Italiano
Spaghetti alla puttanesca
A classic Italian first course that we pair with another Italian classic: a Lambrusco, more precisely a Rosé de Noir Brut Cleto Chiarli.
Here is an easy recipe that can be ready to eat in half an hour. There is some dispute over the origins of spaghetti alla puttanesca (whore’s style) with both Naples and Rome claiming to have invented it. What is important is that the key ingredients like capers and olives are used.
Ingredients for 4 people:
380g spaghetti, 600g fresh and peeled San Marzano tomatoes, 1 tablespoon of unsalted capers, 5 unsalted anchovies, chili pepper as desired, 2 table spoons tomato paste, garlic, salt, 5 tablespoons extra-virgin olive oil, 100g Gaeta black olives and parsley as desired.
Directions:
Heat the oil in a broad pan and fry the chopped garlic for a few minutes. Add in the anchovies and chili pepper and stir until the anchovies dissolve and become creamy.
Add in the tomatoes that have previously been crushed (if fresh cut into pieces), the tomato paste, capers and olives.
Cook the sauce for about 15 minutes salting to taste.
Cook the spaghetti until it is al dente (slightly undercooked) and then put it into the pan with the sauce and mix together adding in some chopped parsley (in this case we add an aromatic basil leaf).
Serve and eat hot.
Wine to pair:
Rosé de Noir Brut Cleto Chiarli
Lively froth, violet-shaded rosé color, fine and abundant perlage. Intense and fruity scent of strawberries and raspberries. Lively round and neat taste with feelings of wild berries.
Production area: Chiarli family owns three agricultural estates, located in the most important areas for classical Doc Modena wines, more than 100 hectares of vineyards.
Grape varieties: Lambrusco Grasparossa.
Wine-making: soft pressing with both whole or stalk-less grapes at a controlled temperature and with selected yeasts added. Pris de mousse in cuve close at a low temperature.
Alcoholic content: 12% vol.
Serving temperature: cool (8-10° C.)
Suggested food pairing: excellent as an aperitif and for elegant dinners; it also goes very well with desserts, strawberry and fruit salads.
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