When it comes to romance and food, Italy always comes out on top. And with passion being such a driving force behind the Italian’s cooking, the two go very much hand in hand.
With Verona itself being the birthplace of Shakesperean love story, Romeo & Juliet, it’s no surprise that Italian cuisine is an inspiration for romantic meals globally on Valentines Day. With Lady & the Tramp’s famous spaghetti scene or Clemenza’s meatballs in The Godfather, Italian cuisine, in particular pasta, plays a huge part in the culture.
So, if you are looking for an effortless way to exude ‘La Dolce Vita’ and impress your loved one on the 14th February, then these two Italian heroes can help to form the perfect Italian evening!
Whether you are looking for a pre-dinner aperitivo or a hearty main course, Grana Padano PDO and Prosecco DOC, complement each other perfectly according to the Italian experts. The fresh fruity taste from the fizz balances the unique and nutty taste of the cheese, making them a perfect combination.
And if you are more of a kitchen novice than expert, do not fret as you can show off these two authentic ingredients, without any fuss at all.
Both Prosecco and Grana Padano have PDO status (protected designation of origin), which means they are certified quality products traditionally produced following centuries-old recipes and tied to the territory and the people of their production area.
To honour and celebrate the perfect pairing of these two Italian heroes, as part of an education campaign, Cheers and Cheese to EU to raise awareness of their PDO status, Grana Padano PDO and Prosecco DOC, have provided some tips on how to get the most out of these two unique flavours for the most romantic night of the year.
A spokesperson for Grana Padano PDO and Prosecco DOC said, “For an informal set-up, you can simply enjoy an Aperitivo moment with some small savoury bites of Grana Padano PDO cheese and a fresh glass of Prosecco DOC. This is a perfect way to start off the evening and wake up the palette.”
“If you want to impress further and show you really know your Italian food, you can whip up an Italian classic, like this easy to make gnocchi. This sweet potato-based recipe spotlights the nutty flavour of Grana Padano which pairs perfectly with a glass of Prosecco. The combination is adored by all Italian food lovers and guaranteed to please!”
Sweet potato Gnocchi with Radicchio and smoked ricotta.
We all know potato gnocchi but have you tried them made out of sweet potatoes? They are fluffy, sweet and soft, perfect when paired with crunchy bitter leaves like radicchio, lightly braised in butter and served with smoked ricotta.
A recipe full of contrast that pairs beautifully well with a glass of fruity Prosecco DOC.
Serves 4
Preparation time: 90 minutes
Ingredients:
1 small bunch of parsley, chopped
30g butter
20g grated Grana Padano cheese
30g smoked ricotta (salted ricotta or any other hard cheese will work as well)
1 shallot, chopped
2 radicchio (or red chicory)
100 ml of Prosecco DOC to deglaze
50 ml extra virgin olive oil
1 garlic clove, crashed
Salt and black pepper (to taste)
For the gnocchi:
400g rock salt
3 large sweet potatoes (appox 600g of puree)
320g 00 flour
80g of grated Grana Padano cheese
Salt to taste
As the sweet potatoes are rich in water cook them in the oven. Rinse well and place the potatoes in a baking tray over the rock salt.
Bake at 160 for about 1 hour (until they are soft and well cooked, depending on the size). Once ready let them cool down a couple of minutes than peel from the skin and blizz them in a food processor to obtain a smooth puree. You can even mash them by hand and pass them through a sieve if lumpy. Let the puree drain in in a fine sieve for a few hours (even overnight).
Knead the potato puree with flour and a pinch of salt until smooth. Add a little extra flour if it is still too wet. Cut small pieces of gnocchi dough and with the palm of your hand, roll the gnocchi out while dusting it with durum flour. Then proceed to cut the gnocchi with a spatula. Put the gnocchi on a baking tray, dust with flour and set aside.
Sweat the chopped shallot in a large pan with a drizzle of olive oil, a knob of butter and a pinch of salt. Once caramelised add the chopped radicchio and cook for a couple of minutes on high heat until well caramelized. Deglaze with a splash of Prosecco DOC and cook for 1 more minute.
Cook the gnocchi in a large pot of salted boiling water for about 2/3 minutes until they start to float. Drain and gently put the gnocchi in the pan with the radicchio. Add a ladle of cooking water to the pan, add a knob of butter and stir until creamy. Remove from the heat and add a spoon of grated Grana Padano and toss well to coat them in the emulsion.
Plate the hot gnocchi in pasta bowls, garnish with a few leaves of raw radicchio and chopped parsley and finish off with shaved smoked ricotta. Enjoy with a cold glass of Prosecco DOC.
Recipe by Danilo Cortellini
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