Flowered dough lasagnetta

A recipe elaborated by Chef Giampiero Cravero in honor of Mastro Gualtiero Marchesi. We pair it with a Maremma Toscana Vermentino Pagliatura 2020 Fattoria di Magliano.

Ingredients for 4 people:

For the dough: 2 yellow-yolk eggs (1 yolk and 1 whole), 100g re-milled semolina flour, 50g “O” flour, 1 tablespoon extra-virgin olive oil, edible flower petals, fresh basil leaves and one egg for basting.

For the filling: 4 filleted red mullets (8 fillets), 12 scampi, saffron, 50g flour, a knob of butter, 1 chopped onion, extra-virgin olive oil, white wine, salt and pepper.

Directions for the dough:

Knead together the eggs with the flour and oil. Let the dough sit for a couple of hours in the refrigerator.

Roll out the dough so it is very thin (use a proper pasta machine) and make strips that are around 40cm in length.

Baste the strips with the egg, place some flower petals and basil leaves on one half and fold over the other half on top. Cut the dough into rectangles about 10/12cm per side.

Pass the dough again through the pasta machine to make very thin sheets that are transparent enough to see the petals and leaves.

Directions for the filling:

Peel the scampi, keeping the tails to the side, and cut them into two or three pieces. Sauté the pieces in EVOO with the onion. Douse with some white wine, add a little water and cook for around 20 minutes.

Filter through a sieve and reduce the sauce at a low heat until it is nice and thick. Add the saffron and salt and pepper as desired. Filter the sauce again and keep it warm. Melt in the knob of butter just before use.

Directions for preparing the lasagnetta:

Quickly fry the fish in a little oil and only on the meat side, do not turn over, then remove them from the pan and keep to the side.

Use the same pan to sauté the scampi tails for a few minutes, adding a little wine.

Boil the dough sheets in a little salted water for a minute and drain.

Place a sheet of dough on each plate and then layer on top some red mullet, some scampi and spread over a little saffron sauce. Repeat the operation a second time and then place a third sheet of dough on top and spread some sauce over it.

Serve immediately.

Wine to pair:

(edited by Stefania Vinciguerra)

Maremma Toscana Vermentino Pagliatura 2020 Fattoria di Magliano

Straw yellow color with greenish hues. Aromas of crunchy fruits, yellow plums, white flowers, hay, thyme, hints of Mediterranean scrub. Good acidity, very savory taste, enveloping, vibrant and persistent.

Production area: Maremma Toscana, in the municipality of Magliano, in Sterpeti, Tizzi and Poggio Bestiale vineyards (planting year: 1998-2002), with medium texture soils rich of skeleton, 150 and 250 meters of altitude and north-northeast exposure.

Grape variety: 100% Vermentino with bilateral spurred cordon training system and planting density of 6,400 vines/hectare. The average production per plant is 1 kg. 

Harvest: last decade of August.

Vinification: de-stemming, cryo-maceration, pressing and subsequent fermentation at controlled temperature in temperature-controlled stainless steel tanks for 20-25 days. Maturation on fine lees for 3 months. Cold stabilization and bottle aging for at least 2 months. Organic wine.

Alcohol content: 13% vol.

Serving temperature: 8°C.

Recommended food pairings: fresh cheeses, white meats, fish, shellfish.

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