“Mischiare le carte”, capesante e rapa fortunella

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Ricetta di Davide Oldani Abbinamento a cura di Paolo Galliani

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Per la pasta:

• 225 g farina • 150 g semola rimacinata di grano duro • 170 g acqua calda • 2 g nero di seppia • 2 g concentrato di pomodoro

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Per la salsa:

• 200 ml vino bianco secco • 100 g burro • 20 g aceto di vino bianco • 30 g purea di rapa fortunella

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Per la finitura:

• 100 g capesante • 150 g filetti di sogliola

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Per la pasta

Impastare le farine con l’acqua fino ad ottenere un impasto liscio e compatto. Recuperare 2 palline da 20g di impasto l’una e colorarne uno con il nero di seppia, l’altro con il concentrato di pomodoro. Creare i segni delle carte.

Stendere la pasta bianca e inserire i segni colorati, stendere nuovamente e tagliare a forma di carte da gioco. Cuocere la pasta in acqua bollente e salata. Scolare.

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Per la salsa

Arrostire le capesante e i pezzi di filetti di sogliola in padella con poco olio, togliere dalla padella e unire il vino bianco, far evaporare, unire il burro e far emulsionare fuori dal fuoco, aggiungere la purea e infine le capesante con la sogliola.

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Per la finitura

Disporre le capesante con la sogliola al centro dei piatti, poi le “carte” alternando i segni, servire con la salsa a parte.

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Il vino da abbinare

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VERMENTINO DI SARDEGNA GIUNGO MESA

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Bianco fruttato da uve Vermentino in purezza, colore giallo paglierino brillante, sentori agrumati e note floreali. In bocca è fresco, equilibrato e avvolgente.

12,90 EURO

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