After years of experimentation, Bernardo Gondi started to make an elegant rosé to satisfy the increasing demand for a fresh wine.
Villa Bossi estate, at an altitude of about 300 meters above sea level. Mainly from the vineyards of Sottomonte and Camerata. On hill with Southern exposure: 9.2 hectares of Sangiovese.
discover the estateTo prepare the Calamarata start from softly crushing a clove of garlic with your palms, clean a hot chilli eliminating the seeds and cut it finely.
Wash and dry 400gr of cherry tomatoes and then cut them in 4. Now focus on cleaning the squid: rinse them in running water and then remove their stomach, eyes and mouth. Use the paring knife to eliminate the skin and wash again in water, then cut them in rings of 2 cm. In a pan heat abundant salt water.
In a frying pan add 2 spoons of olive oil, the clove of garlic previously crushed and the hot chilli and cook few minutes. Turn the heat high and cook the rings, then pour ½ glass of white wine and make it evaporate.
Eliminate the garlic, add the cherry tomatoes and 25g of tomato paste. Salt it and let cook few minutes, lower the heat and cook it for other 10 minutes. At the end of the cooking mix some chopped parsley.
Meanwhile, when the water boils put 400g of calamarata pasta and cook it half the necessary time. Add a ladleful of the boiled water to the dressing and then also the drained pasta. Mix it few minutes and add some pasta water if needed.
Serve immediately, plate adding a little olive oil and some pepper.
