Australian Roussanne and Smoked Salmon Rigatoni anyone?
When the weather starts to get autumn smells and cool breezes, my palate starts to crave lush French Varietals, their notes reflecting the aromas in the air, wine crushing, fall leaves blowing...., and Australia is producing some wonderful ones like Roussanne,
The D'Arenberg Money Spider Roussanne is a beautiful reflection of the French counterpart, its exotic characters are present with elements of dried paw paw, honeydew melon, ginger and nectarine with a savoury edge of pistachio and pine nut. This is a complex and unique wine that provide immense interest as both a young and a mature wine.
My favorite pairing is some silky smoked salmon, earthy wine braised squashes and sheeps milk cheese, its salty notes wonderful with the fresh vibrance of the wine.
Rigatoni with Smoked
Salmon and Wine Braised Squashes
Serves 4
1 pound rigatoni pasta
1-2 tablespoons extra virgin olive oil, for cooking1 small leek, white part only, rinsed well and sliced
2 cups mixed chopped squash – zucchini, butternut, sunburst etc.
¼ cup dry white wine
4 slices smoked salmon, chopped
Shaved sheep’s milk cheese such as Pecorino or Manchego, for
garnish
Cook the rigatoni in plenty of lightly salted water until al
dente, drain and set aside.
While the rigatoni is cooking, heat olive oil in a large
skillet and sauté the leek for 1 minute, then add the remaining vegetables and
cook, shaking the pan occasionally, until just tender and starting to become
golden brown. Add the wine and cooked
pasta, and cook for 1-2 minutes to heat through. Add the salmon and serve straight away
garnished with a few shaves of the cheese.
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