On the occasion of World Week of Italian Cuisine the Consulate General of Italy in Los Angeles is happy to present “THE SOUTHWESTERN KICK” by GIANCARLO ESPOSITO.
NUTRITIONAL FACTS AND ANECDOTES:
Arrabbiata literally means “angry” in Italian. The name derives from the fact that by eating this type of pasta you risk, due to the chili pepper, to turn red, just like when you get angry.
Pasta all’arrabbiata is a historic Italian dish and has its roots in the Lazio region. The ingredients are simple but wholesome and tasty and when mixed at right make the dish with a strong flavor, giving it great success around the world. His fame also reached the big screens, as in Federico Fellini’s film “Rome”.
In this recipe there is an ingredient widely used in Italian cuisine. Parsley is an aromatic herb that is highly appreciated so much that the popular saying “to be like parsley” indicates the quality of a person to be able to feel good everywhere.
It has a good content of vitamins A B C E K, antioxidants and minerals and in order to preserve its aroma and nutritional properties it must be added raw at the end of cooking.
WINE PAIRINGS
The main principles behind the art of pairing food and wine are contrast and balance.
If your meal is fat or succulent, you should drink a fresh or astringent wine that clears your mouth and makes it ready for the next bite. But balance is also important: both the dish and the wine should never prevail one on the other. No purpose in drinking an Amarone with orata al sale: you will not savor the fish and the noble wine from Veneto will feel much too strong in your mouth.
In the case of Giancarlo’s Penne all’Arrabbiata, that with his lovely Southwestern kick could be slightly hot (“arrabbiata” means “angry”, after all), what you need for a wine is to dampen the spicy touch in order to appreciate it more at the next bite.
Alcohol, low temperature and sweetness do dampen the hot flavor. It doesn’t mean that the wine has to be sweet, but a good degree of aromaticity can work.
Since it is a pasta with red sauce, the choice could well be between a red and a white wine, depending on your preference.
So we suggest an ALTO ADIGE GEWURTZTRAMINER, a very aromatic wine with a slight sweetness that will spouse well with the hot pepper and that will guarantee a good balance in flavors.
if you prefer a red wine, it could be young and possibly sparkling. Why don’t you try a good LAMBRUSCO from EMILIA ROMAGNA?
And if bubbles are not your cup of tea and you don’t want to give up your doses of tannic sensation, just do not exaggerate: choose a medium body red, with good body and dry, like a MONTEPULCIANO D’ABRUZZO.
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