Half-paccheri pasta with turnips and mussels

An old recipe from Maurizio Sciarrone, the owner-chef at Ristorante De Gustibus in Palmi (Reggio Calabria). We pair this with a Trento Riserva 1673 Millesimato 2014 Cesarini Sforza.

Ingredients for 4 people:

320g Gragnano half-pacheri pasta, 140g of parboiled turnips, 4 cherry tomatoes, 800g mussels in their shells, garlic, chili pepper and black pepper.

Directions:

Carefully clean the mussels and then steam them open in a pan. Shell the mussels and finely filter and save the water they discard.

Sauté crushed garlic in a pan with EVOO and then add the turnips and tomatoes that have been roughly chopped. After a few minutes, add the mussels and their water and remove the garlic.

Boil the macaroni until they are half-cooked and then drain and add them to the sauce to finish cooking.

Remove the heat when they are done and add chili and black pepper to taste. Top with a trickle of EVOO and serve!

Wine to pair: 

(edited by Stefania Vinciguerra)

Trentodoc Riserva 1673 Millesimato 2014 Cesarini Sforza

Straw yellow color with elegant and bright perlage. Intense floral notes, with yellow touches, and gradually more complex scents. Delicious nose, also found on the palate with a boost given by the intriguing carbonic acid. Very vertical and balanced, rich and persistent.

Production area: the most vocated high altitude vineyards of the Cembra Valley, facing south-southeast at an altitude of 550-670 meters. The soils of fluvio-glacial origin are characterized by porphyritic sand, loose, with sub-alkaline reaction. The marked temperature range between day and night, mitigated by the Ora del Garda (wind) that channels into the valley, and the optimal exposure contribute to the perfect ripening of the grapes and the concentration of the typical and precious aromas in the grapes.

Grape varieties: 100% Chardonnay. Raining system is simple Trentino pergola, with a planting density of 5,000 vines/ha and a yield of 45 hl/ha.

Harvest: manual harvesting in the first decade of September.

Vinification: soft pressing of whole grapes in a special Marmonier press, static decantation of the must, fermentation of only the flower must at a controlled temperature in stainless steel tanks, ageing on the lees for about 6 months, refermentation in the bottle, at least 60 months on the yeast.

Alcohol content: 12.5% vol.

Serving temperature: 6-8°C.

THIS RECIPE IS OFFERED BY CESARINI SFORZA

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