Italiano
Spaghetti del Castelletto with seafood
This recipe is from the legendary cook Clementina Viezzer, AKA Clemi, the hostess at Osteria al Castelletto in Pedeguarda di Follina, in the province of Treviso, and should be paired with a Valdobbiadene Prosecco Superiore Vigneto della Riva di San Floriano 2017 Nino Franco.
Ingredients for 4 people:
400g spaghetti, 600g scampi, 600g jumbo mazzancolle shrimp, 400g tiny squid, 1 lobster, 400g scallops, 1 garlic clove, hot chili pepper, extra-virgin olive oil, 600g zucchini, parsley, basil, tarragon and thyme.
Directions:
Heat the olive oil in a broad pan with a chili pepper and a peeled and split garlic clove.
Add in the seafood beginning with the squids and cook over a medium heat (15 minutes).
In the meantime, cut the zucchini into thin discs.
When the squid is cooked add in the scampi and shrimp and cook for 5 minutes splashing in 1 cup of Valdobbiadene Prosecco Superiore Nino Franco.
After five minutes add in the lobster meat and scallops.
Cook the spaghetti for 8 minutes or until it is al dente (slightly undercooked).
Drain and put the spaghetti in the sauce pan and add all the herbs: parsley, basil, tarragon and thyme.
Stir everything together, adding in some of the pasta water.
Wine to pair:
(edited by Stefania Vinciguerra)
Valdobbiadene Prosecco Superiore Docg Vigneto della Riva di San Floriano Nino Franco
Pale and bright straw yellow color with fine foam. Complex aroma of fruit salad, peach, apple and lime with the heady scents of wisteria and orange flowers. On the palate the wine shows the same intensity, supported by good acidity. Fresh fruit, elegance and depth. Fine and persistent perlage.
Production Area: exclusively Rive di San Floriano vineyard, in Valdobbiadene.
Grape Variety: 100% Glera, with harvest selection.
Wine-making: pressing, destemming, cooling of must and fermentation at a controlled temperature in steel tanks. Second fermentation in cuve close (Charmat Method).
Type: Brut.
Alcoholic Content: 12% vol.
Serving Temperature: 6-8° C.
Suggested Food Pairing: drinkable along the whole meal. Perfect matching with oysters and salty fishes. Very pleasant with local salami called sopressa.
Related Products
| Product | Producer | Date of publication | Author | Read | |
|---|---|---|---|---|---|
|
Nino Franco
|
11/13/12 | Redazione |
Primo Franco is a noble pioneer of Prosecco. It was he, in fact, who had his family’s estate, created by his grandfather in 1919, concentrate on Glera grapes and the terroir of Valdobbiadene. A... Leggi tutto |
