Tasty recipe by chef Giorgio Locatelli, which we pair with Puglia Negroamaro Rosato Rohesia 2024 Cantele, which from this vintage features the convenient screw cap closure.
First Italian to earn Michelin star abroad, Chef Locatelli is known for his fine cuisine, based on Italian tradition. A proponent of food sustainability, he promotes organic farming, responsible fishing and the use of seasonal products. He is also a great defender of the land, with many projects related to gastronomic education.
Ingredients for 2 persons:
140 g Linguine; 500 ml ray broth; 1 chopped red pepper; 2 tablespoons bread crumbs; 3 anchovy fillets; 2 lightly crushed garlic cloves; 8 yellow cherry tomatoes cut in half; 1 lemon; salt and pepper; 1 tablespoon chopped parsley; 4 tablespoons extra virgin olive oil
Directions:
Brown garlic with a tablespoon of oil in a frying pan and melt 3 anchovy fillets. Next add the breadcrumbs and toast for 3 minutes.
In a large pan put the oil, garlic, chili pepper and grated peel of half an Etna Lemon Igp.
Stir-fry for a couple of minutes, remove the garlic, put in the pasta and cover with the breed stock. Stir constantly while risottoing the pasta and adding a little broth at a time.
After about 7 minutes, let the pasta dry, check the salt, and add the Cilento yellow cherry tomatoes, a couple of drops of Etna lemon juice, parsley, and oil.
Serve the pasta on the plate and finish the dish with breadcrumbs.
Wine pairing:
(Edited by. Stefania Vinciguerra)
Puglia Negroamaro Rosato Rohesia 2024 Cantele
Very vivid salmon pink. Fine and articulate nose, with fruity aromas of cherries and strawberries, slightly smoky notes and floral nuances. Mouth fresh and powerful, round and inviting, with a juicy, saline finish. Excellent workmanship.
Production area: vineyards in the Guagnano area of Salento. The soils have extraordinary natural fertility and originated from clay calcarenites of Salento dating back to the Upper Quaternary. They are deep, medium to high permeability, medium limestone, and sub-alkaline in pH.
Grape varieties: 100% Negroamaro, spurred-cordon pruned espalier training system. The vineyards are cultivated according to the principles of voluntary integrated agriculture, with constant monitoring of the parameters of environmental and soil conditions.
Harvest: first half of September.
Production processes: maceration in the press for up to 24 hours, fermentation in stainless steel at 15-16°C, aging on the lees for about 3 months in stainless steel tanks.
Serving temperature: 12°C.
Recommended pairings: designed to accompany long summer days, it pairs perfectly with light dishes such as seafood salads, grilled vegetables or sushi. But its versatile character also makes it ideal for a convivial aperitif.
Curiosity: the 2024 vintage is the first with screw closure, Cantele winery’s first wine. A choice that looks to the future, defying the Italian distrust of this technology. In addition to the practicality and convenience of opening, this closure provides protection from oxygen while preserving aromas and freshness.
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