A dish as easy as it is quick to make based on the quality and freshness of the raw material, to be paired with Trentodoc Primo Dominie from Tenute Sajni Fasanotti.
Ingredients for 4 persons:
8 scampi, 70 g butter, 8 basil leaves, Sarawack pepper, 1 avocado, currant ice cream, a few salad leaves.
Preparation:
Clean the langoustines well by detaching the head and carapace with your hands and pulling out the intestines (the black filament, which is bitter).
In a skillet, melt the butter, and when it hints at sautéing, put in the scampi to cook for a few minutes (do not let them overcook).
Chop the parsley leaves and add them to the butter to flavor the shrimp, along with a sprinkle of Sarawack pepper.
Serve with avocado slices, salad, and currant ice cream, bringing salt on the side for those who wish.
Wine pairing:
(Edited by Stefania Vinciguerra)
Trentodoc Primo Dominie Blanc de Blanc Brut Tenute Sajni Fasanotti
Full straw yellow color with golden hues and good perlage. Peppery, buttery hints on the nose, with rich, enveloping floral notes. On the palate, the bubbles tickle with elegance, the sip is saline and stretches with pure energy.
Production area: Zell di Cognola, municipality of Trento. Shallow soil, very well draining, rich in skeleton, consisting of marly limestone scales.
Grape varieties: 100% Chardonnay, with Trentino simple pergola training system.
Harvest: late August.
Vinification: classical method.
Alcohol content: 12.50 percent vol.
Serving temperature: 8-10°C.
Recommended pairings: aperitifs; light appetizers; pasta dishes with vegetable and seafood sauces, oysters, shellfish; fried vegetables and fish.
