Its probably a good idea that I make note of that fact that while I never open a cookbook, much of my inspiration comes from the Food Network and similar programming (Iron Chef America mostly). Thats not to say I copy recipes, I don't, but I pay close attention to the choice of ingredients and cooking methods of the best chefs in the world and try to incorporate those into my dishes in order to achieve excellent balance and flavor.
So here is my "recipe" for:
Fettuccine con Funghi (if thats how you say it in italian? ...I speak spanish):
Ingredients:
Fresh Fettuccine
Bacon or Pancetta
Brown Beech Mushrooms
Garlic
Sundried Tomatoes (moderate salt/spiciness preferred)
Fresh Ricotta Cheese
Fresh Basil
Lemon (zest)
Extra Virgin Olive Oil
Pepper
Salt (to taste although I did not use any)
Instructions:
Cook bacon in large sautée pan to render as much fat as desired
Remove bacon and discard or enjoy by itself
Add olive oil to pan and bring to medium high heat
Add mushrooms, finely chopped garlic, and roughly chopped sundried tomatoes to pan and season with fresh ground pepper
Sautée mushroom, garlic, tomato mixture in pan at med-high heat for 5-6min
Have fettuccine cooked al dente (fresh should only take 45
sec - 1 min) strained and ready to join other ingredients in pan
Add fettuccine to pan and mix evenly with sautéed ingredients, continue over heat for 1 min
Serve into desired dishes and top with a few
pinches of fresh ricotta, roughly chopped basil and a very light dusting of lemon zest, e voila!
If the right amount of ingredients are used this dish should taste rich and earthy but equally fresh and light due to the ricotta, basil and lemo
n zest. The amount of each ingredient should be based upon taste desired. More savory ingredients can be used for a more wintery feel or omit the bacon and add salt or parmesano reggiano to an olive oil base for a more summery dish. Enjoy.
Wine Selection:
For this dish I chose an aggressively priced côte-de-nuits red - the 2006 Régis Bouvier Marsannay Les Longierres Rouge. For those not in the know, Marsannay is the northern most town of the côte-de-nuits, the northern most viticultural area of Burgundy aside from Chablis. This wine, made exclusively from Pinot Noir, as all red Burgundies are (except forBeaujolais), exhibited character bestowed by the colder northern climate. The nice acidity and freshness of this wine paired well with the fresh, earthy pasta dish.
Review: Fresh and fruity, the nose shows some dried cranberry, pomegranate coupled with hints of white pepper, chives and earth and rounded by a kiss of smokey oak and duck fat. Light and thin on the palate the '06 tastes of red fruit, sour strawberry, cherry and cranberry. A hollow mid-palate that gives way to a less than impressive finish makes this an unmemorable although rather drinkable wine and a questionable purchase even at the reduced price of $13.95. 82pts.
Pairing: While this wine selection was quite acceptable with the pasta dish as it is made in a food friendly style, there are likely many wines $15 and under made in a similar style that would give you better value. Look for lighter reds with nice fruit and plenty of acidity - this dish isn't char-broiled steak so powerful bordeaux varietals aren't going to work.
Recommended: Chianti (or old world style Sangiovese), Barbera di Asti, Pinot Noir, Carignan and similar blends (... from Languedoc-Rousillon for good values)
- I encourage you to experiment with your own variation of this simple to make dish and pair a wine to your taste. -
Bon Appetit.
No comments:
Post a Comment