Sea robin fillets with nepitella-style onions and a datterino tomato sauce

A recipe from Carmelo Floridia, the executive chef at the La Moresca restaurant of the Relais Torre Marabino hotel in Ispica, in the Sicilian province of Ragusa. We pair it with a Trentodoc Rosé Brut 1673 Cesarini Sforza.

Ingredients for 4 people:

4 sea robin fillets 120g each, 4 slices of black pig lard, 1 boiled, medium-size Giarratana onion, 50g fresh almonds, 20g fresh calamint, 200g datterino tomatoes, 80g extra-virgin olive oil, salt and fresh mint as desired.

Directions:

Wrap the fillets with the lard and brown in a pan with the boiled onion that has been peeled and cut into wedges. Sauté the datterino tomatoes that have been cut in half in a separate pan with the mint and a pinch of salt.

Bake the fish fillets for 4 minutes at 170°C.

Season the onions with the calamint, the fresh almonds that have been peeled and roughly chopped up and a trickle of EVOO. Keep warm.

Strain the tomatoes through a sieve and press down with a spoon to make a sauce. Mix in a little EVOO.

Put some onions with the almonds at the center of each plate and place a fillet on top with a little datterino sauce. Garnish with a spring of fresh calamint.

Wine to pair:

(edited by Stefania Vinciguerra)

Trentodoc Rosé Brut 1763 Cesarini Sforza

Delicate antique pink color and very fine and persistent perlage. On the nose, the first sensations are of freshly picked blackberries and blueberries, with a hint of strawberry in the finish. The palate is rich and silky with notes of dog roses, ripe cherries and marzipan. Rich flavor in harmony with the savory and fresh structure. 

Production area: Valle di Cembra, with vineyards planted on loose fluvio-glacial soils caused by the decomposition of poorly-formed, sandy, porphyritic rocks. Exposure south, southwest and altitude 450-600 meters above sea level.

Grape variety: 100% Pinot Noir with Guyot training system, simple Trentino pergola. Planting density is 5.000 vines/ha.

Grape harvest: manual harvesting in the first ten days of September.

Vinification: soft pressing of whole grapes, fermentation at controlled temperature in stainless steel tanks, refinement on the lees for about 8 months, additional fermentation in bottles, minimum 60 months on the lees. 

Serving temperature: 8°C.

THIS RECIPE IS OFFERED BY CESARINI SFORZA

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