Spaghetti, poached egg, sausage and pecorino Romano

A rich dish created by Marche Chef Filippo Ciavarini. We suggest pairing it with a Barolo del Comune di Barolo 2016 Marchesi di Barolo.

Ingredients for 4 people:

400g spaghetti alla chitarra, 140g fresh pork sausage, 200g pecorino Romano DOP, 100ml cream, 100ml whole milk, 4 whole eggs, 2g crushed colored pepper.

Directions:

Heat the cream bain-marie with the grated pecorino Romano until you have a velvety sauce.

Break up the sausage and add it to a pot with the milk and cook at a medium heat.

Boil the spaghetti in abundant salted water until it is al dente (undercooked). Use the same water to poach the eggs and keep them to the side.

Drain the spaghetti, mix it with some of the pecorino Romano sauce and the sauce with the sausage that has been reduced somewhat.

Place some of the remaining pecorino sauce on each plate, put a nest of spaghetti on top, add a poached egg on top of that and garnish with some ground, colored pepper.

Wine to pair:

(edited by Stefania Vinciguerra)

Barolo del Comune di Brolo 2016 Marchesi di Barolo

Garnet red color with ruby reflections. The aroma is intense and persistent with distinct traces of spices, cinnamon, absinth, tobacco and wild rose. The taste is full and elegant, with soft tannins.

Production area: the estate’s "Historical Crus" vineyards. They are located in the municipality of Barolo on sloping hills made up of calcareous clay interspersed with compact layers of grey sandstone and covered with quartz sand and fine silt. 

Grape variety: 100% Nebbiolo. The vines are upwards-trained on a vertical-trellised Guyot system on very steep hills.

Vinification: The grapes are collected exclusively by hand and quickly taken to the cellar where they are destemmed and softly pressed to extract only the noblest and aromatic parts from the skins and the outer portion of the grape. Fermentation takes place at a controlled temperature in thermo-conditioned tanks. Maceration lasts for 8 days. During this time, the wine is regularly recycled from the bottom to the top of the tank so that the must takes on all the trace elements present in the skins and delicately extracts the color. The first racking is done when the natural sugars of the grapes are totally converted to alcohol. The wine is racked into cement vats that are lined with fiberglass and isolated by cork to maintain the post-fermentation temperature of 22° C (72° F) for an extended period. In this way, malolactic fermentation starts spontaneously and is completed rapidly. This wine ages for 23 months in small oak in the traditional medium-big Slavonian oak barrels. Before going onto the market, it completes its fining in the bottle for a few months. 

Alcohol content: 14,5% Vol

Serving temperature: 18° C (64° F)

Suggested food pairing: This wine is well matched with traditional Langhe egg pasta, Tajarin, ravioli, red meat dishes, stews, braised meats and game. It is also the ideal companion for sheep and goat’s milk and mildly-aged cheeses.

THIS RECIPE IS OFFERED BY MARCHESI DI BAROLO

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