Barolo paired with Ricotta Salata
The Cheese:
Ricotta Salata is a dry salted ricotta made from sheep’s milk. This cheese is unique because the curds are dried and pressed prior to aging, the result is a snow white, dense yet silky cheese similar to feta but with less acidity and more flavor.
The Wine:
Barolo Rocche
Aurelio Settimo Winery, Piedmont, Langhe, La Morra Italy
DOCG
A small winery with great history, it is best when aged about ten years in the bottle. The wine becomes ruby red in color, with intense, appealing hints of roses, violets, forest berries and a dry very rich silky flavor. This Barolo is an aristocrat and thus deserves the best cuts of beef, lamb, and game meats as well as rich sheep’s milk cheese.
The Pairing:
Veal Ossobuco
What you need:
6 pieces veal shank with bone and marrow
2 medium zucchini
3 carrots
1 red onion
1 celery stalk
Handful of Italian parley (leaves)
½ cup flour
2 cups Italian white wine (Grigio)
4 tablespoons extra virgin olive oil
1 can San Marzano tomatoes
¼ cup beef broth
Sea salt (to taste)
Fresh ground black pepper (to taste)
Cut zucchini, carrots, onions and celery into small bite size pieces, and set aside. Coarsely cut parsley and set aside.
Tie each piece of veal with butcher’s string, tie around the circumference of the meat holding it firmly but not tight.
Add oil to large casserole or other large heavy pot, heat olive oil to medium high, as the oil is heating lightly flour all sides of the veal. When the oil is hot (don’t let it get too hot or smoke) add veal shanks, sear of each side for about three minutes. Then add the white wine, let evaporate on medium for 10 minutes then add broth.
Then add tomatoes and vegetables, then let simmer for at least 1 hour.
Romaine with Ricotta Salata:
While simmering prepare a romaine lettuce salad with EVOO, Balsamic and ad chopped ricotta salata to the top.
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