Paccheri of Gragnano with Cacio cheese,
white pepper and Scorpion fish  

Alfonso Iaccarino Italian recipe
restaurant Baby – Aldrovandi Palace Hotel, Rome

Fishes were cooking themselves and went ready on the table.
Teleclide, Anfizioni

Bone fish and cut. Clean and cut tomato, eliminating pulp and seeds.
Cook Paccheri pasta in water without salt and in the meantime half-cook in a pot the Scorpion fish.
When pasta has been cooked, drain it and add Pecorino and Parmigiano cheese.
Then add Scorpion fish, diced tomato and white pepper.

Ingredients for 4 people
320 gr of Paccheri pasta of Gragnano; 600 gr of Scorpion fish; 160 gr of grated Pecorino; 120 gr of grated Parmigiano; 1 tomato; white pepper

Wine
[coupling proposed by Sommelier Livia Iaccarino and Marco Pitzalis]

Ambruco 2005 Terre del Principe 
Alto Casertano, Campania

“Pallagrello nero is an ancient variety of wine plant dated to Borboni reign and rediscovered ten years ago. Ambruco is a forceful and elegant wine, with balsamic aroma, pepper, wild berries and chocolate fragrances. It is agreable in the mouth with well balanced tannins, long aromatic persistence and spice ending.”
Lidia Iaccarino and Marco Pitzalis