A very simple dish to prepare that everyone (non-vegetarians) likes, for which we propose an out-of-region pairing: the Montepulciano d’Abruzzo Colline Teramane Yang 2022 Barba.
Ingredients for 4 persons:
4 hamburger buns, 4 large burgers, 250 g Fontina DOP (which replaces classic American cheddar), 3 firm auburn tomatoes, 8 romaine lettuce leaves, honey mustard, extra virgin olive oil, salt and pepper,
Directions:
Wash, dry and slice the tomatoes.
Wash the lettuce, dry it and cut it into strips.
Cut the sandwiches in half.
Turn the oven on to 160° and line a baking sheet with baking paper.
Remove the rind from the Fontina and cut 8 slices of about 25 g each, place them on the baking sheet and put them in the oven.
Meanwhile, heat 4 tablespoons of oil in a large nonstick skillet and cook the burgers 4 minutes per side, turning them every 2 minutes.
Remove them from the pan and place them on kitchen paper.
In the pan where you cooked the meat, place the buns with the cut side down and brown them for 30-40 seconds.
Coat the two cut sides of the buns with a layer of mustard and stuff them with 2 tomato slices, the salad, a slice of fontina cheese, a hamburger, another slice of fontina cheese, more tomatoes and salad.
Close them up by pressing them lightly and serve immediately, piping hot.
The wine pairing
(Edited by Stefania Vinciguerra)
Montepulciano d’Abruzzo Colline Teramane Yang 2022 Barba
The color is ruby red with clear purple highlights.
Olfactory impact is fruity, with black cherry, plum and wild berries, then cocoa bean and Mediterranean scrub.
Fresh and taut on the palate.
Production area: Municipalities of Pineto and Roseto degli Abruzzi, locations Casal Thaulero and Colle Morino.
Area of dedicated vineyards about 6 hectares, altitude 150 meters above sea level, soil type from alluvial deposit, silt-sandy nature.
Grapevine: 100% Montepulciano, row training with a density of 4,000 vines per hectare and 6,000 vines per hectare.
Age of the vineyards about 15 years.
Average yield 85 quintals per hectare.
Harvest: Grapes are harvested in mid-October.
Production processes: Fermentation in stainless steel is controlled with maceration up to 12 days.
The wine naturally undergoes malolactic fermentation and remains on the noble lees for about 60 days, also in steel.
Maturation in bottle for 40 days.
Alcohol content: 13 % Vol.
Serving temperature: 16°C.
Price in the corporate shop: € 11
PRODUCER
