Quick and easy recipe repurposed by chef Matteo Giudici. We pair it with Valle d’Itria Bianco Silos 2021 Lasorte Cuadra.
Ingredients for 4 persons:
4 slices of swordfish; 2 auburn tomatoes; 4 medium potatoes; evo oil; herbs (sage, rosemary, parsley); 1 clove of garlic; salt and pepper to taste; a pinch of vanilla; and the zest of one lemon.
Procedure:
Dice the tomatoes, season them with oil, salt, pepper, a pinch of vanilla and lemon zest.
Boil the potatoes, and after letting them cool, peel and slice them.
Using a knife, chop the herbs with the garlic clove and add a tiny bit of oil to create a smooth sauce.
Heat a grill and place a pinch of coarse salt on it. When the grill is red-hot, cook the swordfish for one minute, turn it over and cook it for another 30 seconds. It should be grilled on the outside but remain soft at the core.
Arrange the swordfish slices on the plate, drizzle with the tomato catalan and accompany with the sliced potatoes sprinkled with herb sauce.
Wine pairing:
(Edited by Stefania Vinciguerra)
Valle d’Itria Bianco Silos 2021 Lasorte Cuadra
Bright strawberry. Aromas of surprising complexity, fragrant and slightly aromatic, with yellow citrus, medlar, wild flowers and flint. Taut, fresh, saline, snappy palate with subtle, elegant body. A little gem.
Production area: Less than one hectare located at 410 meters above sea level in Contrada Carpari (Martina Franca) in the southern part of the Murge plateau in central Apulia. The soil consists of classic red soils of clay-limestone nature with widespread presence of skeleton.
Grape varieties: 60% Verdeca, 20% Bianco d’Alessano, 10% Maresco, 10% Minutolo from a vineyard with a north-south orientation that allows even sunlight on both walls of each row. The training system is vertical espalier with single Guyot pruning. Low-impact vineyard work with very sporadic needs for copper and sulfur treatments thanks to ideal climatic conditions for vines on this windy plateau.
Harvest: manual.
Vinification: maceration on the skins, temperature-controlled fermentation and prolonged aging on the lees in a single 50 hl tank or ‘silos’. No elements of animal origin were used in the production of this wine.
Alcohol content: 12.5% vol.
Serving temperature: 8-10°C.
