del Poggio in San Pietro di Feletto, Cristina Bowerman on May 23rd at La Corte di Follina and to close the initiative Simone Padoan, which on May 29th is at the Locanda da Lino in Solighetto. To discover the menu of the evenings and book it is necessary to contact the individual restaurants.
Moreover, during all May weekends A Tavola con Conegliano Valdobbiadene Prosecco Superiore DOCG it is possible to taste in the restaurants of the 15 municipalities of the Denomination a special dish dedicated to the Cinquantesimo in combination with Conegliano Valdobbiadene Prosecco Superiore DOCG.
An unusual combination is the one proposed on May 19th during the Review of Prosecco Superiore at the San Salvatore Castle in Susegana:Bomb" of Niko Romito, street food by author, proposed in combination with Conegliano Valdobbiadene Prosecco Superiore.
On the calendar for the whole month of May, many events that tell the Prosecco in all its aspects, to discover the facets of Italian excellence.
Have we tickled your palate? Try to experiment with the Veal fillet with vignarola and burnt leek, a dish created by the chef Cristina Bowerman and proposed in conjunction with a Conegliano Valdobbiadene Prosecco Superiore Brut.
Veal fillet with vignarola and burnt leek
recipe: Cristina Bowerman
credits photo: Beatrice Pilotto
Ingredients for 4 people
- 100 g per serving (net weight)
- 1/4 artichoke per portion
- 120 g salt
- 60 g of sugar
- 400 g of broad beans and 400 g of peas
- 1 leek (large)
- 100 g of baby spinach in total
- peanut oil to taste
For each kg of meat, dissolve 120 g of salt and 60 g of sugar in 2 liters of water. Leave the fillet to marinate for about 24 hours.
Pull out of the brain and dry and make some sausages with the film. Vacuum and cook in roner at 58.9 ° for about an hour. Cooking may vary depending on the diameter of the thread.
For the vignarola
Brown an onion, add the peas, cover with broth and cook. When cooked, add 100 g of spinach and blend. Season with salt and sieve.
Peel the beans from the pod and boil them for a few seconds in boiling water. Cool in water and ice and remove the outer skin.
Clean the artichokes, cut them julienne and fry them in peanut oil until golden brown. Wash the leeks and browse them. Season them with a little oil, spread in a plate and bake at 180 degrees for about an hour and a half.
Once the leeks have burned well, take them out of the oven and blend them. Pass the powder through a sieve and keep.
Once the fillet has been scalded, pass it in the leek powder and serve.
Claudia Minnella
May 2019
DISCOVER THE COOKING COURSES OF SALT & PEPE
