Paccheri all’amatriciana

Recipe of the Roman tradition retouched and that we combine with the RediMore Irpinia Aglianico Doc Mastroberardino

Ingredients for 4 people:

400g Gragnano paccheri pasta, 200g guanciale pork jowl, 500g peeled San Marzano tomatoes, 150g grated pecorino Romano cheese, some dry white wine, ½ hot chili pepper and salt.

Directions:

Crush the peeled tomatoes and eliminate the seeds. Cut the guanciale into small cubes and fry in a large pan, preferably cast iron, together with the chili pepper. Douse with some white wine and, once it has fully evaporated, remove half of the guanciale for later use.

Add the tomatoes to the pan and cook at a high flame for ten or so minutes. In the meantime, boil the past in abundant salted water, drain when it is still ‘al dente’ (undercooked) and add to the sauce along with the guanciale and chili pepper which had been put aside and half of the pecorino.

Mix well while cooking and salt to taste of necessary (considering that the pork jowl and pecorino are themselves salty).

Serve on plates with the rest of the pecorino sprinkled on top.

Wine to pair: 

(edited by Stefania Vinciguerra)

RediMore Irpinia Aglianico Doc Mastroberardino

Deep ruby red. Complex, intense and wrapping to the nose with aromas of red fruits, like strawberry and raspberry, and spicy tones of vanilla, tobacco, coffee. Warm, enveloping, with great structure and significant softness. Good persistence. 

Production area: The family’s estate in Mirabella Eclano in Irpinia (AV) from a vineyard 400m above sea level with a deep soil composed of light sand and clays deeper down with chalk traces throughout.

Grapes: 100% Aglianico. The vines were cloned from 100-year-old, ungrafted Aglianico vines and produce two distinct bio-types that are distinguished by their low yield, sparse bunches and grapes of average size with thick skins.

Wine-making: The grapes macerate long on the skins under controlled temperatures and age in French oak barriques for 12 months to then age for a further six months in the bottle.

Serving temperature: 16-18°C.

Suggested food pairings: cured meats and mature cheeses, elaborate dishes with meat sauces, mushrooms and truffles. Red meats and grilled and long cooked game.

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