Wineries embrace restaurants. For the column “Ristorante Amico” (Friend-restaurant), a wine producer presents one of his favorite restaurants, which in return offers a recipe paired with one of his wines.
The history of Ristorante Nesis began in 1979 as a result of the passion of Chef Pietro Milo, who was born and raised in Amalfi, and a desire to bring seafood culture and a passion for fish-based cuisine to Cesano Boscone, in Lombardy.
Nesis is the ancient Latin name for Nisida, a small island in the Gulf of Naples.
The traditional cuisine of Campania is the inspiration for the Nesis kitchen, which is devoted to genuine, top-quality ingredients, above all fish – the common denominator of all their dishes. In addition, Pietro Milo loves great wine and “conviviality”.
The proposed recipe:
Paccheri with Squid, Prawns, Radicchio and Peppers
Ingredients for 6 people
600g Paccheri di Gragnano, 500g cacciaroli squid, 300g prawns, 200g slow-maturing red chicory (radicchio tardivo), 1 red bell pepper, 1 glass white wine, EVO oil to taste, salt to taste.
Cook the peppers for 25 minutes in the oven at 200°C; once cooked, peel and remove the seeds.
Clean the squid by carefully removing the insides, then cut into rounds and fry in oil adding a glass of white wine.
Once the squid are stewed, add the finely chopped radicchio and the prawns in small pieces.
Meanwhile, cook the paccheri in salted water for about 12 minutes. When they are al dente, drain them and incorporate them into the squid, radicchio and prawn sauce.
Add two ladles of water and four tablespoons of EVO oil. When the water has evaporated, add the sliced pepper and stir-fry.
Wine to pair:
Enosi 2019 Baron di Pauli
Bright yellow color with golden reflections. On the nose notes gooseberry, peaches, pineapple and passion fruit. On the palate, it reveals a lively flavor full of finesse, briny texture and juicy acidity, with citrus fruit in the after taste.
Production area: The Höfl unterm Stein farm in South Tyrol is located in Sella, above the hamlet of Termeno. Located at an elevation of 1,650 feet, the sandy-limestone soils yield firm-structured wines with superb depth yet at the same time a vivid level of acidity.
Grape varieties: 60% Riesling and 40% Sauvignon, with a yield of 50 hl/ha.
2019 vintage: The weather conditions made 2019 a challenging year for our winegrowers. A relatively mild winter and early spring were followed by a wet and cold April and May. After the flowering of the vines, which began in June, the weather changed and became hot and dry. In late summer, some rain and below-average temperatures delayed the ripening of the grapes.
Grape Harvest: started in early September and continued until the end of October.
Vinification: Riesling grapes are pressed entirely then fermented in stainless steel vats. Sauvignon grapes are macerated on the skins for 12 hours before being pressed, then a part of the must was placed into barrels for fermentation. Aging was in stainless steel tanks and maturation in large wooden barrels for six months. Blending and bottling follow in May.
Alcoholic content: 13.50% vol.
Serving temperature: 8-10°C.
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