There may be an adage that, what grows together, goes together; so for wine the group recommends Piemonte varietals cultivated from the same soil and wealthy in earthy notes, such as the Cordero Di Montezemolo ‘Elioro’ Chardonnay 1997, or the Roberto Voerzio ‘Rocche dell’Annunziata Torriglione’ 2008 from Barolo. 2. Bring shallots and wine to a boil in a large saute pan. 1. Bring a big pot of evenly salted water to a boil. Cook gnocchi in the boiling water till they float to the highest, 2 to four minutes. Reduce heat barely and simmer until diminished by half, 5 to 7 minutes. Meanwhile, rinse the rice nicely, then place rice with 675 grams of water in a saucepan, heat on medium heat till boiling, cowl and switch heat to a low simmer.
Benvenuto!
