Wine and Walnuts

A blog about eating, drinking, cooking and reading in the not so Deep South

Food and Wine Pairing: Brown Butter Ravioli and Veramonte Reserva Chardonnay 2007, Casablanca Valley, Chile

This is a great recipe for a weeknight, or for when you don’t start cooking until later in the evening, like I usually seem to do, and want something fast, easy and delicious.  It incorporates three things I dearly love to cook with:  butter, balsamic vinegar and parmesan cheese.  I ask you, how can you go wrong when you’re using those three ingredients?

But first, the wine.

Veramonte Chard label #3

What I wanted for this recipe was a wine with a buttery richness to match the butter in the dish, so I chose the Veramonte Reserva Chardonnay from Chile. Chardonnays can run the gamut from big, buttery and oaky to the more streamlined, bright and crisp versions; I was on a mission to find something in between.  I’m not sure this one hit that mark exactly, but it got the job done just fine.

Wine Notes
A Best Value from the Wine Spectator: “Quite ripe, with forward pear, fig and melon flavors backed by a toasty but well-integrated finish. There’s solid richness and length, and this is a bit bolder in style than most Casablanca Chardonnays.” (02/09)

Stephen Tanzer’s International Wine Cellar, Mar/Apr 09: “Hazy, greenish-straw color. A complex bouquet offers scents of smoky lees, lemon and orange, along with a subtle floral undertone. Very complex for this price point, offering toasty citrus and orchard fruit flavors and good mineral snap on the back. Gains weight with air and finishes with echoes of toast, lemon and anise. This is an outstanding value.”

(Above info from klwines.com)

Recipe:  Brown Butter Ravioli (serves 2)

(This recipe is adapted from the Brown Butter Tortelli recipe found on Heidi Swanson’s awesome blog, 101cookbooks.com.  I omitted the arugula, and used ravioli rather than tortelli.  I’ve pasted in the full recipe from 101cookbooks.com here, however.) 

Ingredients

• One dozen fresh tortelli pasta (or substitute ravioli)
• 4 tablespoons unsalted butter
• 1 tablespoon aged balsamic vinegar
• Fine grain sea salt
• Grated zest of one lemon
• 2-3 big handfuls of torn arugula or other spicy/bitter greens
• Plenty of grated fresh Pecorino or Parmesan Cheese

Preparation

• Bring water to a boil
• Cook pasta per package instructions, or until the pasta floats, in well salted water
• Drain, reserving some of the pasta water
• In the meantime, place the butter in a skillet or sauce pan over medium heat
• Cook until the butter has browned and is very fragrant and nutty smelling
• Remove from heat, whisk in the vinegar, a couple of pinches of salt, and most of the lemon zest
• Add the pasta to the brown butter pan and toss gently
• Add a tiny, tiny splash of the reserved pasta water and toss again
• Add the arugula, then turn out immediately into individual bowls or a serving platter
• Top with the cheese and the remaining lemon zest

Tips:
None for this recipe, as it works very well using exactly the instructions here.

Bon Appetit!

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About The Author

Kimberly Houston

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