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Also this year the Tuscan Wine Tourism Movement in collaboration with theItalian Food Blogger Association has launched the initiative involving 15 food bloggers to propose a pairing of a Tuscan wine with an autumn recipe, and my proposal is these Gnocchetti with hare. See also my pairing from last year for Christmas Bacchus .

Hunter’s style Gnocchetti with hare and Monterosola Winery

The winery I was lucky enough to be matched with is Monterosola in Volterra, a winery that has been active since 2013 to realise the dream of a Swedish family, the Thomaeus, to produce wine in a state-of-the-art, hi-tech, eco-sustainable winery in full harmony with the nature of the enchanting Tuscan countryside.

crescendo IGT 2018

Crescendo IGT 2018 – Photo by Lorenzo Moreni

The wine that Monterosola decided to send me is Crescendo IGTa 100% pure Sangiovese from 2018. It is a full-bodied wine that matures 15 months in French oak barrels, preparing itself for an ageing process that certainly does not frighten it. Pouring Crescendo, one is struck by its garnet red colour that goes well with the fresh notes of red fruits and spices, expressed in the mouth by fine tannins, good acidity and a pleasant persistence: definitely a name that is a promise!

When thinking of a recipe, I wanted to find a meeting point between two iconic autumn ingredients, pumpkin and Porcini mushrooms, and a meat with a strong enough personality to stand up to Crescendo. A friend offered me the solution on a silver platter by giving me a hare ready to be cooked! And the perfect connection between the sweet Gnocchetti and the gamey hare is in the slivers of 40-month aged Parmigiano Reggiano, which immediately befriended the notes of toasted almonds and spices of the enveloping sips of this impressive red.

After trying this combination, all you need to do is book a visit to the winery!

Hunter’s style Gnocchetti with hare

10.77g carbohydrates per 100g

Ingredients for Gnocchetti for 6 servings

  • 630g ricotta
  • 200g Parmigiano Reggiano, 24 months, grated,
  • 200g mashed pumpkin, oven baked
  • 200g gluten free pasta flour mix, brand Molino Dallagiovanna**
  • 2 eggs
  • brown rice flour* for dusting
  • salt

Ingredients for hare sauce

  • 1 litre milk
  • 900g boneless hare
  • 100g Crescendo IGT 2018
  • 60g onions
  • 60g carrots
  • 30g celery
  • 30g triple concentrated tomato paste
  • 15g dried Porcini mushrooms
  • 1 bay leaf
  • meat stock
  • aromatic herbs for marinating (rosemary, sage, thyme)
  • garlic
  • spices (coriander grains, chilli, pepper)
  • extra virgin olive oil
  • Parmesan cheese 40 months to serve

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Marinate the hare in a large bowl completely covered with milk and water with the herbs and garlic. Leave the hare in the fridge for 2 days, turning it once a day.
  2. Remove the meat from the marinade and de-bone the hare so that you have about 900g of meat, which you cut into small pieces of about 1 cm per side.
  3. Prepare the chopped vegetables typical of meat sauce, i.e. chopped onion, carrot and celery, and brown them in a saucepan with a little oil and half a clove of chopped garlic. When the vegetables are browned, add the triple concentrated tomato paste, possibly diluted with a few tablespoons of water, let it flavour for a few minutes, then add the chopped meat.
  4. Seal the meat over a high heat for a few minutes, then douse with the Crescendo IGT and let it evaporate. Add a ladle of meat stock and the bay leaf, put the lid on and lower the flame to the minimum.
  5. Soak the dried Porcini mushrooms, then cut them into small pieces and add them to the meat. Leave to cook for at least 2 hours, turning occasionally.

Preparation of Gnocchetti

  1. In a bowl, mix all the ingredients together to obtain an even and rather sticky mixture. Cover the bowl and place it in the refrigerator to rest for at least 30 minutes.
  2. With a little flour, start forming cylinders with a diameter of about 1.5cm and cut the dumplings; put them on trays dusted with flour.
  3. When the meat sauce is cooked, season with salt and pepper, a teaspoon of ground coriander grains and a pinch of chilli pepper.
  4. Put a pot of water on the stove, salt it and cook the dumplings until they rise to the surface. Drain them with a slotted spoon, toss them in a large frying pan to gain flavour with the hare sauce and serve.
  5. Complete the dish with a few thin slivers of 40-month aged Parmigiano Reggiano.
gnocchetti con ragù di lepre e lamelle di Parmigiano Reggiano 40 mesi

Gnocchetti hare sauce and slivers of 40-month Parmigiano Reggiano cheese

Version with gluten of Hunter’s style Gnocchetti with hare

Replace the 200g of gluten free flour with 220g of wheat flour; no other adaptation is needed.

 

 

Valentine’s Day is approaching and we want to give you some tips to get to the lovers’ night with a perfect menu to make the dinner not only romantic, but very tasty and inviting, so this is our suggestion: Pumpkin flans with sharp Gorgonzola cheese.

We like them both as an appetiser and as a main course depending on what we decide to prepare for the rest of the dinner, and then don’t forget dessert! Have you already decided which one to cook? Well, you will be spoilt for choice, but if you want an original idea, try Chocolate sweets with candied violets.

So choose your menu, roll up your sleeves and look forward to the joy you will give your loved ones.

Pumpkin flans with sharp Gorgonzola cheese

11.44g carbohydrates per 100g

Ingredients for 6 flans

  • 500g pumpkin pieces
  • 200g Marsala or Port wine
  • 100g sharp Gorgonzola
  • 2 eggs
  • 50g milk
  • 50g fresh cream
  • 30g Parmigiano Reggiano cheese, grated
  • 30g butter
  • 30g brown sugar
  • 10g potato starch*
  • salt and pepper

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Bake the pumpkin in pieces in the oven at 200°C for 20 minutes. In a saucepan, place the butter and flavour the pumpkin, add salt and pepper, then transfer to a food processor and blend. Add the egg yolks one at a time and the egg whites beaten until stiff.
  2. In a small saucepan, melt the Gorgonzola cheese with Parmesan, milk and cream; add a teaspoon of starch to thicken slightly. Pour a thin layer of pumpkin cream into 6 silicone crème caramel moulds, cover with the Gorgonzola cream and top with the remaining pumpkin mixture.

flan-di-zucca-al-gorgonzola-piccante-uno-chef-per-gaia

  1. Cook bain-marie in a static oven preheated to 200°C for 15-20 minutes.
  2. In a thick-bottomed saucepan, reduce the Marsala wine with the sugar and serve the sauce on top of the already plated flans.

flan-di-zucca-al-gorgonzola-piccante-uno-chef-per-gaia

Version with gluten of Pumpkin flans with sharp gorgonzola cheese

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.