The idea for this dish comes from Adriana Sirone and Emanuele Gregorio of the Messina restaurant Casa e Putia. We propose an out-of-area pairing with Vernaccia di San Gimignano Vigna Santa Margherita 2021 Panizzi.
Ingredients for 4 persons:
4 cereal bread croutons, 6 fresh anchovies (no smaller than 9 cm), 300 g chicory, wine vinegar, orange Trapani sea salt, brown sugar, evo oil, 2 cloves of garlic, chili pepper to taste, Sicilian butter for buttering
Procedure:
Prepare fresh anchovies by dry marinating, a process that will take about 12 hours (adjust well with serving times).
Clean the anchovies by de-boning them well and dividing them into fillets. Place them on a plate and cover them with a thick and even layer of equal parts salt and brown sugar, previously mixed. These two ingredients will dehydrate the fish, which will dry out slightly over the next few hours.
After the necessary time has elapsed, rinse the fillets and season them with oil and a finely chopped clove of garlic.
Clean chicory and sauté it in a pan with oil, garlic, vinegar, salt and chili pepper.
Cut 4 bread croutons, butter them and bake them for about 3 minutes.
Compose the dish by placing a nest of chicory on the crostone and 3 fillets of seasoned anchovies on top. Finish the dish with a drizzle of oil and serve.
Wine pairing:
Vernaccia di San Gimignano Vigna Santa Margherita 2021
Panizzi
Light straw color, brilliant. Very youthful and varied nose, on fruity notes of medlar and floral aromas of hawthorn with a slight vanilla undertone. Complex, fragrant, well-structured flavor texture with enormous potential. The development is harmonious, saline, very tasty and the finish very persistent.
Grape varieties:
100% Vernaccia di San Gimignano from the Vigna Santa Margherita (all the Vernaccia di San Gimignano vines planted by the winery over the years originate from the vines of this vineyard).
Harvest:
harvesting is usually carried out in the second half of September.
Production processes: Soft pressing of grapes with fermentation of one part (about 50 percent) in barrique and the other in temperature-controlled stainless steel. The two parts, at the end of fermentation and an aging period of 5-6 months in the same fermentation vessels, are blended and the wine prepared for bottling. This is followed by bottle aging for a minimum of 12 months before release to the market.
Alcohol content: 13.5% vol.
Serving temperature: 10-12° C.
Recommended pairings: Fish first courses, shellfish, white meats, medium-aged cheeses, saffron pairings.
Longevity:
8-10 years.
