Fried shortbreads with chicory and lemon zest

A rich and flavorful dish that pairs well with Phermento Lambrusco di Modena Secco 2018 Medici Ermete.

Ingredient for 4 people:

800g fresh shortbreads, 600g tender chicory, 1 garlic clove, the peel of chemical-free 1 lemon, 1 tablespoon brown sugar, peanut oil and, if you like, mild mustard.

For the breading: 50g bread crumbs, 50g pistachios chopped and unsalted, 50g fine corn flour, 2 eggs, extra-virgin olive oil as needed and Fleur de sel de Guerande.

Directions:

Clean the shortbreads and let them flush out in salted water for at least an hour. Blanch them in boiling water for a minute and then cool in ice water. Drain and then cut the shortbreads into pieces of around 40g each and dry on paper towels.

Clean the chicory and boil it for a few minutes then let it cool in ice water. Delicately squeeze-dry the chicory and fry it quickly in a pan with the EVOO and garlic clove and a pinch of salt.

Prepare the zest by placing the lemon peel in cold water and then bringing it to a boil before draining. Repeat this operation at least three times. Drain the peel and dry it well before cutting it julienne. Put the brown sugar into a small pot and add a demitasse cup of water and let it simmer until it begins to caramelize. Add the cut peel and cook it at a very low heat for a few minutes until the water has evaporated and the peels have become crispy.

Mix together the breadcrumbs, corn flour and chopped pistachios. Beat the two eggs and soak the properly dried shortbreads in before breading them in the panure. Fry the shortbreads for around 4 minutes in peanut oil heated to 180°C and then place them on a paper towel to absorb the excess oil.

Serve the shortbreads on flat plates together with nests of chicory and a little mild mustard. Sprinkle with Fleur de Sel de Guerande and garnish with the lemon zest.

Wine to pair: 

(edited by Stefania Vinciguerra)

Phermento Lambrusco di Modena Secco 2018 Medici Ermete

Phermento, the newest member of Medici’s production, has a pink deep color with fine perlage and a fine, rich and persistent froth. Fruity bouquet with raspberry and red fruits. Dry, fruity and vibrant taste.

Production Area: Soliera in the province of Modena, on sandy soils.

Grape Variety: Lambrusco di Sorbara, trained with spurred cordon with a maximum production of 9 tons per hectare.

Wine-making: “ancestral” method, that is, the alcoholic fermentation and the second fermentation take place in the bottle, with the yeasts inside, which settle on the bottom of the bottle once the fermentation is over.

Alcoholic Content: 12,5% vol.

Serving Temperature: 8-10°C.

Suggested Food Pairing: dishes like charcuteries, vegetal or fish tempura.

Curiosity: the label has been specially designed by the Reggio painter Eugenio Paterlini.

To be drunk young, 1 or 2 years at the most.

THIS RECIPE IS OFFERED BY MEDICI ERMETE

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