Hand selected from the hills of Piedmont
Round on the nose with sweet lime, honeydew + white pear with soft white flowers contributing as well. Rich mouthfeel flush with minerality + acidity, yellow + green apples and a touch of quince/marzipan/almond paste on the finish. Fruit driven, underlying yet present minerals and fleeting yet noticeable flowers. As it warms the body gets fatter and fruitier with the apple notes evolving from crisp and green to ripe and yellow.
|Pair With:||Our favorite wine for pasta carbonara. Also excellent with fish, white sauces and mild curries.|
THE PERFECT RECIPE: BURRATA WITH TIKKA MASALA & ALMONDS
Melt butter in deep pan, add garam masala and cook until fragrant (about 30 seconds)
Add in cayenne, garlic, honey, marinara and about ½ cup of water. Bring to a boil and simmer for 5-7 minutes
Add remaining butter and ½ cup of cream (to start, you can add more in 1 tbsp increments after you blend in the initial amount). Mix it all up, taste and salt if needed.
Remove from heat. Tikka masala!
Let cool to room temp, place burrata in a bowl, spoon on sauce, crush some almonds on top and add a few sprigs of mint if you’re feeling cheeky.
Toast up some super tasty garlic naan (Trader Joe’s has a pretty swell offering) and enjoy.
3 cups of marinara sauce (like Ragu or Prego or whatever you’ve got in the pantry)
1.5 tsp garam masala
1.5 tbsp unsalted butter
⅓ cup Heavy cream
½ tsp cayenne pepper (or paprika if you don’t like spicy, if you do, add more cayenne)
1 tsp honey
1 garlic clove, grated
Salt to taste
1 ball of burrata + garlic naan
Near the ancient Pieve di Gavi, a post-Romanesque building dating back to 1100 AD and now a national monument, is where you’ll find Il Rocchin. Named after one of its former owners, there is a statue that sits atop the old farmhouse that was built in 1700.