Spaghetti with cod

Ingredients for 4 people:

370g bronze wire-drawn spaghetti, 300g of unsalted and skinned cod fillet, 1 garlic clove, 4 piennolo tomatoes, parsley, oregano, salt, hot chili pepper, 5 ample tablespoons of extra-virgin olive oil and ½ glass of white wine.

Directions:

Brown the garlic clove at a low heat with the parsley and chili pepper. Add the tomatoes whole together with a tablespoon of oregano and the cod that has been broken up by hand. Pour in the wine, cover and cook.

In the meantime, boil the spaghetti in ample salted water but only for half the time indicated on the package.

Do not drain the pasta but remove the spaghetti with a skimmer and put it in the pan with the cod sauce and continue cooking, adding some of the pasta water when and if necessary to keep it from drying out.

Serve hot, with the pasta slightly undercooked or al dente, and throw some chopped parsley on top.

Wine to pair

(edited by Stefania Vinciguerra)

Fiorano Bianco 2015 Tenuta di Fiorano

The color is a clear, golden-yellow, the result of sitting on the lees. Elegant and fruity notes, yellow peach, apricot and sweet citrus. Aromatic herbs and chamomile, chalky hints. Powerful but agile on the palate, fresh and savory. Very long finish with notes of citrus, chalk and wild flowers.

Production area: vineyards are located a few kilometres far from the centre of Rome, inside the Park of “Via Appia Antica”, on the side of the Vulcano Laziale.

Grape varieties: Viognier and Grechetto cultivated on vulcanic soils.

Wine making: The grapes picked and pressed by hand and the wine is fermented in the Vecchia Cantina (Old Cellar), after which is moved to the Cantina Storica (Historic Cellar) where it first ages 'sur lies' in 10-hectoliters Slavonian oak and chestnut barrels and later at length in the bottle.

Serving Temperature: 10-12°C.