A light and aromatic fried food, perfect with Lambrusco di Sorbara Spumante Brut Dantesco Villa di Corlo, which-between effervescence and acidity-cleans the palate from the fried food without the need for lemon.
Ingredients for 4 persons:
400 g fresh anchovies; 400 g calamari; 2 sprigs fresh rosemary; 6 sage leaves; 1 sprig fresh thyme; Refined semolina flour to taste; Fine sea salt to taste; Peanut oil for frying
Directions:
Preparing the fish: Gut and debone the anchovies. Clean the squid by detaching the head from the mantle and removing the cartilagene pen; remove the innards and discard the outer skin. Rinse and cut them into rings about half an inch thick.
Quickly rinse anchovies and squid and dry them well with kitchen paper.
Flavor flour and flour: Finely chop rosemary, sage and thyme; mix with semolina flour.
Dip anchovies and squid in the aromatic flour, removing excess with the help of a strainer.
Frying: Bring the oil to 170-175°C and fry a little at a time for 3-4 minutes so it stays crispy.
Drain and serve: Drain with a skimmer, pat dry on paper towels, salt lightly and bring to the table piping hot.
Wine pairing:
(Edited by Stefania Vinciguerra)
Lambrusco di Sorbara Spumante Brut Dantesco Villa di Corlo
Intense rosé with beautiful lush and persistent mousse. Fruity olfactory range, raspberries and currants, along with slight violet notes. Taut and fresh mouthfeel with slight bitter aftertaste.
Production area: vineyards in the grave of the Secchia River, Sozzigalli estate (MO). Medium-textured soils tending to loamy from alluvial sediments.
Grapevine: 100% Lambrusco di Sorbara. Planting density 2,500 vines/ha at GDC.
Production processes: Cold maceration on the skins overnight, followed by Charmat sparkling wine making with resting on the lees for at least 10 weeks. Aging for one month in bottle.
Alcohol content: 11% vol.
Sugar residue: 9 g/l.
Serving temperature: 6-8°C.
Recommended pairings: Appetizers in general, cured meats and fried fish.
