Sardinian "poke"
A simple and excellent combination, typical of Sardinia. I have interpreted it by transforming wine into a sauce to season fish and red rice. The Sardinian "poke" is a creative reinterpretation of the classic sea bass with Vernaccia. Here the sea bass is flavored with Vernaccia Doc di Oristano, a strong and very fragrant white wine with a characteristic aftertaste of bitter almonds, which takes its name from the Latin "vernacula", or "local" wine. The sea bass with Vernaccia thus becomes the condiment of a red rice rich in taste.
Ingredients
130 g sea bass fillet120 g red rice2 Spring onions1 red onionoliveswhite wine Grenacheextra virgin olive oilherbssalt
Procedure
For the recipe of the Sardinian "poke" clean the onion, cut it into slices and put it in a bowl. Cover it with Vernaccia and let it marinate in a cool place for 12 hours. Boil the rice in boiling salted water for about twenty minutes, drain and season with a drizzle of oil. Cut the spring onions into 4, holding a piece of their stem. Brown them by placing them in a hot pan with a little oil, for 2-3 minutes, then blend them with a spray of Vernaccia. Cut the sea bass fillet in half and then halve along and brown the slices in the same pan as the spring onions for 2 minutes, turning them on all sides, and also blending with a spray of Vernaccia. Serve the fillets and roasted spring onions over the red rice, completing with the marinated onion, drained from Vernaccia, cherry tomatoes, olives and fresh herbs, of your choice.
A simple and excellent combination, typical of Sardinia. I have interpreted it by transforming wine into a sauce to season fish and red rice. The Sardinian "poke" is a creative reinterpretation of the classic sea bass with Vernaccia. Here the sea bass is flavored with Vernaccia Doc di Oristano, a strong and very fragrant white wine with a characteristic aftertaste of bitter almonds, which takes its name from the Latin "vernacula", or "local" wine. The sea bass with Vernaccia thus becomes the condiment of a red rice rich in taste.
Ingredients
130 g sea bass fillet
120 g red rice
2 Spring onions
1 red onion
olives
white wine Grenache
extra virgin olive oil
herbs
salt
Procedure
For the recipe of the Sardinian "poke" clean the onion, cut it into slices and put it in a bowl. Cover it with Vernaccia and let it marinate in a cool place for 12 hours. Boil the rice in boiling salted water for about twenty minutes, drain and season with a drizzle of oil. Cut the spring onions into 4, holding a piece of their stem. Brown them by placing them in a hot pan with a little oil, for 2-3 minutes, then blend them with a spray of Vernaccia. Cut the sea bass fillet in half and then halve along and brown the slices in the same pan as the spring onions for 2 minutes, turning them on all sides, and also blending with a spray of Vernaccia. Serve the fillets and roasted spring onions over the red rice, completing with the marinated onion, drained from Vernaccia, cherry tomatoes, olives and fresh herbs, of your choice.
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