English
Creamed cod with black rice chips and parsley oil
A recipe offered by Chef Antonino Venicia of the Castello di Spessa Wine Resort to be paired with a Pertè Ribolla Gialla Spumante Castello di Spessa.
Ingredients for 4 people:
For the creamed cod: 600g soaked dried cod, 1 liter milk, ½ liter vegetable oil, 3 laurel leaves, 2 garlic cloves, said and pepper as needed.
For the rice chips: 150g black Venere rice, 150g Carnaroli rice.
For the parsley oil : 400g fresh parsley, vegetable oil and salt as needed.
Directions:
Creamed cod: in a pan bring to a boil a ½ liter of milk with the cod, laurel and garlic and boil for 20 minutes with baking paper over the cod to ensure is always remains covered by liquid.
Drain the cod, eliminating the laurel and garlic, and using a food processor blend the fish until it is fully broken up. Then, with the food processor still in operation, add salt and the remaining ½ of hot milk and mix in the vegetable oil and blend until the cod has the consistency of mayonnaise. Salt to taste.
Once the cod is done it can be kept in the refrigerator for up to three days.
Rice chips: boil both varieties of rice until they are overcooked then drain and blend well. Let the rice cool.
Spread out two sheets of plastic wrap and cover with the blended rice then roll everything up to create a fat ‘sausage’ which must be cooled in a freezer until it has a consistency that can be sliced into 2mm-thick chips (best if done with a meat slicer).
Let the chips dry and then fry them in oil heated to 180°C.
Parsley oil: Boil the parsley leaves in salted water, drain and then cool in ice water (to maintain the bright color).
Drain the parsley and run it through a juice extractor even several times until it obtains a velvety density then emulsify with the oil and salt to taste.
Serving: Creamed cod is traditionally served with polenta, either soft or grilled, whereas this recipe calls for creating three rose-like swirls on each plate using a pastry bag and then garnishing them with the rice chips and trickling the parsley oil on top.
Wine to pair:
(by Stefania VInciguerra)
Pertè Ribolla Gialla Spumante Castello di Spessa
Pale straw yellow in color with fine and persistent perlage. Intense aroma with floral hints of hawthorn and white peach. The taste is delicate and fresh with a pleasant aromatic length with floral notes.
Production area: Cormòns (Gorizia), site La Boatina, vineyards planted in 1999 on clayey-sandy soils with gravel.
Grape variety: 100% Ribolla Gialla, Guyot and cane training system, planting density of 6,000 plants per hectare and grape yield of 70 quintals per hectare:
Wine making: manual harvest between the end of August and the first days of September. The grapes are soft-pressed to preserve the integrity of the grape skins and therefore to obtain a very gentle crushing of the same. Prior to fermentation, the must obtained is cold settled. Fermentation occurs at a controlled temperature of 18° C. After fermentation, the wine is racked and allowed to mature on fine lees until March so that extracted aromas are well-emphasized and well-balanced with the wine structure. Secondary fermentation takes place in autoclaves at low temperature for approximately two months.
Alcoholic content: 12,50% vol.
Serving temperature: 8°C.
Food pairing: excellent as aperitif wine and with seafood appetizers; also the ideal companion for soups, vegetable dishes and fresh cheeses.
