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Basilicata Primitivo I.G.T.
Rosso

Synthetic description

Rosso rubino con note di frutti rossi freschi (amarena, ciliegia, lampone e mora), erbe aromatiche, liquirizia e spezie dolci dal sapore sapido, fresco, con note di prugna, confettura di ciliegia, note di tabacco e spezie

Basilicata Primitivo I.G.T.

16°-18°C

Ottimo con carni rosse alla brace, selvaggina, agnello e capretto al forno, salumi e formaggi stagionati.

Uve: 100% Primitivo.
Vendemmia: terza e quarta decade di agosto.
Vinificazione: macerazione di circa 7 giorni e fermentazione in acciaio.
Maturazione: in carati di rovere francese di primo passaggio posti in grotte naturali di tufo vulcanico, per un periodo di almeno 12 mesi.
Esame organolettico:
Colore: Rosso rubino.
Profumo: note di frutti rossi freschi (amarena, ciliegia, lampone e mora), erbe aromatiche, liquirizia e spezie dolci.
Sapore: sapido, fresco, con note di prugna, confettura di ciliegia, note di tabacco e spezie.
Abbinamenti: carni rosse alla brace, selvaggina, agnello e capretto al forno, salumi e formaggi stagionati.
Temperatura di Servizio: 16°-18°C.
Formati: 75 cl

75 cl
STRASCINATI (STRASCNAR) CU ‘NDRUPPC

From aunt Anna, aunt Giulia, aunt Rosa and aunt Raffaella’s cookbook

Ingredienti:

ingredients: Ingredients for the dough: 600 grams of wheat flour, an egg, salt, water Ingredients for the sauce: 400 g tomatoes, 150 g of extra virgin olive oil, 150 g of lean pork and beef, 50 g of fresh sausage, basil, onion, salt.

Preparazione:

Mix the flour with the egg, salt and water so as to obtain a dought compact and elastic, divide it into small pieces that will roll into stretched strips of about two centimeters in diameter. Cut these strips into pieces about six centimeters long. Put one by one the pieces of dough thus obtained on the "cavarola" (typical and special cutting board carved which allows the production of pasta in the traditional lining) putting the horizontally elongated side in front of you put eight fingers on the dought, excluding the inches, and trail the dough towards you, hollowing out and make it curl and thin (or by dragging them towards you with the four fingers of the hand). Let it sit for a quarter of an hour on floured surface, then boil them in salted water, keeping in mind that they are cooked when they are on the surface of the water Separately, prepare the sauce: fry the chopped onion , which must be removed for browning. Pass now in hot oil the chopped meat and the peeled sausage, cook for a while, then set aside. Put on low heat tomatoes, salt and basil , simmer to reduce by half an hour, then put the meat and bring to full cooking. Season pasta and sprinkle a plenty of grated cheese. You can also enrich the sauce by adding the sausage meat and the grated cheese for a delicious variation