A simple but impressive dish that we pair with Basilicata Bianco 2021 Re Manfredi.
Ingredients for 2 persons:
400 g MSC-certified cod, 4 purple carrots, 1 red Tropea onion, 1 teaspoon brown sugar, 1 teaspoon honey, 20 ml balsamic vinegar, 1 tablespoon salted roasted peanuts (or cashews), 10 g butter, 00 flour as needed, 1 clove of garlic, 40 ml white wine, juice of 1 lemon, parsley, extra virgin olive oil, salt, pepper.
Directions:
Lightly flour the cod fillets. In a non-stick pan, melt the butter with a clove of garlic, then sear the cod fillets on both sides. Add the white wine and allow the alcohol to evaporate. Sprinkle with lemon juice and a little zest, then finish cooking, seasoning with salt and pepper.
Peel the purple carrots by removing the outer skin. Cut into strips using a vegetable peeler. Place in very cold water so that they become firm. Season with oil, salt, pepper, and a little lemon juice, and leave to marinate for about ten minutes.
Cut the onion into thin slices, then sauté in a small saucepan with the balsamic vinegar for a few minutes, stirring to prevent sticking. When the onions are well softened, add the sugar and honey and cook for another ten minutes or so over low heat.
Composition: Place the purple carrot tagliatelle on the bottom of the plate, top with the lemon-flavored black cod, and garnish with a teaspoon of onion compote and chopped toasted and salted peanuts.
Wine pairing:
(Edited by Stefania Vinciguerra)
Basilicata Bianco 2021 Re Manfredi
Intense straw yellow color. Aromatic, floral, with hints of rose, lychee, hints of exotic fruit, flint and yellow citrus. Taut, warm, saline flavor of delicious drinkability.
Production area: Pian di Camera locality in the municipality of Venosa, on the slopes of the Vulture volcano. Hilly terrain located 400 meters above sea level with soils of volcanic origin. The type of soils and the strong temperature ranges enhance the aromaticity of the “northern” grapes used.
Grape varieties: 50% Gewürztraminer, 50% Müller Thurgau.
Harvest: perfectly ripe grapes are picked between late August and early September.
Vinification: part of the grapes are cold macerated on the skins for 24 hours, the musts ferment at temperatures between 12 and 16°C. At the end of fermentation the wines are aged on the fine lees for a few months, in steel and a small part in barrels of different sizes.
Serving temperature: 10°C.
Recommended pairings: suitable as an aperitif, it best accompanies fish dishes, especially shellfish and tuna – Sushi and Sashimi. In Basilicata try it with lampascioni omelette or with smoked scamorza cheese and burratine lucane. As a first course “Cavatelli e tadd d’ccozz.”
