Tumeric spaghetti with zucchini, chamomile flowers and mint

The penetrating aroma of turmeric makes this simple spaghetti recipe original and we pair it with a Bianco di Torgiano DOC Torre di Giano Lungarotti

Turmeric is a spice similar to saffron but has a different, penetrating aroma and it is often found in Indian cuisine. There exists some spaghetti that are already aromatize with turmeric but as an alternative at home a tablespoon can be added when the pasta is cooking in the sauce.

Ingredients for 4 people:

350g of turmeric-flavored spaghetti, 400g small zucchini, 3 tablespoons extra-virgin olive oil, fresh mint leaves, dried chamomile flowers and salt and pepper as desired.

Directions:

Warm the oil in a pan and add the zucchini that have been cut into cubes. Cook at a low heat for 10 minutes.

Boil the spaghetti in abundant salted water for half the time indicated on the package and then add them to the pan with the zucchini with few ladles of the cooking water plus the mint leaves. Finish cooking the spaghetti in the pan as if they were rice.

Salt to taste and transfer the spaghetti to a serving platter and garnish with the chamomile flowers that, together with the mint, gives the dish a fresh aroma.

Wine to pair: 

(by Stefania Vinciguerra)

Bianco di Torgiano Doc Torre di Giano Lungarotti

This wine is named after the tower today still present in Torgiano: the literal translation of the name is “Tower of Janus”. It was originally dedicated to the Roman mythological god Janus (the god of war and peace). This tower is today the symbol of the village.

A fresh white wine, straw-colored with greenish reflections, fruity with long-lasting, intense bouquet that recalls citrus fruit, white blossoms and fresh fruit salad; dry and with good structure, it has a fragrant evolution with delicate acidity and a long finish.

Production area: Torgiano estate, just outside the omonimous village, in the heart of the smallest Italy's viticultural area, in Umbria.

Grape varieties: Vermentino, Trebbiano and Grechetto. Double Guyot pruning, 4000 vines/ha and a yield of 9 tons/ha.

Wine-making: harvest in early September. Produced exclusively with free-run juice, after a brief cryomaceration, it is vinified in stainless steel at cold temperature. Rests fews months on the lees until bottling. 300,000 bottles produced, also 0,375 l capacity (half bottle).

Alcoholic content: 12,5% Vol.

Serving temperature: To fully enjoy its bouquet and flavour, serve at 12-14°C (54-57°F).

Suggested food pairings: An excellent aperitif with bruschetta and crostini, it also elegantly accompanies pasta with vegetables, creamed soups with seasonal vegetables, fish and seafood, onion soup, soft cheeses (even cooked) and charcuterie.

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