This is Orecchiette alla salsiccia di suino nero pugliese with zucchini (from regenerative agriculture) in a double texture, which we offer with a “heretical” pairing: Lambrusco Salamino di Santa Croce from Cantina Ventiventi.
This recipe was created by Maria Carmela D’Acunto of the restaurant La Luna nel Pozzo (Grottaglie) on the occasion of the 11th edition of “Orecchiette in the ‘nchiosce – On the Road“, scheduled for Aug. 11 and 12 in the historic center of Grottaglie, the city of ceramics in the heart of Taranto.
11 chefs will interpret the queen of Apulian tables, orecchietta, in a gastronomic journey that will also be enriched by wine trails, live performances and workshops, to offer the public a unique and engaging experience. All tasting dishes will be made with ingredients from Slow Food Presidia, a guarantee of quality, territoriality and sustainability.
Ingredients for 6 persons:
600 g fresh orecchiette pasta; 500 g green zucchini; Half an onion; Extra-virgin olive oil to taste; 200 g Apulian black pork sausage (Slow Food Presidium); Verdeca white wine; Grated peel of organic lemon (Femminello del Gargano variety); Fresh garden mint chopped; Fresh grated ginger;
Directions:
Take half of the zucchini and grate them; cut the other half into rounds (not too thin), steam them, and then mash them in water and ice to stop cooking.
In a large skillet, sauté half an onion with extra virgin olive oil, add the crumbled sausage and brown it. Toss with local white wine, such as Verdeca.
When the meat is half cooked, add the grated zucchini, chopped mint, lemon peel and a pinch of salt. Allow to cook for 10 to 15 minutes.
Meanwhile, cook the orecchiette pasta in salted water. Halfway through cooking, drain them directly into the pan with the sauce, adding a little cooking water to mix.
Combine the steamed zucchini and grated ginger. Stir-fry for a few minutes until creamy in consistency.
Wine pairing:
(Edited by Stefania Vinciguerra)
Lambrusco Salamino di Santa Croce Cantina Ventiventi
Bright ruby red with good texture, rosy mousse, firm and persistent. Relatively delicate but complex aromas, pansy, wild berries and red plum. Good body, agile, nice freshness and fullness of flavor.
Production area: Medolla, in the province of Modena, vineyards located on clay soil.
Grape varieties: 100% Lambrusco Salamino di Santa Croce. Training form: unilateral Guyot with 13-14 buds, planting density: 3000 plants/ha.
Harvest: Harvesting during the coldest hours of the day using a state-of-the-art grape harvester to bring the grapes to the winery in the best possible condition. Further cooling of the grapes in an inert environment with nitrogen to limit sulfur dioxide use.
Production processes: Short maceration in press, soft pressing. Fermentation at low temperatures in stainless steel tank and prolonged cold aging in steel. Addition of must and refermentation in the bottle according to the classic method. Long bottle aging at controlled temperature and humidity. Brut dosage.
Serving temperature: 8-10 degrees
Food pairings: thanks to its typical freshness, it is a versatile wine, perfect to accompany typical Emilian cuisine (gnocco fritto, tigelle and sliced meats) but not only.
