Font size:
Print
The Oltrepò Pavese region boasts an important dairy tradition which, combined with traditional local recipes, allows the creation of important dishes with a unique taste
The Oltrepò Pavese can boast a great cheese-making tradition. From crescenza, to Nisso di Menconico, there is also Pizzocorno, a soft cheese with a creamy consistency made from cow‘s milk. Milk that comes from the two milkings of the day, in the morning and in the evening. The shape is the characteristic square one and is subjected to dry salting. It is matured for at least 40 days, after which it is possible to taste this cheese with its delicate flavour and subtle aromas, which will intensify as the maturing period increases.
The place of production is Pizzocorno, a hamlet of Ponte Nizza in the Staffora Valley. In this ancient marquisate of the Malaspina family, what has become one of the territory‘s leading products is made. While it was once eaten accompanied by a slice of bread and a glass of wine, today it is also widely used in cooking. There is no shortage of recipes for risottos, stuffed roasts, but also the more traditional sweet combination with cheese, that with pears.
To get out of the box, it is possible to create a dish that incorporates three of the territory‘s excellences: Cencerate potatoes, porcini mushrooms and Pizzocorno. An unexpected meeting of flavours, but where none of the ingredients overpowers the others and where the balance will leave everyone open-mouthed.
INGREDIENTS FOR 4 PEOPLE
1kg of potatoes, preferably local (we recommend the ones from Cencerate)
300 g flour
1 egg
Salt
400 g porcini mushrooms
1 clove of garlic
1 tuft of parsley
Extra virgin olive oil
Salt
150 ml milk
250 g of Pizzocorno
PROCEDURE
Boil the potatoes in their skins. As soon as they have reached the ideal consistency for making gnocchi, peel them and knead them while still warm. Add the egg, flour and salt to form a homogeneous dough. Form small snakes with the dough and shape them into small balls, which differ from classic gnocchi due to the absence of the traditional ridging and the slightly smaller size.
Cut the porcini mushrooms into pieces or slices, depending on personal taste. You can use either fresh or dried ones; in the latter case, soaking in water before use is necessary. Cook them in a frying pan with garlic, parsley and extra virgin olive oil.
For the fondue, simply melt the Pizzocorno cut into pieces in the milk, taking care to stir the mixture to prevent it from sticking to the bottom of the pan.
Cook the potato dumplings in salted water and drain as soon as they come to the surface. Toss in the mushroom sauce and toss for a minute so that they absorb the sauce. Serve the potato dumplings with the mushrooms by adding two or more spoonfuls of fondue.
WINE PAIRING
Sauvignon Blanc ‘Il Cavaliere Selvaggio’ 2021 - Cabanon
