Amberjack millefeuille with grilled vegetables and a light salsa verde sauce

A recipe from Chef Libera Iovine from when she was at the Melograno restaurant in Forio d’Ischia. We suggest pairing it with a sparkling wine: Il Pigro Metodo Classico Rosé Cantine Romagnoli Villò.

Ingredients for 4 people:

1 eggplant, 1 zucchini, 1 pepper, 4 cherry tomatoes, 4 basil leaves and 800g amberjack.

For the salsa verde: 100g parsley, 10g capers, 20g bread crumb, 1dl extra-virgin olive oil and 1 teaspoon white vinegar.

Directions:

For the salsa verde: blend all the ingredients with an immersion mixer and keep to the side.

Cut 4 round slices of the eggplant, zucchini and pepper and grill them.

Cut the fish into 12 slices and grill or broil them.

Build alternating layers of fish and vegetables on four plates seasoning each layer with some salsa verde.

Keep the towers stable using a long toothpick and garnish them with cherry tomatoes and basil.

Wine to pair:

(edited by Stefania Vinciguerra)

Il Pigro Metodo Classico Rosé Cantine Romagnoli Villò

Pale pink color, very elegant bubbles. Complex and wide aromas of currant, flint and fragrant notes of bread crust. Tense, elegant, savory and agile taste, dynamic, great drinkability and creamy foam. Very pleasant finish.

Production area: between 190 and 230 meters above sea level in an area that rises from the Nure River to a plateau, in a succession of different soils and bioclimatic conditions. Vineyards have a Southeastern exposure, medium clay soil with presence of silt.

Grape varieties: 70% Pinot Noir, 30% Chardonnay, spurred cordon training with a planting density of 4500 plants/ha and a grape yield per hectare of 75 quintals.

Harvest: Harvested by hand in boxes at the maturity of grapes suitable for production of the classic method. 

Vinification: for part of the Pinot Noir grapes cold maceration of the grapes on the skins for 12 hours. White vinification in stainless steel and cold fermentation at controlled temperature for the remaining Pinot Noir and Chardonnay grapes. Duration of fermentation equal to 15-20 days. Blending and refermentation in the bottle with the addition of selected yeasts according to the Metodo Classico, for minimum 30 months. At disgorgement, a liqueur expedition is added according to Cantine Romagnoli's classic recipe.

Alcohol content: 12.5% vol.

Serving temperature: 8°C

Recommended food pairings: suitable for aperitifs, fish crudités, young cured meats, battered vegetables, risotto and fresh pasta with fish, rabbit with herbs.

Related Products