During the various tastings, many of you asked for the recipes listed below. To your stoves and ... bottles.
Tagliatelle courgette red pepper from Nico
4 red peppers
Slice the zucchini into thin slices, cut the peppers into small cubes of less than 1 cm per side. Copper over low heat about 20 min. in a covered pan pre-oiled with olive oil. At the end of cooking, add pecorino, black pepper and a little crème fraîche.
To be served with Gavi Spinola or Castello.
700g flour (if possible type 00, grano tenero)
1 / 2package fresh yeast
4tbsp olive oil
2 tbsp olive oil + 2 tbsp water, all beaten with a fork
Add the fresh yeast, then the water, the flour, the salt, the sugar and finally the oil. Knead the dough. Leave to rise for about 2 hours. Then flatten to +/- 1cm thick. Arrange on a platter. Let rise a second time +/- 20 minutes. Make fingerprints and distribute the water-oil mixture using a brush. Add coarse salt and rosemary. Then bake at maximum temperature. Remove from the oven when golden brown.
To serve with: whatever you want as long as it comes from ovino.be