Sicily is "one of the most exciting wine regions of the world," according to New York Times chief wine critic Eric Asimov. Robert Parker in Food & Wine magazine named Sicily one of the next emerging wine regions.
Sicily's sunny, hot, dry climate and rich volcanic soil is ideal for wine. Wine has been made in Sicily since ancient Greek times. But in recent years a handful of winemaking families and companies have renewed the vineyards, updated winemaking technology and changed the production from the island's famed Marsala wine to other world-class table wines.
Stemmari Wines, owned by the Trentino-based Mezzacorona wine company, is one such winemaker. "There is not just one terroir in Sicily," winemaker Lucio Matricardi explains. "Sixty-two percent of the island is hills where the sun and winds create different opportunities for winemaking. Stemmari has been able to protect and cultivate indigenous grapes like Nero d'Avola and Grillo as well as bring in international varieties like Pinot Noir and Pinot Grigio."
Stemmari, the second winery in Italy to earn eco-management certification, uses green practices throughout the production process to preserve local ecology and ensure quality wines for years to come.
I'm especially fond of Stemmari's Nero d'Avola, with its deep ruby red color, hints of violet and an irresistible fragrance of strawberries with ripe black cherry notes and lovely mineral undertones. It is velvety, soft and fruity, and goes wonderfully with almost any food. It also is the main ingredient in Spaghetti al Nero d'Avola, a simple-to-make, luscious pasta dish.
Instead of boiling the pasta in water until al dente, this time-honored Sicilian recipe finishes cooking it in red wine. The result is spaghetti with splendidly fruity tartness and lovely mahogany color. The trick to this dish is to add the wine only a few tablespoons at a time, so that it thickens into a glorious, deliciously fruity sweet glaze.
Spaghetti in Red Wine (Spaghetti al Nero d'Avola)
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Yield: 2 to 3 servings*
Chef Maurizio Botta, of Vecchia Cantina Baroni in Siracusa, Sicily, adds a modern twist to this centuries-old Sicilian recipe and serves it topped with ricotta, garnished with crisp frizzled leeks and sliced almonds for crunch.
Ingredients
1/4 cup ricotta
Salt
Black pepper
Nutmeg
Olive oil
1/2 pound spaghetti
1 small leek, finely sliced
1 cup Nero d'Avola, plus more if needed
2 teaspoons sugar
Pecorino cheese
Sliced almonds
Directions
1. Mix the ricotta, salt, pepper, freshly grated nutmeg to taste, and 1 tablespoon of olive oil in a bowl until combined. Set aside.
2. Cook the spaghetti in boiling salted water for 3 minutes, then drain.
3. Meanwhile, in a frying pan large enough to hold the pasta, fry half of the leek in 2 tablespoons of olive oil on high heat until dark golden, about 4 minutes. Remove with a slotted spoon and set aside on paper towels.
4. Add the remaining leek to the pan, lower the heat to medium, and cook until very soft, about 5 minutes. Add 1/2 cup of the wine and the sugar and stir to combine. Toss in the par-cooked spaghetti, raise the heat and stir constantly, adding the remaining wine only a few tablespoons at a time. Toss the spaghetti frequently, keeping the heat high, so the wine is absorbed into the pasta. Cook until the pasta is al dente, adding more wine if needed. Stir in 2 tablespoons of grated pecorino until fully incorporated, then taste and season with salt, if needed, and pepper.
5. Top each serving with a dollop of the ricotta mixture, some fried leeks and a sprinkle of almonds.
* Note: This recipe is best prepared in small servings to properly develop the wine glaze. If making enough for 4 to 5 servings, double the ingredients and use two pans.