When I was younger I didn?t like wine. In fact, I didn?t like alcohol of any kind and I was the girl drinking her strictly non-alcoholic apricot juice in the corner on Saturday nights out. This, obviously, will come as a shock to anyone who has had the pleasure of dining with me in the past 11 years as I don?t go anywhere without my trusted white wine. And I know that makes me sound like an alcoholic but I can assure you I?m not; I just realised one day I really-really like white wine. Red not so much. I?m, however, no wine expert and stick to regular choices like a Sauvignon Blanc, a Gavi or a bottle of Lugana (but mostly when I go visit my parents in Italy because here I find it difficult to justify spending ?13 on a bottle of it every week) and let?s not mention prosecco which I find the most gentle lunching companion.? And so I was very excited to be contacted by Cantina Orsolani who are based in Piedmont to create a couple of recipes to go with a selection of their wines. All whites. Win.
Orsolani sent me 3 wines: a spumante, a dry white and a dessert wine. I found the dry white not to my taste but that?s very much a personal opinion rather than a reflection on the wine itself whilst the other 2 were delicious and matched what would be my usual choices. The first one I tried and cooked alongside (and my personal favourite) was a Cuvee Tradizione Caluso spumante that I happily gulped down during one of the last warm days of the year alongside a plate of pasta dotted with spicy anchovies, courgettes and lemon zest. The spumante was light and refreshing against the citrus and saltiness of the anchovies: to me a perfect and simple pairing.?
What made this bowl of pasta even more exciting was the use of The Best spicy anchovies in the world (by the Italian brand Rizzoli) which dad and I love to eat just on crackers when the fancy takes us so, you know, they?re ace.
Note to self: always have spumante alongside spicy anchovies.
Penne with spicy anchovies, courgette and lemon zest
Serves 2
250gr penne
2 small courgettes diced
2 garlic cloves crushed
Zest of 1 lemon
1 90gr tin of anchovies in chilli oil (try to get Italian ones, even if not Rizzoli!) roughly chopped
1 tbsp extra virgin olive oil
3 tbsps water the pasta has been cooked in
Salt and pepper to taste
Cook the pasta to package instructions.
Whilst the pasta cooks, heat the olive oil in a frying pan at medium heat for a couple of minutes and add the garlic cloves. Sautee the garlic for 2 minutes, add the courgettes and sautee for another 2 minutes.
Add the lemon zest, anchovies (make sure to keep the chilli oil aside!) and pasta water, increase the heat and cook for a minute. Taste and add salt if necessary. Turn the heating off.
Drain the pasta when ready and mix in the frying pan over a low heat for a minute topping it with the chilli oil from the anchovies.
Sprinkle with black pepper and Buon Appetito!
Source: http://www.canbebribedwithfood.com/2012/10/and-to-think-i-didnt-use-to-like-wine.html
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