Buttered prawns with avocado and currant ice cream

A quick and easy recipe distinguished by the quality and freshness of its prime ingredients to be paired with a Trentodoc Primo Dominie Tenute Sajni Fasanotti.

Ingredients for 4 people:

8 prawns, 70g butter, 8 basil leaves, Sarawack pepper, 1 avocado, currant ice cream and a few lettuce leaves.

Directions:

Clean the prawns well, removing the head and carapace shell with your hands and removing the intestines (the bitter black filament).

Melt the butter in a pan and add the prawns when it begins to sizzle. Cook the prawns for a few minutes (do not overcook).

Chop the basil leaves and add them to the butter to season the prawns, together with a dash of Sarawack pepper.

Serve with some slices of avocado, a few lettuce leaves and the currant ice cream and offer salt for those who want it.

Wine to pair:

(by Stefania Vinciguerra)

Trentodoc Primo Dominie Blanc de Blanc Brut Tenute Sajni Fasanotti

A full, straw-yellow color with golden reflections and a nice effervesce. The bouquet has pottery and buttery hints with rice and wrapping floral notes. The effervesce elegantly tickles the palate and the mouthfeel is saline and persists with pure energy.

Area of production: Zell di Cognola, in the municipality of Trento. The soil is not deep, drains well and is rich in gravel, composed of marl chalk.

Varietals: 100% Chardonnay, simple trentina pergola trained.

Harvest: end of August.

Fermentation: Traditional method.

Alcohol content: 12.50%

Serving temperature: 8-10°C.

Suggested pairings: aperitifs; light appetizers; first courses with vegetable sauces and seafood, oysters, mussels; fried garden vegetables and fish.

THIS RECIPE IS OFFERED BY TENUTE SAJNI FASANOTTI

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