the wine

the land


The chefs of the restaurants of Franciacorta present their dishes, paired with various types of Franciacorta.

Ingredients for 4 people
  • 1 shallot
  • 800 g violet potato
  • 8 fresh prawns from Sicily
  • ½ l peanut oil
  • ½ l Franciacorta Brut
  • 40 g butter
  • 2 dl. of liquid cream
  • 2 tablespoons extra virgin olive oil
  • salt and pepper
  1. Boil 600 grams of violet potatoes, peeled and cut into pieces, in salted water with the roughly chopped shallot.
  2. When the potatoes are cooked, drain without drying too much.
  3. Puree the vegetable mixture until the mixture is smooth and completely mixed.
  4. Put the puree on low heat for a few moments, adding 20 grams of butter and 1 dl of cream; mix well, add salt and pepper.
  5. Peel the potatoes not used for the purée, cut them into very thin chips, and leave them in cold water for 5 minutes (to remove the excess starch).
  6. Drain them, dry them well and fry them in peanut oil, paying attention to the temperature to keep the bright violet colour.
  7. Remove the chips from the oil, put them aside in a warm place on a clean paper towel.
  8. Clean the prawns, keeping only the tail meat, cut into small cubes and marinate in a little olive oil, salt and pepper for 5 minutes.
  9. Reduce the Franciacorta by half over high heat, add the remaining cream and a little pepper; boil for a few moments.
  10. Remove from heat and beat with a whisk, incorporating the remaining butter.
  1. Spread a thin layer of Franciacorta sauce on a large shallow and hot dish. With the help of a pastry bag, make a 10 cm long strip of hot purée.
  2. Lay the red shrimp on top of this, followed by the violet potato chips.
  3. Serve immediately.
Pairing: Satèn
Ingredients for 4 people
  • 200 g Carnaroli rice
  • 150 ml. Franciacorta DOCG
  • 60 g Fatulì
  • 40 g oyster water
  • 20 g fresh cream
  • 0.5 g xanthan gum
  • 5 g fresh finely chopped parsley
  • 20 g butter
  • 1 l of clarified meat broth
  • 5 cl. of extra virgin olive oil
For Spherification of the Franciacorta
  • 1 l water + 7 g sodium alginate
  • 400 ml. Franciacorta DOCG
  • 5 g xanthan gum
  • 9 g glucose
  1. Toast the rice with extra virgin olive oil. Add 150 ml. Franciacorta DOCG.
  2. Cook with the hot broth.
  3. Stir in butter and cream of Fatulì.
  4. Add the parsley.
  5. Pour into the pot.
  6. Cover the surface with the oyster water.
  7. Finally, cover with small balls of Franciacorta.
Pairing: Franciacorta Pas Dosé
Ingredients for 4 people
  • 500 g 00 flour
  • 5 egg yolks plus one whole egg
  • a pinch of salt
  • 300 g beef
  • 1 carrot
  • 1 small stalk of celery
  • ½ onion
  • a pinch of nutmeg
  • ½ glass of robust red wine
  • 50 g grated Parmigiano Reggiano cheese
  • 50 g breadcrumbs
  • a knob of butter
  • 2 tablespoons extra virgin olive oil
  • salt and pepper
Preparation for the filling
  1. In a pan, fry the butter and oil with finely chopped onion.
  2. Add the meat and brown it well on all sides, sprinkle with red wine and let it evaporate.
  3. Add the chopped vegetables, salt, pepper, nutmeg, and cook with lid for about an hour and a half. After cooking, chop the meat and pass the vegetables through a sieve.
  4. Put the chopped meat, vegetable purée, bread, cheese and an egg yolk in an earthenware pot, add salt.
Preparation for the pasta
  1. Make a well in the flour. Add the eggs and a pinch of salt to the middle.
  2. Use a fork to mix the eggs into the flour and then knead by hand or with a mixer until the dough is smooth and elastic.
  3. Stretch the dough, very finely. Shape into strips about 10-12 cm.
  4. Place small balls of filling spaced apart on the pasta and put another strip on top.
  5. Cut with a round pasta cutter, to form triangles.
Preparation for the Parmigiano Reggiano Zabaione sauce
  • 2 egg yolks
  • 250 g cream
  • 150 g Grated Parmesan cheese
  1. Beat the egg yolks with the cream, stir in the Parmesan, simmer in a saucepan, until creamy. Put the mixture into a siphon.
  2. Put the mixture into a siphon.
Preparation for the Parmigiano Reggiano Brittle
  • a handful of grated Parmesan cheese
  1. Preheat a non-stick pan, sprinkle the bottom with Parmigiano Reggiano.
  2. When it begins to melt, remove from the heat, leave to set for 1 minute and spread it out on a sheet of greaseproof paper.
  3. When cooled, break the brittle into small slivers of 3-4 cm each.
Preparation for the Bon Bon
  • 12 pieces of well matured Parmigiano Reggiano
  • 100 g flour
  • light beer to form a smooth batter
  1. You will need a frying pan with plenty of oil.
  2. Dip the pieces of Parmesan cheese in the batter, which must be very cold; dip in hot oil until lightly browned.
Continuation of the process
  1. Bake the casoncelli in boiling salted water for about 8-10 minutes.
  2. Drain and serve the casoncelli on a hot plate.
  3. With the siphon, place the zabaione over the casoncelli; sprinkle the sides of the dish with grated Parmesan and garnish with thin flakes, the bon bons and bits of the brittle.
Pairing: Franciacorta Brut Millesimato
Raw Piedmontese fassona beef, finely chopped, seasoned with salt, white sawak pepper and carbonated water, pork popcorn, boiled pork sausage cut into thin slices, foie gras, 1 g white truffles, served with chestnut mayonnaise.

