Italiano
Spaghetti with a baked tomato sauce
A light and simple recipe ahead of the Christmas holiday blowout that pairs well with a nice glass of Collio Pinot Grigio 2017 Ronco Blanchis.
Ingredients for 4 people:
370g bronze-drawn spaghetti, 150g yellow tomatoes, 150g cherry tomatoes, 30g Pantelleria capers, 1 garlic (optional), basil, brezza pizza bread insides, 30g extra-virgin olive oil, 30g grated sweet pecorino cheese, fresh oregano and salt as desired.
Directions:
Cut the tomatoes in half and place them cut-side down in a baking pan. Add the capers, chopped garlic, a lot of basil broken up by hand, salt and EVOO.
Pre-heat an oven to 200°C and then bake the sauce for 30 minutes. Five minutes before it is done, add in the crumbled brezza insides and the grated sweet pecorino.
Cook the spaghetti until it is ‘al dente’ and mix into the baked tomato sauce together with more fresh basil.
Wine to pair:
(edited by Stefania Vinciguerra)
Collio Pinot Grigio 2017 Ronco Blanchis
Known worldwide as one of the classic Italian grape varieties, the Pinot Grigio finds a perfect terroir in the Collio appellation area. The current vintage of the Collio Pinot Grigio Ronco Blanchis has a lovely color with pale pink hints. To the nose it has the typical, fine notes of this variety: scents of flint stone and pear. To the palate it is full and and has a fresh and long lasting aftertaste.
Production Area: the Blanchis hill (ronco) with clay and eocenic marl soil.
Grape Variety: 100% Pinot Grigio, growth system Guyot with 4830 vines per hectare.
Wine-making: harvest from 1st to 7th September with a yield of 9 tons per hectare. Vinification in stainless steel tanks with soft crushing of the whole grapes. Ageing 6 months in steel vats.
Alcoholic Content: 13,5% vol.
Serving Temperature: 10-12°C.
Suggested Food Pairing: starters and entrees in general soups, eggs, seafood.
