A spring-like dish with the perfect wine accompaniment
Delicately braised spring onions, served on creamy polenta and topped with melted pecorino – this dish combines sweet, caramelised flavours with hearty cheese and fine corn polenta. Perfect for the first warm days of the year! The harmonious combination of sweet, savoury and nutty notes can be ideally rounded off with a suitable wine. Find out here which wines go best with this dish!
Which wines go best with braised spring onions with polenta & pecorino?
The sweetness of the braised spring onions, combined with the creamy texture of the polenta and the strong flavour of the pecorino, requires a wine with lively acidity and a fine balance between fruit and minerality.
A dry white wine with good structure, such as a Vermentino from Tuscany, emphasises the caramelised onions and gives the dish a fresh note. Alternatively, a light, fruity red wine such as a Sangiovese goes perfectly with polenta and complements the salty flavour of the pecorino.
Wine recommendations
1. cabernet sauvignon from Coonawarra (Australia)
- Why? This Australian Cabernet Sauvignon is characterised by its fresh acidity, elegant fruit aromas of blackcurrant and blackberry as well as its fine herbal and minty notes. The fine structure and tannins perfectly complement the spiciness of the pecorino, while the acidity underlines the sweet, caramelised notes of the spring onions.
- Recommended region: Coonawarra, Australia
2. vermentino from Tuscany (Italy)
- Why? This white wine combines fine herbal notes, mineral freshness and a subtle citrus note that harmonises perfectly with the sweetness of the spring onions.
- Empfohlene Region: Toskana, Italien
2. sangiovese from Umbria (Italy)
- Why? An elegant, light Sangiovese brings a fine acidity and red fruit flavours that round off the polenta and enhance the flavour of the dish.
- Recommended region: Umbria, Italy
The recipe:
Braised spring onions with polenta & melted pecorino
Cooking utensils
- 1 Cutting board & knife
- 1 Pan for braising
- 1 Small pot for the polenta
- 1 Whisk or wooden spoon
Ingredients
- 6 large spring onions
- 1 EL Olive oil
- 1 TL Butter
- 1 TL Honey
- 100 ml Vegetable broth
- 100 g Polenta (fine or coarse, to taste)
- 400 ml Water or milk
- 50 g Pecorino, grated
- Salt & pepper to taste
Preparation
Braise the spring onions:
- Wash the spring onions and trim the ends slightly.
- Heat the olive oil and butter in a pan and sauté the spring onions over a medium heat.
- Add honey, caramelize briefly and deglaze with vegetable stock.
- Cover and simmer for about 10 minutes until soft.
Prepare the polenta:
- Bring the water or milk to the boil in a pan.
- Stir in the polenta, stirring constantly.
- Simmer over a low heat for approx. 10 minutes, stirring regularly.
- Stir in the grated pecorino and season with salt and pepper to taste.
Serve:
- Divide the creamy polenta between plates.
- Arrange the braised spring onions on top.
- Sprinkle with additional pecorino and serve.
Recommended side dishes
- Toasted ciabatta with garlic
- Arrange the braised spring onions on top.
- Sprinkle with additional pecorino and serve.
