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
1 pound rigatoni pasta1-2 tablespoons extra virgin olive oil, for cooking
1 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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