Freshly made orecchiette with broccoli and Cetara anchovies

A quick and traditional Puglia dish paired with a Trebbiano d’Abruzzo Superiore Notàri Fattoria Nicodemi

To this classic recipe we add a touch of Campania cuisine with the addition of Cetara anchovies and the aroma of Sorrento lemon peels.

Served cold, this version is perfect for a hot summer’s day as a first course you can prepare ahead of time.

Ingredients for 4 people:

350g of Puglia orecchiette pasta, 4 Cetara anchovies preserved under oil, 1 large 300g broccoli head, 1 garlic head, 4 tablespoons of extra-virgin olive oil, a Sorrento lemon, salt, basil and chili pepper as desired, a handful of toasted stale bread.

Directions:

Sauté the garlic in a pan with EVOO together with the anchovies that have been dried of their oil and cut into pieces.

Brown slowly adding the chili pepper as desired. Cook for about five minutes and then remove the garlic and put to the side.

Boil the broccoli head, which has been cleaned and chopped, in salted water until it is slightly under-cooked.

Boil the orecchiette in the water used for the broccoli until they are “al dente” (slightly under-cooked) and then drain and mix them with the sauce that was placed aside, adding some of water used for cooking. Mix well and then let the pasta “sit”.

Serve cold adding in the toasted bread, some grated lemon peel and chopped basil.

Wine to pari:

(edited by Stefania Vinciguerra)

Notàri Trebbiano d’Abruzzo Superiore Fattoria Nicodemi

It is the winery’s Trebbiano cru. Straw yellow color. Intense aromas of chamomile, apricots, ginger and pink pepper, then aromatic herb notes. Very neat to the palate, with softness balanced by salty taste. Clean and intense finish on notes of licorice and saffron.

Production Area: Teramo hills, in the municipality of Notaresco. Vineyards are located at 300 mt. a.s.l., on medium-textured limestone and clay soils, with North-east exposure. The hilltop site haa good day-night temperature ranges and excellent summer ventilation.

Grape Variety: 100% Trebbiano d’Abruzzo grapes, Abruzzo pergola trained, more than 40 years old vines.

Wine-making: Harvest by hand in 20kg crates. Destemming followed by soft pressing. Low-temperature decantation of must. Fermentation at low temperatures (15-16°C) with ambient yeasts for about 15 days,

in steel vats. Maturation on the lees for 6 months with weekly stirring. 4 months bottle ageing.

Serving Temperature: 10-12°C

Suggested Food Pairings: Excellent with sea dishes like monkfish and recommended with mushroom recipes, grilled polenta, cheese. Also good with white meat like saffron chicken.

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