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Pairings with Ammasso

03 December. NEWS

We would love to delight your palate with two recipes matched with our flagship wine, Ammasso.

An icon of Barone Montalto, a wine coming from partially dried grapes on the vines (Nero d'Avola, Nerello Mascalese, Cabernet Sauvignon and Merlot). Very rich but with a fine balance. A full bodied and seductive wine, which expresses Sicily in the best way and go perfectly with the most typical products of this island. From a simple but refined starter to an important main course.

Try them and you'll be amazed!

Enjoy!

 



Typical cheeses and Sicilian jams served with Ammasso

Caciotta cheese from Nebrodi with red pepper

Caciocavallo cheese from Ragusa DOP semi-matured

Pecorino primiticcio cheese from Belice

Sicilian primosale cheese

Bitter orange marmalade

Black figs jam

Typical bread from Castelvetrano

 

 


Risotto with Amasso wine and Nebrodi black-pig sausage served on Belice Pecorino cheese DOP crust

Ingredients (4 people)
320gr rice (type: vialone nano)
350gr Nebrodi black-pig sausage
100gr butter
1 garlic clove
1 onion
2 full glasses of Ammasso wine from Barone Montalto winery
Pecorino cheese DOP from Belice
Almonds from Avola
Nocellara del Belice Olive Oil

How to do it
Heat Ammasso wine in a small pot, let the juice boiling until it will be reduced for an half.
Slice thinly onion and garlic and then put them in a pan with 40gr of butter.
Apart, after chopping it, pan fry the sausage with 20gr of butter. As soon as it takes colour, add everything to onions and garlic. Add also rice and let it cooking for a couple of minutes.
Pour the Ammasso wine (reduced and boiling) on the rice. Mix up everything and add straight away a couple of spoonful of vegetal stock.
Go on cooking the rice adding a bit of stock slowly and mixing up with a wooden spoon.
Cook the rice until is ready and then add 40gr of butter and the Pecorino cheese DOP from Belice.
Mix up and let everything resting in a pot for few minutes.
Put the risotto in a small basket made of Pecorino cheese DOP from Belice. Sprinkle the risotto with ground almonds from Avola. Season with a bit of Nocellara del Belice Olive Oil.
Serve the risotto hot.

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