Fourth episode of Mandrachef online with Etna Bianco DOC Sentiero delle Gerle, the mineral white 100% Carricante with an orange blossom aroma

Mandrarossa’s fourth episode of Mandrachef online featured one of the two Etna Wines: Etna Bianco DOC Sentiero delle Gerle, part of the Storie Ritrovate product line. A mineral white produced with 100% Carricante variety that grows on the foot of the Volcano, encapsulating, with its minerality and persistent hints of orange blossom, all of the power of Eastern Sicily. Straw-yellow in colour with golden reflections, a refined aroma, to the palate full and rich with a balanced acidity and harmonious finish.

It isn’t easy to prepare a dish that can be the perfect pairing with this special wine, but even this time Valeria Raciti and Andrea Lo Cicero challenged each other with innovative and tasty recipes.

Valeria Raciti started the challenge preparing a swordfish medallion with a fruit and vegetable salad. The thick-sliced swordfish was seasoned with salt and pepper and then brushed with egg white and breaded with raw crushed pistachios from Bronte. The swordfish medallion is then baked in the oven for 7 minutes at 150 degrees. In the meantime, Valeria, between sips of Sentiero delle Gerle Etna Bianco, which she loves because inebriated by its hints of yellow fruits and notes of white flowers, prepares the fruit and vegetable salad that she will use to finish her dish. The finishing touch, feminine and fresh, as Valeria’s style, wood sorrel flowers for a beautiful plating.

Andrea Lo Cicero also chose to prepare a fish dish for his pairing, simmering fresh telline with the Etna Bianco DOC Sentiero delle Gerle, to which he added garlic and samphire for cooking. Separately, Andrea sliced cherry tomatoes and let them marinate with Mandrarossa olive oil and fresh samphire. Between sips of Etna Bianco, as if it gave him further inspiration, he prepared the “muddica atturrata”, which are breadcrumbs slightly toasted in a pan, seasoned with fresh grated lemon zest. Meanwhile, the talline were stir-fried to which Andrea added squid ink at a low flame. The 100% Carricante did the rest, since its balance to the palate and minerality given by the volcanic soils, pair perfectly with pasta dishes and fish dishes. To finish, Andrea topped the telline with squid ink and raw sliced cherry tomatoes, a sprinkle of “muddica atturrata”, extra virgin olive oil and grated lemon zest.

Which of the two dishes did the audience think was the perfect pairing with the Etna Bianco DOC Sentiero delle Gerle?

The audience preferred the dish prepared by Valeria Raciti!