Tortellacci Fonduta with Barbera Poached Pear, Lavender Beurre Blanc and Crisp Coppa
Barbera is an Italian red wine from the Piedmont region and it is made from the Barbera grape variety. Barbera is usually aged for at least one year (in oak or chestnut barrels). Barbera Superiore has higher alcohol content and it is usually aged for 10 to 20 years in small oak barrels.
Ingredients
- 20 ea Fonduta tortellacci
- 4 ea small pears, peeled
- 1 liter Barbera wine
- 1 orange zest in large pieces
- 1 cinnamon stick
- 5 ea juniper berries
- 1 bay leaf
- 4 lavender sprigs
- 1 shallot, minced
- 1/4 cup dry white wine
- 1 lb butter, unsalted cut into chunks
- 4 slices Coppa
Directions
in a small tall pot place Barbera, orange zest, cinnamon stick, juniper berries, bay leaf and bring to a simmer. Add pears and poach for 30-40 minutes. Remove pears, set aside, and keep warm. Strain juices then return to the stove and reduce until thick. in a double boiler place shallots with 1 tbsp. of butter and cook until translucent. Add white wine, lavender and reduce. Incorporate butter (little at a time) and whisk until emulsified. Discard solids, keep warm. Flash fry Coppa slices and set aside. mirror lavender beurre blanc onto serving plate. Arrange ravioli and poached pear slices. Garnish with Barbera reduction and crisp Coppa.
