Inspired by a dish created by chef Andrea Cane, owner of Osteria del Vergante in Invorio (NO), slightly lightened. We propose it with Friuli Colli Orientali Ribolla Gialla 2024 Monviert. A choice that focuses on freshness and acidic tension to lighten the fatty component of the dish, enhancing the delicacy of the lake perch fish, the sweetness of the pears and the savoriness of the Pecorino without losing balance.

Ingredients for 4 persons:

500 g fillets of lake perch (small size)
40 g of 00 flour
40 ml of extra virgin olive oil
30 g of butter
4 leaves of sage
Salt and pepper

Light cream with Pecorino Romano DOP

120 g of Pecorino Romano DOP
120 g of whole milk

Pears

50 g of William pears
20 g of brown sugar
a few drops of lemon juice (optional but recommended)

Finish

20 g of toasted pine nuts

Procedure:

Caramelized pears
Wash, peel and thinly slice the pears. Brown them briefly in a pan with brown sugar, leaving them slightly crispy. At the end of cooking, add a few drops of lemon juice to enliven the freshness.

Light cream of Pecorino Romano DOP
Flake the pecorino cheese and combine it with the milk in a boule. Allow to soften for at least 6 hours.
Heat in a bain-marie to 50°C, stirring, without reaching the density of fondant: the consistency should be fluid and light.

Sage butter
In a small saucepan, melt the butter with the sage leaves: it should remain fragrant but unobtrusive.

Perch
Lightly flour the perch fillets and cook them in a nonstick pan with extra virgin olive oil, browning them quickly on both sides. When cooked, adjust the salt and pepper.

Finishing and presentation
Arrange the perch fillets in the center of the plate. Add the browned pears, nap lightly with the Pecorino Romano cream and top with the sage butter and toasted pine nuts.

In the glass, chosen by Stefania Vinciguerra

Friuli Colli Orientali Ribolla Gialla 2024 Monviert

Bright straw yellow with greenish highlights. The nose expresses fine aromas of citrus, green apple and crisp pear, accompanied by light floral and herbaceous notes. The palate is taut and upright, supported by lively acidity and clear sapidity, with a fresh, mineral finish.

Grapevine: 100% Ribolla Gialla. Training form: Cappuccina. Grape production per hectare 90 q.li.

Harvest: Manual, with non-late harvest.

Production processes: harvested grapes are gently destemmed. Soft pressing of the grapes follows, and the resulting must is clarified by decanting. Vinification continues with alcoholic fermentation at a controlled temperature (18-20°C) in stainless steel tanks. Once fermentation is complete, the wine is aged for 3-4 months in stainless steel tanks, taking special care in the preservation and evolution of the noble lees, with frequent handling.

Alcohol content: 13% vol.

Serving temperature: 10-12°C

Recommended pairings: ideal as an aperitif, excellently accompanies raw fish appetizers, soups, creams and velvety soups, and vegetable-based first courses. Exceptional with fish.