For this recipe, it is best to choose anchovies from certified sustainable fisheries to ensure the quality of the fish and to protect the ocean. We pair it with Vermentino di Sardegna Camminera 2023 Audarya.
Ingredients for 4 persons:
4+2 MSC-certified Cantabrian anchovies in oil, 200 g whole-wheat square spaghetti, 2 small red peppers, 50 g almonds + 10 g for decoration, 40 g Parmesan cheese, 1 clove of garlic, Oil to taste, Salt to taste, 1 tablespoon salted capers, 4 basil leaves
Directions:
Roast the peppers in a 200°C oven for about 1 hour, then seal them in a paper bag or pot with a lid, and when completely cool, peel them and remove the seeds.
Place the cleaned bell pepper flaps, 4 anchovies, 50 g almonds, Parmesan cheese, the clove of garlic stripped of its soul, and basil in a blender. Blend by pouring in the oil until creamy, adjust salt and pepper, and keep aside.
Cook spaghetti for the time indicated on the package, then drain, keeping a little cooking water aside.
Season the spaghetti with the bell pepper pesto, helping with the cooking water if necessary to soften the cream, and add the capers.
Plate nestled in the center of the plate; decorate with a rolled anchovy, the remaining almonds and a basil leaf.
Wine pairing:
(Edited by Stefania Vinciguerra)
Vermentino di Sardegna Camminera 2023 Audarya
Nice bright deep straw color. The aromas are of iodine and white flowers, with herbs, Mediterranean scrub and mild spices. In the mouth it shows good power, remarkable harmony, juiciness and final savoriness.
Production area: Audarya Vineyard in Serdiana (SU), 200 meters above sea level, with limestone-clay soils. The climate is Mediterranean, with low winter rainfall and breezy, sunny summers.
Grape varieties: 100% Vermentino with average vineyard age of 25 years. The training system is low espalier sapling. Planting density of 5,000 vines per hectare and production of 60 to 70 q.
Harvest: By hand in small 20kg baskets and sorting of grapes on arrival at the winery in the first decade of September.
Production processes: a night of cold maceration is followed by soft pressing and natural cold decanting. Slow fermentation in temperature-controlled vats. This is followed by 6 months of aging on fine lees, so as to mature and achieve significant structure.
Serving temperature: 9-11°C
Recommended pairings: fregola with arselle, roast fish, shellfish and crustaceans, fresh pecorino cheese.
PRODUCER
