GourmetRecipe of the Week

Spatula millefeuille

Millefoglie di spatola e Salina Secca del Capo 2023 Colosi

The millefeuille of spatula with vastedda del Belice, cream of leeks and potatoes, and sauté of real clams is a dish from Sicilian restaurant Casa & Putia. We match it with the Salina Secca del Capo 2023 Colosi.

Ingredients for 2 persons:

Clam Sauté:
400 g veracious clams from Ganzirri, 1 clove red garlic from Nubia, fresh chili pepper, parsley, Malvasia wine;

Creamed Leeks and Potatoes:
4 Sila potatoes, 1 Leek, Minuta evo oil, Trapani sea salt;

Spatula millefeuille:
1 large filleted spatula fish (8 fillets about 8-10 cm each), bread crumbs to taste, 200 g vastedda del Belice, 200 g Etna cheese, Trapani lemon sea salt, Minuta evo oil


Start with the clam sauté:

Sauté a clove of poached garlic and fresh chili pepper in a frying pan. Next add the well-purged shellfish. After a few minutes, just before they are completely open, drizzle with wine and continue cooking with the pan uncovered.

Chop some fresh parsley and add it to the pan-opened clams. Strain by filtering directly through a very fine-mesh strainer. Set aside the filtrate and the already cooked clams.

Prepare the cream of leeks and potatoes:

Wash, peel, and chop potatoes and leeks. In a saucepan, prepare a vegetable broth with the scraps.

Brown them in pot with cold oil and salt. Add broth until potatoes begin to flake. Continue turning until cooked through.

Prepare the spatula:

Rinse the spatula fillets well under running water and blot them carefully.

For the filling, combine the breadcrumbs, Etna cheese and grated vastedda del Belice in a large boule. Mix well and add a couple of tablespoons of oil, blending everything together.

Place half of the fillets with the skin side down and spread the filling as if it were a generous amount of breadcrumbs. Cover the whole with the remaining fillets, forming a sort of sandwich.

Transfer the fillets to a baking dish and sprinkle with the remaining filling, finally finishing with a drizzle of evo oil. Bake at 180 degrees for 20 minutes.

To plate:

On the plate place the warm cream of leeks and potatoes. On top of this place two millefeuilles of spatula and dress them with the clam sauté. Adjust with oil and serve.

Salina Secca del Capo 2023 ColosiWine pairing:

(Edited by Stefania Vinciguerra)

Salina Secca del Capo 2023 Colosi

A sunny wine right from its deep straw yellow color. Intense, expressive aromatic nose between the fruity of melon, yellow peach and exotic fruit, the floral of jasmine and rose, and the balsamic of spearmint and tarragon. On the palate it is full, round, soft, balanced and with a very long saline finish.

Production area: vineyards at Capo Faro and Porri, on the island of Salina in the Aeolian archipelago, where nighttime breezes manage to create valuable temperature excursions that uniquely enrich the organoleptic profile of the grapes. Volcanic soil

Grape variety: 100% Malvasia, grown as a sapling or espalier, with Guyot pruning system.

Grape harvest: Manual, in September.

Production processes: vinification in steel tanks.

Alcohol content: 13.5% vol

Serving temperature: 10°C

Recommended pairings: Seafood dishes, shellfish and sushi.



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