Artichoke, pear and pecorino salad
15 min
easy
serves 6
Ingredients
6 artichokes
1 small bunch basil
1 lemon
1 orange
2 pears
0.125 g powdered saffron
120 g aged pecorino
60 g mixed leaves
extra-virgin olive oil
salt and pepper
1 small bunch basil
1 lemon
1 orange
2 pears
0.125 g powdered saffron
120 g aged pecorino
60 g mixed leaves
extra-virgin olive oil
salt and pepper
Which wine pairs well with artichokes?
Gewürztraminer Alto Adige DOC, light and fresh
As a rule, salads and artichokes have a hard job finding a wine partner. Gewürztraminer, with its silky elegance - the result of just a few grammes of residual sugar - is the perfect contrast to this starter, particularly Gewürztraminers from the Eisack Valley, which are not too overpowering and bring the perfect touch of acidity.
Terlaner Alto Adige DOC
A more mature, full-bodied and soft wine from Terlan that creates an ideal harmony with the slight bitterness of the artichokes.
As a rule, salads and artichokes have a hard job finding a wine partner. Gewürztraminer, with its silky elegance - the result of just a few grammes of residual sugar - is the perfect contrast to this starter, particularly Gewürztraminers from the Eisack Valley, which are not too overpowering and bring the perfect touch of acidity.
Terlaner Alto Adige DOC
A more mature, full-bodied and soft wine from Terlan that creates an ideal harmony with the slight bitterness of the artichokes.
Preparation
Step 1
Peel and core the pears and cut them into segments; cook for 5 minutes in a pan with a splash of water and saffron.
Step 2
Julienne the orange peel, blanch for one minute.
Step 3
Prepare the artichokes and cut into segments. Add julienned basil before drizzling in some olive oil, salt, pepper, and the juice of half a lemon and orange.
Step 4
Serve the artichoke and pear on a bed of mixed leaves topped with thin shavings of pecorino and julienned orange peel.
