“Celery” pasta with fava bean puree, Tropea spring onions and Norcia prosciutto

CHEF MATTEO GIUDICI

Ingredients for 4 people: 
400g celery pasta, 400g fresh, shucked fava beans, 4 Tropea spring onions, 120g sliced Norcia prosciutto, salt and extra-virgin olive oil as needed.

Directions:  
Remove the fine skin from the fava beans and boil them in salted water for around 10 minutes. Remove the beans and cool in ice water. Put aside three or four beans and then blend the rest with a ladle of the cooking water and two tablespoons of extra-virgin olive oil.
Chop the Tropea spring onions including the leaves and stew them in a broad pan with some of the water used for cooking the beans and a tablespoon of extra-virgin olive oil. Add the beans that were kept aside and cook for another couple of minutes.
Cut the sliced prosciutto julienne-style and stir-fry in a pan until crispy.
Boil the celery pasta in abundant salted water until it is ‘al dente’ and then drain. Sauté the celery together with the onions and the fava puree and mix together well. Add the crispy prosciutto and turn off the heat.
Serve on warm plates with a trickle of extra-virgin olive oil on top.

Wine to pair: 

Massaccio Verdicchio dei Castelli di Jesi Doc Classico Superiore Fazi Battaglia 

Over 50 years of history, experience and research have permitted Fazi Battaglia to well acquaint themselves with Verdicchio, a grape variety of extremely ancient origins that boasts an incredible versatility and quality that render it truly one of Italy’s best wines.

Massaccio is the ancient name of Cupramontana, the area where the vineyards are located, and it is the result of a never-ending quest for perfection, continuous experimentation and research aimed at obtaining a world-class Verdicchio Classico Superiore that demonstrates great richness in structure together with a consistency and depth above the norm.

Golden straw color. Intense tropical fruit notes, Mediterranean herbs, and a pleasant bitter almond finish. Smooth taste with great concentration, persistent tropical notes, refreshing mineral notes.

Production area: Cupramontana (AN), from the highest vineyards with South exposure, where it is possible to have a light over-ripening of the grapes.

Grape variety: 100% Verdicchio.

Production method: following a careful monitoring of the grapes' ripening, the vines and grape bunches suitable for an over-ripened are selected each year. Subsequently only the grapes in perfect sanitary conditions that demonstrate an ideal sugar-acidity equilibrium are hand harvested in different passages. Following destemming and cold maceration with skin contact and temperature controlled fermentation, the wine rests for 2-3 months on its noble lees and complete its evolution in cement vats. Subsequently the wine is left to bottle rest to achieve its’ elegance and aromatic concentration.

Alcoholic content: 13,5%

Longevity: 5-7 years.

Serving temperature: 14°C.

THIS RECIPE IS OFFERED BY FAZI BATTAGLIA