Italiano
Pureed pea soup with clams
A simple and quick recipe from Chef Franco Aliberti. We pair it with an Franciacorta Extra Brut La Montina.
Ingredients for 6 people:
1kg of MSC-certified clams, 1kg fresh, shucked peas, 1 onion, salt and extra-virgin olive oil.
Directions:
Open the clams by heating them in a pan with the garlic and EVOO and douse with water. Shell the clams and keep the water they cooked in aside.
Slice the onion thin and sauté it in a pan with a little EVOO. Add in the peas and keep cooking.
When the peas are cooked, blend them with a mixer to make a purée. Add and mix in some salt, EVOO and the clam water. Strain and keep aside the pea skins.
Sauté the pea skins in a pan with some EVOO and pepper.
Ladle some pureed pea soup into each bowl, put some sautéed pea shells at the center of each bowl, add the clams on top and trickle over some EVOO.
Wine to pair:
Franciacorta Extra Brut La Montina
Light golden straw yellow color with greenish reflections and very fine perlage. The fragrance is fresh and ample with fruity hints of golden apple, typical floral scents and hints of citrus. On the palate, it shows a lively freshness, a good saltiness and a crisp and tapered finish.
Production area: various vineyards within the Franciacorta DOCG appellation. These are soils of recent morainic origin, shallow soils with pebbles, particularly suited to produce fresh berries with good acidity.
Grape varieties: chardonnay 75% and pinot noir 25%. The yield is 90 q/ha.
Winemaking: The hand-picked bunches follow the same procedure as the basic Franciacorta Brut with selection of the first fractions obtained by pressing. Classic method, at least 24 months on the lees.
Residual sugar: 3,5 - 4 gr/l.
Alcohol content: 12% vol.
Bottles produced: 7.200.
Serving temperature: 8°C.
Suggested food pairings: Ideal as aperitif with oysters, raw shrimps, fried lake fish and tempura in general, grana cheese.
