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S.C. Pinot

Ingredienti

2 melons

20 slices Tuscan Prosciutto (thin)

1 lemon

1 orange

Small bunch parsley

20gr capers

200g cherry tomates

200ml extra virgin olive oil



Dati ricetta
Ingredients: 

2 melons
20 slices Tuscan Prosciutto (thin)
1 lemon
1 orange
Small bunch parsley
20gr capers
200g cherry tomates
200ml extra virgin olive oil

Portions: 
4/6 pp.
Preparation: 
20 min.
Credits
Recipe by: 
Apicius, the International school of Hospitality
Chef: 
Paul Salmeri
Note: 
Recipe photos: Photo courtesy of Apicius Food Photography Students
Logo Apicius: 
Apicius

Also known as rock-melon or cantaloupe, make sure you select the sweetest and ripest melon, it is the quality of the melon that will shine in this dish.
Prosciutto is cured pork, air dried and salted for up to 18 months; prosciutto Toscano has a great balance of salt and sweet and it is that saltiness that works so perfect with the ripe sweetness of the melon, but with this original classic I found there was always something missing. A touch of acidity too cut through the fat of the prosciutto can balances out this dish nicely and a gremolata works well in this case. Gremolata is traditionally served on top of Ossobuco milanese, a combination of lemon zest, juice, capers, parsley and olive oil, it is this punch that wakens this old classic up, and of course the cherry tomatoes offer a sweet seasonal touch.
A light and refreshing starter or main course, this is something I would like too eat every day during the hot summer months.

First you need to make your Gremolata. This is the combination of orange and lemon zest with a fine micro-plane and obtaining the juice.
Wash your capers under water to remove some of the salt, dry and chop fine, also chop fine your parsley. Quarter your cherry tomatoes and combine all together with the juice, zest, capers, parsley and olive oil and this is your dressing for the dish.
Clean your melon by deseeding and removing the skin, cut in lengthways nice wedges. Plate your dish by laying the prosciutto over your melon like a blanket and then finnish with your citrus and cherry tomato Gremolata.

Santa Cristina
Ingredienti

500g Cavatelli pasta (or any fresh short pasta)

250g cuttlefish

150g peas

1 carrot

1 onion

1 celery stalk

200ml fresh tomato sauce

50ml dry white wine

50ml fish stock

1 small bunch dill

20ml black cuttlefish ink (or calamari)

Salt and pepper



Dati ricetta
Ingredients: 

500g Cavatelli pasta (or any fresh short pasta)
250g cuttlefish
150g peas
1 carrot
1 onion
1 celery stalk
200ml fresh tomato sauce
50ml dry white wine
50ml fish stock
1 small bunch dill
20ml black cuttlefish ink (or calamari)
Salt and pepper

Portions: 
4/6 pp.
Preparation: 
30 min.
Cooking time: 
15 min.
Credits
Recipe by: 
Apicius, the International School of Hospitality
Chef: 
Paul Salmeri
Note: 
Recipe photos: Photo courtesy of Apicius Food Photography Students
Logo Apicius: 
Apicius

The lost and forgotten cousin of Calamari and Octopus, Cuttlefish has been part of traditional Italian cooking for centuries. Looking like a creature from outer space, with shot tentacles on the front and a unique hard back bone and diamond shape they have a delicate and wonderful texture and flavor.
You read their namesake and you think they are fish but they are actually mollusks, belonging to the cephalopod class and order sepia. They are found in Italy all year round, great for stuffing, grilling, braising a very versatile product. The ink sack found in the front of the head, usually used as a defense mechanism to escape from its predators can be harvested and used in many dishes. It can be used to color pasta and sauces to give a unique, look and flavor. All through out Italy may different specialties of cuttlefish can be found.
In inzimino (Tuscany): Cuttlefish are cut into slices, cooked in tomato sauce flavored with garlic and during the cooking added with spinach or Swiss chard.
A zemin (Liguria - Genova): Cuttlefish are made in the same way of Tuscan recipe but in this recipe you can find pine nuts and dried mushrooms.
Baked cuttlefish and potato (Puglia): Cuttlefish are baked with potatoes, parsley, garlic, puréed tomatoes and ewe's cheese (pecorino cheese). But in Puglia people also prepare potato and cuttlefish stew and serve it on grilled slices of bread.
Cuttlefish in black (al nero) and Venetian cuttlefish: Cuttlefish "al nero" are prepared in Veneto, near Venice. Cuttlefish are cut into slices and then sautéed in olive oil together with garlic and parsley. Then wine is added. The ink, diluted in hot water, is added at the end of cooking. Venetians serve them with polenta or use them to dress pasta. Cuttlefish, Venetian-style have tomatoes too!

Wash and clean your cuttlefish by removing the tentacles from head, the back bone and insides of the fish. Be careful about the ink sack around the head, this can be used if you can not buy the ink separate. Chop and dice into small cubes.
Clean, peal and chop your carrot, celery and onion into a fine dice and with a medium sized pot on low heat, dash of e.v.v.o cook your soffritto until soft and tender. Increase the heat, add your cuttlefish and sauté, after 2 min add your white wine, once evaporated add fish stock, cook for 2 min, then add your Black Cuttlefish ink. This will give your argue a distinctive dark black color and rich seafood flavor. In a separate pot of boiling water, blanch your peas for 2 min then drain and add too your sauce. Turn down the heat too low, add your tomato sauce and braise slowly for 20 min.
Season with salt and pepper. Bring a large pot of water to the boil, season with salt and cook your pasta until al dente. Drain and add your pasta to the sauce, cook together for a minute or two so they can combine and allow the pasta to absorb the sauce. Finish your dish with fresh dill and a touch of extra virgin olive oil.

