Poke's origins date back to ancient Hawaii, where fishermen cut up their catch and ate it raw, seasoned with sea salt and seaweed: let's look at our chef's recipe from theOfficina del Vino
Poke is a word that means "cut up" in Hawaiian precisely in reference to the way its components were and are assembled. The dish consists of a preparation of very fresh fish served raw, after being marinated in a mix of exotic spices and soy, usually in a bowl or cup: the very famous "bowl."
The version proposed by our Chef Giacomo involves replacing the fish with fresh fruit and seasonal vegetables. The ideal meal to fully enter these spring days.
RECIPE FOR TWO PEOPLE:
- 80 g basmati rice
- 80 g of venus rice
- 6 green asparagus
- 1 yellow apple
- 3 medium eggs
- 50 g of spinach leaf
- 20 g of hazelnuts
- 40 g of edamame
- Sesame
- Halls
- Pepper
- E.V.O. oil.
PROCEDURE:
Start by boiling the two types of rice separately, in previously salted water, then let them cool. Meanwhile, blanch the edamame for a few minutes in salted water.
Proceed by beating the eggs until smooth, place in a baking dish and bake for 15 minutes at 150°C in a previously heated oven. Once the baking is finished, let it cool, then cut the eggs into fettuccine.
Continue by washing and shredding the asparagus, then sautéing it in a pan with a drizzle of oil for a few minutes. Prepare the washed and diced apple and wash the very fresh spinach leaves.
Now that you have prepared all the ingredients you can begin the composition of the Vegetarian Poke. Take the "bowl," (if you don't have one, a soup plate is also fine) arrange the two types of rice in the bottom making sure to keep them separate. Now indulge in decorating it as you like with the edamame, fresh spinach leaves, asparagus, apple cubes, eggs and nuts! Don't forget to sprinkle with sesame seeds!
WINE PAIRING:
To enhance the ingredients and pair this recipe with the right wine, we recommend pairing this Poke at a glass of our Hoopa, a PIWI white wine, sparkling with bottom.
Johanniter is the name of the grapes used in the production of Hoopa. These are aromatic grapes, daughters of Riesling and Pinot Grigio. The wine has good refreshing acidity, floral and fruity aromas with notes of quince, pears and tangerine.
Hoopa follows classic white winemaking with refermentation in the bottle to form a delicate and harmonious bubble.
PIWI wines are extremely innovative because they are made from vines that are resistant to major vine diseases. In this way we reduce treatments in the vineyard, preserve nature and biodiversity. It is a big step we are taking toward environmental sustainability.
Our journey into the world of PIWI wines is told on the bottle thanks to "storytelling" labels and the dragonfly, ambassador of "clean" agriculture. The label depicts "Mandalas": exotic designs that refer to the tropical aromas that characterize PIWI wines and the typical strength of the tattoo juxtaposed with that of the grape variety.
The name we have chosen for this wine fits in with the journey that all of us in the Pizzolato group are taking to discover the PIWI planet. Hoopa represents the destination we have reached.
Let's try this pairing together: let us know if you have tested it!
