Italiano
Grilled squid with Belgian endive
An easy-to-make recipe that we pair with an Est! Est! Est! Classico di Montefiascone Poggio dei Gelsi 2021 Famiglia Cotarella, a fresh and flavorful wine with an excellent quality/price ratio.
Ingredients 4 people:
8 squid, ½ glass extra-virgin olive oil, 1 natural lemon, 4 sprigs of lemon thyme, 4 heads of Belgian endive and salt as desired.
Directions:
Carefully wash the squid removing all the impurities before cleaning the legs in order and remove the eye and innards. Dry well with paper towels and brush on some EVO oil.
Prepare a lemon sauce by putting the juice of a lemon in a glass with finely chopped lemon thyme needles, salt as desired and a trickle of EVO oil. Whip everything together with a whisk. Cover the glass with plastic wrap and let sit at room temperature.
Wash the endives and remove the harder leaves. Cut the endives in half and dry well.
Oil a cast-iron pan and bring it to a medium heat. Place the squid with their tentacles in the pan as soon as it is hot and grill for 5 minutes, turning them over when they are half cooked.
Prepare four plates by placing two squid on each together with two endive halves and top with the lemon sauce.
Garnish with some lemon thyme needles and serve.
Wine to pair:
(edited by Stefania Vinciguerra)
Est! Est!! Est!!! Classico di Montefiascone Poggio dei Gelsi 2021 Famiglia Cotarella
Straw yellow color with green hues. Fresh, clean, direct on the nose with apricot and yellow peach aromas on a light note of chamomile. Savory on the palate, with good richness and acidity, making the finish complex and drinkable.
Production area: in the DOC area of Montefiascone, some vineyards around Lake Bolsena located at 400 meters above sea level. The soil is friable and rich in skeleton.
Grape varieties: Roscetto 40%, Trebbiano 40%, Malvasia 20% from 20 hectares of vineyards with an average age of 16 years, spurred cordon training, planting density of 5000 vines/ha and a production of 70 q/ha.
Harvest: last week of September.
Vinification: the grapes are vinified separately. The Rossetto undergoes cryomaceration on the skins for 6 hours at 10°C. Following a very soft pressing, the must is sent to stainless steel tanks, where alcoholic fermentation is started at a temperature of 13-15°C in order to obtain a wine that enhances to the maximum the fragrance and aromatic characteristics of the grapes from which it derives. Malolactic fermentation is not carried out. Bottle aging for few months.
Alcohol content: 12.50% vol.
Serving temperature: 10-12°C.
Related Products
| Product | Producer | Date of publication | Author | Read | |
|---|---|---|---|---|---|
|
Famiglia Cotarella
|
11/24/11 | Redazione |
This is the estate of the Cotarella family. Neither Renzo and Roberto Cotarella nor the colossus they have created between Lazio and Umbria need any introduction. One need only look at Montiano,... Leggi tutto |
