Busiate pasta with pistachio pesto and prosciutto

A tasty first course for which we have selected two excellent products, Bronte pistachios and Sauris prosciutto, which with its delicate smokiness gives the dish truly unique flavor. We pair it with a Castelli di Jesi Verdicchio Riserva Villa Bucci 2020 Bucci.

Ingredients for 4 people:

400g Busiate pasta, 150g Sauris prosciutto.

For the pesto: 150g shelled Bronte pistachios without their skins, 8 fresh basil leaves, 1 Sulmona garlic clove, ½ glass extra-virgin olive oil.

Directions:

For the pesto: Put the shelled pistachios in a miniprimer blender cup, add the garlic clove, EVOO, 2 cubes of ice and basil and blend until the sauce is soft and uniform.

Cut the Sauris prosciutto into strips and sauté them in a broad pan until they are crispy. Remove them with a skimmer and place them on paper towels and let cool.

Put the pesto into the pan used to fry the ham.

Boil the pasta in abundant salted water and once cooked drain and put it into the pan with the pistachio pesto. Add in the prosciutto, leaving half aside for garnish.

Delicately mix together the pasta and sauce (adding some of the pasta water if necessary).

Serve the pasta on warmed plates and garnish with some pieces of crispy ham and top with some ground pistachios.

WIne to pair:

(by Stefania Vinciguerra)

Castelli di Jesi Verdicchio Classico Riserva Villa Bucci 2020 Bucci

Golden yellow color with greenish reflections. Complex and elegant bouquet of tropical fruit, anise, sage and white flowers. Rich taste, very balanced, incredibly fresh and savory. Excellent length in the finish.

Production area: in the classic Castelli di Jesi area, five vineyards with different exposures, different altitudes from 220 to 380 meters asl. and different ages, up to 65 years. 

Grape Variety: 100% Verdicchio from older (65 and 50 years old) estate vineyards, with some estate clones. Vineyard production reduced to 6-7 tons per hectare (from the 14 tons allowed by the Classico specification). The vines are all in Certified Organic Cultivation since 1999. 

Harvest and Vinification: Manual harvesting with soft pressing and selection of the first pressing only. No contact with the skins. Wines remain on the lees until late spring. No malolactic is induced, letting the wine behave as it wishes. Fermentation is in stainless steel tanks. After fermentation, the wine is aged in large Slavonian oak barrels (50-75 hl.) more than 80 years old (so that they no longer yield any wood flavors) for more than 12-15 months and then in bottles for a minimum of one year before being released.

Alcohol content: 13.5% vol. 

Serving Temperature: 12°C: Villa Bucci is a white with "red" characteristics. Never serve it chilled. For older vintages, open the bottle at least half an hour beforehand. 

Recommended Food Pairings: perfect on shellfish, oysters, lobster, fish and dishes with important sauces, pork, roast white meats. Medium-flavored cheeses.

Trivia: Villa Bucci is produced only in special vintages, that is, when the wine has special quality characteristics (perfect balance between acid structure, alcohol content, dry extract, etc.).

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