Italiano
Fusilli bucati with cauliflower and toasted cashews
A simple and quick dish that is guaranteed success. We pair this with a sparkling Trentodoc 1673 Rosé Cesarini Sforza.
Ingredients for 4 people:
400g fusilli bucati (hollow) pasta, 1 medium-sized cauliflower, 1 Sulmona garlic clove, 1 desalted anchovy, hot chili pepper as desired, 40g roughly chopped toasted cashews, extra-virgin olive oil as desired and salt.
Directions:
Carefully wash and clean the cauliflower and separate the tops from the stem. Boil the tops in abundant salted water.
Boil the pasta in salted water and drain when still very undercooked (al dente).
Sauté the cauliflower in a broad pan with 2 tablespoons of EVOO, the garlic clove, the anchovy that has been dissolved at a low heat and the chili pepper. Add in the pasta and finish cooking while mixing everything together. Add salt if necessary.
Serve the pasta in pre-warmed plates and douse with copious amounts of chopped toasted cashews.
Wine to pair:
(edited by Stefania Vinciguerra)
Trentodoc 1673 Rosé Cesarini Sforza
Pale pink slightly garnet color with fine, persistent perlage. Intense, spicy nose with delicate hints of blackberries and blueberries with an intriguing strawberry note on the finish. On the palate alternates between the sweetness of the fruit and a creamy, citrusy palate. Quite long and balanced.
Production area: the most suitable vineyards for Pinot Noir in the Cembra Valley, with southwest exposure and an altitude between 450 and 600 meters. Loose river-glacial soil caused decomposition of porphyritic rocks, poorly-formed, sandy.
Grape varieties: 100% Pinot Noir, with Guyot and simple Trentino pergola training. Planting density is 5,000 vines/ha.
Harvest: harvested by hand in the first ten days of September.
Vinification: soft pressing of whole grapes with a yield of 40 hl/ha. Controlled-temperature fermentation in stainless steel tanks, refinement on lees for about 8 months. Then additional fermentation in the bottles (classic method) with 60 month on the lees.
Alcohol content: 12.5% vol.
Serving temperature: 8°C.
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Cesarini Sforza is one of the best-known producers of sparkling wine in the province of Trento and one of the estates that contributed to the creation and success of Trentodoc, an Italian traditional... Leggi tutto |
