Entrecôte with garlic-flavored mayonnaise and chicory

A quick recipe with a “bold” mayonnaise that we pair with a Ribeca 2014 Sicilia DOC Firriato.

Ingredients for 4 people:

4 Piedmont fassona entrecôte steaks of around 250g each, 800g wild chicory, 1 lemon wedge and extra-virgin olive oil as needed.

For the garlic mayonnaise: 1 whole egg, 200ml sunflower oil, 3 garlic cloves, 1 tablespoon warm apple vinegar and salt as needed.

Directions:

Clean and wash the chicory well then boil in abundant salted water.

Drain the chicory, lightly squeeze dry and season with EVOO, salt and squeezed lemon juice.

Using an immersion mixer, blend together for 30 seconds the sunflower oil and the garlic cloves, without the germs and chopped. Add the whole egg, the apple vinegar and a little salt. Keep blending raising the mixer up and down in the glass to whip the mayonnaise. (Mustard can be used in place of the garlic).

Rub the entrecôte with EVOO and cook on a hot skillet as desired.

Serve the meat on pre-heated plates and season with a trickle of EVOO and coarse salt and on the side put a tablespoon of garlic mayonnaise as well as seasoned chicory.

Wine to pair:

(by Stefania Vinciguerra)

Sicilia Doc Ribeca 2014 Firriato

Ruby red color with purple hues. Intense aromas of violets, ripe plums, licorice, soil hints and rhubarb. Pleasant taste, smooth, nicely blended-in tannins, good acidity. Briny notes in the long finish.

Production area: Agro di Trapani (Trapani countryside) - Tenuta Pianoro Cuddìa, with clayey-calcareous soil. Vineyards exposure is south-southwest and altitude is 200 meters (650 feet).

Grape variety: Perricone, trained to counter-espalier with Guyot pruning. Density 5-6.000 plants per hectare and yield 6.4 tons/ha.

Harvest: handpicking, from the third decade of September to the first decade of October.

Vinification: carried out in controlled-temperature stainless steel tanks in accordance to the red wines tradition. Fermentation period is 14 days at a temperature of 26-28°C. Malolactic fermentation carried out. Maturation 10-12 months in French durmast barrels, bottle aging about 6 months.

Alcohol content: 14.78% vol. 

First produced vintage: 2000.

Average annual production: 38,000 bottles.

Serving temperature: 18°C

THIS RECIPE IS OFFERED BY FIRRIATO

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