Giulia Negri 'la Tartufaia Pinot Nero' 2021 Recipe
Recipe information
Make Giulia Negri 'la Tartufaia Pinot Nero' 2021 in just 50m. [piemonte] pinot nero
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Ingredients
Wine Details & Serving
Simple Pairing — Crostini with Mushroom & Taleggio
Optional Light Main — Herb-Rubbed Duck Breast (serves 4)
Wine Details & Serving
1. Chill and open
Chill the bottle of Giulia Negri 'La Tartufaia' Pinot Nero to about 14–16°C. If it has been stored cooler, bring it up to serving temperature by leaving it out for 20–30 minutes. Gently open the bottle with a waiter’s corkscrew.
2. Decanting (optional)
Decant for 20–30 minutes if you want the wine to breathe and soften. This wine’s delicate red-fruit aromas and subtle earthiness benefit from gentle aeration, but it is not strictly necessary.
3. Pour
Pour about 120–150 ml per glass (roughly 4–5 oz). Use large-bowled glasses to emphasize the aromatic profile: red fruit, floral notes, and light earth/truffle hints.
Simple Pairing — Crostini with Mushroom & Taleggio
4. Prepare bread
Preheat oven to 200°C (400°F). Brush both sides of the bread slices lightly with 2 tbs olive oil and arrange on a baking sheet. Toast in the oven for 6–8 minutes, flipping once, until edges are crisp and golden. Remove and keep warm.
5. Cook mushrooms
Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat. Add the chopped shallot and cook 1–2 minutes until translucent. Add chopped mushrooms and spread into a single layer. Let them sear without moving for 2–3 minutes, then stir and cook until they release their juices and become golden, about 6–8 minutes total. Add thyme, salt, and pepper and cook 30 seconds more. Taste and adjust seasoning.
6. Assemble crostini
Top each toasted bread slice with a spoonful of warm mushrooms, then a slice of Taleggio. Place assembled crostini on a baking sheet and warm in the oven for 3–4 minutes until cheese is soft but not fully melted. If using, shave fresh black truffle over the crostini or drizzle a few drops of truffle oil just before serving.
Optional Light Main — Herb-Rubbed Duck Breast (serves 4)
8. Score and season
Score the skin of the duck breasts in a diamond pattern without cutting into the flesh. Pat dry with paper towel. Rub both sides with olive oil, then season skin side and flesh side evenly with kosher salt, black pepper, chopped rosemary and thyme. Let rest at room temperature for 15–20 minutes.
9. Sear and finish
Preheat a heavy skillet over medium heat (no additional oil needed if the pan is hot). Place duck breasts skin-side down and cook for 6–8 minutes, rendering fat and crisping the skin; tilt the pan occasionally and spoon out excess fat if necessary. Flip and cook flesh-side for 3–4 minutes for medium-rare (internal temp ~57–60°C). Adjust time for desired doneness.
10. Rest and slice
Remove duck breasts to a cutting board and let rest for 5–8 minutes. Slice thinly across the grain and arrange on warmed plates. Spoon a little red wine reduction or reserved pan juices over the slices if desired.
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