By Francine Segan
|Serves: 4||Cuisine: Italian|
Pasta alla Deficeira From "Pasta Modern: New & Inspired Recipes from Italy" by Francine Segan (Stewart, Tabori & Chang, Oct 2010, available for preorder with Amazon)
Cooking pasta in wine instead of water creates an amazingly aromatic sauce. The flavor of the wine really stands out, so be sure to pick one with pronounced fruity flavor and crisp acidity like Soave or pinot grigio. Traditionally, this dish was prepared at the height of the oil-pressing season, offered by the olive growers as a gesture of celebration to those who helped with the harvest. The name of the dish is from the Liguria dialect for olive press, deficeira, and, fittingly, it’s served finished with olive oil---a perfect showcase for the fabulous olive oils of Liguria.
- In a large saucepan, bring the wine and bay leaves to a boil. Add the pasta, lower the heat to a low boil, and cook, loosely covered, until the wine is absorbed and the pasta al dente, about 20 minutes.
- Add more wine or hot water a little at a time, if it seems to be getting dry before al dente, or if it is too wet when the pasta is almost al dente, raise the heat to high to burn off the remaining liquid and alcohol.
- Stir in 3 to 4 tablespoons of oil and season with salt and freshly ground black pepper. Serve topped with grated or shaved cheese.