Spittoon.biz Bookmark This page
Combinations: Food and Wine matching ideasAn Italian slant I feel is in order for the next round of Combinations. This recipe is taken from a recipe book that I have had for years but do not recall ever cooking from – Antonio Carluccio’s Passion for Pasta

The idea behind Combinations is to create the dish from the recipe and report on a wine match to accompany the dish. This dish requires the use of Fettuccine, a wider version of Tagliatelle, but a green/verdi version; of which, despite forays into a deli and Waitrose I have failed to find.

Fettuccine Verdi with Walnut Sauce serves 4.

  • 1 tablespoon fresh white breadcrumbs
  • 150g shelled walnuts or hazelnuts
  • 1 small clove garlic
  • 50g freshly grated Pecorino cheese
  • Salt
  • 1 tablespoon chopped Marjoram
  • 6 tablespoons olive oil
  • 4 tablespoons strianed Greek yoghurt
  • 450g fresh green fettuccine
  • freshly ground black pepper

Soak breadcrumbs in water for 10 minutes, then squeeze them dry. Remove skins from the nuts by immersing them in hot water then rubbing. Dry on paper towels. Place in mortar with breadcrumbs, garlic, the Pecorino, salt and Marjoram.

Pound with a pestle to a fine texture. Slowly add the oilve oil, stirring constantly. Stir in the yoghurt to make a smooth sauce.

Cook the pasta for 5-7 minutes. Drain and toss the pasta with the sauce.

Not a terribly tricky dish to find a decent match for I would have thought – nuts, cheese a little herby edge… what can you suggest?

4 Comments »

  1. Dr. Debs says:

    Did you use the walnuts? If so they have lots of tannins and believe it or not, walnut pesto is best with cabernet sauvignon. Have a try.

  2. Andrew says:

    Not made it yet Doc… I was going the (obvious) route of an Italian white…

  3. Peter May says:

    I’ll be interested in what you think –it sounds revolting to me, walnuts and yoghurt are fine in a dessert, but ………
    And the best thing about green pasta is looking at it, I find its flavour detracts from any sauce.

  4. Dr. Debs says:

    Ah. Italian white? I’d go with something with oak, perhaps a Tuscan white? Those walnut tannins can be beasts.

Leave a Comment »




Advert

Recent Posts

1
Apr

Announcing Tuscan Wine Tour for Photographers

My three passions, wine, food and photography, combine in a new venture – a Tuscan Wine Tour for Photographers. Its taken the best part of aRead More

13
Apr

Wallingford Bridge and the Boat House Pub

A rather tenuous link to wine photo for this weeks Sunday Wine Shot I’m afraid. Taken this morning, at dawn, a photo of Wallingford bridge asRead More

9
Apr

Gin Lab Experience at COLD

Locating the entrance proved somewhat problematic. We had the address and where in the right road – just a few minutes walk up from Blackfriars –Read More

6
Apr

Tons Duorum Branco

OK, so my last wine reco was a tad over the top. It isn’t really the best wine I’ve had all year (the Mauricio Lorca LiricoRead More

25
Mar

The Ultimate Guide to Pairing Wine and Chocolate

Perhaps a slightly over-ambitious claim but this info-thang does give some pointers to pairing wine and chocolate. It was drawn up by those lovely people atRead More

23
Mar

Tons de Duorum Vinho Tinto

This has got to be the very best red wine I’ve sampled so far this year. Not sampled actually, more… savoured, relished, enjoyed, consumed… maybe evenRead More

Top

© 2004-2014 Spittoon.biz All Rights Reserved