Italiano
Risotto-style spaghetti with garlic, oil and red pepper
Pair this with a Trentodoc 1673 Riserva Cesarini Sforza to allow the tactical hot spiciness to encounter that of the carbonation.
Ingredients for 4 people:
360g spaghetti, 1 very large garlic, 4 tablespoons extra-virgin olive oil, salt, parsley and red chili pepper as needed.
Directions:
Aromatize the water to boil the pasta with a bunch of parsley.
Sauté in EVOO the garlic and chopped chili pepper taking care not to burn them. After a few minutes, turn off the heat and keep the pan to the side.
Boil the spaghetti in the parsley infused water for half the time indicated on the package.
Salt and then transfer the spaghetti to the pan with the garlic and red pepper, saving the pasta water and eliminating what is left of the parsley.
Continue to cook the pasta in the pan, adding water when necessary as you would with a risotto.
Serve the spaghetti garnished with fresh parsley.
While an easy dish, its success depends on the quality of the pasta and the EVOO.
Wine to pair:
(edited by Stefania Vinciguerra)
Trentodoc 1673 Riserva Cesarini Sforza
Golden straw yellow color fine perlage. Delicate to the nose with hints of grapefruit, mountain herbs and linden flowers, yellow plum and white tea. Vibrant to the palate, with good acidity, the freshness gives good tension and a nice progression.
Production area: Alta (Upper) Valle di Cembra, with an important temperature excursion between day and night, mitigated by the Ora del Garda breeze which channels into the valley. Soils of fluvial-glacial origin, characterized by sand with porphyry matrix.
Grape varieties: 100% Chardonnay cultivated with a simple Trentino pergola system with a density of 5,000 vines/ha.
Grape harvest: manual harvesting in the first ten days of September with transfer of the grapes into small containers.
Vinification: soft pressing of whole grapes in a special Marmonier press, static decantation of the must, fermentation at a controlled temperature in stainless steel tanks, ageing on the lees for about 6 months, secondary fermentation in the bottle, at least 60 months on the lees.
Serving Temperature: 8°C.
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