A delicate yet flavorful recipe, perfect for the freshness and extra brut style of the Conegliano Valdobbiadene Prosecco Superiore Rive di Ogliano 2025 BiancaVigna.
The creamy effervescence and distinct freshness of the Rive di Ogliano Millesimato BiancaVigna lighten up the fried dish. The floral and fruity notes complement the delicacy of the salt cod and zucchini, while the lemon brings out the wine’s freshest qualities.
Ingredients for 4 people
- 300 g of desalted cod
- 2 small zucchini
- 150 g of 00 flour
- 180 ml very cold sparkling water
- 1 egg
- Grated zest of one untreated lemon
- 1 tablespoon chopped parsley
- Peanut oil
- Salt and pepper
Procedure
Cook the cod for 6–7 minutes in gently simmering water. Drain it, remove the skin and any bones, and flake it.
Grate the zucchini, sprinkle with a little salt, and let them sit for 10 minutes. Squeeze out the excess liquid thoroughly.
Mix the flour with the egg and gradually stir in the sparkling water until you have asmooth batter. Add the salt cod, zucchini, lemon zest, parsley, and a pinch of ground pepper.
Spoon the mixture into the hot oil, which should be about 170 °C. Fry a few fritters at a time until they are golden brown. Drain on paper towels and serve immediately, with just a pinch of salt.
In the glass, chosen by Stefania Vinciguerra
Conegliano Valdobbiadene Prosecco Superiore Extra Brut Rive di Ogliano 2025 BiancaVigna
Light straw yellow with greenish highlights; fine effervescence. The nose offers sweet, delicate, and floral notes, with hints of green apple and peach. The palate is crisp, with citrus notes reminiscent of lemon leaves. Refreshing on the palate.
Production area: Company-owned vineyards in the Ogliano area at an elevation of 150 meters above sea level. Clayey, calcareous soil with a high proportion of coarse particles.
Grape variety: 100% Glera.
Grape Harvest: hand-picked in September.
Production Processes: soft pressing of the grapes, static settling, and temperature-controlled fermentation. Aging in temperature-controlled stainless steel tanks, in contact with the fine lees. For the second fermentation, refermentation takes place in a temperature-controlled autoclave (cuvée close) with selected indigenous yeasts for approximately 150–180 days. Isobaric bottling follows sterile filtration. Bottle aging lasts approximately 3 months.
Alcohol content: 11.5% vol.
Residual sugar: 2 g/L.
Serving temperature: 6-8°C.
THIS RECIPE IS BRING TO YOU BY BIANCAVIGNA
