Linguini with lemon, yellow tomatoes and anchovy-flavored breadcrumbs

This recipe from Chef Giorgio Locatelli calls for the use of PGI products like Etna lemons and Cilento yellow tomatoes. We pair it with a Falerno del Massico Bianco Vigna Caracci 2019 Villa Matilde Avallone.

Ingredients for 2 people:

120g linguini, 400ml beef tea, 1 chopped chili pepper, 2 tablespoons of breadcrumbs, 3 anchovy fillets, 2 slightly crushed garlic cloves, 8 Cilento yellow tomatoes cut in half, 1 Etna lemon, 1 tablespoon of chopped parsley, 4 tablespoons of extra-virgin olive oil, salt and pepper.

Directions:

Sauté the garlic in a pan with a tablespoon of EVOO and dissolve the three anchovy fillets in it. Then add the breadcrumbs and toast them for 3 minutes.

In a pan that is as wide as the linguini are long, add EVOO, the garlic, the chili pepper and half the peel of a PGI Etna lemon.

After sautéing them for a couple of minutes, add the linguini and cover them with beef tea. Cook and keep stirring the pasta, adding more beef tea little by little.

Drain the pasta after around 7 minutes, salt to taste and add the Cilento yellow tomatoes, a few drops of PGI Etna lemon juice, the parsley and EVOO.

Serve the linguini on plates and garnish with the anchovy-flavored breadcrumbs.

Wine to pair:

(edited by Stefania Vinciguerra)

Falerno del Massico Bianco Vigna Caracci 2019 Villa Matilde Avallone

Bright straw yellow color with golden highlights. Aromas of yellow fruit, also tropical, citrus, balsamic nuance of eucalyptus and pine needles, smoky hints. Taste full, fresh and saline, with great elegance and persistence. Produced only in the best vintages.

Production area: Vigna Caracci, one of the oldest and best-exposed vineyards in the locality of San Castrese at the foot of the extinct volcano of Roccamonfina. Volcanic soil with good supply of phosphorus, potassium and trace elements.

Grape varieties: 100% Falanghina biotype Falerna from Vigna Caracci, planted in 1965. Simple Guyot training system with about 6/8 buds per plant, integrated pest management with low environmental impact.

Harvest: night harvest in the second decade of September.

Vinification: cryomaceration of grapes to achieve greater aromatic and textural extraction with fermentation for part in 150-, 300- and 500-liter terracotta amphorae, a very small part in Allier barriques and in steel. Part of the wine makes batonnage in contact with the noble lees in the amphorae for a period of about 3 months; this is followed by a long aging in glass.

Serving temperature: 12°C.

Recommended food pairings: try it not only on typical seafood cuisine but also in more structured dishes.

Aging capacity: 10-12 years. 

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