New Pastas Flashcards
Tortellaci con Burro, Salvia, E Nocciola
Price:
Ingredients: Large cap-shaped filled pasta filled with Mortadella, Ricotta, and parmigiano reggiano, tossed with butter, sage, and crushed hazelnuts (nocciola), garnished with vacche rosse parmigiana reggiano.
Filling:
Mortdaella
Ricotta
Parmigiano Reggiano
Egg yolks
nutmeg
salt
Dough:
00 flour
eggs
spinach
Origin: Emilia Romagna
Allergies: Garlic/allium, nuts, wheat/gluten, dairy, eggs
Trofie al Pestio di Cavolo Nero
Price:
Ingredients: Trofie is tossed in kale pesto and served with shaved vacche rosse parmigiano and petit basil leaves.
Pesto di cavolo nero:
Black Tuscan Kale
Pine Nuts
Parmigiano Reggiano
Pecorino Croccolo
Garlic
EVOO
Salt
Dough:
Semolina flour
00 flour
Chestnut flour
water
Origin: Liguria
Maker: Sofia
Allergies:Garlic/Allium, nuts, wheat/gluten dairy
Ferrari Rose
Producer: Ferrari
Cuvee: Brut Rose
Vintage: NV
Style: Traditional method
Grapes: 60% Pinot Noir, 40% Chardonnay
Location: Trento DOC (Trentodoc)
Trentino Alto-Adige
Tasting Notes: Almond, Strawberry, apple, brioche, mineral, long and persistent finish.
Price: $24
Notes: 1. Finest traditional method sparkling in Northern Italy
2. Pioneer of Chardonnay plantings in Italy
3.Making wines since 1902
Vin Santo del Chianti
Producer: Tenuta San Vito
Cuvee: Malmantico
Vintage: 2016
Style: Tank method, not oak barrels
Grapes: Malvasia Toscana
Appellation: Vin Santo Chianti DOC (warm continental)
Tasting Notes: Dried fruit, figs, honey, rich, Lucious with a nuttiness
Price: $22 glass/$89bottle
Prodocution Method: Grapes hand-harvested, fermented, matured in small chestnut and oak barrels, and bottled.
Notes: Like a port, 100% Organic, almost has an orange color
