With this week’s post we want you to enhance your dining experience by pairing a perfect wine to the recipe we will be presenting.
Pasta with extra virgin olive oil, parsley and breadcrumbs comes from the Mediterranean diet. This is a light but at the same time a tasteful dish which we paired with the white wine Noelia Ricci “Brò” Bianco Forlì.
Noelia Ricci is a family winery from the Emilia Romagna region, established in 2010 and located near the Sangiovese wine-growing area of Predappio. This wine, featuring a strong minerality, a salty juiciness and citrus notes, is produced from Trebbiano grapes and is vinified with the skins of Pagadebit grapes.
This wine is imported to Denmark from Vinimondodk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.
For more details about the wine and the wholesaler: https://vinimondo.dk.
INGREDIENTS for 4 servings:
320 g of pasta, like spaghetti alla chitarra or fusilli
a small bunch of fresh parsley
½ cup extra virgin olive oil
1-2 garlic cloves
1 cup fresh breadcrumbs with crust (like a ciabatta bread)
2 slices of bread, cut in small cubes
freshly ground pepper
Fill a big pot with water and bring to a boil. When it is boiling add salt. Cook the pasta in the boiling water according to package directions until al dente. Reserve 1/2 cup of cooking water.
While the pasta is cooking, add the breadcrumbs, parsley, garlic cloves and extra virgin olive oil in a food processor and process until obtaining a cream. Heat a little oil into a not-stick-omelette pan. Then add the bread cubes and a pinch of salt. Let it toast, mixing occasionally.
Drain the pasta and return the pasta to the pot over medium-low heat, add the breadcrumb cream and stir to combine. If necessary, add some of the reserved cooking water to moisten. Add salt to taste.
Serve with the toasted bread cubes. Decorate with finely chopped parsley.