A first course that smells of Maremma: essential, Mediterranean, intense but not heavy. The succulence of the pork and the aromatic note of the fennel find in Morellino di Scansano 2024 Col di Bacche a natural companion, capable of enhancing the dish.
Ingredients for 4 persons:
- 400 g fresh pici (or 320 g if dry)
- 400 g of minced Cinta Senese beef
- 1 medium shallot
- ½ glass of dry white wine
- 1 bunch of fresh wild fennel (alternatively, 1 teaspoon of lightly crushed fennel seeds)
- 80 g pitted black olives
- Tuscan extra virgin olive oil
- Sea salt and freshly ground black pepper
- Aged Tuscan pecorino cheese (optional, use with measure)
Procedure
The ragout
Finely chop the shallot and wilt it gently in a saucepan with 3 tablespoons of extra-virgin olive oil.
Add the mince and brown over medium-high heat, shelling it well with a wooden spoon. Let it color slightly, then deglaze with white wine and let it evaporate completely.
Add chopped fennel (or crushed seeds) and sliced black olives. Adjust for salt and pepper.
Cover and cook gently for about 25-30 minutes. If necessary, add very little hot water to keep the ragout soft but not liquid.
Pasta
Boil the pici in plenty of salted water.
Drain them al dente and transfer them directly to the saucepan with the meat sauce, reserving a small ladle of cooking water.
Saute vigorously to blend, adding a drizzle of raw oil and, if needed, very little cooking water to achieve an enveloping texture.
The service
Plate the well-seasoned pici, top with a grinding of black pepper and, if desired, a light sprinkling of seasoned pecorino cheese.
Garnish with a few tufts of fresh fennel.
In the glass, chosen by Stefania Vinciguerra
Morellino di Scansano 2024 Col di Bacche
Dark ruby. Maremma nose with red fruit (cherry and plum), also jammy and hints of leather. The palate is elegant and medium-textured with a progression of youthful but balanced tannins. Fairly persistent finish.
Production area: The vineyards are located on a hillside facing south, southwest, on the edge of the Maremma Nature Park, in the municipality of Magliano in Toscana. They are located at an altitude ranging from 150 to 260 meters above sea level. The soils are predominantly sandy limestone.
Grape varieties: 85% Sangiovese, 15% authorized and recommended red grape varieties. Training system: spurred cordon. Planting density: 5,000- 5,500 vines/hectare.
Harvest: after green harvesting during veraison, in percentages varying from 30 to 40 percent, harvesting takes place in the first fortnight of October.
Production processes: The grapes undergo soft crushing and destemming; this is followed by alcoholic fermentation in temperature-controlled stainless steel tanks, varying between 25 and 28°C, capable of extracting the noble compounds from the skins with the help of periodic pumping over. Maceration on the skins lasts between 15 and 20 days. Aging is in steel containers, in which frequent and cadenced racking operations contribute to the aromatic and gustatory evolution of the wine. Long aging in bottle is not planned.
Alcohol content: 14% vol.
Serving temperature: 17-18°C
Recommended pairings: richly flavored and moderately challenging Mediterranean cuisine first courses, grilled meats and also salty cheeses and salami typical of the Tuscan Maremma.
