Buy Sartori Valpolicella Classico at ’t Bockje Bathmen

75 cl · Red

€ 10,99

Sartori Valpolicella Classico
This bottle

Sartori Valpolicella Classico

Recommendation for this bottle

At the table with Sartori Valpolicella Classico

Red wine · Italy

Why this works together

Gekozen op de kleur (rode wijn), het smaakprofiel uit onze webshop (robuust & intens) en het land van herkomst (Italië). Tannine hecht zich aan het eiwit in rood vlees en verliest daar zijn stroefheid. Zonder dat eiwit blijft de wijn hard aanvoelen.

Serve at 16 to 18 °C.

What is needed

For 4 people

Wild boar ragout with polentaMain courseWild boar ragout with polenta

Ingredients

  • 1 kilo of wild boar stewing meat
  • 2 onions
  • 2 carrots
  • 400 grams of chopped tomatoes
  • 400 millilitres of red wine
  • 250 grams of polenta
  • 50 grams of Parmesan
  • 4 sprigs of rosemary

Method

  1. Season the meat with salt and pepper and brown it all over in batches in hot oil.
  2. Fry the chopped onions and diced carrots for 5 minutes in the same pan.
  3. Deglaze with the red wine, add the meat, the diced tomatoes and the rosemary and bring to the boil.
  4. Leave to simmer gently, covered, for 2.5 to 3 hours until the meat is tender and falls apart.
  5. Cook the polenta in salted water according to the packet and stir in a knob of butter and grated Parmesan.
  6. Remove the rosemary sprigs and serve the ragout on the polenta.
Parmigiano ReggianoWith the cheeseParmigiano Reggiano

Ingredients

  • 160 grams of Parmigiano Reggiano

Method

  1. Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
  2. Only cut or break the cheese just before serving.
Bruschetta with tomato and basilBefore the meal or with drinksBruschetta with tomato and basil

Ingredients

  • 1 baguette
  • 300 grams of tomatoes
  • 1 bunch of basil
  • 1 clove of garlic
  • 3 tablespoons of olive oil

Method

  1. Remove the seeds from the tomatoes, cut them into small cubes and mix with salt, pepper and half of the olive oil.
  2. Tear the basil leaves and stir them into the tomatoes.
  3. Cut the baguette diagonally into slices and toast them golden brown under the grill or in a griddle pan.
  4. Rub the warm slices with the halved garlic and drizzle with the rest of the olive oil.
  5. Spoon the tomatoes on top and serve immediately.

To serve one glass per person

  • 1 bottle of Sartori Valpolicella Classico

The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.

All recommendationsA recommendation with every wine

Foto’s: Wildzwijnragout met polenta: dahowlett, CC BY-SA 2.0 · Parmigiano Reggiano: Amin, CC BY-SA 4.0 · Bruschetta met tomaat en basilicum: Michael_Spencer, CC BY 2.0

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Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.