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| Recipes for the Whole Year |
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Pasta, an entirely Italian dish that represents this country, is famous all over the world. A main feature of our cuisine, it deserves a menu all of its own with a series of hot and cold recipes.
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Pasta à
la trapanese |  |
500 g./1 lb. 2 oz. pasta - 300 g./10_ oz. salad tomatoes - bunch basil - few leaves of fresh oregano, thyme, myrtle, mint, lemon herb - 3 tsp. pine nuts - 4 fillets anchovies or anchovy paste - olive oil - salt - grated Pecorino cheese (Italian cheddar)
Cook pasta. Blend all the ingredients with a drop of olive oil and blend. If you use anchovy paste instead of anchovy fillets spread on bottom of salad bowl with a drop of oil. Add sauce, drain pasta and pour it on top, sprinkle with Pecorino, mix well and serve, adding tomatoes cut into very small pieces.
N.B. Ingredients are given for 4 portions. | 
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| Cuvé
di Rosé
Santa Margherita
Rosé wine, from Merlot
and Cabernet del Veneto vines.
Serve at:
8°-10° C.
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