We pair these tasty whole wheat spaghetti with certified shrimp and pistachio pesto-a true one-dish meal-with Cesarini Sforza’s Trentodoc 1673 Noir Nature.
Ingredients for 4 persons:
250 g MSC-certified shrimp; evo oil to taste; 320 g whole wheat spaghetti; pistachio granules; 150 g pistachio; 1 small clove of sweet garlic; fresh mint; salt and pepper
Procedure:
Blanch the shrimp (previously thawed) in a skillet with a drizzle of well-heated extra-virgin olive oil, over high heat and for a few seconds, so that they remain very soft and juicy.
Season with pepper.
Put on the pasta water and, when it boils, throw in the spaghetti.
Toast the pistachio nuts, being careful not to burn them.
Place pistachios, the unroasted kind, in a mortar with a pinch of salt and drizzle oil.
Also to taste a little garlic and mint.
Process with the pestle until a coarse sauce is obtained.
Drain the spaghetti well al dente and stir-fry them in the pan with the pistachio pesto, adding a little cooking water to keep them soft and creamy.
Add the shrimp, some fresh mint, and to garnish, a sprinkling of toasted pistachio nuts.
This healthy and sustainable recipe is offered by MSC in collaboration with the European Institute of Oncology’s Smartfood Program. MSC Marine Stewardship Council is a nonprofit organization that promotes sustainable fishing practices and leads initiatives to raise awareness of the environmental impacts of overfishing.
Wine pairing:
(Edited by Stefania Vinciguerra)
Trentodoc 1673 Noir Nature Cesarini Sforza
Intense and bright straw yellow.
Olfactory impact characterized by immediate fruity scents, small red fruit, pepper and barley then evolving into more complex, warm and spicy sensations.
On the palate elegant creaminess and long, savory persistence.
Fine and delicate perlage complements the deep and scratchy sip.
Production area: the Val di Cembra, Trentino, an area with the perfect pedo-climatic characteristics necessary for growing grapes destined for the creation of a sparkling wine base.
Vineyard exposure southeast; altitude 500-600 m a.s.l. Loose, sandy loam soil, rich in porphyry.
Grape varieties: 100% Pinot Noir. Guyot and Trentino pergola training system.
Harvest: Grapes are harvested by hand in small containers between late August and the first decade of September.Production processes: Pressing of whole grapes in the marmonier press.
Yield of grapes in wine 45 hl/ha (50% in flower must).
The different Pinot Noir selections age on their own yeasts and, in part, undergo malolactic fermentation.
In late spring, the cuvée is made, a crucial moment that determines the characteristics of the classic method sparkling wine.
After June, the draught marks the beginning of the long journey in the bottle in which, in addition to the second fermentation, the yeasts will accompany the sparkling wine for 48 months.
The absence of dosage liqueur during disgorgement keeps the profile and soul of this Trentodoc unaltered, which can thus authentically express its territory of origin.
Alcohol content: 12.5% vol.
THIS RECIPE IS OFFERED BY CESARINI SFORZA
TO READ THE WINE DESCRIPTIONS, WITH SCORE AND AVERAGE SHELF PRICE, CLICK ON THE TABS BELOW.
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