On the hills of Valdobbiadene DOCG, the spring season celebrate the supremacy of greenery: a trend that also conquers the tables, with recipes based on spontaneous herbs. The imagination flies towards excellent combinations in dishes that can best express the freshness of the period, to be paired with our Valdobbiadene DOCG. We thus propose two recipes created for us by chef Stefano Vocaturo (www.stefanovocaturo.it), which go best with our wines. Let yourself be conquered by dishes such as Spaghettone with herb cream and Lagoon razor clams to toast with Valdobbiadene DOCG Extra Dry Col Vetoraz or the Heart of Cod in cooking oil, almond milk with juniper, colored Chard to accompany our Valdobbiadene DOCG Brut. The first proposal is a delicate Spaghettone with herb cream and lagoon razor clams, a recipe that complements the Valdobbiadene DOCG Extra Dry Col Vetoraz and which we propose here with doses for 4 people:
Ingredients
320 gr of spaghettoni (misura 8)
300 gr di spontaneous herbs
300 gr of cleaned cannolicchi
Salt and pepper
Olio evo
Execution
Clean the wild herbs and immerse them for 7 minutes in lightly salted boiling water. Drain them well (keeping a couple of tablespoons of cooking water), pour them into a pan with a drizzle of oil and a clove of unpeeled garlic. Sauté them with a little broth and season with salt and pepper. Remove the garlic, blend with the help of an immersion blender until you obtain a cream. Soak the razor clams in cold, salted water for approximately 4 hours, taking care to replace it with clean water every hour. Once the razor clams have been purged, sauté them in a pan with a drizzle of extra virgin olive oil for 5/10 minutes. Shell them and keep them warm. Pour the herb cream into a large pan. Cook the spaghettoni al dente or following the cooking times indicated, drain them in the pan with the cream and add the razor clams. Plate and serve.
The second recipe is the tasty Heart of Cod in cooking oil, the Almond milk with juniper, the colored Chard, to be combined with the Valdobbiadene DOCG Brut Col Vetoraz. The doses for 4 people include:
Ingredients
600 gr desalted cod
1 liter olio evo
250 ml almond milk
6 Juniper berries
300 gr colored chard
A handful of toasted flaked almonds
Salt and pepper
Execution
Pour the almond milk with the juniper berries into a saucepan. Bring it to the boil, leaving it to infuse for at least 20 minutes. Cut the cod fillet into 4 pieces. Pour the oil into a pan with high sides and bring it to 60/65°. Immerse the slices for 15 minutes without ever increasing the temperature. Clean and blanch the colored chard for about 7 minutes in lightly salted boiling water and finish cooking in a hot pan with a drizzle of extra virgin olive oil and a poached clove of garlic. Serve the cod after dabbing the excess oil into a bowl, pour in the almond milk, a few flakes of toasted almonds and the sautéed chard. Thanks to chef Stefano Vocaturo for his ideas. [PH credits: Alessandro Vocaturo]
