Our Gastronomy Book Club was humming along nicely when the "Lockdown" happened. Yes, we should have zoomed. We might have to look into this but nonetheless, we're still reading. The book for 25th May is The Umbrian Supper Club - Marlena de Blasi. It's nomination had a mixed reception, so we hope for some lively comments.
I am not too sure about this book but it did introduce me to the idea of cooking pasta in red wine. (In fact, the Umbrians seem to cook with wine as though it were water! I must investigate.) I've played with this and I'm now confident I can pass on the method.
Left: Have everything ready
Right: Red wine pasta with figs and blue cheese
Pasta Cooked in Red Wine
For 2 people as a course within a meal. (Until you have the hang of this, don't try more than four serves at a time).
120 gm pasta (penne)
500 ml (2 cups) red wine
20 gm (1/4 cup) finely grated pecorino
30 gm butter (or 2 tbsp olive oil)
1/2 tsp freshly ground black pepper
1/4 tsp chilli flakes
1 clove garlic, finely chopped
Either 50 gm cubed pancetta (or bacon) or 30 gm chopped walnuts
This is not so much a recipe as a technique. Be patient.
I like to use scales. Once you've made this you may like to adapt to cup measures.
Choose a drinkable (cask is fine) full-bodied red - Cabernet Sauvignon or Shiraz rather than Pinot.
Choose either pancetta or walnuts, not both IMO.
I've chosen to served it with figs, halved, topped with some blue cheese and grilled, to start a meal, but it could also accompany a main course. Any ideas?
How did you go?
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