Recipe easy to make and with a sure result. We propose in pairing the Terre Siciliane Lù 2023 Gaetano Di Carlo Viticoltore: fennel and lemon recall the aromatic component of the wine; flavor and unctuousness of the anchovies are balanced by acidity and salinity.
Ingredients for 4 persons:
- 320 g busiate
- 300 g fresh anchovies (already cleaned)
- 1 bunch of wild fennel
- 1 clove of garlic
- zest of 1 untreated lemon
- 2-3 tablespoons of extra virgin olive oil
- 1 tablespoon breadcrumbs
- salt, pepper
- chili pepper (optional)
Procedure
Boil the fennel In salted water for 5-7 minutes. Drain it, saving the cooking water. Coarsely chop it.
In a frying pan, heat the oil with garlic (and chili pepper, if using).
Add the anchovies and melt them over medium heat for 2-3 minutes, without drying them out. Avoid overcooking the anchovies: they should remain soft and “creamy.”
Cook the busiate in the same water as the fennel.
Add to the pan the fennel and a little cooking water, creating a light sauce.
Add the grated zest of the lemon (only the yellow part so as not to increase the acidity too much).
Toast the breadcrumbs.
Drain the pasta al dente and toss it in the pan, adjusting the salt and pepper.
Dust with breadcrumbs to provide contrast.
In the glass, chosen by Stefania Vinciguerra
Terre Siciliane Lù 2023 Gaetano Di Carlo Viticoltore
Intense, bright straw yellow. Aromas crisp and varietal, with notes of yellow citrus, wild flowers, alfalfa and slight hints of exotic fruit and flint. Palate taut, snappy, agile, juicy, very fresh, elegant and delightfully drinkable. Saline, subtle and persistent finish.
Production area: Corleone, in the province of Palermo. The vineyard is located about 750 meters above sea level on flysh, regosols and calcarenites soils. Exposure: northeast.
Grape varieties: 100% Catarratto; vine age: 30 years; training system: espalier; defense method: organic; yield: 60 q/ha.
Harvest: first decade of September.
Production processes: Spontaneous fermentation in steel at controlled temperature. Aging 12 months on fine lees in steel and 6 months in bottle.
Alcohol content: 12.5% vol.
Serving temperature: 8-10 °C
Recommended pairings: Raw fish, shellfish, pasta with clams and roe, white meat, cheese.
Trivia: Lù is short for Luca, the name of Gaetano Di Carlo’s son, but also the name of his father.
