A softer variant, thanks to pecans, than the classic Apulian recipe with the “marine” flavor of anchovies. We chose a pairing with Chianti Classico 2022 Lilliano, which will get everyone chatting first and agreeing later.
Ingredients for 6 persons:
- 500 gr. dried orecchiette pasta
- 2 large Sicilian broccoletti florets
- One clove of red garlic from Sulmona
- 20 pecan kernels (plus 12 whole for decoration)*
- Hot pepper to taste
- Evo oil to taste.
- Salt to taste.
- A few drops of apple cider vinegar
Procedure:
Clean, boil broccoli, and chill it in water and ice.
In a large skillet put 3 tablespoons of evo oil, the garlic clove, and a piece of chili pepper. Sauté, being careful not to burn it. Add the broccoletti florets, adjust the salt and saute quickly. They should remain bright green and slightly crisp.
Meanwhile, toast the pecans well.
Boil orecchiette pasta in plenty of boiling salted water, drain and add to broccoletti, mixing everything together gently.
Add a few drops of apple cider vinegar: it should not feel like a seasoning, it should only energize the dish.
Distribute to preheated flat plates, sprinkle with toasted and chopped pecans and decorate with 2 pecans each serving.
*Originally from North America, elongated, sweet and buttery in flavor they have a mild taste and are less bitter than common walnuts. Rich in monounsaturated and polyunsaturated fats beneficial for the cardiovascular system, antioxidants, fight oxidative stress.
In the glass, chosen by Stefania Vinciguerra
Chianti Classico 2022 Lilliano
Bright ruby red. Good olfactory intensity, with characteristic notes of cherry, red fruits, violet enriched by light spicy nuances. Medium-bodied mouthfeel, good acidity and lively but quite soft tannins, right fresh and saline persistence.
Production area: The estate vineyards at Lilliano in Castellina in Chianti.
Grape varieties: 90% Sangiovese, 5% Colorino, 5% Merlot.
Harvesting: harvesting is done by hand.
Production processes: alcoholic fermentation takes place in temperature-controlled cement tanks, and at the end of malolactic fermentation the wine matures partly in large French oak barrels and partly in cement. At the end of aging, which lasts 12-14 months, the wine is bottled and undergoes brief bottle aging before consumption.
Alcohol content: 13.50% vol.
Serving temperature: 16°C.
Recommended pairings: Any meat dish, white or red, aged cheeses and Chianti cured meats.