Santa Cristina

Santa Cristina Pinot Grigio Terre Siciliane IGT 2012

Fri, 05/11/2012 - 07:36 | by alessia.lana
Caratteristiche Vino
Classificazione: 
Sicilia IGT
Grado Alcolico: 
12% vol.
Uvaggio: 
100% Pinot grigio
Note degustative: 
In der Farbe strohgelb mit kupferfarbenen Reflexen. Intensives und üppiges Duftbouquet, das exotische Früchte wie Ananas und Banane, aber auch Zitrusfrüchte evoziert. Am Gaumen voll, weich und schmackhaft, der Nachgeschmack erinnert an die an der Nase wahrgenommene Frucht.
Links Prodotto: 
Scheda Prodotto
Video Prodotto: 

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Descrizione Videodegustazione: 
This wine tasting refers to 2009 production.
Clima: 
Der Jahrgang 2012 in Sizilien war geprägt von einem niederschlagsarmen Winter, auf den ein heißer trockener Sommer folgte. Der Vegetationszyklus der Reben war regulär mit guter Blüte und gutem Fruchtansatz. Auch die Reife war normal; die Lese erfolgte in den ersten Augusttagen und brachte eine im Durchschnitt gute Qualität.
Vinificazione: 
Das von Hand gelesene Rebgut wurde entrappt und gepresst. Zur Unterstützung des natürlichen Klärungsprozesses wurde der Most auf eine Temperatur von 8° C abgekühlt und dann in Inox-Edelstahlbehälter travasiert, in denen bei einer Höchsttemperatur von 15° C die alkoholische Gärung erfolgte. Anschließend ruhte der Wein bei 10° C in Inox-Edelstahltanks, bevor er filtriert und in Flaschen abgefüllt wurde.
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Santa Cristina Pinot Grigio 2012

Fri, 03/25/2011 - 15:45 | by alessia.lana
Caratteristiche Vino
Classificazione: 
Pinot Grigio Sicilia IGT
Grado Alcolico: 
12% vol.
Uvaggio: 
100% Pinot grigio
Note degustative: 
Straw yellow in color with coppery highlights, the wine shows intense and ample aromas both of tropical fruit such as pineapple and of citrus fruit as well. Full, soft, and tasty in flavor, the finish and aftertaste are characterized by the fruity aromas first felt on the nose.
Links Prodotto: 
Scheda Prodotto
Video Prodotto: 

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Descrizione Videodegustazione: 
This wine tasting refers to 2009 production.
Clima: 
the 2012 vintage in Sicily was characterized by a winter with little rainfall followed by a hot and dry summer. The development of the vines was a normal one, with a positive flowering and bud set. The ripening of the grapes was regular and steady and the harvest, which took place in early August, was, overall, of good quality.
Vinificazione: 
The grapes, hand-picked, were destemmed and pressed. The must was then chilled to 8° centigrade (46° Fahrenheit) to allow a static settling of the impurities. Fermentation took place in temperature-controlled stainless steel tanks at temperatures kept systematically below 15° centigrade (59° Fahrenheit); after fermentation, the wine was kept in stainless steel tanks at a temperature of 10° centigrade (50° Fahrenheit), filtered, and then bottled.
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Santa Cristina Pinot Grigio Sicilia DOC 2009

Fri, 07/23/2010 - 09:03 | by Admin
Caratteristiche Vino
Classificazione: 
Pinot Grigio Sicilia DOC
Grado Alcolico: 
12,5 % Vol.
Uvaggio: 
This wine is produced with pinot grigio grapes, a varietal which expresses its many personalities in several different ways, according to each region in Italy where it is grown.
Note degustative: 
A bright straw-yellow color, the wine has an intense fruity fragrance which is reminiscent of fresh citrus fruit, especially grapefruit and oranges. The wine offers a full-bodied flavor while remaining soft on the palate. It has good acidity and a lasting finish which recalls the citrus notes that were first introduced to the nose.
Links Prodotto: 
Scheda Prodotto
Video Prodotto: 

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Clima: 
In Sicily, the periods of autumn and winter were characterized by rains which were heavier than usual seasonal averages. The phases of plant sprouting and flowering were slightly delayed with respect to the preceding year. The summer was characterized by very strong fluctuations between day and nighttime temperatures, thereby allowing the grapes to ripen in an optimal manner, which preserved the fresh and fruity aromas of the pinot grigio. Harvesting took place during the first several days of August.
Vinificazione: 
The grapes were picked by hand and then destemmed and crushed. The must was cooled to a temperature of 8° C in order to aid the natural clarification of the juice. It was then racked into stainless steel tanks under controlled temperatures where alcoholic fermentation took place at a temperature not exceeding 15° C. The wine was subsequently kept in stainless steel tanks at a temperature of 10° C, and was then filtered and bottled.
Dati storici: 
The “classic” Santa Cristina (red wine) was produced for the first time in 1946 by Marchese Niccolò Antinori, who was the father of Marquis Piero. Over 60 years after its birth, the constant effort put into achieving a high quality wine has made Santa Cristina a point of reference in the panorama of Italian wine-making. In the year 2009, the dedication and the continued research into innovations have given life to a family of tight-knit products. These wines are not only united by name but above all by the philosophy behind their production, which is the result of an indissoluble bond between the vines and human labor.
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