The rich ricotta, buttery pastry puff crust, and savory pesto pair excellently with the Pianetta Barbera. Pianetta’s Barbera is typical of the varietal with flavors of black and blue fruit, spice and pepper, and perfectly balanced acid. This vegetarian recipe shows the versatility of Barbera, as it is usually paired with heavier meat dishes. A seemingly light summer-to-fall dish becomes enhanced by the boldness of the wine. The acidity in the Barbera cuts through the buttery crust and ricotta cheese, while the pepper and spice notes in the Barbera highlight the flavors of sweet squash and savory pesto. We recommend this dish for lunch, dinner, or snack time!
Lay a sheet of puff pastry on a greased baking sheet, & top it with the following:
1/3 cup (85 g) ricotta
3 T pesto
2-3 small yellow squash (cut into very thin circles)
1. Pinch up edges, then drizzle with olive oil and salt
2. Bake 15-20 minutes at 400º F until golden
Pair with Pianetta Barbera, enjoy!
2013 Pianetta Barbera - DOUBLE GOLD/BEST IN CLASS – Central Coast Wine Competition 2016
Pianetta Winery Website