Top with pine nuts, raisins and pomegranate, serve with arugula and pair with Costa d'Amalfi Furore Bianco 2022 Marisa Cuomo. The recipe is by chef Giorgio Locatelli.
Ingredients for 2 persons:
800 g skate, 1.5 ml water, 1 carrot, 1 onion, 1 celery stalk, 1 bay leaf, 10 g peppercorns, 5 g salt, 2 stalks of parsley, 10 ml 12-year-old balsamic vinegar, 1 clump of arugula, 20 g pomegranate kernels, 20 g toasted pine nuts, 20 raisins, 30 ml vinaigrette.
Preparation:
Cut onion, celery and carrot into coarse pieces. Put them in a saucepan and add water, salt, pepper, bay leaf and parsley to boil the skate. Submerge the ray and bring to a boil. Cook for 7 to 8 minutes.
Remove the skate from the cooking liquid and use a spoon to remove the dark part. Using a spatula, then peel the skate off the cartilage, being careful not to break it.
Lay the skate on a small tray and pour over the vinaigrette, keeping a couple of tablespoons aside. Cover with foil until room temperature.
Season the arugula with salt and pepper and a tablespoon of vinaigrette, lay the arugula in the middle of the plate, add the fish on top of the bed of arugula, scatter pine nuts, raisins, and pomegranate around the fish, and finish with balsamic and a pinch of coarse salt.
Wine pairing:
(Edited by Stefania Vinciguerra)
Costa d’Amalfi Furore Bianco 2022 Marisa Cuomo
Brilliant straw yellow just barely golden. Intense aromas of ripe yellow fruit and herbs that bring back the Mediterranean smells of the area of origin. Floral background of broom and orange blossom. The sip is broad and balanced, agile and with nice freshness due to sapidity. Fruity and floral returns.
Production areas: Furore and neighboring municipalities, on coastal terraces from 200 to 550 meters above sea level, facing south. The soil type is dolomitic-limestone rocks.
Grape varieties: Falanghina 60% and Biancolella 40%. The training system is pergola and/or atypical spokes, espalier, and the planting density is 5,000-7,000 vines per hectare. The yield per hectare at harvest in grapes is about 80 quintals per hectare (1.5 kg per vine).
Harvest: first decade of October. Conducting manual harvesting
Production processes: hand-picked grapes arrive at the winery intact, after destemming and crushing they undergo soft pressing. The flower must, after static cold clarification and inoculation of selected yeasts, ferments at a temperature of about 15° for about 20-30 days. Staying for 4 months in stainless steel tanks before bottling.
Serving temperature:8-10° C.
Recommended pairings: Appetizers and first courses of seafood cuisine, especially those with shellfish and crustaceans, or to fried fish.
