We pair this recipe by chef Giorgio Locatelli, which features Igp ingredients such as Etna lemon and yellow tomatoes from Cilento, with Falerno del Massico Bianco Vigna Caracci 2019 Villa Matilde Avallone.
Ingredients for 2 persons:
120 g Linguine, 400 ml ray broth, 1 chopped red pepper, 2 tablespoons bread crumbs, 3 anchovy fillets, 2 cloves of lightly crushed garlic, 8 halved Cilento yellow tomatoes, 1 Etna lemon, 1 tablespoon chopped parsley, 4 tablespoons extra virgin olive oil, salt and pepper
Directions:
In a frying pan, sauté garlic with a tablespoon of oil and melt 3 anchovy fillets. Next add the breadcrumbs and toast for 3 minutes.
In a pan the diameter of the linguine, add the oil, garlic, chili pepper and the peel of half an Etna Lemon Igp.
Stir-fry for a couple of minutes, remove the garlic, put in the pasta and cover with the breed stock. Stir constantly while risottoing the pasta and adding a little broth at a time.
After about 7 minutes, let the pasta dry, check the salt and add the Cilento yellow cherry tomatoes, a couple of drops of Etna IGP lemon juice, parsley and oil.
Serve the pasta on the plate and finish the dish with breadcrumbs.
Wine pairing:
(Edited by Stefania Vinciguerra)
Falerno del Massico Bianco Vigna Caracci 2019 Villa Matilde Avallone
Bright straw yellow color with golden hues. Olfactory spectrum with yellow fruit also tropical, citrus, balsamic nuance of eucalyptus and pine needles, smoky memories. Taste full, fresh and saline, with great elegance and persistence. Produced only in the best vintages.
Production area: Vigna Caracci, one of the oldest and best-exposed vineyards in the locality of San Castrese at the foot of the extinct volcano of Roccamonfina. Volcanic soil with good supply of phosphorus, potassium and trace elements.
Grape varieties: 100% Falanghina biotype Falerna from Vigna Caracci, planted in 1965. Simple Guyot training system with about 6/8 buds per plant, integrated pest management with low environmental impact.
Harvest: overnight harvest in the second decade of September.
Vinification: cryomaceration of the grapes to achieve greater aromatic and textural extraction with fermentation for part in 150-, 300- and 500-liter terracotta amphorae, a very small part in Allier barriques and in steel. Part of the wine makes batonnage in contact with the noble lees in the amphorae for a period of about 3 months; this is followed by a long aging in glass.
Serving temperature: 12°C.
Recommended pairings: try it not only on typical seafood cuisine but also in more structured dishes.
Ageing capacity: 10-12 years.
