{"id":2502,"date":"2021-04-12T09:57:57","date_gmt":"2021-04-12T07:57:57","guid":{"rendered":"https:\/\/www.colvetoraz.it\/made-in-italy-conquers-spring-tables\/"},"modified":"2021-04-12T09:57:57","modified_gmt":"2021-04-12T07:57:57","slug":"made-in-italy-conquers-spring-tables","status":"publish","type":"post","link":"https:\/\/www.colvetoraz.it\/en\/made-in-italy-conquers-spring-tables\/","title":{"rendered":"Made in Italy conquers spring tables"},"content":{"rendered":"<p>On the <strong>hills of Valdobbiadene DOCG<\/strong>, the spring season celebrate the supremacy of greenery: a trend that also conquers the tables, with recipes based on <strong>spontaneous herbs<\/strong>. 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 <strong>two recipes<\/strong> created for us by <strong>chef Stefano Vocaturo<\/strong> (www.stefanovocaturo.it), which go best with our wines. Let yourself be conquered by dishes such as <strong><em>Spaghettone with herb cream and Lagoon razor clams<\/em><\/strong> to toast with Valdobbiadene DOCG Extra Dry Col Vetoraz or the <strong><em>Heart of Cod in cooking oil, almond milk with juniper, colored Chard<\/em><\/strong> to accompany our Valdobbiadene DOCG Brut.<\/p>\n<p>The first proposal is a delicate <strong><em>Spaghettone with herb cream and lagoon razor clams<\/em><\/strong>, a recipe that complements the <strong><em>Valdobbiadene DOCG Extra Dry Col Vetoraz<\/em><\/strong> and which we propose here with doses for 4 people:<\/p>\n<p><strong><u>Ingredients<\/u><\/strong><\/p>\n<p>320 gr of spaghettoni (misura 8)<\/p>\n<p>300 gr di spontaneous herbs<\/p>\n<p>300 gr of cleaned cannolicchi<\/p>\n<p>Salt and pepper<\/p>\n<p>Olio evo<\/p>\n<p><strong><u>Execution<\/u><\/strong><\/p>\n<p>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. Saut\u00e9 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, saut\u00e9 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.<\/p>\n<div class=\"hr-thin\"><\/div>\n<p>The second recipe is the tasty <strong><em>Heart of Cod in cooking oil, the Almond milk with juniper, the colored Chard<\/em><\/strong>, to be combined with the <strong><em>Valdobbiadene DOCG Brut Col Vetoraz<\/em><\/strong>. The doses for 4 people include:<\/p>\n<p><strong><u>Ingredients<\/u><\/strong><\/p>\n<p>600 gr desalted cod<\/p>\n<p>1 liter olio evo<\/p>\n<p>250 ml almond milk<\/p>\n<p>6 Juniper berries<\/p>\n<p>300 gr colored chard<\/p>\n<p>A handful of toasted flaked almonds<\/p>\n<p>Salt and pepper<\/p>\n<p><strong><u>Execution<\/u><\/strong><\/p>\n<p>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\u00b0. 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 saut\u00e9ed chard.<\/p>\n<p>Thanks to chef Stefano Vocaturo for his ideas. [PH credits: Alessandro Vocaturo]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>On the <b>hills of Valdobbiadene DOCG<\/b>, the spring season celebrate the supremacy of greenery: a trend that also conquers the tables, with recipes based on <b>spontaneous herbs<\/b>. 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 <b>two recipes<\/b> created for us by <b>chef Stefano Vocaturo<\/b> (www.stefanovocaturo.it), which go best with our wines. Let yourself be conquered by dishes such as <i><b>Spaghettone with herb cream and Lagoon razor clams<\/b><\/i> to toast with Valdobbiadene DOCG Extra Dry Col Vetoraz or the <i><b>Heart of Cod in cooking oil, almond milk with juniper, colored Chard <\/b><\/i> to accompany our Valdobbiadene DOCG Brut.<\/p>\n","protected":false},"author":1,"featured_media":1972,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[98],"tags":[],"class_list":["post-2502","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-products","category-98","description-off"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.4 (Yoast SEO v28.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Made in Italy conquers spring tables | Col Vetoraz<\/title>\n<meta name=\"description\" content=\"Col Vetoraz: a state-of-the-art winery, combining tradition and innovation. Discover our latest news and award-winning wines.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.colvetoraz.it\/en\/made-in-italy-conquers-spring-tables\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Made in Italy conquers spring tables\" \/>\n<meta property=\"og:description\" content=\"Col Vetoraz: a state-of-the-art winery, combining tradition and innovation. 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