_{This post has been sponsored by}_{Baglio di Pianetto}_{. All opinions expressed are my own. The following message is intended for those 21+.}

Living the Gourmet: Fresh Tomato Sauce with Sautéed Zucchini & Spaghetti

Living the Gourmet is pleased to present the wines of Baglio Di Pianetto.

Inspired by French châteaux wines, while celebrating the unique qualities and heritage of the Sicilian terrain, Baglio Di Pianetto wines are the result of Count Paolo Marzotto's visionary take on viticulture, devotion to tradition, sustainability, and professionalism.

Baglio Di Pianetto encompasses two estates in Sicily.

The Pianetto Estate is located in Santa Cristina Gela, in the vicinity of the DOC Monreale, which places its vineyards at an elevation of roughly six hundred and fifty meters. The terrain features constant, brisk ventilation and drastic temperature changes through the day and night cycle, which, combined with a rich soil gradient ranging between ten and twenty percent, makes the area a prized winemaking region.

Located in the town of Noto in the province of Siracusa on the shore, the Baroni Estate is lashed by the Mediterranean sea winds at an elevation of fifty meters. With almost no temperature change between night and day, and subject to the harshest of Sicilian summers, the area has a long and proud history steeped in wine tradition.

Living the Gourmet was given the opportunity to sample a range of Baglio Di Pianetto wines, from both estates.

The Ginolfo 2011, from Viognier grapes, features a sublime golden yellow hue and a deep floral fragrance. The white wine is full and rich, yet soft on the palate, with hints of bread-crust and consistent vanilla tones throughout.

Upheld throughout by elegant tannins, the Shymer 2011 is a crisp and subtly rustic wine, whose clear fruit palette is accompanied by bold spice aromas. A Syrah-Merlot wine, with grapes carefully selected from both estates, the Shymer possesses a deep crimson hue, with dark ruby overtures.

The Carduni 2007 is a richly textured, 'complete' wine. Matured for fourteen months in French Allier oak barrels, the Carduni is a subtly herbaceous wine, whose intense nose is laced with hints of licorice and soothingly bitter cocoa. The wine ends in spicy balsamic notes, continuing in its intensity, while maintaining its smooth texture.

The Salici 2007 is a wine as pleasing to the eye as it is to the palate, featuring garnet reflections across its intensely red body. Featuring a harmonious mix of blackberry, toasted bread, and vanilla laced with hints of blackcurrant, the wine is full-bodied and instantly mouth-filling.

Carmine in color, the Ramione 2011 features subtle spice and vanilla notes, with powerful red fruit and berry aromas. The Ramione is a uniformly pleasant wine, whose persistent texture and palate are truly endearing.

Cembali 2007 is a Nero d'Avola wine, with the grapes carefully selected from the Baroni estate vineyards, and then aged in Alliar barriques for fourteen months. The Cembali possesses an intense red hue, accompanied by a deceivingly intricate aroma of diverse spice and black fruit, with hints of musk.

For its quality, devotion to tradition and sustainable viticulture, Living the Gourmet can easily recommend Baglio Di Pianetto wines to our readers.

Fresh Tomato Sauce with Sautéed Zucchini & Spaghetti

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Total Time: 25 minutes

Print Recipe

Ingredients

Units Scale

For the Zucchini:

4 zucchini - peeled and sliced
Juice of 1/2 lemon
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried oregano
2 tbs. canola oil

For the Fresh Tomato Sauce:

10 - 12 fresh beefsteak tomatoes, quartered
5 cloves garlic - chopped
1 tbs. sugar
1 tbs. salt
1 tbs. dried oregano
1/2 cup fresh basil ripped
1/2 tsp. red pepper flakes
Romano cheese for grating
3 tbs. olive oil
1 lb. of your favorite spaghetti
Asiago cheese shavings for garnish
Olive oil for drizzling over the finished dish

Instructions

For the Zucchini:

Place the sliced zucchini in a bowl; add the seasonings, lemon juice, and canola.
Heat a large frying pan and place the sliced zucchini in the pan; do not overcrowd the pan. When the zucchini becomes golden on one side, turn over and finish cooking on the other side.
Set the zucchini aside for the spaghetti dish.

For the Fresh Tomato Sauce:

Heat a heavy cast iron sauce pot on a medium to low heat; add the tomatoes and cook down, uncovered.
Add the olive oil, garlic, basil, and seasonings and continue to cook down on a low heat, uncovered. The longer you cook the sauce, the better it gets.
Prepare the spaghetti according to directions and drain.
Place the spaghetti in a serving bowl. Top with a drizzle of olive oil and a dash of red pepper flakes; add the fresh tomato sauce and toss. Add fresh grated cheese, Asiago cheese, and fresh basil to finish the dish.
Serve this dish with a glass of Baglio Di Pianetto wine.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Dinner
Cuisine: American, Italian