Very summery ingredients for these excellent pappardelle, to be enjoyed with Basilicata Bianco Il Manfredi 2022 Re Manfredi Terre degli Svevi.
Ingredients for 4 persons:
400 g. pappardelle artigianali secche, 400 g. Pachino tomatoes, 2 spoons of evoo, fresh basil
For the pesto: 80 g. dried cherry tomatoes to rehydrate, 80 g. peeled Avola almonds, 8 fresh basil leaves, 1 clove of red garlic from Sulmona, half a glass of extra virgin olive oil
Procedure:
Rehydrate the dried tomatoes in a bowl filled with boiling water for about 2 hours.
Place the almonds, rehydrated tomatoes, garlic, and basil leaves in the blender jar. Add the oil slowly and blend until the mixture is not too fine.
Cook the pappardelle in boiling salted water until al dente.
In a large pan with 2 tablespoons of oil, add the washed and halved cherry tomatoes and a piece of chili pepper to taste. Add a ladleful of the pasta cooking water to the previously prepared pesto and mix it with the cherry tomatoes.
Cook for a few minutes, then add the drained pasta and toss gently so as not to break the pappardelle.
Serve on preheated flat plates, decorating as desired.
Wine pairing:
(Edited by Stefania Vinciguerra)
Basilicata Bianco Il Manfredi 2022 Re Manfredi Terre degli Svevi
Intense straw yellow color Aromatic, with notes of rose, lychee, and cedar. Full-bodied, warm, salty, complex flavor with a slightly almond finish.
Production area: Pian di Camera in the municipality of Venosa, on the slopes of the Vulture volcano. Hilly terrain located 400 meters above sea level with volcanic soils. The type of soil (lava and ash from the Vulture volcano mixed with soil rich in clay, calcium, nitrogen, and tuff, helping to create a unique terroir) and the significant temperature variations enhance the aroma of the “northern” grapes used.
Grape varieties: 50% Müller Thurgau, 45% Gewürztraminer, 5% Malvasia Istriana. Harvest: perfectly ripe grapes are harvested between late August and early September.
Vinification: part of the grapes undergo cold maceration on the skins for 24 hours, and the must ferments at temperatures between 54 and 61°F. At the end of fermentation, the wines are aged on fine lees for 6 months, in steel tanks and, to a lesser extent, in barrels of various sizes.
Serving temperature: 10°C.
Recommended pairings: suitable as an aperitif, it pairs well with fish dishes, especially shellfish and tuna – Sushi and Sashimi. In Basilicata, try it with lampascioni frittata or with smoked scamorza cheese and burratine lucane. As a first course, “Cavatelli and tadd d’ccozz.”
News: On July 29, a state-of-the-art winery was inaugurated. After extensive excavation work, a unique facility was built from scratch in the area, featuring a grape pressing line with selection, new presses and wooden and steel wine-making vats, and small containers that allow separate wine-making of grapes from different vineyards in order to preserve their distinctive characteristics. The new facility also boasts a vault housing 1,600 bottles of historic vintages dating back to 1998. The new facility also boasts a vault where bottles from historic vintages, dating back to 1998, are stored. The new underground barrel cellar, located 7 meters below ground, houses around 200 barrels for aging Aglianico, as well as alternative containers such as amphorae, clayver, and oeufs de Beaune containers used to test different winemaking techniques. The winery is also equipped with a photovoltaic system for the self-production of sustainable solar energy.
