Bruna Grimaldi "scassa," Recipe
Recipe information
Make Bruna Grimaldi "scassa," in just 45m. Barbera d'Alba Superiore, Piedmont, Italy 2023
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Ingredients
Wine
Suggested Pairings — Charcuterie & Cheese Board (serves 4)
Optional Warm Pairing — Mushroom & Fontina Polenta (serves 4)
Wine
1. Serving temperature & decanting
Chill the bottle of Bruna Grimaldi "Scassa" to 16–18°C (60–65°F). Remove from the fridge about 20–30 minutes before serving if it's colder. Pour into a decanter for 15–30 minutes if you prefer the wine opened up; Barbera d'Alba Superiore benefits from a short breath to reveal red fruit, floral notes and gentle spice.
2. Glassware & pouring
Use medium-bowled red wine glasses (Bordeaux-style or universal). Pour about 120–150 ml per glass. Encourage guests to swirl gently, nose for aromas (red berries, plum, violet, earthy notes) and taste. Refill as desired, keeping pours moderate to appreciate the wine's acidity and balance.
Suggested Pairings — Charcuterie & Cheese Board
3. Assemble board
On a large board or platter, arrange the sliced salami and prosciutto in small stacks or folds. Place cheeses spaced around the board: a wedge or slices of Toma, chunks of aged Asiago/Parmigiano, and a small bowl or log of goat cheese. Add cornichons, marinated olives and grainy mustard in small bowls. Scatter walnuts or toasted hazelnuts and place crackers and sliced bread at the edges. Drizzle honey over the soft goat cheese or place honey in a small dish for dolloping. Provide cheese knives and small spoons for condiments.
4. Pairing guidance
Taste the wine with different bites: salty cured meats and the wine's juicy acidity cut richness nicely; semi-firm Toma and Fontina (if using) echo the wine's earthy, savory side; high-salt aged cheeses like Parmigiano create a pleasing contrast with Barbera's fresh acidity and red fruit. Use cornichons and mustard to add tang and stimulate the palate between sips.
Optional Warm Pairing — Mushroom & Fontina Polenta
5. Cook polenta
Bring 4 cups water or stock to a simmer in a medium saucepan. Slowly whisk in 1 cup polenta in a steady stream to avoid lumps. Reduce heat to low and simmer, stirring frequently, for 20–25 minutes until thick and creamy (follow package time if different). Stir in 1/2 cup milk, 2 tbs butter, and 100 g grated Fontina until melted and smooth. Season with 1 tsp salt and 1/2 tsp black pepper. Keep warm.
6. Sauté mushrooms
While polenta cooks, heat 2 tbs olive oil in a skillet over medium-high heat. Add 1 chopped shallot and sauté 1–2 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds. Add 300 g sliced mushrooms and cook undisturbed 3–4 minutes to develop color, then stir. Add 1 tsp fresh thyme (or 1 tsp dried), salt and pepper. Cook until mushrooms are tender and browned, about 6–8 minutes. Taste and adjust seasoning.
7. Finish & serve
Spoon creamy polenta into shallow bowls, top with sautéed mushrooms and any pan juices. Scatter chopped parsley over the top and, if desired, grate a little extra Fontina or Parmigiano. Serve immediately with warm bread and a glass of Bruna Grimaldi "Scassa". The polenta’s creaminess and the mushrooms’ umami complement the wine’s acidity, red-fruit profile and savory notes.
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