1 cuttlefish
12 raguse (a special type of sea snail)
100 grams bombetti di mare (a special type of sea snail)
300 grams mussels
400 grams clams
4 prawn
300 grams Rigatoni di Gragnano
300 grams red tomatoes
1/2 white onion
1 clove garlic
1 goblet extra virgin olive oil
1/2 goblet white vinegar
hot red pepper to taste
Pour a glass of extra virgin olive oil into a large pan and add the onion and a clove of garlic, both chopped, along with hot red pepper to taste. When the onion has browned lightly, pour in the half-glass of white vinegar. Cut the cuttlefish into strips and add them to the pan and stew them over moderate heat. Dip the tomatoes in boiling water and remove the peels. Add the tomatoes to the pan. Cook until the cuttlefish strips are tender, add the sea snails and the mussels and clams, both carefully scrubbed. Five minutes before removing the sauce from the heat, add the prawns. The total cooking time is about 50 minutes. Boil the Rigatoni di Gragnano in salted water. When it has cooked al dente, drain the pasta and add it to the pan and mix in the sauce and the shellfish. Serve out the pasta and place the shellfish on top of the rigatoni.
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Luna dei Feldi
Vigneti delle Dolomiti I.G.T.
Santa Margherita
The color is a limpid and crystalline straw yellow with greenish reflections. The bouquet offers the nose the immediate freshness and fullness of this white wine. The combination of the three varieties maintains its integrity with delectable scents of white flowers and fruit. Three elements are distinguishable on the palate: the floral hints of Chardonnay, the green apples and nettles of Müller Thurgau and the typical aromatic touch of grapefruit and roses of the Traminer. Those sensations are in perfect harmony and are supported by a good alcoholic structure. Only in the finish is there a slight prevalence of the latter variety, which assures longevity and vivacity.
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