Dievole's blog

Tastes like hazelnuts: the flavour of a new dish, the flavour of Chianti Classico

There are simple oils and there are oils that deserve to be savoured to taste all their flavours, tradition and soul. That’s the way with Chianti Classico DOP, an oil that epitomizes this land that is especially loved by our chef Monika Filipinska. Try to conjure up the aromas of the Chianti hills, the olives cradled by a thin layer of warmth, the wind that makes them dance on the branches, and the faint hazelnut aromas that gently recline on the taste buds. Now that you’ve had an initial taste of this fantastic oil, it’s time to pair it with a dish that brings out its best.

Cappellacci pasta filled with asparagus and wild herbs, lamb ragù and roasted porcini mushroom sauce with Chianti Classico DOP

Ingredients for the ragù

1 shoulder of lamb, 1 carrot, 1 onion, 1 celery stalk, 1 glass of white wine, thyme, rosemary, sage

Method

Bone the meat and chop into fairly large pieces. Brown the meat in the pan. In a separate pot, sauté the diced vegetables in a little oil. Add the meat, followed by the herbs. Sauté all the ingredients and pour in the white wine. Use some good vegetable broth to cook the sauce for 2-3 hours. Season with salt and pepper. Let the meat cool slowly in the sauce. Cut into small pieces and add back to the sauce.

Ingredients for the cappellacci

500 g semolina, 3 whole eggs, 6 egg yolks, 300 g asparagus, blanched and finely chopped, 200 g wild herbs (dandelion, mugwort, poppy), blanched and finely chopped, 1 potato, boiled and mashed, 2 egg whites, salt, pepper

Ingredients for the porcini mousse

3 porcini, sliced, 1 clove of garlic, salt, pepper

Method

Knead the pasta dough ingredients and let it rest for about 1 hour. Roll out the dough and make the cappellacci with a filling of asparagus and herbs. Cook the pasta in salted boiling water for 3-5 minutes. Drain and drizzle with the oil. In a separate pan, sauté the garlic in a little oil. Discard the garlic and saute the mushrooms over high heat. After about 3 minutes, blend with some vegetable broth, uncooked oil, salt and pepper. Serve the cappellacci with lamb ragù, porcini mousse and a drop of Chianti Classico DOP oil.

This was our first time with three recipes in one. How did it go?

How was your first taste of Chianti Classico DOP?

Remember that, until 25 July, you’ll find this oil and four others in the DiEVOle set, which can be used for tastings and to make the recipes in the weeks ahead!

You’ll find them here ->>https://dwineclub.it/campaigns/this-is-dievole/en