In light of the
Italian food, wine and travel group (#ItalianFWT) that I hosted last
week on Umbria and my article on Immersion
into Sagrantino, I wanted to share a food and wine pairing with
one of the bottles I found to be quite a value with great quality.
In my preview
on the region of Umbria I discussed the food of the region
consisting of pork and various beans, but I made a discovery in one
of my favorite authentic Italian recipe books, Italy The BeautifulCookbook, a typical Umbrian dish known as strozzapreti.
Strozzapreti are dumplings with meat sauce, but it's really a
thicker style spaghetti with yeast. I'd love to say I had the time
to prepare homemade pasta, but I cheated and actually used bucatini
as a replacement. It states that this pasta is also known in the
Campanian region as strangolapreti meaning priest strangler. Quite
the interesting name for a pasta dish don't you think?
Ingredients of Strozzapreti:
Extra virgin olive
oil
Small onion diced
1-2 stalks of
celery diced
2-3 cloves of
garlic
3-4 carrots diced
1lb of ground beef
1 bay leaf
28oz can of peeled
tomatoes
Thyme, salt and
pepper
Shaved parmesan
Preparations of Strozzapreti
Heat extra virgin
olive oil in pan and once ready add diced onions and garlic.
Once onions and
garlic are translucent add diced celery and carrots along with
spices. Cook for about 10 minutes.
Add ground beef
and cook until brown.
Add peeled
tomatoes and bay leaf and simmer for about an hour.
About 10 minutes
before begin to boil your water with added salt in preparation for
the pasta.
Once pasta and
beef are fully cooked combine in pan.
Add shaved
parmesan as topping to your dish and I drizzled mine with some white truffle oil.
Buon appetito!
A couple weeks ago
I was able to sample some wonderful wines made with the sagrantino
grape in Umbria provided by the Consorzio
of Montefalco and Colangelo
& Partners. One of the wines that was a fantastic value
retailing at only $25 was the 2011 Perticaia Montefalco Rosso.
If you've never experienced the sagrantino grape due to it's pricing
at $40+ with the 100% sagrantino produced Montefalco Sagrantino, the Montefalco Rosso is a more affordable way to get a sampling of the
grape. Although the Rosso Montefalco is not purely sagrantino as
it's a blend of primarily sangiovese and sagrantino.
 |
| Perticaia by Umbria Lovers |
Alessandro
Perticaia, winemaker at Perticaia, spoke on the panel discussion a week ago about his 2011
Perticaia Montefalco Rosso. The grapes for the 2011 harvest were
matured well and didn't face any stress. Perticaia isn't in favor of
using wood so this wine is completely aged in stainless steel. I
could totally appreciate the non-use of wood as it demonstrated a
purer expression of the fruit and with the power and structure behind
the sagrantino grape it had plenty of body and complexities.
Tasting of 2011 Montefalco Rosso
The 2011 Montefalco Rosso is a blend of 70% sagrantino, 15% sagrantino and 15%
colorino. The colorino helps smooth out the acidity of the
sangiovese grape. Crystal clear ruby red in color it showed ripe red
fruit and cherries on the nose. It's a medium-bodied, dry wine with
moderately crisp acidity and firm tannins with a persistent finish.
If you're a lover
of sangiovese it would be fun to try this wine with the addition of
sagrantino and the unique addition of colorino. I would happily grab
another bottle of this wine again and recommend if you're never had
an Umbrian wine this may be one you want to start with.
Compliments of Perticaia - The Colors of Perticaia
Compliments of Perticaia - The Colors of Perticaia
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