Foie gras
  1. Thoroughly clean the veins and arteries from the fatty liver, spread it on a cold plate and sprinkle with the herbs.
  2. Put it in a sealed bag and leave to marinate for 20 hours.
  3. Drain, place in a bowl, and cook in a bain-marie at 160° C, trying not to exceed 37° C.
  4. Cool quickly with water and ice.
Pairing: Satèn

As per tradition... in the Sebino Franciacorta area.
Ingredients for 4 people
  • 4 tench 300-400 g each
  • a sprig of parsley
  • 100 g of butter
  • 200 g breadcrumbs
  • powdered spices (cinnamon, pepper, cloves and nutmeg)
  • 200 g Grana Padano 24 months
  • a clove of garlic
  • a clove of garlic
  • Extra Virgin olive oil
  • salt, water
  1. Slit the fish from the back, to debone and gut it simultaneously.
  2. Prepare the filling with a pinch of chopped parsley and garlic, breadcrumbs, Grana Padano, spices and salt; mix and stuff the tench.
  3. Coat them outside with a little of the remaining filling, as if you were using breadcrumbs, and lay them on top of a few bay leaves.
  4. In a terracotta pot that has been greased in advance with oil and butter, sprinkle a few pinches of salt, spices and butter in small pieces over the fish.
  5. Add the olive oil and a ladle of water.
  6. Bake in the oven at 220° C for about 1 hour, taking care to baste the fish with their own sauce from time to time, but without moving them.
  7. Serve with a slice of hot polenta, which you have made a dip in with the back of a spoon to hold the dense sauce.
Pairing: Franciacorta Extra Brut
Ingredients for 2 people
  • 500 g Pike from Sebino
  • 2 white onions
  • 2 carrots
  • 1 stalk of celery
  • 3 l water
  • salt and pepper to taste
  • 1 lemon
  • parsley
  • cherry tomatoes
  • Extra-virgin Oil DOP from Sebino
  1. In a saucepan, boil the vegetables to prepare the vegetable broth, which you will use to boil the pike; add salt and pepper to taste.
  2. When the broth boils, put the pike in and boil for 20-25 minutes. When cooked, remove the pike from the broth, let it drain, leave to cool and separate it from his bones.
  3. Remove the boiled onions, put them in a dish, cool them and cut the boiled onion into small slices.
  4. Put the pike flesh in a dish, add the onions, season with the Extra-virgin olive oil DOP from Sebino, salt and pepper to taste and parsley.
  5. Stir well, garnish the dish with fresh cherry tomatoes and serve.
Pairing: Franciacorta Brut