“I’m ready to cook our family recipe – with Ferrari, of course,” says Marcello Lunelli, eager to prepare spaghetti with spumante as he cheerfully arrives in our kitchen with his wife. He's the vice president and enologist of Lunelli Group, which, for three generations, has comprised Cantine Ferrari and other wine and hospitality brands.
Today Marcello wears a chef’s apron. He stands at the stove in a role that brings him back to his days as a student. “In those years, I learned how to turn necessity into a virtue. Luckily my mom has always been a good cook with a good appetite and watching her cook taught me a set of moves that allowed me to get around the kitchen with dignity. With my fellow students, I’d make pasta with gorgonzola and mascarpone, but with a special note, a splash of grappa.” His wife Roberta confirmed, “It’s true, even if I’m usually the cook at home, Marcello often adds a creative touch that makes everything more interesting.”
You can also see this in how they move among the cutting boards and the stove. Roberta and Marcello complement each other – she’s more technical, he’s more instinctive. But when eating, everyone is on the same page. And Marcello confessed, “I cook a recipe to ... drink in good company. A good dish is a perfect excuse for opening a great bottle.”
Spaghetti With Spumante Recipe
Serves 6
Skill Level: Easy
Time: 1 hour
Ingredients
18 oz. spaghetti
2 meat stock bouillon cubes
1 bottle of Ferrari Brut spumante
1 head of garlic
parsley
salt
extra-virgin olive oil
Method:
Finely chop a generous sprig of parsley.
Use a water glass as a measuring cup and pour ¾ glass of oil and ½ glass of water into a saucepan.
Separate all the cloves of garlic and peel them, leaving them whole. Place them in the saucepan along with the bouillon cubes and begin cooking over high heat.
Cook for 8-10 minutes, then add the Ferrari spumante and reduce the sauce by 60%. It will take about 30 minutes.
Remove the garlic and reduce for another 4-5 minutes.
Bring a pot of water to a boil. Add salt.Cook the pasta until al dente, drain it, add it to the pot with the sauce, and stir. Complete with plenty of parsley and serve with a glass of Ferrari Trentodoc sparkling wine.