Italiano
Spaghetti with cod
This first course demands a little effort but the outcome is guaranteed and we pair it with a Collio Sauvignon 2019 Ronco Blanchis.
Ingredients for 4 people:
320g spaghetti, 400g salted cod, 60g red Tropea onions, 80g pitted green olives, 50g capers in vinegar, 50g extra-virgin olive oil, ½ glass white wine (best if you use the wine for pairing), parsley as desired, salt and pepper as desired.
For the breadcrumbs: 50g bread crumb and 50g EVOO.
Directions:
Desalt the cod by soaking the pieces (or single piece) in a bowl with abundant cold water. Let the cod soak for around two days changing the water every four hours until the water is totally transparent. Rinse the fish and dry it with paper towels to eliminate any excess water.
Use tweezers to remove any bones in the cod, then skin the fish with a knife and cut it into cubes.
Clean and dice the red Tropea onions and cut the pitted olives into rings.
Put the EVOO into a pan with the onions and sauté them at a medium heat for a few minutes before adding the cod cubes.
Add in a pinch if pepper after a few minutes and then the olive rings and the drained capers. Douse everything with the wine and let it evaporate.
Prepare the breadcrumbs in another pan by heating the EVOO and then adding in the bread that has been crumbled up and toast until the crumbs take on a nice color.
Boil the pasta in abundant salted water and drain two minutes before the suggested cooking time. Put the spaghetti into the pan with the sauce and finish cooking, raising the heat and adding some of the pasta water if necessary.
Garnish the pasta with the toasted breadcrumbs and some chopped parsley.
Wine to pair:
(edited by Stefania Vinciguerra)
Collio Sauvignon 2019 Ronco Blanchis
Sauvignon is an international grape variety, which can be found in many Italian regions. In Collio it is perfectly settled and characterized. This straw-green colored Sauvignon has intense aroma of elderberry, cedar, fresh herbs, with floral hints of rose. To the palate, it highlights its land of origin with fullness, freshness and roundness.
Production area: the hill (Ronco) of Blanchis in Collio - province of Gorizia - formed by Eocene marls.
Grape varieties: 100% Sauvignon, Guyot training system, with 4830 vines per hectare.
Harvest: first week of September with a yield of 8.5 t/ha.
Vinification: soft pressing of the whole grape, not destemmed, vinification in stainless steel tanks. The following refinement takes place in steel for 7 months.
Alcoholic content: 14% Vol.
Serving temperature: 10-12°C.
Suggested food pairings: Starters in general, raw ham, seafood and seafood sauces.
