Portovenere’s Palmaria Restaurant has always been at the forefront in exalting Italian cuisine by combining local and regional facets. This dish by Chef Massimiliano Volonterio is the perfect example, as it features white and straw wine from the neighboring area of Bonassola-Levanto just after Cinque Terre (Liguria), linguine from an ancient pasta factory in Pisa (Tuscany) and blue cheese from Novara (Piedmont).
The local wines used in the recipe are the white Luccicante (Colline di Levanto Vermentino DOP) and the straw Intraprendente (Liguria di Levante Passito Bianco IGP). They are produced by Cà du Ferrà, a winery based in Bonassola, in the province of La Spezia. Its organic vineyards spread from Bonassola to the Cinque Terre National Park.
Recipe: Linguine pasta on a blue cheese cream with crumbled walnuts
(Linguina “Intraprendente”, spuma d’erborinato e crumble di noci)
- 90 gr of linguine pasta by Pastificio Morelli
- 100 gr of Luccicante (Colline di Levanto Vermentino DOP) by Azienda Agricola Cà du Ferrà
- 40 gr of Intraprendente (Liguria di Levante Passito Bianco IGP) by Azienda Agricola Cà du Ferrà
- 20 gr of Sancarlone blue cheese by Guffanti
- 5 gr coarsely chopped walnuts
- 2 gr finely chopped shallot
- A ladle of vegetable broth
- Fry the shallot lightly, add the Luccicante and Intraprendente wines, a ladle of vegetable broth, heat for a minute and then turn off.
- Cook the pasta in salted water for about three-fourths of the desired cooking time.
- Drain the pasta, add it to the liquid mix and let it cook until cooked to your liking.
- Thicken the sauce with a knob of butter and serve.
- Make a blue-cheese quenelle and place it over the pasta.
- Sprinkle the pasta with coarsely chopped walnut kernels.