Spaghetti with cream of fresh beans mullet clams and almonds. A dish rich in taste and color that I created in conjunction with a particular wine, Siciliano, called Ficiligno, Winery Alessi, Santa Cristina Gela. They asked me to imagine a plate he married and would enhance the aromas of this white, whose name derives from that of a local stone siliceous in nature, made from a blend of grapes Ickes and Viognier. Are vines that have very specific characteristics. Structure, the body and the softness of the Ickes, combined with the freshness, the elegance and intoxicating scents of tropical fruits of Viognier.
For me it was easy to think of a dish by vegetal hints, salini, fresh, He recalled the scents my land and my sea, photographing the complexity and sensuality of this wine. The slight bitter aftertaste of fresh beans, tribute to our ' Aya ', gives structure to the plate. As also the savory note of clams, then comes the sweetness of red mullet and green peas, and the crispy toasted Sicilian almond. A amate the fave, have a look at all my RECIPES WITH BEANS and of course all my SICILIAN RECIPES, traditional or inspired by the scents and flavors of my island.
From last, the fresh lemon citrus. Alessi has also released two videos to describe the new wines (Ficiligno and Cymbals, a Nero d'Avola at 100%), and I invite you to watch them because they do not speak much of the wine, When the territory from which it originated, my beloved Sicily. The rolling hills, covered with vines, that slope down to the sea. And the Baroque of the Val di Noto, with scents of almonds, the echo of life that every day is staged. There are panoramic views and a feeling that I will always have in my mind and heart.
I320 grams of spaghetti
1 kg of fresh Fava Beans, gross weight
250 grams of fresh peas, gross weight
800 grams of clams
2 mullet, already fillet
a clove of garlic
salt and pepper, to taste
extra virgin olive oil, to taste
60 ml white wine
30 grams of almonds of Avola plate, lightly toasted
grated rind of half a lemon, organic
Rinse the clams (already purged) under running water. Mettere un filo d'olio extravergine in un tegame, heat and pour the clams. Do take heat and deglaze with white wine. Jump over high heat until clams don't open. As the clams open, remove immediately from pan to prevent overcooking and drying. Once opened all the clams (Remember that those that do not hatch you have to throw), remove them from their shells and set aside (You can keep some whole for garnish). Strain the cooking liquid into a colander to mesh netting and store it.
Remove the beans and peas from the pods, putting them in separate bowls. Also delete the second skin of bean curd, the skin that covers each legume.
Tritate finemente lo scalogno e metterlo in un tegame con l'olio extravergine e l'aglio in camicia. Sauté freshly and add the fresh beans. Season with salt, pepare e saltare le fave per 5-7 minuti a fuoco alto aggiungendo poca per volta l'acqua di cottura delle vongole. Blend the beans until creamy smooth and homogeneous and set aside.
Blanch the peas in a little extra virgin olive oil, season with salt and pepper.
Place in a pan a little extra virgin olive oil and a little grated lemon rind, warm up and cook for a few seconds the mullet fillets skin side and then the pulp. Do not add salt, because the fish are naturally very SAPID and their flavor deserves to be savored in purity. Keep warm.
Boil the pasta in salted water. Scolarla al dente e conservare l'acqua di cottura. Skip the pasta with Fava bean puree, aggiungendo l'acqua di cottura della pasta in modo da ottenere una salsa cremosa. Add the clams, peas and grated lemon rind.
Serve the spaghetti completing the dish with the mullet fillets, un po' di pepe nero macinato fresco le lamelle di mandorle tostate. Bon appétit!