To surprise on Valentine’s Day, here is a recipe from Chef Giuseppe Mulargia of Le Spighe Restaurant at theFH55 Grand Hotel Palatino in Rome: Fettuccelle of love with Cheese and Pink Pepper, Mazara Red Shrimp and Lemon. We pair it with Etna Bianco Contrada Cavaliere 2021 Palmento Costanzo.
A perfect match between the sophisticated delicacy of Mazara red shrimp, a prized ingredient with succulent meat and rich flavor that tells the story of the Sicilian seafood tradition, and the enveloping creaminess of cacio e pepe, which combines the assertive character of Pecorino Romano with the softness of pink pepper, creating a symphony of flavor. Completing the dish are the vibrant citrus notes of lemon, which bring freshness and a touch of elegance, enriching each bite with a slight acidity that enhances the other flavors.
Ingredients for 2 persons:
For fresh pasta: 80 g remilled durum wheat semolina, 150 g 00 wheat flour, 4 egg yolks, salt to taste.
For the mixture: 130 g pecorino romano cheese (not too mature), 150 g Mazara red shrimp, pink pepper to taste, 1 organic lemon (to grate), extra virgin olive oil to taste.
Procedure for Fettuccelle of love:
Start with the seasoning: Clean the shrimp, removing their heads, carapace and intestines. Dice them coarsely and season with evo oil, salt and a light grating of lemon. Allow to rest in the refrigerator.
For those who do not like raw fish, shrimp can be lightly pan-fried in the last stage of preparation to keep their softness and flavor intact.
Prepare the dough for fresh pasta: Combine the flours and sift them on a pastry board or in a large bowl. Form a well with the flour and create a hollow in the center. Add the egg yolks and a pinch of salt into the hollow, beat them with a fork, gradually incorporating the flour from the edges.
As the dough becomes firmer, knead it with your hands until smooth and homogeneous. If the dough is too dry, add a few drops of water; if it is too soft, sprinkle in some flour.
Form a ball, cover it with plastic wrap and let it rest at room temperature for at least 30 minutes. This helps relax the gluten and makes the dough more elastic.
Roll out the pastry and prepare the fettuccelle: Divide the dough into 2-3 parts to work it more easily. Roll out the first part with a pasta machine or rolling pin, starting with the widest thickness and gradually decreasing. The ideal thickness for fettuccine is about 1-2 mm. If using a rolling pin, lightly flour the dough sheet to prevent sticking.
Gently roll the pastry sheet on itself without crushing it too much and, with a well-sharpened knife, cut strips 3-4 mm wide to make fettuccelle. Immediately unroll them and lightly flour them with semolina to prevent sticking.
Cook and serve the fettuccelle:
Bring plenty of salted water to a boil, lower the fettuccelle and cook for about 2-3 minutes (time depends on the thickness of the pasta). Drain.
Sauté the fettuccelle in a pan with the pecorino cheese and a little cooking water until smooth and creamy. Be sure not to exceed 60° to prevent the pecorino from curdling.
Serve, garnishing with the red shrimp, pink pepper and a grating of fresh lemon.
Wine pairing:
(Edited by Stefania Vinciguerra)
Etna Bianco Contrada Cavaliere 2021 Palmento Costanzo
Straw yellow with green highlights. The nose is intense, broad with characteristic notes of citrus, exotic fruits and flint. In the mouth, it has a freshness typical of high-altitude viticulture to which is added a remarkable salinity. Exotic fruit and light notes of aromatic herbs return. Iodinated finish.
Production area: Contrada Cavaliere, in Santa Maria di Licodia, a cru on the southwest slope of Etna particularly suited to Carricante. Exposure: south. The altitude, 950 meters above sea level, gives rise to extreme temperature excursions, useful for fixing the aromatic characters of Carricante, the only variety cultivated. The soils consist of volcanic sands; exclusive stones and rocks, therefore fine-textured, rich in skeleton and organic matter that give generous and intense wines with a rich and pulpy taste.
Grape varieties: 100% Carricante. Training system: sapling supported by chestnut poles. Plants up to 100 years old, average 7000 plants/Ha. Average yield per hectare 50 quintals.
Harvest: Manual, early October.
Production processes: Soft pressing and fermentation in steel with indigenous yeasts. Aging 12 months in steel and tonneau in contact with fine lees and 8 months in bottle.
Serving temperature:
10°C.
