The monthly pairing presented by Walkingwine is Spaghetti con le cozze, the key recipe of Il Veliero restaurant, and Edda Lei, Bianco Salento IGP white wine.
Il Veliero is located in Villanova – Marina di Ostuni (Apulia region).
Domenico and Masietta Caliandro opened the fish restaurant in 2005, after many years of experience both in Italy and abroad.
The restaurant features high quality products, which are chosen every morning in the local fish and vegetable markets by Domenico himself. Beside that, Domenico relies on a rich variety of vegetables grown by Noe’, chef of the restaurant.
In the kitchen, Masietta and her son Davide, together with Chef Noe’, prepare great dishes following the traditional procedures and maintaining ancient tastes.
The Caliandro family revealed their key recipe to Walkingwine, Spaghetti con le cozze (see the recipe below).
Walkingwine paired the dish with a white wine, Edda Lei, Chardonnay Bianco Salento IGP which, with its floral notes, it’s the perfect pairing to enhance the taste of the mussels.
The dish: Spaghetti Pasta with Mussels
INGREDIENTS for 4 servings:
320 g spaghetti pasta
1 kg of mussels
1/2 glass of white wine
oregano and parsley
1 garlic clove
extra virgin olive oil
Rinse the mussels well under cold water many times. Pull off any beards and discard broken or open mussels.
In a large wok pan, sauté 4 tbsp of oil, garlic, tomatoes for around 5 minutes. Add the mussels and pour the wine. Cook until the mussels are completely opened and the wine is totally evaporated, at high heat. Discard the closed mussels. Add the origano and mix well.
Fill a big pot with water and bring it to a boil. When it is boiling, add salt and drop in the Spaghetti. Stir the pasta and cook it until they are “al dente”. Drain the pasta, and place it into the wok pan. Let cook for a few minutes while tossing with a spoon. Finish with parsley, and enjoy!
The wine: EDA LEI Chardonnay white wine Salento IGP
Wine cellar: cantine San Marzano – Salento -Puglia
Grape variety: 80% Chardonnay, 15% Moscatello Selvatico, 5% Fiano
Sensory characteristics: Colour: straw yellow with goldish reflections; Aroma: mellow floral notes, of peach and delicate vanilla pervade the nose; Taste: generous in its elegance, fresh, delicate and mineral.
Vinification: Destemming of the grapes and cryomaceration for a few hours, followed by a soft pressing of the marc, a cold settling for anatural decantation and alcoholic fermentation in French oak barrels.
Best served with: First courses with fish and starters. Excellent with cheese.
Serving temperature: About 12-14°C.