Corallini risotto and seared piglet bites with spices and young Ragusano cheese gelato

Suggested wine pairing:
VERSACE NERO D’AVOLA produced by Feudi del Pisciotto

Versace Nero D’Avola

The Prince of Sicilian vines. Elegant and harmonious.

Discover the wine

Chef CLAUDIO RUTA Ristorante La Fenice di Ragusa (RG)

Ingredients fot 4 people:

Ingredients for the corallini risotto:
  • 800 g vegetable broth
  • 280 g corallini
  • 40 g extra virgin olive oil
  • 20 g minced shallots
  • 16 g white wine
  • 40 g liquid cream
  • 12 g semi-mature Ragusano cheese
  • 24 g brown veal stock
  • 120 g cubed piglet pancetta
  • 65 g Ragusano gelato
  • Rosemary needles and flowers
Ingredients for the bronzed corallini:
  • 500 gr durum wheat flour
  • 190 g water
  • 8 g salt
  • 4 g extra virgin olive oil
Ingredients for gelato:
  • 300 g whole milk
  • 140 g semi-mature Ragusano cheese

Preparation of the gelato:
Pour the milk in a saucepan and bring to a boil. Add the chopped Ragusano cheese, allow the mixture to melt and put in the fridge to cool. Place the cooled mixture in an ice cream machine.

Preparation of the bronzed corallini:
Prepare the dough by combining the ingredients specified above and shape the corallini using the special bronze die.

Preparation of the dish:
Cook the corallini as a traditional risotto in hot water and vegetable broth, adding water and wine little by little a as the pasta cooks and expands in shape. Combine the seasoning ingredients. Serve in large round plates with toasted pancetta cubes, the Ragusano gelato and the brown veal stock. Garnish with the rosemary and flowers.