This recipe with bronze-drawn paccheri, lobster ragout and crispy salicornia was created by chef Alfonso Pepe ofAra Maris in Sorrento. We pair it with Roero Arneis Renesio 2023 Malvirà.
Ingredients for 2 persons:
180 g bronze-drawn Paccheri di Gragnano, 120 g lobster, 40 g salicornia (called sea asparagus), 60 g San Marzano tomatoes, 20 g extra-virgin olive oil, 2 cloves of garlic, Brandy for nuancing, Salt to taste,
Procedure:
Take a lobster, separate the flesh from the head, and with the latter, prepare a sauce with oil and garlic. Brown the head, add water and cook for about 15 minutes.
Separately, take the lobster meat, blanch it in a pan and deglaze with brandy. Once the brandy has evaporated, add the previously prepared stock, tomato and salt.
Boil water in a saucepan, lower the paccheri and cook for about 12 minutes. Meanwhile, fry the salicornia in plenty of boiling oil.
Drain the paccheri and pour them into the pan, completing cooking for another 3 minutes.
Stir-fry and serve with fried glasswort.
Wine pairing:
(Edited by Stefania Vinciguerra)
Roero Arneis Renesio 2023 Malvirà
Light straw yellow color with greenish highlights. Aromas of acacia flowers, apple and white peach, light notes of anise and grass. Medium-bodied, fragrant and linear, it is soft and saline.
Production area: In the Roero DOCG area, the Renesio vineyard, which is a recognized cru in the area. Varietal: 100% Arneis. Production processes: Fermentation and maturation in steel tanks for 7-8 months with repeated bâtonnage. Characteristics: certified organic from the 2017 vintage.
Alcohol content: 13.5% vol.
Serving temperature: 8-10°C.
Recommended pairings: sushi and sashimi, spaghetti, seafood, shellfish, rabbit, fresh cheeses.
