Orecchiette pasta with Romanesco broccoli, anchovy syrup and breadcrumbs

A tasty dish in which the anchovy syrup enhances the flavor, making it particularly pleasing and easy to pair with a Collio Bianco 2019 Cantina Produttori Cormòns, a full-bodied and quite soft white that can offset the strong flavor of the broccoli and saltiness of the anchovy.

Ingredients for 4 people:

360g dried orecchiette pasta, 1 medium-size Romanesco broccolo, 2 tablespoons traditional Cetara anchovy syrup*, 2 tablespoons breadcrumbs, ½ hot chili pepper, 1 red garlic clove, extra-virgin olive oil and salt as desired.

Directions:

Wash and separate the broccoli florets. Bring a pot of abundant salted water to boil and put in the broccoli.

As soon as the water begins to boil add the orecchiette and cook them until they are underdone (around 15 minutes). In the meantime, put 3-4 tablespoons of EVOO into a broad pan and add to it the chili pepper and garlic clove that has been cut in half. Heat and then add the breadcrumbs in order to toast them slightly. Turn off the heat and stir in the anchovy syrup. Take out the garlic.

Drain the broccoli and the pasta, keeping aside a cup of the cooking water. Add them to the pan with the sauce and heat quickly to finish cooking.

* A PDO sauce typically amber in color made in the area of Cetara on the Amalfi Coast. It is very similar to garum fish sauce and was a favorite of the ancient Romans, who made it by collecting the liquid that oozed out of the barrels used to conserve salted anchovies.

Wine to pair:

(edited by Stefania Vinciguerra)

Collio Bianco 2019 Cantina Produttori Cormòns

Intense straw yellow color. Pleasant aromas of fruits, exotic fruits, pineapple, yellow plums and almonds. Rich and warm taste, good balanced and intense savory notes. Slightly almondy finish.

Production area: vineyards in Collio, on soil characterized by Flysch of Cormòns, consisting of a sequence of sandstone and marl, rich in limestone, potassium and phosphorus.

Grape varieties: 50% Friulano, 40% Ribolla Gialla, 10% Malvasia. Vine training system Guyot or simple and double Cappuccina, long pruning but not rich in buds.

Harvest: last ten days of September.

Vinification: the destemmed grapes are macerated at low temperatures for a long time in cooled pneumatic presses, in order to extract from the skins the antioxidant substances healthy for human organism. The must ferments at controlled temperature. Maturation takes place for 16 months on the fine lees in large oval-shaped oak barrels of three different types of wood.

Serving temperature: 8-10 ° C in summer and 11-13 ° in winter.

Suggested food pairings: fish starters, fried fish and seafood, soup, vegetable soups, red mullet Livorno style and caciucco (a Tuscan fish stew), pasta with reef sauce and grilled fish.

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