This recipe is a “homemade” version of a dish created by chef Antonello Sardi, the creative soul of the 1 Michelin-starred Serrae Villa Fiesole Restaurant. We pair it with a wine as good as it is unknown: Isola dei Nuraghi Arvisionadu Fàula 2024 Cantina Dessena.

Dish and wine meet on an elegant balance between the sweetness of the baby squid and the creaminess of the cannellini beans, which the Arvisionadu Fàula supports and refreshes with its vibrant savoriness and fine aromatic tension, enhancing every marine and vegetable nuance.

Ingredients for 4 persons:

400 g Gragnano spaghetti
300 g squid (also already cleaned)
200 g cannellini beans already soaked (or one can)
Sage and rosemary
1 broccoli
2 cloves of garlic
chili pepper (optional)
½ glass of white wine
extra virgin olive oil
halls
2-3 anchovy fillets or a grating of lemon zest

Directions:

Broccoli:

Divide into small florets and blanch 3-4 minutes in salted water.
Drain and keep aside (crispy, not mushy).

Cream of cannellini

Cook dried beans in plenty of salted water with sage, garlic and rosemary until very soft. In the case of the jar, drain and wash the beans well.

Blend the beans with a little oil, a little cooking water (or hot water), and salt. It should come out a smooth, fairly fluid cream.

Squid

Put oil, the garlic clove and some chili pepper in a frying pan.
Add the baby squid and saute for a couple of minutes.
Deglaze with white wine and let it evaporate.

Gravy base

Add the cannellini cream (2-3 generous tablespoons) and a ladle of the cooking water.

If you opted for anchovy, dissolve it here.

Pasta

Cook the spaghetti and drain them very al dente.
Finish cooking in the pan with the sauce.

Final

Add the broccoli and toss with the evo oil.
For those who did not use anchovy, grate some lemon zest before serving.

In the glass, chosen by Stefania Vinciguerra

Isola dei Nuraghi Arvisionadu Fàula 2024 Cantina Dessena

Bright yellow. Fresh and complex aromas of iodine and herbs. The palate is juicy, elegant and with great freshness. The closure is long and decidedly marine.

Production area: vineyards are located in Benetutti, in the historic Goceano region, the heart of Sardinia. Goceano is a predominantly hilly and mountainous area and represents one of the highest peaks in Sardinia after the Gennargentu and Limbara massifs, while downstream it is crossed by the Tirso River. Altitude of vineyards: 400 meters a.s.l. Soil composition: sandy from granitic disintegration with small amounts of clay and quartz.

Grape varieties: 100% Arvisionadu, a very rare native white grape variety of Sardinia.

Harvesting: harvesting is done strictly by hand and in small baskets.

Production processes: As soon as the grapes arrive at the winery, they are immediately processed. Fermentation is in steel and maturation in barrel for 6 months. Unfiltered.

Alcohol content: 13% vol.

Serving temperature: 8-10°C

Recommended pairings: Crudités, seafood first courses, earthy first courses, fish main courses.