Novembre
Ristorante Il Rustico |
of Roberto Boggio
Piazza Vittorio Veneto, 2
14010 Revigliasco (AT)
Telephone 0141/208266
A prestigious and refined restaurant. The dishes express all of chef-owner Roberto Boggio’s creativity and knowledge of the raw materials. Excellent assortment of wines and spirits.
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Velouté of porcini mushrooms in
pastry
(Vellutata di funghi porcini in crosta) |  |
300 grams porcini mushrooms
150 grams potatoes
1 liter water
50 grams walnuts
100 grams cream
100 grams parmigiano reggiano
salt
pepper
For the pastry:
500 grams puff pastry with a thickness of about 3 mm.
Carefully clean the mushrooms, cut them in pieces and put them in a relatively deep pot along with the liter of water. Peel the potatoes and add them and the walnuts to the pot. Cook over high heat until the potatoes are done. Put the solid ingredients in a blender. Add the cream and the Parmigiano-Reggiano and blend for several minutes. Add salt and pepper to taste.
Once the ingredients have been reduced to a creamy mixture, pour into small porcelain bowls. Cut puff pastry lids for the bowls and seal them to the rims. Put the bowls in an oven heated to 200° C. (400° F.) and bake until the pastry has formed domes and turned golden brown.
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Ca’ d’Archi Chardonnay
Alto Adige D.O.C.
Santa Margherita
The intense straw yellow color with golden reflections fully expresses all the body and consistency of this wine. The aroma is intense and persistent with floral notes and scents of exotic fruit and Golden apples that blend with delicately sweet tones of vanilla resulting from the exposure to oak. It is a dry wine with a sapid flavor of great finesse despite its density. All the sensory components are in perfect equilibrium. The flavor contributed by the wood is gentle and never overpowers the characteristics of the variety. It is a wine with an excellent structure that can evolve for some years from fruity and flowery aromas to more complex sensations of a tertiary level.
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