Spaghetti with our Chianti Superiore
The recipe for Spaghetti with Chianti Superiore, a typical recipe from the Tuscan region. Find out how to make it!
Today we present an old-fashioned ricotta combining ingredients typical of the Tuscan territory.
Ingredients for 2 people:
– 200gr Spaghetti grossi della Val D’orcia from a selection of organic ancient grains
– 50gr Pancetta di Cinta Senese (from the ventral part of the pig which is composed of a lean meat and layers of pre-cooked fat giving a strong and intense flavor
– 1/2 (half onion) Sweet and red-violet onion from Certaldo
– Garlic clove
– 2 to 3 glasses of Red wine Chianti Superiore Bio, elegant wine possibly fermented in amphora or cement vats with a passage in wood
– Salt and pepper
– Extra virgin olive oil from the Chianti hills
– Tuscan Pecorino cheese grated
Recipe for spaghetti with our Chianti Superiore:
To prepare this delicious dish, start by cutting the pancetta into small cubes and finely chopping the red onion. In a pan, sauté the pancetta and onion in two tablespoons of extra virgin olive oil, adding a clove of garlic for flavor. After a few minutes, season with salt and pepper to taste, then deglaze with a glass of Chianti Superiore, allowing the alcohol to evaporate.
Meanwhile, cook the spaghetti in plenty of salted boiling water. Halfway through cooking, add half a glass of red wine for an extra touch of flavor. Drain the pasta al dente and pour it into the pan with the pancetta and onion sauce.
At this point, add the remaining half glass of Chianti Superiore and sauté the pasta over low heat, stirring gently, until the wine is completely absorbed, creating a rich and enveloping sauce.
Finally, serve the spaghetti while still hot, with a generous sprinkling of grated aged Tuscan Pecorino cheese, a grind of black pepper and fresh chopped parsley to garnish.
A tip use great quality and organic products if possible.
Enjoy
