Today we present a white wine, Fiano – Salento IGT (Indication of Geographic Tipicity) from I Buongiorno, a wine collection created by the refined sommelier Teodosio Buongiorno. It is made from one of the finest Apulian vineyards, according to the age and characteristics of the land.
Teodosio Buongiorno, together with his wife Teresa, are the owners of Osteria Già sotto l’arco. She created “Steamed squilla mantis on chickpea cream” (the recipe below), a dish which can perfectly be matched with Fiano – Salento Igt wine.
The Osteria già sotto l’arco is located in Carovigno, a small nice village in Alto Salento – Brindisi. With its one Michelin star, it is considered one the best restaurant in Apulia. It is located in an historical eighteenth-century palace, in the heath of the village. The elegance of the location is reflected in the refinement of the cuisine and all the dishes are rich in tradition, experience and creativity. The result is an authentic and excellent Apulian cuisine.
The wine: Fiano – Salento Igt
This white wine, flavoured with orange and linden, is a great example of the Apulia’s white wine potentials. Fiano wine is an ideal pair with fish and fresh and light dishes.
The dish: Steamed squilla mantis on chickpea cream with clams and polenta chips
This dish, simple, but at the same time tasty, combines legumes, crustaceans and molluscs following the Mediterranean diet tradition.
INGREDIENTS for 4 servings:
4 big squilla mantis
250 g boiled chickpeas
16 big clams
150 cl extra virgin olive oil (EVO)
1 garlic clove
salt and pepper
celery, parsley, laurel, lemon peel, 4 grains of black peppers, to make the stock
How to make the stock: in a large pan pour 1 l of water, add the herbs (celery, parsley, laurel and lemon peel), the pepper grains, the salt and let cook for around 20 minutes.
Meanwhile, keep aside 16 chickpeas, mix the remaining chickpeas with the garlic and oil until creamy and homogeneous.
Once the stock is boiling, place the fish in the steamer plate, cover it and let steam for around 5 min.
Spread the warm chickpeas cream on 4 dishes, place the squilla mantis and clams on.
You can add chips polenta chips or sprouts. Finish with a drizzle of EVO oil and freshly grounded pepper.