This article explores a delightful pasta dish that harmonizes the rich culinary heritage of the Marche region with innovative flavors: spaghetti alla Lacrima. Drawing inspiration from the region's renowned Lacrima di Morro d’Alba wine, this recipe celebrates fresh, seasonal ingredients and traditional techniques.
Lacrima di Morro d’Alba: A Wine of the Marche
Before diving into the spaghetti recipe, understanding the essence of Lacrima di Morro d’Alba is crucial. This red wine, a jewel of central Italy's Marche region, embodies centuries of winemaking tradition and artisanal skill within a unique terroir.
A Millennial History
The Lacrima di Morro d’Alba red wine, derived from the eponymous native vine, stands as the flagship product of the area.
The Terroir
The vineyards of Morro d’Alba are situated at an altitude of 50 to 200 meters above sea level, within 25 km of the Adriatic Sea, on gentle hills benefiting from a Mediterranean climate tempered by Adriatic breezes. The calcareous-clay soils, rich in minerals, contribute to the wine's structure and complexity. Research from the University of Marche has demonstrated that these soils enrich the mineral profile of Lacrima di Morro d’Alba wines.
Organoleptic Characteristics
Lacrima di Morro d’Alba is celebrated for its intense aromas and vibrant flavors.
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- Aroma: The wine boasts an intense and vinous fragrance with floral notes of rose and violet.
- Taste: It offers a soft, harmonious, and slightly tannic taste.
- Color: The color is a deep ruby red with violet reflections.
Production Standards
The maximum grape yield should not exceed 12 tons per hectare. This limited production area results in a production capacity of just over one million bottles per year.
Denomination of Origin
Morro d’Alba DOC is protected at the European level as a Denominazione di Origine Controllata (DOC), ensuring that only wines produced in this area and conforming to strict quality standards can bear this name. The base version must be composed of at least 85% Lacrima grapes, with a maximum of 15% of other non-aromatic black grape varieties allowed in the Marche region. It has a minimum alcohol content of 11.00% vol.
Lacrima di Morro d’Alba DOC Superiore maintains the same varietal composition but with a minimum alcohol content of 12.00% vol. Compared to the base version, it offers greater aromatic complexity and a more intense structure, with notes of ripe red fruit, spices, and dried flowers. The taste is more persistent, and the tannins are better balanced.
Lacrima di Morro d’Alba DOC Passito is obtained from naturally dried grapes, with the possible use of noble rot. It must contain at least 85% Lacrima and have a minimum alcohol content of 15.00% vol. The color is intense garnet red, the aroma is complex with hints of dried fruit, sweet spices, and jam, while the taste is sweet, enveloping, and characterized by notes of honey and candied fruit.
Enological Innovations
In recent years, producers in Morro d’Alba have experimented with innovative techniques, expanding the offer without betraying local traditions. Rrefermentation takes place in stainless steel tanks, preserving the fruity flavors and primary aromas of the wine.
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Spaghetti alla Chitarra with Fava Bean Pesto, Spring Onions, and Asparagus
This recipe, inspired by the fresh flavors of spring and the tradition of Italian pasta making, offers a vibrant and flavorful dish. It utilizes spaghetti alla chitarra, a type of pasta with a unique texture created by pressing the dough through a "chitarra" (guitar) frame, resulting in a slightly porous surface that holds sauce beautifully.
Ingredients
- 320 g Spaghetti alla chitarra
- 1 bunch Spring onions
- 1 dozen Asparagus
- 100 g Fresh fava beans, shelled and peeled
- 20 g Grated Parmigiano Reggiano (24 months aged)
- 20 g Grated Pecorino stagionato
- Extra virgin olive oil, as needed
- Pinch of salt
- 5-6 Mint leaves
- 10 small leaves of Basilico ligure
Instructions
- Prepare the Fava Bean Pesto: Shell and peel the fava beans, removing the outer skin. In a food processor, combine the fava beans with the Parmigiano Reggiano, Pecorino stagionato, 3 mint leaves, and basil. Add salt and drizzle in olive oil gradually until a smooth, velvety pesto is formed. Ensure the pesto is not too dry.
- Blanch the Asparagus: Bring a pot of salted water to a boil. Blanch the cleaned asparagus spears for about 5 minutes. Remove them with a slotted spoon and immediately cool them in ice water to maintain their vibrant green color and crispness.
- Sauté the Spring Onions and Asparagus Stems: In a pan, sauté the spring onions, cut into quarters, in olive oil until softened. Add the chopped asparagus stems and the remaining chopped mint leaves. Sauté for a couple of minutes and then set aside.
- Cook the Spaghetti: Cook the spaghetti alla chitarra according to package directions until al dente.
- Combine and Serve: Drain the spaghetti and add it to the pan with the sautéed spring onions and asparagus. Toss to coat. Serve the spaghetti on a bed of fava bean pesto. Garnish with a drizzle of olive oil and the reserved asparagus tips.
Spaghetti with Mussels (Moscioli)
- Mussels (Moscioli)
- Onion
- Chili pepper
- Tomatoes
Instructions
- Wash the mussels well, rubbing the shells together and, if necessary, with a steel sponge.
- Remove the wick by pulling it downwards (from the tip towards the widest part of the shell), then place in a large pot with half a glass of water, close with a lid and let it open over high heat, turning them a couple of times. About 5 minutes will be enough.
- Extract the mussels from their shells, leaving some whole to garnish the plates. Chop them coarsely. Filter the cooking liquid, avoiding the bottom.
- Chop the onion and sauté it in the oil together with the chili pepper, then add the tomatoes, peeled and cut into cubes.
Pasta with Fava Beans and Red Shrimps
Ingredients
- Shrimps
- Carrot
- Celery
- Onion
- Tomatoes
- Cheek Lard
- Parmesan Crust
Instructions
- Clean and devine the shrimps and cut them in half.
- For any portion: place 4 shrimps between 2 wrap and spread them over. Place the shrimps into a domed shaped mould and take bake the first wrap.
- Take a pan with oil and brown shrimps head, the carapace, carrot, celery and onion, then add tomatoes (cut in half) and 1lt of cold water. Leave it for about 2 hours.
- Take another pan and brown the cheek lard with oil, onion, peeled fave beans, parmesan crust and half of vegetable stock.
- When it boils add the pasta and use the remaining vegetable stock for cooking.
- When the pasta is ready, place it into the moulds.
- Place the moulds on a plate and take care of removing the 2nd wrap.
- Use the milk mousse for garnish.
Tips and Variations
- Freshness is Key: Use the freshest fava beans and asparagus available for the best flavor.
- Pasta Choice: While spaghetti alla chitarra is recommended, other long pasta shapes like spaghetti or linguine can be used.
- Cheese Variations: Pecorino Romano can be substituted for Pecorino stagionato for a sharper flavor.
- Wine Pairing: Serve with a glass of chilled Lacrima di Morro d’Alba to complement the dish's flavors.
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