A great classic from the 1970s-80s that had the allure of exotic preparation and cream was not viewed with distrust. Let us be convinced by these repurposed Penne vodka and salmon by chef Matteo Giudici and try pairing it with Toscana Viognier Filare 23 2022 Tenuta Casadei.
Ingredients for 4 persons:
340 g penne rigate; one leek; 100 ml vodka; 200 ml fresh cream; 80 g butter; a pinch of white pepper; chives; one tablespoon tomato paste; about 300 g slice of salmon; lemon zest; orange zest; 100 g salt and 100 g sugar.
Procedure:
Mix the salt with the sugar and citrus zest, cover the salmon slice well on all sides and refrigerate covered with plastic wrap for 12 hours.
Remove the salmon from the refrigerator, wash it well under cold running water to remove salt, sugar and zest.
Dry the salmon with a paper towel, peel off the skin and cut it into pieces.
In a saucepan, put the butter with the julienne-cut leek and a dash of water in a cold place. Stew for about 10 minutes, adding water if necessary.
Add the salmon and brown it over high heat, blending with the vodka.
When the alcohol has evaporated, add the cream, a pinch of white pepper, tomato paste and finely chopped chives, adjust the salt and let everything season over medium heat for a couple of minutes.
Cook the pasta in plenty of salted water, drain when al dente and place in the casserole dish with the sauce. Stir-fry and serve hot.
Wine pairing:
(Edited by Stefania Vinciguerra)
Toscana Viognier Filare 23 2022 Tenuta Casadei
Light golden yellow. Intense fruity notes on the nose, medlar and peach, slight aromatic and floral nuances, anise. Saline and soft, supple and full-bodied, warm, very long.
Production area: Suvereto, in Alta Maremma, just 13 kilometers from the sea. North-south vineyard exposure. Soil type: schistose soils, rich in minerals and trace elements characteristic of the area.
Grape varieties: 100% Viognier. Year of vineyard planting 2010. Density: 7400 vines per hectare. Training system: Guyot. Production: 1.2 kg per vine.
Harvest: By hand, with scrupulous selection of the bunch and harvested in small 10-kg crates in the last decade of August.
Production processes: after harvest, the grapes are placed in boxes in cold storage at 4-5 °C for 24-48 hours depending on the vintage; subsequently they are destemmed and pressed to be clarified naturally and then placed In new tonneaux for fermentation. In each tonneau 30 to 50 kg of whole berries are added to maintain an evident fruity note and to stimulate the start of the spontaneous fermentation. Aging in new tonneaux.
Alcohol content: 13.5% vol.
Serving temperature: 7°C in summer, 8°C in winter.
Recommended pairings: the momentum on the palate and excellent balance open up the possibility of pairings with elaborate dishes: fish guazzetti (or perhaps a cacciucco alla viareggina), roasted white meats, a touch of oriental cuisine (e.g., chicken curry).
