Prosecco – degustare

Gabriele Boffa: Layering and Contemporary Memory

Read time: 5 min.

Gabriele Boffa’s journey is part of the collaboration between Vinibuoni d’Italia and the Consorzio Prosecco DOC. Eight Italian chefs interpret their cuisine through a signature dish, paired with a Prosecco DOC selected by Alessandro Scorsone. A narrative that weaves together territories, experiences, and visions, celebrating the meeting between fine dining and one of the most appreciated Italian wines worldwide.

We move to the Monferrato area, to Locanda del Sant’Uffizio, where Gabriele Boffa leads the kitchen. After a path through some of the world’s most renowned restaurants, from Mugaritz to Pujol, and collaborations with chefs such as Enrico Crippa and Yannick Alléno, he earned his first Michelin star in 2018, followed by a second in 2022. His cuisine combines technique, depth, and a contemporary reinterpretation of tradition.

Difficulty:

Hard

Preparation time:

90 minutes

Pairing:

Prosecco DOC Rosé Brut

Process:

Recipe: Zucchini, seirass ricotta, tomato and saffron
Locanda del Sant’Uffizio – Penango

Ingredients

  • Zucchini, seirass ricotta, piccadilly tomatoes, datterino tomatoes.
  • Greek basil, basil, grapeseed oil, parsley oil.
  • Egg yolk, saffron.
  • Garlic, salt.

Method
Cut the zucchini in half and slice them thinly into fan shapes. Steam briefly, then cool and use them to line semi-sphere molds. Refrigerate.

Peel the piccadilly tomatoes, dice them, and let them rest overnight in the refrigerator on absorbent paper, then season. Vacuum-pack the datterino tomatoes with basil, garlic, and salt, let macerate for 24 hours, then strain the liquid.

Blend the basil with grapeseed oil and strain. Pass the ricotta through a sieve until smooth. Infuse the saffron into the egg yolk and cook gently to obtain a creamy texture.

Fill the zucchini shells with ricotta and tomato, then close the semi-sphere. Place it at the center of the plate, add the saffron egg yolk cream and tomato sauce, and finish with basil oil and fresh herbs.

Pairing
A dish built on layers, balancing vegetal sweetness, tomato acidity, and the depth of saffron. A composition that recalls memory and technique, achieving harmony through contrast. Paired with Prosecco DOC Rosé Brut: fresh, citrus-driven, and precise in enhancing the dish.

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