Gramigna pasta with sausage is one of the typical dishes of Emilian cuisine, and the version we are proposing is that of the Compagnia Amatori della Pasta. We accompany it with Morellino di Scansano BellaMarsilia 2022 PoggioargentierA.
Ingredients for 4 people
400 g fresh sausage; 100 g tomato puree; a crust of Parmesan cheese; 1 glass dry white wine; 1 white onion; evo oil; 1 liter water; milk to taste; salt to taste.
Procedure
Finely chop the onion and wilt it in a pan with evo oil. Shell the sausage and let it cook in the sauté until it is completely browned, continuing to shell it constantly with a wooden spoon.
Add the parmesan cheese rind and wine, fade for a few minutes, then add the tomato puree (previously cooked) and a liter of water, adjust salt and pepper, and let simmer, stirring often until the liquid part is completely absorbed. once the cooking is completed, remove the cheese.
Separately boil the gramigna in salted water, drain it al dente and toss it in the pan with the sausage, before turning off pour in a little milk and a handful of grated Parmesan cheese, mix well and serve.
Wine pairing:
Morellino di Scansano BellaMarsilia 2022 PoggioargentierA
Bright ruby red. Intense mostly fruity aromas, laced with floral tones of violets and hints of orange peel. Medium-textured, fresh, flavorful, with crisp but fine tannins and a fruity palate that accompanies the drink right through to the finish.
Production area: Southern Maremma, in the province of Grosseto. The vineyards are located in two different locations, with different characteristics: in the Baccinello area, 350 meters above sea level, with soils rich in pebbles of alluvial origin and with a prevalence of calcareous clays in the soil. In the Alberese area at sea level with prevalence of sand and loam in the soil.
Grape varieties: 100% Sangiovese. Training system: spurred cordon. Planting density: 5,600 vines per hectare. Vineyard management: organic (Control body authorized by Mi.P.A.A.F. IT bio 009 – CCPB srl Controlled operator n° CK 91).
Harvest: Manual harvest in 20 kg crates.
Production processes: about two weeks of contact between must and skins, both fermentation and aging in temperature-controlled stainless steel tanks to achieve good extraction of coloring and structuring elements, brilliant color and high-quality aromas and fragrances.
Serving temperature: 16-18°C.
Recommended food pairings: perfect with savory dishes, thanks to its acidity that balances fat and its structure that supports meats and cheeses. Tuscan first courses such as Pici with wild boar ragout, Pappardelle with hare sauce, Ribollita and legume soups. Meat main courses such as Bistecca alla fiorentina, Peposo alla fornacina (spiced beef stew), Stewed wild boar, Roast or scottadito lamb. Also try Pizza with sausage and friarielli or Eggplant Parmigiana.
