A new proposal by Andrea De Vita, chef and culinary director of Via Pasteria, the fresh pasta format in Milan. We drink together Vernaccia di San Gimignano Riserva L’Albereta 2022 Il Colombaio di Santa Chiara.
Ingredients for 2 people
- 180 g linguine
- 8 raw lagoustines
- 1 sachet of saffron
- Butter to taste.
- mullet roe in sticks q.b.
- Extra virgin olive oil q.b.
- Salt to taste.
Directions:
In a saucepan, boil salted water for the pasta and, when the water boils, throw in the linguine, making sure the rest of the preparation proceeds at the right times. (If you are not ready with the tartare, wait before throwing in the pasta-the linguine cooks quickly!).
Meanwhile:
For the lagoustine tartare
Note: for tartare or raw consumption always use frozen products on board. Four raw lagoustines are sufficient for one serving.
Remove the heads of the langoustines with a gentle but firm motion, taking care not to create waste.
Apply pressure to the sides of the back of the carapace, turn the langoustine over and remove the carapace itself.
Make a small longitudinal incision with the serrated knife and remove the intestines to ensure that the product to be tartarized is clean.
Coarsely chop the langoustine into pieces, place in a bowl and season with extra virgin olive oil and a pinch of salt.
Preparation in a frying pan
Melt some butter in a pan and add a ladleful of the cooking water. While the butter sizzles, add the saffron sachet and a pinch of salt.
Drain the pasta well al dente and risotto it for at least 1-2 minutes.
Plate lengthwise and lay the shrimp tartare all over the pasta, in the center.
Sprinkle or grate mullet roe into sticks.
In the glass, chosen by Stefania Vinciguerra
Vernaccia di San Gimignano Riserva L’Albereta 2022 Il Colombaio di Santa Chiara
Bright yellow. Slightly smoky attack with notes of lychee, deep yellow floral and saffron. Intense texture with a nice savory and slightly tannic progression that supports it and gives it depth and rare breadth. Excellent ending.
Production area: the vineyard from which this wine comes-in the San Gimignano district-resides at an altitude of 250 to 280 meters above sea level. The soil, rich in cavernous limestone skeleton, has tufaceous soils.
Grape varieties: 100% Vernaccia di SG, with spurred cordon training system. Density of 5,000 vines per hectare. Grape yield in wine: 55-60 hl/ha.
Harvest: Made by hand starting in the third decade of September. Selection and hand picking of grapes.
Production processes: Whole-cluster pellicular maceration. Whole cluster soft pressing. Spontaneous fermentation at controlled temperature in large barrels. Maturation on noble lees: one year in 30 hl barrels, 6 months in cement. One year in bottle.
Alcohol content: 13.5% vol.
Serving temperature:
12-14°C.
Recommended pairings: Tartare, carpaccio, baked fish, white meats, fresh or semi-mature cheeses, soups, risottos, fried land or sea food, meats and roasts.
