A fresh dish with intriguing flavors, beautiful to look at and simple to prepare. The recipe was created by Gianpaolo Ghilardotti, the chef-entrepreneur at the helm of Foodlab, an Italian company based in Parma's food valley. We pair it with the Toscana Bianco Con Vento 2022 Castello del Terriccio.
Ingredients for 4 persons:
150 g Yume sushi rice, 200 g Fumara natural Norwegian salmon, 1 avocado, extra virgin olive oil to taste, salmon caviar, black pepper
Directions:
Cook the rice and once ready, season with a drizzle of oil. Roll it out with a rolling pin between two sheets of baking paper. Using square pastry cutters, cut the rice and salmon and layer them, alternating the ingredients.
Slice the avocado and arrange it around the edge of the mille-feuille, add a little salmon caviar and a sprinkling of black pepper.
Garnish with a few leaves of purple basil and serve.
Wine pairing:
(Edited by Stefania Vinciguerra)
Toscana Bianco Con Vento 2022 Castello del Terriccio
Greenish straw yellow color. Very fragrant and truly pleasant on the nose, fruity and fresh, with notes of aromatic herbs, apricot, passion fruit, and floral hints. On the palate, it is taut and fresh, flavorful and progressive with a long, very fruity finish.
Production area: in the municipality of Castellina Marittima (PI), the hills overlooking the sea. The land where the vineyards are located is characterized by varied and complex morphology with a high presence of stones and fossils; the altitude ranges from 100 to 300 meters above sea level, with south/southwest exposure.
Grape varieties: Viognier and Sauvignon Blanc, trained using the Guyot system with a planting density of 5,600 vines/ha.
Harvest: began in late August, in the early hours of the morning.
Vinification: after harvesting, the grapes are taken to the cellar where a second selection takes place. Once in the tank, cryomaceration begins for 24 hours, followed by soft pressing and then aging without malolactic fermentation for 6 months on fine lees with batonnage at a controlled temperature. The wine is aged separately by variety in stainless steel tanks, then blended and bottled, where it continues to age before being sold.
Alcohol content: 12,50% vol.
Serving temperature: 8-10°C.
Interesting fact: the name of the wine derives from a farm where, in ancient times, the owners used to take in elderly secular priests who had been dismissed from their parishes, giving them the opportunity to spend their old age in dignity, a sort of convent, therefore. Subsequently, the name took on the meaning of “windy hill.”
Wine created in 1985, with a limited production of 4-6,000 bottles per year.
