Insalata di castelfranco al formaggio di Capra

Happy New Year!

Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore continue their monthly collaboration, pairing wine and food with intention. Drawing from Terroni favourites and seasonal inspirations, each recipe is grounded in Italian tradition and meant to be enjoyed at your own table.

Enjoy this month's perfect pairing for Borgo Paglianetto Verdicchio di Matelica DOC Terravignata featured in the 6-bottle mixed and 4-bottle white case for January 2026.

Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.

Insalata di castelfrance al formaggio di Capra
Castelfranco Wedge Salad with Goat Cheese, Apples & Beets
Serves 4

Prep: 25 min
Cook: 20 min

Ingredients

Salad

• 4 small wedges radicchio Castelfranco (take a whole bulb, remove exterior leaves and cut into 4)

• 100 g Missis di Capra or similar soft goat cheese, crumbled

• 2 small apples, thinly sliced

• 1 small shallot, julienned

• 2 medium cooked beets, peeled and cut into brunoise

• 50 g almonds, toasted and sliced lengthwise

Apple Marinade (Citronette)

• 2 tbsp extra-virgin olive oil

• 1 tbsp fresh lemon juice

• Pinch of salt

Dressing

• 120 g plain yogurt

• 50 g soft goat cheese (like a spreadable one)

• 2–3 tbsp of reserved apple citronette

• Salt and freshly ground black pepper

Method

• Marinate apples and shallots: Whisk together olive oil, lemon juice, and a pinch of salt. Toss apple slices and shallot in the citronette. Let them sit while you prep the rest.
• Prep the beets: Roast until tender, peel, and dice into tiny brunoise cubes
• Make the yogurt-goat cheese dressing: Blend yogurt, goat cheese, and 2–3 tablespoons of the apple citronette with an immersion blender until smooth. Season with salt and pepper.
• Assemble the wedges, each on a plate:
• Lay a wedge of Castelfranco on each plate.
• Spoon a layer of the yogurt dressing over the top.
• Scatter marinated apples and shallots.
• Sprinkle crumbled goat cheese and beet brunoise evenly.
• Add a drizzle of extra dressing and finish with toasted almond slices

Buon Appetito!