We create a Sardinian-Sicilian alliance by pairing a malloreddus pasta dish with a Sicilia Bianco Ficiligno 2021 Baglio di Pianetto.
Malloreddus is a type of pasta typical to Sardinian cuisine, originating in the area of the fertile Capodiano plain, which similar to shell pasta in shape only somewhat longer. It is traditionally made with only water and durum wheat flour and can be served with a variety of sauces.
The most traditional recipe is the one for Malloreddus alla Campidanese, a ragu sauce made with Sardinian sausage and tomatoes and topped with a sprinkling of pecorino sheep cheese. Here we propose a spring and vegetarian variation.
Ingredients for 4 people:
400g malloreddus pasta, 1kg asparagus, 800g pachino tomatoes, 1 garlic clove, salt and extra-virgin olive oil.
Directions:
Boil the asparagus in salted water and remove them when they are still slightly undercooked (al dente). Save the water to cook the pasta. Let the asparagus cool and then remove the harder and more fibrous parts. Cut the asparagus into small cylindrical pieces.
Slice the tomatoes into quarters and put them aside.
Boil the malloreddus pasta in the asparagus water (they usually take longer than normal pasta so check the label).
In the meantime, use a broad pan to sauté the garlic clove and most of the asparagus, after having cut off the tips and saved a cup. Remove the heat and add in the tomatoes and salt to taste.
Put the cup of asparagus in a mixer together with some EVOO and a ladle of the pasta water and blend until it becomes a creamy sauce.
Drain the malloreddus when they are still al dente and then sauté them in the pan with the asparagus and tomatoes, adding in the blended sauce. Add in the asparagus tips at the end and remove the heat.
Serve on warmed plates.
Wine to pair:
(by Stefania Vinciguerra)
Sicilia Bianco Ficiligno 2021 Baglio di Pianetto
Despite the name, it has nothing to do with wood (in Italian “legno”). Ficiligno is the name of the striated stones of a siliceous nature that characterize the soil. Pale straw-yellow color with greenish highlights, it has an intense and persistent bouquet, with a delicate floral of broom and notes of white fruit that then become enriched with exotic fruit. In the mouth it is fresh, round, saline and harmonious.
Production area: Municipality of Santa Cristina Gela, in the province of Palermo, in a high area (about 650 meters above sea level), ventilated, with good temperature ranges between day and night. The soils are medium-textured and clayey, rich in minerals.
Grape varieties: organically grown Viognier and Inzolia.
Harvest: Between the months of August and September. The grapes are harvested by hand in three stages: the first at pre-ripeness to ensure greater acid concentration especially for the Inzolia, the second at full ripeness and the third at slight over-ripeness to enhance the “exotics” of the Viognier.
Vinification: After the grapes are quality-selected and picked, the berries are gently cold-pressed and the must coolfermented in stainless-steel, temperature-controlled tanks. The wine then matures sur lie in steel for 6 months and then in the bottle for an additional 2 or more months.
Alcohol content: 13% vol.
Serving temperature: 7-9°C.
Recommended food pairings: shellfish risotto, vegetarian dishes and soft cheeses.
THIS PAIRING IS OFFERED BY BAGLIO DI PIANETTO
