Recipes and wine pairing

Tagliatelle with shrimps and sun-dried tomatoes

Dear readers,

This time I thought of a delicious recipe and very easy to prepare, the Tagliatelle with shrimps and sun-dried tomatoes!

Are we ready to go?
Here’s what we need.

Ingredients (for 2 people):

200 gr of Tagliatelle (7 oz)
50 gr of fresh shrimps (1.8 oz)
Half an onion
Half a stalk of celery
Half a carrot
A knob of butter
6 sun-dried tomatoes (or “semi-secchi” “semi-sundried”, as I prefer)
Salt q.s.

Preparation

Boil the water in a pot, so as to be able then to “sauté” the Tagliatelle in the “hot” sauce. I recommend you to use long pasta such as Tagliatelle or Fettuccine, because these kinds “capture” the sauce very well!

A tip: if you want to sauté the pasta in the sauce, you should cook one minute less than indicated in the package. In this way the pasta will have a perfect consistency and will be not too soft and overcooked.

Now, wash the shrimp, dice the onion, carrot and celery and then put the vegetables to fry for 5 minutes in a pan with a knob of butter.

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After the vegetables “reach” a golden color, sauté the shrimps in the pan at medium heat.
Add the sun-dried tomatoes and sauté it for a few minutes.
Then, add salt: if the pasta is ready, drain it and sauté in the pan (with the sauce) at medium heat for a minute and serve.
Vice versa, turn off the heat and wait for the pasta to be ready, then sauté the pasta in pan at medium heat for a minute.

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We’re done!

And the wine?

In Pairing with Tagliatelle with shrimps and sun-dried tomatoes, I chose a Blanc de Blancs Champagne, the Brut Réserve Sélection produced by Michel Turgy.

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This Blanc de Blancs (Champagne made exclusively from Chardonnay grapes) has a foam that lasts two minutes: really impressive!
It has a very dense, persistent and very defined Perlage and it well matches with the shrimp, the main character of our recipe.

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At the nose, fresh perfumes of citrus peel, lemon, lime, green apple and a hint of honey.
On the palate, this Champagne is soft, creamy and you can feel the classical slightly almond note in the end.

If you can not find it, I recommend you other Blanc de Blancs Champagne or Metodo Classico (Franciacorta or Trento DOC) which have a good sap, freshness and effervescence.

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Recipes and wine pairing

Tagliatelle with Porcini mushrooms and Guanciale (jowl bacon)

Dear readers,

we’re back to our weekly recipe and, this time, I propose a fast recipe, suitable for this winter season, the Tagliatelle with porcini mushrooms and Guanciale, which is similar to jowl bacon.

You will need only a few ingredients and very little time!

Ingredients (for 2 people):

80 gr of porcini mushrooms (2.8 oz)
75 gr of diced Guanciale jowl bacon (or bacon) (2.8 oz)
200 gr of Tagliatelle (7 oz)
A clove of garlic
A knob of butter
The right amount of parsley and salt

Preparation

Peel a clove of garlic, prepare mushrooms and dice the Guanciale (or bacon).

If you use dried porcini mushrooms, wash them, so that they can be added later in the cooking; if you have them frozen, you can put them directly in the pan.
Meanwhile, put to boil the water in the pot, so as to be able to sauté the pasta in the still hot sauce. I recommend you to use long pasta such as Tagliatelle or Fettuccine, because these kinds “capture” the sauce very well!

A tip: if you want to sauté the pasta in the sauce, you should cook one minute less than indicated in the package. In this way the pasta will have a perfect consistency and will be not too soft and overcooked.

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Heat the butter in a pan and saute the peeled clove of garlic at medium heat.
Add the mushrooms, let them cook alone for a few minutes and then add the Guanciale cutted into cubes.
At this point, after 6/7 minutes, add the parsley and the salt: if the pasta is ready, drain it and sauté in the pan (with the sauce) at medium heat for a minute and serve.
Vice versa, turn off the heat and wait for the pasta to be ready, then sauté the pasta in pan at medium heat for a minute.

