Amaranth salad and omelette

We add sautéed radish, zucchini and cherry tomatoes to it along with slices of rolled up omelet. Pair with a Falerno del Massico Bianco Vigna Caracci 2018 Villa Matilde.

Ingredients for 4 people:

250g amaranth, 200g Romanesco zucchini, 8 cherry tomatoes, 1 red Chioggia radish, 2 fresh eggs, 40g chopped Piedmont hazelnuts, 2 white onions, 1 celery stick, 1 small carrot, extra-virgin olive oil and salt as needed.

Directions:

Carefully rinse the amaranth under running cold water inside a colander that has small holes to avoid losing any grains. Boil the amaranth in 750ml of salted water together with an onion that has been chopped into small pieces, the carrot and celery stick.

Cook for around 40 minutes stirring occasionally until the water has been totally absorbed (add a ladle or two of boiling water if needed should it dry out and stick together). Add a tablespoon of EVOO and mix in to ensure the grains do not stock together. Cover and wait five minutes so the amaranth puffs up.

Rinse the radish and cut off the hard part. Cut it into thick slices and keep to the side. Finely chop the other onion and brown it in a broad pan with two tablespoons of EVOO so it obtains that pleasing toasted flavor. Add the radish slices and sauté uncovered for around 5 minutes till they become crispy. Remove the heat and salt to taste.

Rinse the zucchini and cut them into discs and sautéed them in a pan with two tablespoons of EVOO and the chopped onion. When they are almost fully cooked add the cherry tomatoes that have been cut in half and salt to taste.

Beat the eggs in a bowl with a pinch of salt. Heat a pan about 25cm wide with a tablespoon of EVOO and make an omelet. Let it cool on a cloth and then roll it up. Cut the rolled up omelet into slices about 1cm thick.

Remove the celery and carrot from the cooked amaranth that has cooled down. Put a ladle of amaranth on each flat plate and surround it with the vegetables around. Finish by putting the omelet pieces on top.

Serve with some EVOO trickled on top and garnish with the roughly chopped hazelnuts.

Wine to pair:

(edited by Stefania Vinciguerra)

Falerno del Massico Bianco Vigna Caracci 2018 Villa Matilde

Bright straw yellow color. Very complex aromas of citrus, white pepper, briny puffs, Mediterranean scrub and iodine. Tense and vibrant taste, great personality and extraordinary persistence. A great version.

Production area: locality San Castrese, Sessa Aurunca (Caserta) in the Vigna Caracci vineyard located at the foot of Mount Roccamonfina, from volcanic soil with good supply of phosphorus, potassium and microelements.

Grape variety: 100% Falanghina (Falerna biotype) over 50 years old. Planting density of 3500 plants per hectare, simple Guyot training system with about 6-8 buds per plant. Cultivation with integrated pest management with low environmental impact.

Harvest: night harvest in the second decade of September.

Vinification: cryomaceration of the grapes to achieve greater aromatic and textural extraction with fermentation of about 30% in terracotta amphora of 150, 300 and 500 liters, a very small part in Allier barriques and the rest in stainless steel. Part of the wine remains in contact with the fine lees in amphora for a period of about 3 months, followed by a long aging in bottle.

Alcohol content: 13.5% vol.

Ageing capacity: 10-12 years.

Serving temperature: 12°C.

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