Giant penne pasta with Cutturiedd’

A traditional country recipe from the Basilicata region reinterpreted by the late Potenza chef Francesco Rizzuti. This is a pasta dish with cubes of lamb and a celery mousse. We take a significant geographic leap to pair it with a Trentino Lagrein 2021 Cantina La-Vis.

Ingredients:

1 leg of lamb, 200g carrots, one large onion, 300g red tomatoes, a head of celery, one garlic clove, 8 giant penne (or paccheri pasta) per person and grated Moliterno pecorino cheese.

Preparing the lamb:

Use a large pan to sauté the carrots, onion, celery and garlic for a few minutes.

Add the leg of lamb and then some water, one liter per kilo.

Let the lamb stew for 5-6 hours, adding broth frequently.

Once cooked, debone the lamb and cut the meat into cubes.

Preparing the mousse:

Blanch the celery for 3 minutes in lightly salted boiling water. Dry and blend all of it in a food processor.

In the meantime, soak two gelatin leaves. Pour the blended mix into a bowl, add the gelatin leaves and whip up using a whisk.

Preparing the giant penne:

Boil the giant penne (or paccheri) and drain when they are undercooked. In the meantime, warm up a little of the lamb broth with a bit of chili pepper.

After draining the pasta, stir-cook it in the pan until the broth has been absorbed and then add the lamb cubes.

Keep stir-cooking the pasta for another minute.

Serve the pasta on plates on which a tablespoon of the celery mouse has been placed and top with some grated Moliterno pecorino cheese.

Wine to pair:

(edited by Stefania Vinciguerra)

Trentino Lagrein 2021 Cantina La-Vis

Ruby red in color with hints of purple. It offers notes of raspberry, blueberry and violets. On the palate it is dry and warm, with soft sweet tannins.

Production area: The Pressano and Sorni hills of Lavis.  West exposure and 250-400 m asl of altitude. Soil composition is loamy and siltitic, formed of landslip debris, moderately fertile sandy clay sediments.

Grape variety: 100% Lagrein. Training system is Simple Trentino pergola and planting density 5.000 vines/hectare.

Harvest: Manual harvesting in early October.

Vinification:  Fermentation at controlled temperatures in stainless steel tanks, static decantation of the wine, ageing on the lees, mainly in concrete tanks and partly in oak barrels, for approximately 5/6 months before bottling. 

Alcohol content: 13% vol.

Serving temperature: 18°C. 

Suggested food pairing: It is recommended with hot appetizers and first dishes with meat sauces. With gulasch with canederli or roe deer with black cranberries its maximum expression. 

THIS RECIPE IS OFFERED BY LA-VIS

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