Sunday, May 26, 2013

2010 Piccini Chianti


Recently watched the Godfather and it reminded me that I hadn't cracked open a Chianti in a long while.  Then I decided to go all out with the Italian and cook up a savory Pasta Puttanesca to go with it.  The sauce is simmering on the stovetop and I'm listening to some Sinatra on the juke while I write this.  

This Chianti is 95% Sangiovese and 5% Ciliegiolo and 100% drinkable.  Nice soft tannins and a dry finish - this should go well with the Puttanesca.  The Piccini folks have been making wine in the Tuscany region since 1882 - four generations - and recently changed it's label for the Chianti from the boring black and white to a bright Orange.  According to the website, the orange symbolizes all the energy, youth and passion that characterizes the Piccini familia.  

Here's the Piccini Website - Tradition since 1882

A tepid review from nononsensedrink.com - lacking some pizazz

Here's the Puttanesca recipe in case you want to try it:

INGREDIENTS
  •   2 Tbsp olive oil
  •   1/2 cup minced onion
  •  1 bottle Piccini Chianti 
  •   3 cloves garlic, chopped
  •   3 - 4 italian sausages, sliced thin
  •    3 - 4 canned anchovies, chopped
  •    2 Tbsp tomato paste
  •    1/2 teaspoon red pepper flakes
  •     1 28-ounce can crushed tomatoes
  •     2 teaspoons dried oregano
  •    2 Tbsp small (non-pariel) capers
  •    3/4 cup pitted olives (black or green), roughly chopped
  •    1/4 cup chopped fresh parsley
  •     1 pound spaghetti
  •     Salt
        Olive oil for drizzling

METHOD

1 Heat the olive oil over medium-high heat in a large, deep saute pan. When the oil is hot, saut√© the onions until they're soft and translucent, about 4-5 minutes. Deglaze the pan with some of your Chianti. While the onions are still cooking, stir in the chopped anchovies along with some of the oil from the can. Add the garlic and sausages and cook another minute.

2 Mix in the tomato paste  and cook it for 2 minutes, stirring occasionally. Add the crushed tomatoes, oregano, chili pepper flakes, and olives. Turn the heat down to a gentle simmer.

3 Bring a large pot of salted water to a boil. When you add the spaghetti to the boiling water to cook, add the capers to the sauce and continue to simmer it gently. Cook the pasta according to the package instructions, to al dente, cooked but still slightly firm.

4 Drain the pasta and put in a large bowl. Drizzle a little olive oil over the pasta and mix to combine. Stir the parsley into the pasta sauce. Add a ladle's worth of sauce to the pasta and mix to combine. Pour the Chianti and toast to your health before diggin in!

Cheers!
Jerry

No comments:

Post a Comment