Italiano
Spring Spaghetti
With its intense aroma, we suggest pairing this Oil and garlic spaghetti with zucchini romanesco, cherry tomatoes and sea bream dish with a Valdobbiadene Prosecco Superiore Nodi 2016 from Nino Franco.
Ingredients for 4 people:
400g Khorasan* spaghetti, 2 sea breams of about 300g each, 4 zucchini Romanesco (costata romanesche), 12 cherry tomatoes, 1 Sulmona red garlic clove, ½ a chili pepper, chopped parsley (keep the stems aside) and extra-virgin olive as needed.
Directions:
Clean, skin and fillet the sea bream. Separate each fillet lengthwise, removing any remaining scales with tweezers.
Boil an abundant amount of salted water.
Sauté the chopped garlic in a broad pan with four tablespoons of EVOO, the parsley stems and chili pepper. Add in the cherry tomatoes that have been cut into four and then for a few minutes the eight sea bream fillets side by side and salt to taste.
Remove four fish fillets and keep them to the side and break up the remaining four.
Add in the zucchini that have been previously sautéed, remove the parsley stems and turn off the heat.
Cook the spaghetti in the boiling salted water until they are still slightly undercooked, al dente, drain and mix in with the sauce in the pan.
Serve on pre-heated plates with the remaining fillets on top and sprinkle with chopped parsley.
* Cultivated since ancient times, Khorasan wheat is a grain widespread in the southern Italian regions of Puglia, Basilicata, Abruzzo and Molise but was relatively unknown in the rest of Italy up until a few years ago. In the middle of the 1970s, seeds of it from Anatolia were planted by an American farming family who patented the brand name “Kamut”, which was the name for the grain and bread made taken from it in an Egyptian hieroglyphics dictionary.
This is NOT a gluten-free grain but it is easily digestible because the glutens in it are very destructured.
Wine to pair:
(by Stefania Vinciguerra)
Nodi 2016 Valdobbiadene Prosecco Superiore Nino Franco
Light straw yellow with fine and persistent bubbles. Floral bouquet, with wisteria and rose aromas, fruity notes of pear, gooseberry and lime. Intense and smooth to the palate, with hints of lime, peach and stone fruit. The complexity is supported by good acidity with a pleasant savory hint in the finish.
Production area: the DOCG Valdobbiadene hills, Col del Vent Vineyard.
Grapes variety: 100% Glera.
Wine making: Charmat Method.
Type: Brut (6g/l)
Alcoholic content: 11,5% vol.
Serving temperature: 6-8°C.
Suggested food pairing: as an aperitif very well coupled with “polenta and soppressa ”snacks and “Prosciutto crudo”. Perfect with seafood, delicate vegetable “risotto” and shortly aged cheese.
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| Product | Producer | Date of publication | Author | Read | |
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Nino Franco
|
11/13/12 | Redazione |
Primo Franco is a noble pioneer of Prosecco. It was he, in fact, who had his family’s estate, created by his grandfather in 1919, concentrate on Glera grapes and the terroir of Valdobbiadene. A... Leggi tutto |
