Very summery ingredients for these excellent pappardelle, to pair with a Basilicata Bianco Il Manfredi 2022 Re Manfredi Terre degli Svevi.
Ingredients for 4 people:
400g artisanal dried pappardelle pasta, 400g pachino tomatoes, 2 tablespoons extra-virgin olive oil and fresh basil.
For the pesto: 80g dried tomatoes to rehydrate, 80g peeled Avola almonds, 8 fresh basil leaves, 1 red Sulmona garlic clove and ½ glass EVOO.
Directions:
Soak the tomatoes in a bowl with boiling water for around 2 hours.
Put into a mixing cup the almonds, the rehydrated tomatoes, the garlic and basil leaves. Trickle in the EVOO and blend until you have a composition that is not too fine.
Boil the pappardelle in salted water until they are semi-cooked (al dente).
Put 2 tablespoons of EVOO in a broad pan and add in the tomatoes that have been washed and cut in half together with as much chili pepper as you like. Add a ladle of the pasta water to the pesto and then add this to the tomatoes.
Let this cook for a few minutes and then add in the drained pasta and mix delicately to not break the pappardelle.
Serve on heated flat plates and garnish as desired.
Wine to pair:
(by Stefania Vinciguerra)
Basilicata Bianco Il Manfredi 2022 Re Manfredi Terre degli Svevi
Intense straw yellow color. Aromas of roses, lychee and cedar. Full, warm and savory taste, with slightly almondy finish.
Production area: Pian di Camera locality in the municipality of Venosa, on the slopes of the Vulture volcano. Hilly terrain located 400 meters above sea level with soils of volcanic origin. This type of soils (lava and ash from the Vulture volcano mixed with soil rich in clay, calcium, nitrogen and tuff, contributing to a unique terroir) and the strong temperature ranges enhance the aromaticity of the “northern” grapes used.
Grape varieties: 50% Gewürztraminer, 50% Müller Thurgau.
Harvest: perfectly ripe grapes are harvested between late August and early September.
Vinification: part of the grapes are cold macerated on the skins for 24 hours, the musts ferment at temperatures between 12 and 16°C. At the end of fermentation, the wines are aged on the fine lees for a few months, in steel and a small part in barrels of different sizes.
Serving temperature: 10°C.
Recommended food pairings: suitable as an aperitif, best accompanies fish dishes, especially shellfish and tuna – Sushi and Sashimi. In Basilicata try with lampascioni omelette or with smoked scamorza cheese and burratine lucane. As a first course “Cavatelli e tadd d’ccozz.”
News: A state-of-the-art winery was inaugurated last July 29. After major excavation work, a unique structure in the area was built from scratch that has a crushing line with grape selection, new wooden and steel presses and vinifiers, and small containers that allow the separate vinification of grapes from different vineyards in order to preserve their peculiarities. The new facility also boasts a vault that houses 1,600 bottles of historic vintages, dating back to 1998. The new barrel cellar buried 7 metres deep houses about 200 barrels for aging Aglianico as well as alternative containers such as amphorae, clayver and oeufs de Beaune containers used to test different winemaking techniques. The winery is also equipped with a photovoltaic system for self-generation of sustainable solar energy.
