A fresh dish with intriguing flavors, nice to look at and easy to make. The recipe was created by Gianpaolo Ghilardotti, the chef-entrepreneur for Foodlab, the Italian company with its headquarters in Parma’s Food Valley. We pair this with a Toscana Bianco Con Vento 2022 Castello del Terriccio.
Ingredients for 4 people:
150g Yume rice for sushi, 200g Fumara natural Norwegian salmon, 1 avocado, extra-virgin olive oil as needed, salmon roe and black pepper.
Directions:
Cook the rice then season it with a trickle of EVOO. Put the rice between two sheets of parchment paper and flatten it using a rolling pin. Use a square food mold to cut both the rice and salmon and then build a tower alternating the rice and fish.
Slice the avocado and place the slices on top of the millefeuille and add a little salmon roe and a touch of grated pepper.
Garnish the millefeuille with a few leaves of purple basil and serve.
Wine to pair:
(by Stefania Vinciguerra)
Toscana Bianco Con Vento 2022 Castello del Terriccio
Straw-yellow color with greenish highlights. Very fragrant and really pleasant on the nose, fruity and fresh, with notes of herbs, apricot, passion fruit, floral hints. In the mouth it is tense and fresh, tasty and progressive with a long, very fruity finish.
Production area: in the commune of Castellina Marittima (PI), the hills overlooking the sea. The soils where the vineyards are located are characterized by various and composite morphologies with strong presence of stones and fossils; the altitude is between 100 and 300 meters above sea level, with South/Southwest exposure.
Grape varieties: Viognier and Sauvignon Blanc, with Guyot training system and planting density of 5,600 vines/ha
Harvest: started in late August, in the early hours of the morning.
Vinification: after a harvest, the grapes are brought to the winery where the second selection takes place and once in the tank begins cryomaceration for 24 hours, a soft pressing and then aging without malolactic fermentation for 6 months on fine lees with batonnage at controlled temperature. The aging takes place in masses separated by variety, in stainless steel tanks, then assembled and bottled where it refines before release.
Alcohol content: 12.50% vol.
Serving temperature: 8-10°C.
Trivia: The name of the wine derives from a farm where in ancient times the owners used to house elderly secular priests dismissed from their parishes to give them a way to spend a dignified old age, a kind of convent then. Later the name assimilated the meaning of “hill of the wind” (wind in Italian is “vento”).
Wine created in 1985, with a limited production of 4-6,000 bottles a year.
