The Recipes of Gaetana – Pagina 3

Eggplant parmesan-style in individual-portion dishes

THE HOUSE OF PAIRING | recipe of Davide Di Corato

Il Frappato is always the right wine for richly cooked vegetables: parmesan-style eggplant. Frappato, with its fragrance and its complexity is the ideal red wine, served either at a cool temperature such 55° Fahrenheit (13° centigrade) but at room temperature as well. It leaves a clean palate and gives much appreciation to the parmesan eggplant and its special preparation.

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Grapefruit custard with bitter orange marmelade

The Recipes of Gaetana

Grapefruit custard, and a good glass of Frappato.

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Carbonara pasta 2000

The Recipes of Gaetana

THE HOUSE OF PAIRINGS | recipe of Davide Di Corato

A double matching in this recipe of David di Corato for The House of Pairing.

Bidis Chardonnay,, whose richness on the palate perfectly marries the creaminess of the egg and the finesse of tropical fruit aromas, tepers the intense aroma of the carbonara. A rich wine, fermented and aged in oak barrels, a wine which maintains the freshness of its white earth source and the breezes which sweep over the vineyard.

The presence of the beef cheeks recalls Cerasuolo di Vittoria, te perfect marriage between the aromatic Frappato and the dense and velvety Nero d’Avola. A perfect fusion for a rich first course such as carbonara.

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Ricotta sheep cheese and pressed fish eggs on a bed of wild lettuce leaves

The Recipes of Gaetana

The soft consistence of the ricotta cheese tempers the strong flavor of bottarga, pressed fish eggs, when matched to the Grillo Zagra – its savory character cleans the palate and leaves suppleness in the mouth.

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Spaghetti with a blue fish sauce

The Recipes of Gaetana

THE HOUSE OF PAIRINGS | recipe of Davide Di Corato

With this recipe, redolent of the sea and the Mediterranean, is a perfect pairing, in the extreme simplicity of its ingredients, with a rich wine such as Bidis , a golden colored Chardonnay with a soft and ample palate, one with a lingering crispness and savor.

A sip of sunny Sicily!

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Cinnamon curd (custard)

The Recipes of Gaetana

A dish of Sicily, to match to our Limited Edition Il Moro, served cool. The cinnamon flavor is fully brought out when it meets the spices and chocolate of Nero d’Avola… and then, to fully complete the palate, it is finished with Il moro nel cuore , the chocolate created by Bonajuto and Valle dell’Acate with a “heart” made of Moro Limited Edition.

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Chicken wings in a citrus sauce

The Recipes of Gaetana

THE HOUSE OF PAIRINGS | recipe of Davide Di Corato

The chicken wings with a citric sauce are perfect for the Cerasuolo di Vittoria DOCG wine, where the fragrance of Frappato adds lightness to a crisp dish, while the suppleness of the Nero d’Avola rounds the chicken. The wine and the dish truly complete one another.

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Large maccheroni (“paccheri”) with the aromas of Sicily

The Recipes of Gaetana

The creaminess of confit tomatoes together with the savory flavor of the anchovies requires a light red wine such as Il Frappato, aromatic, served cool, a completeness of fragrance which fuses the flavors on the palate, leaving cleanness of taste and fully bringing out the suppleness of the “paccheri” (large maccheroni) pasta.

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Seasoned oven-baked pork belly

The Recipes of Gaetana

THE HOUSE OF PAIRINGS | recipe of Davide Di Corato

Il Moro Nero d’avola is to be paired with pork, a classic Sicilian match which, in the area of the province of Ragusa and the black earth of Valle dell’Acate in particular, expresses more elegance, not a rusti characterc, with its nuances of blackberries and berry fruit. And, on the palate, a supple chocolate which accompanies the sumptuousness of this pork and, on the finish, cleans the palate. A Nero d’Avola wine, Il Moro, provides drinking pleasure and enjoyment with this crisp plate.

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Fresh tuna in a Cerasuolo wine sweet and sour onions

The Recipes of Gaetana

It is though we are not attempting to match our2013 Cerasuolo di Vittoria , which is the very basis of the reduction which we prepared for the tuna. Serve at 57-59° Fahrenheit (14-15° centigrade) and its fragrance of the wild cherries of Frappato and the silky palate of Nero d’Avola will be the ideal match for the fish.
And, as always, the Cerasuolo marches alongside the palate and never dominates it.

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