The sweetness of stracciatella, the freshness of San Marzano tomatoes and the unique flavor of Pantelleria capers marry the slightly smoky taste of Norwegian salmon. Try it with Lambrusco di Modena Rosato Metodo Classico from Cantina Ventiventi.
Signed by Gianpaolo Ghilardotti, the chef patron of Foodlab, these crostini are beautiful to look at, great on the palate and simple to prepare. Try it to believe.
Ingredients for 2 persons:
200 g. of Fumara Norwegian smoked salmon, 80 g. of San Marzano tomatoes; Extra virgin olive oil, Salt and pepper, 2 basil leaves, 40 g. of Pantelleria capers, 4 slices of bread, 80 g. of stracciatella cheese.
Proceedings
Blanch ripe San Marzano tomatoes in boiling water, peel them, remove the seeds and dice the pulp.
Salt and pepper them, then let them stand for 2 hours.
Discard the vegetation water and season them with evo oil and basil.
Desalt the capers in running water, dry them in an oven at 120°C for 1 hour, and blend them when cold.
Using a pastry cutter, cut the bread slices into circles about 6 cm in diameter.
Grease them lightly and toast them under the grill until lightly browned.
When warm, stuff each crouton with a spoonful of stracciatella and lay a slice of Fumara smoked salmon on top.
Plate and serve the croutons with the tomato cubes and caper powder next to them
Wine pairing:
(Edited by Stefania Vinciguerra)
Modena Lambrusco Rosato Metodo Classico Cantina Ventiventi
Bright antique pink with dense, continuous perlage.
Aromas crisp, fragrant and fruity, with notes of strawberry, pomegranate, currant and floral memories.
Taut, agile and fresh palate of delightful drinkability.
Production area: The wine-growing district north of Modena, on clay soils.Grape varieties: 100% Lambrusco di Sorbara, with unilateral Guyot training system and planting density of 3000 plants/ha. Harvest: Mechanical harvest during the coolest hours of the day.Production processes: Cooling of grapes and soft pressing (process steps in which the environment is inerted with nitrogen to limit use of sulfur dioxide).
Fermentation at low temperatures in stainless steel tanks.
Prolonged cold aging in stainless steel.
Addition of must and refermentation in bottle.
Long aging at controlled temperature and humidity.
Residual sugars: 2 g/l.Serving temperature: 10-12° CRecommended pairings: ideal for serving with delicate dishes and seafood cuisine.
It goes well with raw fish and local dishes
PRODUCER
