Strangozzi Con Le Fave ~ Pasta with Fava Beans
Ingredients for the Strangozzi
- 1 ½ cups all-purpose or ‘00’ flour
- 1 1 ¼ cups semolina flour
- 1 cup water (more as needed)
- semolina flour for tossing
- Generous swirl of extra virgin olive oil
- 1 onion, chopped finely
- 1 chili pepper
- Salt and pepper to taste
- 2 cups fresh fava beans, shelled
- 1 generous handful of pancetta, chopped
- Fresh chopped parsley
To make the pasta, combine the two flours in a large bowl or on a wooden working surface and make a well. Add the water to the well and incorporate the flour and water with your hands and work until the flour and water are mixed together well.
Knead the dough for about 5 minutes until the dough is smooth and pliable. Cover with a clean cotton kitchen towel and leave to rest for 30 minutes.
Generously sprinkle semolina on a wooden working surface and place the dough on the wooden board. Using a floured rolling pin, roll out the dough into a rectangle or round shape until it is ⅛ thick.
Roll up the dough loosely into a log and cut the dough into ¼ to ½ inches strips (not too thin, not too thick). Gently unroll them and spread on a floured surface to prevent them sticking together.
When you are ready to cook, bring a large pot of salted water to a boil. Meanwhile prepare the sauce.
Fava Beans and Pancetta
In a large sauté pan, generously swirl olive oil to coat the bottom of the pan. Place over a medium heat and add the chopped onion, sauté until golden.
Add the fava beans and the chili pepper and a little bit of water to the pan. Lastly, add the pancetta.
Season with sea salt and pepper.
When the water comes to a boil, add the pasta and cover. After a minute, lift the cover and stir the pasta. Cook until al dente. The pasta needs to be firm. Cook for approximately 3 to 5 minutes until hard to the bite. Remove and drain. Add to the sauté pan, add a little tiny bit of pasta water to the pan and swirl ingredients well. Salt and pepper to taste.
Garnish with chopped parsley and serve immediately.
Pair with Umbria Grechetto Argillae IGT.
Made from 100% Grechetto grapes and golden yellow in color, this white wine offers up soft citrus blossom and a little nectarine with some peach and almond. It is rich and full bodied but with a freshness that makes this a good match for an early spring pasta dish.
Vitello di Umbria ~ Umbrian Veal
- 4 veal cutlets
- 1 tablespoon extra virgin olive oil
- Sea salt and pepper to taste
- 1 small handful of fresh basil
- 2 pinches of marjoram
- 3 cloves of garlic
- ½ onion, finely chopped
- A few mint leaves
- 1 sprig rosemary
- 1 pinch of mustard seeds
- 2 anchovies
- The juice of 1 lemon
- 5 tablespoons white wine vinegar
- ½ cup extra virgin olive oil
Wash and clean the herbs, by removing the leaves. Tear them into pieces. Wash, clean, bone and chop the anchovies. Grind the herbs and anchovies together using a mortar and pestle, or mince using a knife. In a bowl, mix together the oil, vinegar and lemon juice. Add the herbs and leave to marinate.
Meanwhile, heat a pan with a generous swirl of olive oil. When the pan heats up, season the veal with salt and pepper to taste, and place in the pan. Let brown on both sides – turn once. Once the meat is browned on both sides, add sauce and serve immediately.
Pair with Montefalco Sagrantino DOCG Collepiano, Arnaldo Caprai.
Brilliant ruby with garnet highlights, this Montefalco gives up notes of spices, cocoa, blackberry and cherry with a herbal finish that accompanies the herbs in the Umbrian veal very well. Well structured, and well balanced there is good persistency on the finish.
Torta di Vino Sagrantino – Sagrantino Wine Cake
Cook Time: 35 mins
- 2 cups of brown cane organic sugar
- 1 ¾ cups cake flour 00
- ¾ cup unsweetened dark cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 2 organic eggs
- 1 cup buttermilk or almond milk
- 1 cup Sagrantino wine or any other full bodied dry red wine
- ½ cup olive oil
- 1 vanilla pod
- Cocoa Powder for garnishing
1. Heat the oven to 350°F / 180°C. Lightly grease a 10-inch bundt pan.
2. In a large bowl, combine the sugar, flour, cocoa, baking soda and powder, and salt, and mix well.
3. In another bowl, add the eggs, buttermilk or almond milk, wine, olive oil and contents of the inside of the vanilla bean. Mix these ingredients with an electric mixer.
4. Add the dry ingredients to the liquid ingredients and continue to mix on medium speed for 2 minutes. The batter should be very thin.
5. Pour the batter into the Bundt cake pan, and bake for about 35 minutes, or until a cake tester inserted into the center comes out clean.
6. Cool for 15 minutes, then remove from the pan.
7. Cool to room temperature, then dust with either the cocoa powder.
Pair with Montefalco Sagrantino Passito, Tabarrini.
Nothing could be a better match for this wine cake than its sweet wine counterpart. This elegant Tabarrini Passito is obtained by leaving the Sagrantino grapes to mature on racks for three months before vinification to concentrate the sugars. The wine is then matured for three years in French oak barrels. There are wonderful aromas of jam, sweet and Oriental spices, dried fruit and mint and the final result is an intense, concentrated rounded wine rich in tannins.