Italiano
Tagliatelle with sausage and porcini mushrooms
Topped with Parmigiano flakes and toasted almonds. This recipe is from Chef Giovanni Santoro of the Shalai Resort in Linguaglossa, near Catania. We pair it with a wine from the opposite end of Italy, Alto Adige, a Pinot Nero Sanct Valentin Riserva 2018 San Michele Appiano/ St. Michael Eppan.
Ingredients for 4 people:
500g tagliatelle noodles, 2 porcini mushrooms 150g each, 100g ground sausage, 25g butter, 1 garlic clove, ½ onion, 1 bunch of parsley, ½ glass fresh cream, 1 glass white wine, 50g Parmigiano, salt and pepper as desired and toasted almonds.
Directions:
Sauté the mushroom in a pan with the butter, garlic, onion and parsley then add the sausage meat and douse with wine.
Add a ladle of vegetable broth to complete cooking. Once the sausage is dry add the cream and salt and pepper to taste.
Boil the tagliatelle in abundant salted water.
Drain the pasta and add the mushroom sauce and mix in some grated Parmigiano.
Finish the dish by garnishing it with Parmigiano flakes and chopped toasted almonds.
Wine to pair:
(edited by Stefania Vinciguerra)
Alto Adige Pinot Nero Riserva Sanct Valentin 2018
Pinot noir has been grown in South Tyrol since 1850 and is known locally as Blauburgunder.
Sanct Valentin has a ruby red color with aromas of small berries, violets and smoky vanilla. When aged it releases notes of porcini mushrooms and truffles. On the palate it is spicy, supple, seductive.
Production area: Various vineyards in St. Michael-Eppan and the surrounding areas (400-550 m), with South/southeast to southwest exposure. Soil are moraine debris and limestone gravel.
Grape variety: Pinot noir with Guyot training system. Vineyards are from 8 to 26 years old.
Harvest: Mid of September; harvest and selection of grapes by hand.
Vinification: Cold maceration (three days) with following fermentation and gentle pressing. Fermentation in stainless-steel tanks, followed by malolactic fermentation and aging in barrique-tonneau. Assemblage takes place after about a year, and then it is matured for another six months in big oak barrels. The yield of wine per hectar is 45 hl/ha.
Alcohol content: 14% vol.
Ageing potential: 10 years and more.
Serving temperature: 14-16° C.
Recommended food pairings: Ideal as an accompaniment to braised lamb shoulder or back, oxtail and strong cheeses.
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