The Pinot Grigio grapes give birth to a delicate Ros\u00e9 wine, with a fruity bouquet that brings to the nose aromas of grapefruit, gooseberries and currants. Pinot Grigio Ros\u00e9 is a particular and elegant wine suitable to marry refined dishes, with complex and rich flavors.
The perfect pairing of this fruity and fresh wine, with a velvety persistent perlage, is with a structured dish as this refined recipe of calamari enriched with a ginger coulisse. The light pink of the wine match to perfection with the chroma of this recipe, while the refinement of this attractive ros\u00e9 perfectly holds the combination with intense sea flavors.<\/p>\n\n\n\n
Calamari with tricolor carrots & ginger<\/strong><\/p>\n\n\n\n Ingredients<\/strong> Preparation<\/strong>
Calamaries
Extra virgin olive oil
Tri-color Carrots (Slow Food Presidium)
Salt, pepper, sweet herbs
Ginger and lemon drops<\/p>\n\n\n\n
Clean the calamari and remove the entrails, then cut the calamari in half lengthwise so as to open them, and incise the belly with diagonal cuts.
Heat some olive oil in a pan, then add the calamari and saut\u00e9 for two minutes. You can note that with the temperature difference and thanks to the diagonal cuts the calamari will curl during cooking. Once saut\u00e9ed place the squid into the oven for about 5 minutes at 180 \u00b0.
To prepare the vegetables pick a mix of tricolor carrots (yellow, orange and purple), wash and cut them into thin julienne strips; then leave them to marinate in olive oil with salt, pepper and sweet herbs. Finally for the ginger coulis grate the peeled root and marinate it with olive oil and a few drops of lemon.
Plate up the carrots then overlie the calamari and season with a few drops of ginger sauce. Enjoy the explosion of flavors of this dish and Buon appetito!<\/p>\n\n\n\nWatch the video recipe<\/h3>\n\n\n\n