Made a quick, delicious pasta last night with shrimp and some odd fresh vegetables that were laying around.
Pasta con Gamberi Primavera
1 large zucchini, 1/4″ dice
8 oz. fresh string beans
1 vidalia onion, sliced
1 fresh tomato, diced
5 cloves garlic, sliced
2 dozen shrimp, tails on
1 pound Orrechiette
In a large saute pan, saute the onions and garlic in some extra virgin olive oil until translucent. Add the chopped tomato, salt and pepper, and saute 5 minutes more. Boil water for pasta and when the pasta is added to the pot, add the green beans, zucchini, and shrimp to the saute pan. If the condimento in the saute pan seems a bit tight, add a few splashes of the pasta cooking water to the pan. At this point, it looks like so:
|Gamberi with green beans and zucchini. Note: the tomato has totally disintegrated|
Use enough water from the pasta so that the condimento is a bit watery. You can see that in the lower left in the picture above. Once the pasta is done, drain it into the saute pan and stir so that it absorbs the sauces in the pan. Serve immediately. Plated:
|Orecchiette con Gamberi Primavera|
With the pasta, we served the 2010 Bolla Soave Classico. The wine is a clear, pale straw color, with pleasing aromas of lemon, citrus, and floral tones. Crisp and refreshing on the palate, pleasing and straightforward; it was the perfect accompaniement to the light meal. A great warm weather white, by itself or with lighter fare. Good value too at just about $10. 85 points. Disclosure: This bottle was a distributor provided sample.
|2010 Bolla Soave Classico|
After dinner, we still had a hankering for some vino rosso, and so, with a hunk of Testun Barolo cheese, we opened the 2009 Bolla Valpolicella Classico Ripasso “Le Poiane”. Serious wine here. Dark garnet red in the glass, with an almost blackish core. Aromas of plums, blackberries and leather make a strong presence. In the mouth, the wine is balanced, with a solid core of ripe black fruit, baking spices, and hints of clove. You can sense the added complexity from the Ripasso method, but you don’t get any of that overripe pruney aspect that detracts from many Ripassos. This is clean and fresh, a solid effort. 90 points. Disclosure: This bottle was a distributor provided sample.
|2009 Bolla Valpolicella Rispasso “Le Poiane”|
July 12, 2012