sce30
Easy and sure-fire recipe that we pair with Valdobbiadene Prosecco Superiore 30 Raccolti Drusian.
Ingredients for 4 persons:
360 g noodles, 350 g fresh salmon (filleted), 1/4 onion, 20 g butter, 2 tablespoons extra virgin olive oil, salt and pepper to taste, 2 untreated lemons
Procedure:
Remove the salmon’s skin and bones, then cut it into cubes. Place it in a bowl or deep dish and cover it completely with the juice of a lemon so it macerates a bit.
Finely chop the onion and brown it in a pan with oil over low heat.
When the onion has become transparent, add the salmon cubes, salt them lightly and cook for a minute or two, turning often. Then raise the flame and deglaze with the lemon juice. Allow it to evaporate and turn off the heat.
Boil the noodles in plenty of salted water; when it is 2-3 minutes before draining, scoop out some of its cooking water. In a blender, blend half of the salmon with a ladleful of the pasta cooking water until smooth and somewhat liquidy. Pour it into the pan with the rest of the salmon.
Drain the noodles very al dente and transfer them to the skillet, where they should finish cooking. Stir-fry the pasta with fresh salmon for a minute or two over medium heat, stirring often and adding more cooking water if the sauce dries out too much.
When the noodles are creamy and well blended, turn off the heat and add a grinding of pepper and thinly sliced lemon zest (without the white part).
Wine pairing:
(Edited by Stefania Vinciguerra)
Valdobbiadene 30 Harvest Drusian
Appellation: Conegliano Valdobbiadene Prosecco Superiore DOCG.
Straw yellow color, with greenish highlights. Elegant and long-lasting perlage. Fruity notes of green apple and citrus fruits stand out on the nose, with hints of white flowers. Pleasantly dry on the palate, with a definite saline imprint that imparts freshness.
Production area: 30 selected plots in the hills of Valdobbiadene at 250-300 meters altitude and southern exposure. Calcareous clay soil, cool Mediterranean climate.
Grape varieties: 100% Glera with double inverted training system, 3,000 vines per hectare.
Harvest: harvesting is done exclusively by hand from the first decade of September.
Vinification: in white with soft pressing, 70% yield. Second fermentation in autoclave, according to the Martinotti Charmat method.
Alcohol content: 11.5% vol.
Sugar residue: 0-3 g/l.
Serving temperature: 6-8°C.
Recommended pairings: it is appreciated both as an aperitif and as an accompaniment to refined
Fish dishes, especially raw.
Storage: keep in a cool, dry place, away from lights and heat sources, at 15-20°C (standing bottle). Avoid prolonged stops in the refrigerator
Bottles produced annually: 13,000.
PRODUCER
