It happens rarely, but it happens that a friend wants you honor of a gift. And friends know the tastes of friends and then you get a box of a beautiful white Piedmont area of \u200b\u200bGavi. A friendly 100% to label Podere Saulino. I will not judge this delightful dry white, which has received many awards and does not alter my opinion adds nothing to the crest of the label. I think the best way to honor him is to create a dish that reveals its not so much fruity incipit, both those they leave immediately, because the scent of bitter almond odor and taste that dominates when it is terrible but when it is in background is as capable of enhancing the feelings of the papilla and the aftertaste.
So we are close to the days of the blackbird, in a few days is fishing for squid in February and reaches for a couple of months, its culmination. We need a squid (or two) of fresh and not small size, say a 25-30 cm long, head included. If there are also two of 15-20 cm. Then we need the fillets of sea bass or cod or hake, say 150 grams and two tablespoons of ricotta. Salt, black pepper and a dozen peeled and toasted almonds. Finally, the leaves of cabbage.
separated black bag without breaking the cuttlefish, Sepia keeping it clean for the entire well. Wash and dry inside and outside.
Mash the fish fillets with the ricotta, the black of cuttlefish and almonds. Salt and pepper the mixture to be smooth and compact. If it turns out too thin thicken with a tablespoon of breadcrumbs and toasted.
With this mixture fill the squid, taking care to fold the long tentacles (unless you've already eaten them raw as I do) within the body. If we did a good job we can put the squid with the belly open on a cabbage leaf and place another leaf on the back of cabbage, put everything in the steamer and steam for about ten minutes, even fifteen if necessary. In fact, the more cooked cabbage leaf means that it is cooked well as sepia.
Serve on a bed of curly endive salad and accompany with steamed carrots. Season with a drizzle of Extra Virgin Olive Oil.
Some comments are necessary. If the squid is not allowed to miss this fresh preparation. For the filling is fine frozen fish. The ricotta can be substituted for the cream, because the ricotta should also be fresh.
Who does not love the cabbage salad leaves can be used but does not know that you lose.
Here, I think this excellent Gavi has found good company, and I a good dinner. (Pino De Luca, new daily di Puglia "La Dolce Vita")
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