The Consorzio della Denominazione San Gimignano invited food bloggers to build a Christmas menu around Vernaccia di San Gimignano, pairing the wine with their own recipes. The result is really good, and we thank the bloggers for this lovely review.
The recipe
Cannoli with cod, purple and yellow potatoes, and ginger
Ingredients
- 200 g codfish
- ginger
- 1 clove of garlic, unpeeled
- 50 g yellow potato
- 30 g purple potato
- phyllo dough
- salt
- extra virgin olive oil
- butter
Soak and poach the cod
Cook the soaked cod in a court bouillon with celery, carrot, onion, parsley, pepper and sage for about 24 to 36 hours.
Finish the cod
Bring the water to a boil, add the cod, then turn off the heat and leave the cod in the water until it goes cold. Drain the cod and remove any bones and skin.
Cook the potatoes
Boil the yellow and purple potatoes in their skins, then let them cool and peel them.
Make the filling
In a bowl, combine the cod with the potatoes cut into small pieces. Mash coarsely and season with salt, pepper, butter and extra virgin olive oil. Mix well, then add the garlic and ginger. Roll out the phyllo dough and cut squares of about 15 cm by 15 cm.
Roll the cannoli
Brush each sheet of phyllo with melted butter and stack three sheets on top of one another. Place a little of the filling near a corner of the sheet and roll it onto itself to form the cannoli.
Bake
Arrange the cannoli on a tray lined with parchment paper and brush the tops with butter as well. Bake at 180 degrees until golden brown.
The pairing
Food pairing with Vernaccia di San Gimignano Poggio ai Cieli
