Thursday, November 8, 2012

DaVinci Storyteller Experience: Fritto Misto di Mare

Pairs perfectly with DaVinci Pinot Grigo!

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 A change-up from the usual Fish Fry Fridays!

As many of my home-towners in New york know, we are very serious about our fish fry's on Friday!! The entire town smells of a fish fry, and I love it! For me, it's a big fatty piece of fried haddock! A piece as big as your forearm! But...a nice change-up is this Fritto Misto! I LOVE the fried Italian parsley in there, too! It add a fresh, brightness to the dish.

While in Tuscany this past summer for the "DaVinci Storyteller Experience," we had lots of seafood courses, including this outstanding Fritto Misto di Mare at the Dalle Vigne Wine Loft Ristorante at the Cantine Lenardo DaVinci in Vinci, Italy. This recipe is a recreation of that Friday evening dinner course prepared by Executive Chef Fabrizio Gaviano. Hope you like it!

Wine Pairing:  If it’s fried fish, well, I’m definitely grabbing a cool, crisp DaVinci Pinot Grigio.

Bruschetta di pulpo (wine braised) at Dalle Vigne
1 pound of shrimp (cleaned)
1 pound of calamari (cleaned and sliced into rings)
½ pound of baby octopus
¼  pound of carrot slices
¼ pound of zucchini slices
1 cup of all purpose flour
1 quart of canola oil for frying
Sea salt and pepper

In a large, deep, cast iron pan heat the oil to 350 degrees.  Lightly season the seafood with salt and pepper. Dredge the seafood in flour, and in small batches, fry until golden brown. Transfer to a paper towel-lined rack and sprinkle with sea salt  (the veggies will take slightly longer than the seafood to fry).
Serve immediately.

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