Sajni Fasanotti presents his restaurant

Wineries embrace restaurants. For the column “Ristorante Amico” (Friend-restaurant), a wine producer presents one of his favorite restaurants, which in return offers a recipe paired with one of his wines.

As we have seen, entrepreneur Umberto Sajni Fasanotti's food and wine center, on the provincial road that connects the town of Mori to the highway, has as many as four options for eating, depending on the time available and everyone's preferred style: a bistro (which we featured last month) that is also the sales outlet for the company's wines, a restaurant, a grill, and a summer terrace for cocktails and aperitifs.

We come today to the restaurant of Tenute Sajni Fasanotti, which is accessed by crossing the large and bright wine display, which is also direct sales and bistro. As you enter, a modern and cozy room opens up before your eyes, with a glass wall, Plexiglas tables and chairs and a light-colored floor, which add to the brightness. Simple dishes are offered but revisited in a modern key, with which the flavors of Trentino and beyond are told, created with passion by the young brigade, already experienced and full of enthusiasm. Leading the team is Moroccan chef Mohamed Barahhou with Bralisian-Dutch pastry chef Simonie de Fatima Vansuit, a mixture of experiences, ideas, cuisines that lead to very interesting results.

The menu, different from day to day, is designed to enhance the value of wine, paired with all kinds of dishes, including spicy ones. Few daily proposals always new, where the quality of ingredients and simplicity of execution are the basis of good cooking.

Suggested recipe:

Cagnole rice with perch fillets and curry sauce

Ingredients for 4:

350 g rice, 120 g butter, zest of ½ organic lemon, a bunch of sage, 2 anchovies in oil, 12 perch fillets, flour for breading, 2 eggs, salt and pepper

Preparation:

Bring water, normally salted, to a boil, when it boils add the rice and let it cook for 15-17 minutes (read the recommended time on the package and taste it), then drain it well al dente with a skimmer.

Meanwhile, in a frying pan put 80 g butter and the anchovies finely chopped until they disintegrate, add 5-6 sage leaves, lemon zest and a grinding of black pepper, until almost creamy. This will be used to puree the rice.

Crack the eggs into a bowl; adjust salt and beat quickly. Bread the perch fillets first in the flour and then in the eggs.

In a large nonstick skillet put 40 g butter with a few sage leaves and brown until it turns a nice hazelnut color, then add the breaded perch fillets and brown them on both sides until golden brown. Drain them along with the sage leaves and set aside.

Sauté the boiled rice in the pan with the buttercream.

Serve by placing the boiled rice on the plate with three perch fillets on top and a tidbit of curry sauce on the side.

Wine to pair:

Trentino Bianco Riserva Conte Alessandro 2018

Golden straw yellow color. Complex, intense and persistent aromas of gooseberries and medlar, tropical fruits and citrusy hints, floral notes of broom flowers and minty puffs. Good acidity in the mouth, rich and juicy sip, notes of apple and persistent, elegant finish. 

Area of production: di produzione: Maso Palt, a hamlet located in the municipality of Mori, on the left side of Besagno, at the same altitude of 330 meters, defended from wind and cold by Mount Baldo. The area overlooks Mori and Vallagarina and enjoys the light and warmth of the sun from sunrise to sunset. The terrain is composed of basaltic rocks, volcanites, and other infinite mineral deposits dating back to the time of volcanic activity on Mount Baldo.

Grape varieties: Chardonnay, Manzoni bianco, Sauvignon. Training method: Guyot and Pergola Trentina, Production per hectar 90 quintals.

Harvest: manual in the months on september according to the grape variety.

Vinification: the Chardonnay matures in barriques for 13 months, the Manzoni Bianco and the Sauvignon ferment and rest in stainless steel.

Alcoholic content: 13,90% vol.

Serving Temperature: 10°C.

Suggested pairings: light hors d'oeuvres; vegetable and asparagus-based first courses, minestrone and barley soups; vegetable and fish-based main courses, both boiled and grilled; dry and soft cheeses, including medium-aged.

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