We’re done!

And the wine?

For the Tagliatelle with porcini mushrooms and Guanciale, I chose a Champagne with a significant body and character, a Pinot Noir in pureness, the Brut Blanc de Noirs by Henriet Bazin.

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Very intense in taste and of remarkable body, this Pinot Noir by Bazin has a good creaminess in the mouth, a good sap and roundness. These features make it very suitable in pairing with a recipe “greasy” and tasty enough, like ours.

At the nose, aromas of small red berries, fresh raspberries, yeast.
On the palate, it feels much the intensity of Pinot Noir, its power and its persistence.

If you can not find it, I recommend other Blanc de Noirs Champagne (Pinot Noir in pureness) or Metodo Classico (Franciacorta or Trento DOC) that has a good high percentage of Pinot Noir. If you love Rosé, I recommend the Cruasé of Oltrepò Pavese.

Have a nice preparation and a good weekend!

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Recipes and wine pairing

Ragù

Hello everybody!

Here’s to you my recipe for the Ragù.
It’s very easy to prepare and does not require much time, from an hour to three, depending on your available time and the intensity of the flavor you want for the Ragù.
I hope this recipe will be clear to you: comment and ask if you have questions or if you want to share your results!

 

Ingredients (for 4 people):

200g of ground beef (7 116 oz)
100g of pork sausage (remove the external peel) (3 1732 oz)
Half carrot
Half celery
Half onion
3 extra virgin olive oil tablespoons (or alternatively, a knob of butter)
Salt, pepper, sugar, nutmeg (right amount)
200g of tomato puree (italian “Passata di Pomodoro”) (7 116 oz)
200g of tomato pulp (italian “Polpa di Pomodoro”) (7 116 oz)
1 glass of white wine (or red if you want to give a stronger flavor to the sauce)

Preparation

Chop finely and saute, with a drizzle of olive oil (or butter) in a pan, the half celery, carrot and onion for 6-7 minutes, until it’s golden (see figure below).

Soffritto

Add the ground beef and the sausage (removed of its peel), suitably mixed, and sear it, taking care to “hit” it in such a way as to form many small lumps.

 ragu zoom

Then, once the meat has dried of its juices, sprinkle the meat with a glass of white wine (or red, if you want to give a stronger flavor to the sauce).
Let the wine dry, add salt, pepper and a pinch of nutmeg.
Lower the heat to minimum and add the tomato puree and pulp.
Also add a teaspoon of sugar to counteract the acidity of the tomato.
Cover the pan with a lid, but not completely.

Every 15-20 minutes, stir the meat sauce and add each time, if necessary, half a glass of warm water, in order not to burn the sauce (see figure below, dried Ragù vs right Ragù).

Zoom asciutto vs bagnato

After an hour, the sauce is ready to be served on a plate of pasta, preferably a short type like “Penne”, “Farfalle”, “Tortiglioni”, “Fusilli”, “Rigatoni”.
However, the Ragù can be cooked for two or three hours more, acquiring a quite extraordinary taste!

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Conservation

You can store the sauce in the fridge in a sealed glass or plastic jar for up to 2-3 days.
You can also freeze it to keep it more days.

And the wine?

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For the Ragù I chose “Les Haut de Cabanac” 2011, produced by Château Ségur de Cabanac.
This Bordeaux blend, Cabernet Sauvignon and Merlot grapes, ruby color with garnet reflections, has a good body, good softness and excellent balance, thanks also to Merlot. The tannins are very delicate, but can be perceived uniformly given the aging of the wine in barriques.
On the nose, aromas of coffee, white pepper, ripe red fruit (cherries and blackberries) and undergrowth. On the palate, spices and coffee.

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If you cannot find it, I recommend wines with good evolution, based on Cabernet Sauvignon and Merlot grapes; alternatively Sangiovese-based wines, such as Chianti Classico or Vino Nobile di Montepulciano!

And now, enjoy!

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