GourmetRecipe of the Week

Farfalle pasta with fava beans, bacon and aged spicy provolone cheese

Farfalle Fave Guanciale e Provolone Cirò Rosso Classico Superiore Riserva Lice 2021 Caparra & Siciliani

These farfalle pasta are an easy-to-make pasta dish that relies on the quality of the raw materials used: fava beans, bacon, and provolone piccante Valpadana Dop. We pair it with Caparra & Siciliani’s new wine, Cirò Rosso Classico Superiore Riserva Lice 2021.

Ingredients for 4 persons:

320 g farfalle rigate type pasta, 150 g bacon, 150 g shelled and peeled fresh fava beans, 10 cherry tomatoes, 1/4 onion, extra-virgin olive oil, salt, chili pepper, basil, 80 g grated seasoned Provolone Valpadana DOP spicy cheese.

Directions:

In a pot, put on salted water to cook the pasta.

Chop the onion and stew it with a little chili pepper in a pan with 4 tablespoons of oil on a low flame. Add the chopped bacon and brown.

Add the fava beans, deglaze with half a cup of hot water and continue cooking another 5 minutes without adding salt.

Peel the cherry tomatoes, remove the seeds and vegetation water, and cut them into cubes. Combine them with the fava beans along with a few chopped basil leaves and let the sauce reduce a few more minutes. Adjust for salt and pepper.

Cook the pasta in boiling water, drain it very al dente and toss it in the pan with the sauce along with half a cup of its cooking water.

Grate aged spicy provolone cheese on top and serve.

Cirò Rosso Classico Superiore Riserva Lice 2021 Caparra & SicilianiWine pairing:

(Edited by Stefania Vinciguerra)

Cirò Rosso Classico Superiore Riserva Lice 2021 Caparra & Siciliani

Faint garnet color, bright. On the nose typical notes of blood orange and dark spices, then licorice root and Mediterranean scrub. Palate intense and gentle, medium-textured, elegant, with excellent acid-tannic balance and long finish of spices and dark fruits.

Production area:
the Cirò district, from vines with 30-year-old vines planted on sandy-clay soil.

Grape varieties:
100% Gaglioppo, an iconic grape variety of Calabria with strong resistance to heat.

Production processes: ferments in raw concrete tanks, in contact with the skins; mechanical extractions are very gentle, followed by a long maceration on the pomace. Only the flower wine is recovered upon racking and decanted in steel for 3 months. Aging takes place in French oak barrels with different types of toasting to soften the tannin and enhance the fruit, without letting the wood prevail in the aromatic bouquet. Before bottling, the wine stays in cement for a few months to amalgamate and regain balance.

Alcohol content: 14% vol.

Serving temperature: 18°C

Recommended pairings: Excellent wine to accompany meat, barbecued or roasted. Binds well with cheeses; provolone and caciocavallo should be preferred.

TO READ THE WINE DESCRIPTIONS, WITH SCORE AND AVERAGE SHELF PRICE, CLICK ON THE TABS BELOW.

PRODUCER

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