BIBBONATA

Ingredients for four people:


320g Tagliolini with egg

1 clove of garlic from the garden

2 fresh Scotch Bonnet peppers

60cc EVO Oil Il Cavallino di Bibbona

25g Pine nuts from the pine forest of San Rossore (Pisa)

30g of mullet roe from Orbetello

1 small sprig of parsley

2 lemon zests

Salt to taste. only in the cooking water

 
Preparation:

We start by toasting the pine nuts "on one side only" using a non-stick pan.

While the pasta is cooking, heat the garlic and finely chopped chilli pepper in a little oil, taking care to remove the pan from the heat as soon as it starts to bubble. To keep the flavors and aromas unaltered, DO NOT fry!

Drain the pasta al dente and finish cooking by "risotto" it in the pan using the previously set aside pasta cooking water. Then add a handful of chopped parsley together with the lemon zest and part of the grated bottarga.

Serve by arranging the tagliolini in nests, garnishing with toasted pine nuts and curls of bottarga finely sliced with a mandoline. A round of raw extra virgin olive oil will complete the dish.

 Recommended wine:

Absolutely the wine that goes best, due to territorial proximity and above all for its organoleptic characteristics, is the Toscana IGT Giovin Re of the Michele Satta Company. It is a wine characterized by an intense straw yellow colour. The nose has an elegant bouquet of apricot and citrus fruits, enriched by spicy notes of incense and typically oriental flavours. On the palate it is harmonious, fresh and pleasantly persistent.

Two other rosé wines from the area worthy of accompanying this dish are the Rosègola Rosato Costa Toscana IGT from Podere La Regola or the Rosato Toscana Santa Cristina from Antinori.

The "Bibbonata" is a "spicy" recipe that Rita Salvadori, owner of Peperita (www.peperita.it), has dedicated to her municipality: Bibbona. An area already rich in gastronomic and cultural oil and wine excellences that date back to the ancient Etruscans. Rita developed it in 2009 and it later became popular and renowned throughout the Tuscan Riviera, demonstrating how much tradition derives from innovation or from successful experimentation which is subsequently widely accepted. The Bibbonata has a base of Il Cavallino di Bibbona EVO oil, freshly chopped garlic and parsley from Rita's garden, bottarga from Orbetello and pine nuts from Pisa. But what gives it its grit is the fresh Scotch Bonnet pepper. If it is not available, you can use the Scotch Bonnet Paté made by Peperita with fresh chillies.