Seasoned sardines - Saradèlis cui savôrs

Ingredients

600g of fresh sardines
fine white flour
extra virgin olive oil
parsley
garlic
4 slices of lemon
pepper
salt

Procedure

Scale and clean the sardines.
Coat the sardines in flour and fry them in the hot oil.
When they are golden brown, remove the sardines from the oil.
Place them on paper towels so as to absorb the excess oil.
Sprinkle them with salt and pepper while still hot, then with the chopped parsley and garlic.
Serve with sliced lemon.

Recommended wine:

Malvasia Istriana

Stuffed rabbit

Ingredients

1 rabbit, approximately 2-3 kg.
200 gr. of chopped veal
200 gr. of pork loin
100 gr. of mild Italian pork sausage (not spicy)
bread crumbs
bay leaf
rosemary
sage
“Sovràn” (Tocai Friulano) white wine
whole milk
extra virgin olive oil
salt
pepper

Procedure

Bone the rabbit (or have your butcher do it for you) completely with a well sharpened knife, (setting aside the trimmings) then cover it with milk in which it should soak for several hours.
Meanwhile prepare the stuffing, mixing the rabbit trimmings, the chopped veal, the pork loin and the sausage.
Add the bread crumbs as well as the spices, olive oil, salt and pepper to taste.
Spread this paste over the boned rabbit then roll and tie it into its original shape.
Cook in a warm oven, basting it from time to time with the white Tocai wine.
Be careful not to roast the rabbit for too long, so that it will remain moist.
Slice the rabbit and serve on a bed of warm corn polenta.

Recommended wine:

Cabernet Franc
Sovràn - Tocai friulano

Chicken liver kebobs

Ingredients

400 grams of chicken livers
300 grams of onion
200 grams of bacon spread out in thin slices
30 grams of butter
1/2 glass of white wine
1/2 tablespoon of wine vinegar
8 sage leaves
1 clove of garlic
salt

Procedure

Clean and slice the onion into rounds, then sauté them slowly in the oil. When they are almost cooked sprinkle them with the vinegar, then lightly salt.
Set these aside.
Clean the livers of bile and gall and separate them from the heart (your butcher can be helpful here).
Wrap them in the sliced bacon, then place, interspersed with sage leaves, on the skewer.
Grill them well, sprinkling with the white wine towards the end.
You may (if the bacon is not already salty enough) add salt to taste.
Serve on a bed of the onions you have already prepared.

Recommended wine:

Refosco dal Peduncolo rosso

Salted cod fish - Bacalà

Ingredients

700 grams of dried salted cod, soaked
80 grams of mature Montasio cheese, grated
1 onion
2 cloves of garlic
1 handful of chopped fresh parsley
1 bay leaf
3-4 anchovies
250 grams of extra virgin olive oil
1/2 litre of whole milk
1 tablespoon of extra fine white flour
salt
pepper

Procedure

Bone the salt cod and divide it into rather large pieces to flour and then arrange, in a single layer, in a baking pan. Sauté in a separate pan the onions, garlic, and bay leaf in some olive oil, then add the boned anchovies and parsley. Spread this mixture over the codfish, sprinkling the Montasio cheese over it as well, then cover with the whole milk and the 250 grams of olive oil. Place in a medium over for 2 hours. When the surface of the cod is golden brown it is ready to serve, hot, with corn polenta.

Recommended wine:

Pinot Bianco
Pinot Grigio

“Mushroomed” Eggs - Ûs in fonghet

Ingredients

8 hard boiled eggs
250grams of fresh porcini mushrooms(if dried, their soaked equivalent)
4 tablespoons of extra virgin olive oil
2 cloves of garlic
tomato sauce
1 bunch of basil
parsley
grated bread crumbs
pepper
salt

Procedure

Lightly heat the oil and garlic in an wide, ample pan. When the garlic begins to brown, remove it and add the cleaned, chopped mushrooms. Cook for 10 minutes.
Cut the hard boiled eggs in two length-wise and spread them out over the pan, yolk side down. Pour the tomato sauce over the eggs, then add the salt, pepper and the chopped parsley.
Cook over a slow heat for another 10 minutes, then sprinkle over the bread crumbs so as to lightly thicken the sauce.
(If one likes, chopped leek can also be sautéed along with the garlic and mushrooms).

Recommended wine:

Merlot

Scampi cooked in the shell - Scampi alla busara

Ingredients

12 scampi
1 good sized onion
1 clove of garlic
1/2 cup of extra virgin olive oil
1/2 cup of dry white wine
dash of red peperoncino pepper
1 teaspoon of tomato paste
1 handful of fresh parsley leaves
butter
salt
pepper

Procedure

Fry the garlic and onion until lightly golden coloured in the olive oil, at which point the washed and drained shrimps should be placed into the pan.
When the scampi become nicely pink add the wine cooking over a low flame until reduced.
At this point add the red pepper, black pepper, salt, and tomato paste (thinned with a half cup of water) and stir, cooking a bit more.
Before removing from the stove, add the well chopped parsley.
Serve over small rounds of thin bread either toasted in the oven, or lightly buttered.

Recommended wine:

Sauvignon

Clams with garlic and parsley

Ingredients

2 kilograms of clams
2 cloves of garlic
1 tablespoon of fine white flour
extra virgin olive oil
parsley

Procedure

In a high rimmed, ample skillet lightly brown the well sifted flour and add the clams along with the parsley and garlic, both finely chopped.
As needed, stir in a little water, cooking the clams until they open completely.
Serve with fresh lemon wedges.

Recommended wine:

Sovràn - Tocai friulano

Mushrooms with parsley - Foncs ai savòrs

Ingredients

16-20 mushroom caps (field or
cultivated mushrooms)
6 spoons extra virgin olive oil
1 clove garlic
parsley
mint leaves
salt
pepper

Procedure

After having removed the stalks from the mushrooms, wash and dry the caps. Cut the surface into a lattice shape.
Chop the mint, garlic, a tuft of parsley and mix with the oil and a pinch of salt. Steep the caps in this marinade for at least 2 or 3 hours.
Drain the mushrooms and cook on both sides on a grill or griddle. Pour the marinade over the mushrooms, season with pepper, garnish with mint leaves and serve.

Recommended wine:

Pinot Grigio
Refosco dal Peduncolo rosso

Chicken with Tocai

Ingredients

1 spring chicken (approx. 1.5 kg)
1 bottle Sovràn -Tocai Friulano
2 laurel leaves
1 clove garlic
1 stick celery
1/2 glass extra virgin olive oil
50g. butter
salt
pepper

Procedure

Cut the chicken into 8 pieces and place in a terrine. Pour the wine and a little water over the chicken and add the laurel, garlic, pieces of celery, salt and pepper. Steep in the marinade overnight.
When ready, remove the chicken from the marinade, drain well and brown in a large pan with the oil and butter.
When browned, pour the marinade over the chicken a little at a time and cook over low heat. serve hot with slices of lemon.

Recommended wine:

Sovràn - Tocai friulano