Lasagna with pumpkin squash, bacon and mild provolone

An autumn recipe based on pumpkin squash that we pair with a Trentino Pinot Grigio Ramato Contracampo 2020 Tenute Sajni Fasanotti.

Ingredients for 4 people:

250g mild Valpadana provolone DOP, 250 lasagna dough sheets, 600g pumpkin squash pulp, 300g bacon cubes, 300ml béchamel, 1 large onion, 30g breadcrumbs, extra-virgin olive oil, salt and pepper.

Directions:

Sauté the bacon cubes in a pan then remove them with a skimmer and dry with paper towels.

Put 4 tablespoons of EVOO in the same pan along with the chopped onion and squash that has been cut into cubes. Cover and cook for 20 minutes, stirring occasionally and seasoning with salt and pepper. Use a hand mixer to blend half the squash and then mix everything back together along with 30ml of water.  Mix together and keep to the side.

Put some béchamel at the bottom of a rectangular baking pan, which is not too big, and spread it around so the pasta will not stick.

Place the first layer of pasta sheets and on top spread some more béchamel and a few tablespoons of squash purée (if you prefer you can previously mix the squash purée and béchamel together in a large bowl in order to make uniform layers). Add some bacon and provolone cubes.

Repeat to create layer upon layer until all the ingredients are finished.

Sprinkle some breadcrumbs on the top of the last layer, trickle some EVOO over everything and bake for 20 minutes at 200°C, placing aluminum foil on top to keep the lasagna from drying out.

Remove the lasagna from the oven and let it cool slightly before serving.

Wine to pair:
Trentino Pinot Grigio Ramato Controcanto 2020 Tenute Sajni Fasanotti

Powder pink color with onion skin hues. Intense and fragrant aromas of bergamot, white peach, powder and chalk. Very savory sip, fresh and balanced. Very tense, coherent taste, great saline finish. Excellence persistence.

Production area: in the commune of Mori (TN), a vineyard in Maso Palt, facing west, at 450 meters above sea level, on volcanic clay soil. The terrain is steep and supported by large mural structure. Maso Palt enjoys a unique exposure, with high temperatures and consequent significant temperature excursions. This warm climate is mitigated, starting at midday, by the Ora, a thermal breeze typical of Lake Garda. 

Grape variety: 100% Pinot Grigio, Guyot training system.

Harvest: manual harvesting takes place in September.

Vinification: the grapes are destemmed and sent to the press for a brief cryomaceration in reduction (2-4 hours to extract the coloring matter). Next they are crushed and the must cleaned by flotation. The cleaned must is inoculated with selected yeasts and fermented in stainless steel at 18°C; fermentation lasts 10 to 15 days. A very small part is fermented in barrels. After fermentation the must is separated from the coarse lees and left to age on the fine lees. Once the blend between the 2 fractions is made, protein and tartaric stabilization is carried out and then bottling. The wine then refines in the bottle for at least one year.

Alcohol content: 12.40% vol.

Serving temperature: 12°C.

Recommended food pairing: perfect with pasta dressed with vegetables or shellfish, it goes well with delicately flavored cured meats such as sweet prosciutto and with fish dishes such as seafood, seafood risotto and “baccalà mantecato” (creamed cod). Also try it with white meats and omelets.

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