It’s no secret that Italian wines pair beautifully with Italian food, so we thought you’d enjoy some of these recipes next time you open a bottle of First Ridge.

Ingredients

1.5kg medium CALAMARI, cleaned and sliced;

2 cups of all-purpose FLOUR (or for a crunchier texture, mix 1 cup flour with 1 cup finely ground cornmeal);

1 ½ cups of good quality VEGETABLE OIL (or canola oil);

1 ½ cups extra-virgin OLIVE OIL;

1 teaspoon course SEA SALT

(Serves 4)

Method

Spread the rings on a large cutting board and pat down with a dry cotton kitchen towel. The squid should be as dry as you can get it, although it will, by nature, remain somewhat slimy.

Place a large piece of newspaper or wax paper on a countertop and spread with all the flour. Take one-third of the calamari pieces, toss them in the flour to coat lightly, and shake off the excess. Only flour as much of the squid as you are going to fry at any one time. Make sure the pieces are not sticking to one another and that they are coated evenly.

Heat the combined oils over a medium flame until very hot, shimmering, but not smoking. Use a small speck of flour to test. In small batches piece by piece (so that they do not stick together) fry until golden brown, 3 to 4 minutes. Remove with a slotted spoon or tongs and spread out on paper towel to dry. Salt immediately to taste. Repeat second & third batches as required.

Wine recommendation:
First Ridge Pinot Grigio

Pinot Grigio is a white grape variety with a greyish pinkish skin, thus why it is called Grigio which means grey in Italian. Immensely popular, the Italian Grigio style is typically lighter bodied, has crisp acidity and is fresh, with vibrant stone fruit and floral aromas and a touch of spice.

Ingredients

750 grams fresh vongole

500 grams dried spaghetti

5 cloves Garlic

A few sprigs sprig flat leaf parsley

2 red birds eye

2 lemons

Extra virgin olive oil

First Ridge Vermentino

Sea salt flakes

Freshly ground black pepper

(Serves 4)

Method

Place the Vongole in a strainer, then set that in a large mixing bowl and with the Vongole completely submerged, run cold water over them for about 10 minutes.

Lift the Vongole out of the water by hand and you should find a fair bit of sand in the bottom of the bowl.

Place a pot of boiling salted water on to boil. Cook the pasta until al’dente and rinse until cold.

In a liberal amount of olive oil sauté the garlic for about a minute and add the chili. Once the garlic is very lightly browned immediately remove the contents of the pan into a large mixing bowl.

Wipe the pan clean and return it to the heat. Add the clams and a splash of wine. Keep the pan moving and as soon as the clams open remove them to the bowl of garlic one at a time with some tongs. Once all the clams have opened, plunge the pasta back into the water.

While the pasta rewarms place pan back over the heat and add the clams and garlic back in, sprinkle with chopped parley, more olive oil if needed and a splash of wine.

Arrange 4 serving plates or bowls. Drain the pasta, taste the pan contents for one last final seasoning and combine everything for one last time and toss with the juice of one or two lemons, serve and garnish with a little more parsley.

Wine recommendation:
First Ridge Vermentino

Vermentino is an aromatic white wine variety, grown in the Italian Region of Liguria and our location here in Mudgee growing First Ridge Vermentino has the perfect setting of cool/mild climate and rocky soil profiles for this delicious fresh and crisp variety.

On the palate there are notes of lime, green apple, white florals, and refreshing acidity, perfect for the Australian summer, and perfect accompaniment with sea food - enjoy