1 cubed scabbard fish (*)
3 prawns
1 boiled potato
1 red onion
10 string beans
Extra virgin oil of Mount Etna
Salt
Pepper
Smear the oil over a serving platter and place on it the scabbard fish cut in cubes and garnish with the vegetables (previously steamed) and the prawns opened in the middle. Place the platter in the upper part of a steamer, cover the dish and steam for about 10 minutes. Add salt and pepper to taste.
(*) A fish with savory flesh that is highly prized. It is found throughout the western Mediterranean. It is also known as scabbard - fish, scale - foot.
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Luna dei Feldi
Vigneti delle Dolomiti I.G.T.
Santa Margherita
The color is a limpid and crystalline straw yellow with greenish reflections. The bouquet offers the nose the immediate freshness and fullness of this white wine. The combination of the three varieties maintains its integrity with delectable scents of white flowers and fruit. Three elements are distinguishable on the palate: the floral hints of Chardonnay, the green apples and nettles of Müller Thurgau and the typical aromatic touch of grapefruit and roses of the Traminer. Those sensations are in perfect harmony and are supported by a good alcoholic structure. Only in the finish is there a slight prevalence of the latter variety, which assures longevity and vivacity.
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