My love of remodeling is matched by my Hub-E’s love of cooking. Better yet, I love to pair wines with his amazing dishes! Whether we are using a recipe or flying by the seat of our pants, dinner is almost always paired with wine. I don’t pretend to be an expert, but I had an opportunity to take a wine class in college 🙂 I had an amazing professor who helped me fall in love with wine and taught me how it can accentuate a dish.
This is just the first of many food & wine pairings we will be sharing with you. Of course, Hub-E will be doing the flavorful cooking and I will be choosing the wines. We might have a hit or we might have a flop; either way we will share them with you!
Mother’s Day Request from Elisa:
Diavola: This “hot devil” pasta has alwas been a favorite for those who live on the spicy side.
12 oz heavy whipping cream
1oz unsalted butter
4 oz Romano cheese
3 cloves minced garlic
salt & pepper to taste
4 oz pecans (toasted 5mins in oven at 375)
1 tablespoon diced fresh basil
1/2 teaspoon crushed red chilies
2 oz marinara (this one is up to you, use a favorite jar or create your own)
In a large pan combine all ingredients and reduce, stirring occasionally with a wooden spoon. Serve with buccatini.
Pasta: Oh yes he makes his own pasta when he has the time He made pappardelle for this dish.
2 1/2 cups flour
5 eggs (recipe calls for (3) eggs, but Hub-E worked in (2) additional eggs to make a more solid, formed piece of dough)
Wine: $9.99 purchased at Peterson’s Wine & Spirits (a local wine store)
Weinhaus Schloss Koblenz GmbH, St. Christopher, Gewürztraminer, 2011
I chose a sweeter white to pair with the spiciness of the dish. The wine instantly calms the spice in the dish and the cream from the sauce is complimented by the sweetness in this wine. You will find that most sweet white wines (Gewürztraminer, Riesling, or Sauvignon Blanc) will compliment your spicy dishes well.
Hope you enjoy this as much as we did!