A recipe to try, with unusual but very tasty flavors, which we pair with Trebbiano d'Abruzzo Laus Vitae 2021 Citra.
Ingredients for 4 persons:
2 slices of veal liver, 2 medium white onions, 1 cauliflower, 1 glass of white wine, 50 g butter, salt and pepper to taste.
Procedure:
Cook chopped cauliflower in salted water with a tablespoon of vinegar. Transfer to a bowl with a small ladle of the cooking water, salt and pepper; blend with an immersion blender, adding oil flush until smooth.
In a skillet stew the onion in a little butter and water for about twenty minutes over low heat with a lid. When it has become soft, transfer it to a bowl.
In the same pan, place a knob of butter, let it bubble, then add the liver slices, browning them on both sides. Finally, fade with the wine and let it evaporate. Season with salt and pepper when cooked, leaving it soft and pink in the center.
Serve by placing the cauliflower puree, liver and stewed onion on the bottom of a flat plate, helping yourself with a round pastry cup to keep it in shape. Decorate with a few desalted capers.
Wine pairing:
(Edited by Stefania Vinciguerra)
Trebbiano d’Abruzzo Laus Vitae 2021 Citra
Deep straw yellow. Sharp and typical on the nose, with notes of yellow plum, alfalfa and slight almond. Taut, saline, full-bodied flavor with excellent acidity and slightly bitter finish.
Production area: hills in the province of Chieti near Majella
Grape varieties: 100% Trebbiano.
Harvest: second decade of September, selection and harvest of grapes by hand.
Vinification: soft pressing, the must ferments at controlled temperature partly in steel and partly in barrique, the wine matures on the lees for 8 months.
Alcohol content: 13% vol.
Serving temperature: around 12°C.
Recommended pairings: raw fish appetizers with spices, saffron chickpea velouté with Adriatic shrimp, whitebait timbale au gratin, crusted snapper, baked sea bass with potatoes, porterhouse amberjack steak, grilled tuna steak on bed of red onion. Stringy cheeses, gorgonzola with acacia honey.
