1 squid weighing about 1 kilo
150 grams rucola
200 grams tomatoes
100 grams Grana Padano
extra virgin olive oil
salt
Clean the squid, rucola and tomatoes. Cut the tomatoes in thin slices and prepare some large scales of the Grana Padana. Open the squid and stuff it with the rucola, tomatoes, Grana Padana and a pinch of salt. Roll up the squid and, pressing down on it, wrap it in four layers of oven-proof paper. Put sufficient water in a container and bring it to a boil. Put the squid in the water and cook for about 15 minutes. When the squid has cooked, allow it to cool and place it in the refrigerator for one hour. Remove the paper, cut the squid in slices and arrange them on a serving platter. Garnish with rucola, sliced tomatoes and extra virgin olive oil.
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Impronta del Fondatore
Pinot Grigio Alto Adige D.O.C.
Santa Margherita
The wine features a dark straw yellow color. The intense bouquet is pleasantly fruity and flowery with notes of Golden apples and yellow fruit against a genteel boisé background. On the palate, it is warm and fat with a good structure and an agreeable balance between freshness and softness. The wine shows excellent persistence on the palate and the succession of aromas is in keeping with the sensations registered by the nose. This is a Pinot Grigio that can evolve toward more complex tones of fruit and dried flowers when laid down in the bottle for an extended period.
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