Italiano
Tagliatelle with pesto and crispy speck
We pair this distinctly Alto Adige dish with a Friulano wine, given how its broad aroma brings harmony to the table: Collio Friulano 2018 Ronco Blanchis.
The tagliatelle noodles are made with rye flour and the pesto with sage while the speck is Alto Adige IGP (PGI).
Ingredients for 4 people:
For the tagliatelle: 200g rye flour, 175g type 550 soft wheat flour, 3 eggs, 2 egg yolks and 35g durum wheat semolina.
For the pesto: 50g parsley without stems, 40g pine nuts, 50g grated Parmigiano Reggiano, 1 garlic clove, 4 sage leaves, 200ml delicate olive oil, salt and pepper.
For the garnish: 12 slices Alto Adige IGP speck.
Directions:
For the tagliatelle: mix the three flours together well on a clean, working surface and then make a mound. Create a hole at the top of the mound and place inside the eggs and yolks. Knead into a dough and then wrap in clear plastic and let sit for an hour in the refrigerator.
For the pesto: All the ingredients need to be cold before preparation. Mix the olive oil with the pine nuts, garlic and chopped parsley and sage and crush. Put everything into a bowl and add in the Parmigiano, salt and pepper.
For the garnish: Bake the Alto Adige IGP speck at 180°C with a trickle of olive oil until it becomes crispy then dry on absorbent paper.
Roll out the dough to a thin thickness and then divided it into around 25x15cm pieces, Roll the dough and cut it into thin slices with a knife.
Boil the noodles for 2-3 minutes, drain and then finish cooking in a pan with the pesto and some of the water used for boiling.
Serve the pasta in plates and garnish with the crispy speck.
WIne to pair:
(edited by Stefania Vinciguerra)
Collio Friulano 2018 Ronco Blanchis
Intense greenish straw yellow color. Clear and varietal aromas of alfalfa, white peach, hawthorn flowers and hints of fresh almonds. Savory and juicy taste, warm and powerful.
Production Area: the Blanchis hill (ronco) with clay and eocenic marl soil.
Grape Variety: 100% (Tocai) Friulano, growth system Guyot with 4830 vines per hectare.
Harvest: 12th, 15th 21st September with a yield of 8 tons per hectare.
Winemaking: 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 in general, pasta, seafood risotto, shellfish.
