Every week we ask a chef we know to share his favorite wine. Today - Gleb Geiger, co-founder of Tandem Bistro-Billiard.
"I like to make frito misto at home and open a bottle of white wine with it. For me it's the maximum vibe of Italy: simple food, good wine and the feeling of being back on the Puglia coast, where I happened to work.
The main secret of Frito Misto is its light crispy crust. First dip the seafood in the egg-milk mixture, then roll them in a mixture of wheat flour, potato and corn starch, and corn flour.
Fry in a large amount of well-heated oil for about a minute - this is enough to get a golden crispy crust and keep the inside soft. Served with mantaiko sauce based on pollock caviar, ginger and shiitake mushrooms. It adds richness to the dish.
Instead of the usual white wine, you can use sparkling wine. It turns out to be a great pairing, which I recommend you try! ".