Amaranth salad

Borlotti beans, zucchini and green beans are the key ingredients for this dish we pair with an Alto Adige Sauvignon Kofl 2018 Kurtatsch Cantina Kellerei.

A fresh dish for the summer, a jubilation of seasonal greens that is vegetarian, vegan and gluten-free.  For those who want something more, you can add an herb-flavored omelet cut into cubes or some prosciutto ham or crispy and even smoked bacon.

Ingredients for 4 people:

230g amaranth, 400g shelled borlotti beans, 400g Romanesco zucchini, 200g green beans, 2 white onions, 1 celery stick, 600g San Marzano tomatoes, 2 fresh scallions, salt and extra-virgin olive oil as desired.

Directions:

Boil the amaranth in 700ml of salted water with a whole onion for 40-45 minutes. Let it sit in the pot for another 15 minutes so it swells up and then drain and season with EVOO.

Boil the green beans in abundant water with an onion and the celery stick. When they are cooked, remove them with a skimmer and season with EVOO, salt and a scallion that has been diced (if you do not have fresh beans you can use canned ones that have been drained and well-rinsed).

Boil the green beans until they are slightly undercooked and season with EVOO.

Blanch the tomatoes and keep four whole ones aside. Blend the others in a food mill to make a sauce. Reduce the sauce at a low heat and add a little EVOO and salt. Keep to the side.

Cut the zucchini into pieces and sauté them in 2 tablespoons of EVOO with some chopped onion. Add the four whole tomatoes that have been cut into pieces, salt and continue to cook till done.

Compose the dish by spreading out a tablespoon or two of tomato sauce, then place the other ingredients on top anyway you like and serve.

Wine to pair:

(edited by Stefania Vinciguerra)

Alto Adige Sauvignon Kofl 2018 Kurtatsch Cantina Kellerei

Light yellow color with greenish highlights. The fresh and fruity nuances recall the scents of gooseberries and kiwis, accompanied by sage and elderflowers. On the palate, it is fresh and dynamic, with the right body and salinity, with a good expressiveness and long finish.

Production area: some of the steepest slopes of the Cortaccia white wine terroir, at Penone-Kofl, between 450 and 600 meters above sea level. The soils are sandy and gravelly, rich in dolomite and quartz. 

Grape varieties: sauvignon blanc, from sustainable viticulture, with a yield of 70 q/ha, equal to 50 hl/ha.

Wine making: cold maceration for 3 hours, fermentation at controlled temperature in stainless steel tanks, ageing on fine lees in large oak barrels for 12 months.

Alcohol content: 14% vol.

Serving temperature: 8-10°C.

THIS RECIPE IS USED BY KURTATSCH CANTINA KELLEREI 

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