Primi Flashcards
fettuccine verde bolognese
spinach pasta
angus meat sauce
cabernet bc its a meaty bold heavy sauce
spaghetti carbonara
sauteed pancetta
egg yolks
parmesan
black pepper
pancetta is salt-cured pork belly
Pinot Grigio (no tannins) and Gavi (acid, lemon squeeze)
spaghetti allo scoglio
mussels
clams
prawns
calamari
garlic
white wine
marinara
pair with falanghina (dry and fragrant)
lasagna
bolognese
parmesan
bechamel
Lasagna pairs best with acidic and fruity red wines like Chianti Classico, Dolcetto, Barbera, Nero d’Avola, Pinot Noir and Zinfandel
bucatini bellagio
bucatini
parma ham
sausage
parmesan
bechamel tomato sauce
Parma Ham, is one of the finest hams in the world. When thinly sliced – which is how it’s most commonly bought and served – the dry-cured ham is characterised by its warm pink colour and sliver of creamy fat running down one side. The meat is silky and melt-in-the-mouth, and the flavour is unbeatable: deliciously savoury with hints of sweetness and salt.
tagliatelle di funghi
tagliatelle
exotic wild mushrooms
spicy calabria peppers
evoo
pinot grigio or noir.
linguine alle vongole
clams
roma tomatoes
garlic
white wine
Roma tomatoes are a meaty, virtually seedless, oval shaped tomato. While regular tomatoes are a larger round tomato with a slightly higher water content.
Pinot Grigio (medium body, acidic and dry)
Sauv Blanc bc acidic
penne alla salsiccia
italian sausage
sundried tomatoes
mushroom
spinach
parmesan
truffle oil
spaghetti al nero di sepia e botarga
squid ink
calamari
spicy calabria peppers
bottarga
bottarga is cured fish roe sac
sauv blanc, chardonnay, cab
panzarotti al forno
ricotta filled fresh crepes
spinach
parmesan
tomato cream sauce
A panzerotto is a savory turnover that originated in Central and Southern Italian cuisine which resembles a small calzone
papardelle all’aragosta
lobster meat
spicy calabria peppers
garlic
tomato cream sauce
chardonnay
sauvignon blanc
chianti
risotto di mare
day boat scallops
mussels
clams
prawns
calamari
Day boats are also referred to as “dry” or “diver” scallops and are truly something special. Harvested mid December through February primarily in Maine, these scallops come from a small fleet of boats that are limited by law to fish one day at a time and return to harbor within 24 hours of their departure.
gnocchi basilico
home-made potato gnocchi
basil
pine-nuts
garlic
parmesan
cavatappi
smoked chicken
leeks
shiitake mushrooms
marsala cream sauce
