When you buy a bottle of wine named Pappardella it is only natural that you should pair it with the pasta for which it was named.
We are traveling to the Lombardy Region of Italy today......
Gwendolyn of Wine Predator is hosting this month. You can learn more at her Invitation Post. The Lombardy area of Italy consists of many different wine regions. I am showcasing a wine from the Pavia region.
- On Wine Travels with Dr. Sharon you'll find "Lombardy's Oltrepò Pavese wines and stories of the women behind them"
- Susannah Gold shares "Mountain Wine from the Valcamonica, A New Discovery" on Avvinare.com
- Camilla Mann says “‘Ci Vediamo Presto!’ with a Franciacorta Sparkler + a Favorite Brinner” on Culinary Cam
- Robin Bell Renken shares "Moscato di Scanzo and the Pharmacist's Daughter" on Crushed Grape Chronicles
- Wendy Klik has "La Pappardella Croatina served with the Pasta for which it is named" on A Day In The Life on the Farm
Croatina is a red wine grape grown primarily in the Lombardy area of Italy. I purchased this La Pappardella from my WSJ wine club for under $20. It is medium-bodied and made to be paired with food. Many Italian dishes would pair beautifully with this gorgeous red wine but I had to make Pappardelle Pasta, after all this wine is named for the famous Tuscan pasta.
I went with this quick and easy pasta recipe. The earthiness of the mushrooms was a perfect pairing with this wine. We enjoyed this as a Meatless Monday meal and it was a great start to the week.
Yield: 4 servings
Mushroom Pappardelle
Tender Egg Pasta in a Creamy Mushroom Sauce that is ready in less than 10 minutes.
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Ingredients
- 1 lb. Pappardelle Pasta
- salt and pepper, to taste
- 1 T. olive oil
- 8 oz. sliced mushrooms
- 1/4 c. chopped onions
- 1/4 c. dry red wine
- 1 (5 oz.) pkg. Boursin Cheese
Instructions
- Bring a large pot of generously salted water to a boil. Add the pasta and cook per package directions.
- As the pasta cooks, heat a skillet over med-high heat. Add the olive oil. When hot add the mushrooms and onions, season with salt and pepper.
- Cook until mushrooms have released their juices and the liquid has started to evaporate. Add the wine and cook, scraping up any browned bits stuck to the bottom of the skillet. Stir in the Boursin cheese until melted.
- Add the pasta, directly from the cooking water into the skillet, and toss with the mushrooms until coated, adding a little of the pasta cooking water if needed to loosen the sauce. Serve immediately
Nutrition Facts
Calories
496.36Fat (grams)
8.84 gSat. Fat (grams)
1.92 gCarbs (grams)
84.01 gFiber (grams)
4.48 gNet carbs
79.53 gSugar (grams)
3.68 gProtein (grams)
17.95 gSodium (milligrams)
77.11 mgCholesterol (grams)
95.51 mg
Property of A Day in the Life on the Farm
The Mushroom Pappadelle looks delicious!
ReplyDeleteThanks Robin.
DeleteYou have inspired me to want to make one of these dishes.
ReplyDeleteYou will be glad you did Sharon.
Delete