A simple dish that smells of sea, sun and Tuscan vegetable garden, signed by Chef Daniele Arzilli of Crudo di Mare Restaurant. We pair it with Alto Adige Pinot Bianco Mediaevum 2024 Gumphof Markus Prackwieser.
The recipe bears the signature of chef Daniele Arzilli and the dish is offered at Crudo di Mare, a fine dining poolside restaurant inside the Park Hotel Marinetta, nestled in the pine forest of Marina di Bibbona and just a few steps from the sea. A sophisticated and romantic place, where seafood cuisine looks at the territory with taste and simplicity, perfect for those who like to eat well, without complications.
Ingredients for 2 persons:
300 g squid, cleaned with the pouches intact; 100 g fresh sheep’s milk ricotta; 1 egg; 3 mint leaves; Peel of 1 organic lemon; 1 clove of garlic; Yellow tomatoes (a handful); Red tomatoes (a handful); Extra virgin olive oil; Salt and pepper to taste.
Procedure:
Carefully clean the squid, keeping the pouches intact. Save tufts and fins for stuffing.
In a frying pan, brown the garlic clove with a drizzle of evo oil, then add clumps and fins. Cook for about 4-5 minutes, then chop.
Combine the cottage cheese, add the egg, chopped mint and grated lemon zest. Adjust for salt and pepper.
Fill the squid pouches with the mixture and close them with wooden toothpicks.
Blanch the cherry tomatoes in boiling water for 30 seconds, then strain them in water and ice. Peel them and blend the reds and yellows separately, with a drizzle of oil and a pinch of salt.
In nonstick skillet with a drizzle of evo oil, brown the stuffed squid on both sides, being careful not to break them.
Let them rest 5 minutes, then cut each squid into 3 pieces and arrange them in the center of the plate. Pour lukewarm cherry tomato sauces on the sides. Top with fresh herbs and a drizzle of evo oil.
Wine pairing:
(Edited by Stefania Vinciguerra)
Alto Adige Pinot Bianco Mediaevum 2024 Gumphof Markus Prackwieser
Straw yellow color. Aromas of white fruit, wild flowers and wild herbs. Fresh on the palate, striking in its elegance and expressive purity. A wine of excellent everyday drinkability.
Production area: Southern Eisack Valley, at the foot of the Schlern massif between 400 and 500 meters above sea level. The soils are limestone moraines on massive quartz porphyry. The mild Ora winds from Lake Garda combine with the cold dolomitic winds, resulting in strong temperature swings that make the grapes more fragrant and expressive.
Grape varieties: 100% Pinot Blanc. Training system: pergola and espalier; planting density: 4,000-7,500 vines per hectare
Grape harvest: mid-September.
Production processes: Soft pressing followed by fermentation in steel tanks. Storage and aging for 8 months on fine lees in steel tanks.
Alcohol content: 13.5% Vol.
Serving temperature: 8-10°C.
Recommended pairings: Fried fish, vegetable risotto, hot fish appetizers, and whitefish pasta.
