JUST GORGEOUS!
The perfect pair from Ferrari-Carano & The Pasta Queen Nadia Munno
Ferrari-Carano celebrates its Italian roots with the new Pinot Grigio from Italy and its partnership with The Pasta Queen Nadia Caterina Munno! Nadia is admired for her ability to harness simple, fresh, organic ingredients to prepare dishes that transcend the senses while bringing loved ones together.
“Teaming up with Ferrari-Carano has been just gorgeous! This Pinot Grigio is bright and balanced, and I just know it will bring family and friends together to create special moments!”
nadia caterina munno, the pasta queen
Discover Nadia’s pasta recipes that pairs perfectly with Ferrari-Carano wines below! Be sure to follow along and come back again for more recipe pairings from The Pasta Queen and Ferrari-Carano!
Neapolitan Ragù with Fresh Pappardelle
Ingredients:
For the Ragù:
2 short ribs
1 lb beef stew meat
2 Italian sausages
2 medium onions, finely chopped
2–3 tablespoons tomato paste
2 bottles (about 2 L) tomato purée
1 glass of Ferrari-Carano Cabernet Sauvignon
Extra virgin olive oil
Salt, to taste
For the Fresh Pappardelle:
300 g (about 2½ cups) 00 flour
3 whole eggs
A pinch of salt
Method for the Ragu:
1. To brown the meat: In a large skillet, warm a generous drizzle of olive oil. Add the short ribs, beef, and sausages and sear them beautifully on all sides until deeply golden. Remove the meat and set it aside — this step builds the soul of your ragù.
2. Sweat the Onions: In a heavy pot, pour a bit of olive oil and add the finely chopped onions. Let them cook slowly over low heat for 15–20 minutes, until soft, sweet, and translucent — they must never brown.
3. Add Tomato Paste and Meat: Stir in the tomato paste and let it cook for 1–2 minutes to deepen its flavor. Add back all the browned meat and mix until everything is coated in that fragrant base.
4. Deglaze with Ferrari-Carano Cabernet Sauvignon: Pour in the Ferrari-Carano Cabernet Sauvignon and let it gently simmer until the alcohol evaporates. In the pan where you browned the meat, pour a little more wine, scrape up all the golden bits — that’s pure flavor — and add it all to the pot.
5. Add the Tomato Purée and Simmer: Pour in the tomato purée, add salt to taste, and bring it just to a simmer. Lower the heat to the gentlest flame and let it pippiare — bubble ever so softly — for about 6 hours. The sauce will slowly thicken, darken, and the meat will become tender enough to fall apart.
Method for the Fresh Pappardelle:
1. On a clean surface, make a well with the flour and crack the eggs in the center. Add a pinch of salt.
2. Beat the eggs gently with a fork, then start incorporating the flour from the sides until a dough forms.
3. Knead for about 10 minutes, until smooth and elastic.
4. Wrap in plastic wrap and let rest for 30 minutes at room temperature.
5. Roll out the dough into thin sheets (about 1 mm thick) and cut wide ribbons — your pappardelle — about 2–3 cm across.
6. Dust lightly with semolina to prevent sticking.
Cleopatra of Sicily – Whipped Ricotta Pesto with Pistachios paired with Fumé Blanc
Ingredients:
Roasted Tomatoes:
½ pound grape tomatoes, halved
2 tbsp extra virgin olive oil
Sea salt
1 ½ tsp fresh thyme leaves, minced
1 ½ tsp fresh oregano leaves, minced
1 garlic clove, minced
1 tbsp brown sugar
Pesto:
4 loosely packed cups fresh basil leaves
2 garlic cloves, peeled but whole
3/4 cup finely grated Pecorino Romano cheese
3/4 cup finely grated Parmigiano Reggiano cheese
3 tbsp pine nuts
3 tbsp pistachios
½ cup extra virgin olive oil
1 3/4 cups ricotta cheese
To Finish:
Sea salt
1 pound Busiate or Rigatoncino pasta
Freshly ground black pepper
Fresh basil leaves, for garnish
Roast the tomatoes: preheat oven to 350 degrees F. Place the tomatoes in a baking dish, then drizzle with the olive oil and season with salt. Add the thyme, oregano, and garlic and toss to coat. Sprinkle the brown sugar on top. Roast until the tomatoes start to blister as if they were scorched by the Sicilian sun, about 20 minutes. Remove from the oven and set aside.
Bring a large pot of water to a rolling boil over high head for the pasta. When the pasta water reaches a rolling boil, salt the water so it tastes like a well-seasoned soup. Drop in the pasta and cook until very al dente a little more than half the amount of time in the package directions. Drain the pasta but watch over the “tears of the Gods” (by reserving the pasta water) as if they belonged to Cleopatra herself.
Make the pesto: place first 7 pesto ingredients in a high-powered blender or food processor. Add the ricotta and and process until it is slightly whipped and creamy.
In a large deep sauté pan, add the pasta and about three-quarters of the tomatoes (reserve the rest for garnish). Add the pesto and a ladle of pasta water and set the pan over a whisper of a flame. Stir the pasta lovingly, adding more pasta water as needed, until a creamy, irresistible sauce forms and the past is cooked through to al dente.
Plate the pasta in a warm pasta plate or bowl, then garnish with the reserved roasted tomatoes, a scrunch of pepper, and a crown of fresh basil. Pour yourself a glass of Ferrari-Carano Fumé Blanc and enjoy…Just Gorgeous!
Salmon Pesto Crostino
Ingredients:
2 cups of fresh basil leaves
1 ounce pistachios
2 ounces pecorino cheese
2 ounces parmigiana cheese
4 tbsp extra virgin olive oil
A pinch of salt
A squeeze of lemon
½ cup breadcrumbs
8 oz smoked salmon
1 sourdough bread loaf – sliced
Make your pesto by adding the basil, garlic, pistachios, pecorino, parmigiana, extra virgin olive oil, a pinch of salt, and a squeeze of lemon, blend together until you have a smooth pesto.
In a pan, pour some extra virgin olive oil, heat, and slightly toast the sliced bread bread till golden brown, then remove from heat.
Take the freshly toasted slices of bread and spread a layer of pesto first, followed by the smoked salmon and finally sprinkle some breadcrumbs on top.
Pour yourself a glass of Ferrari-Carano Chardonnay or Cabernet Sauvingon and toast to the holiday season!
Just Gorgeous!
Red Pesto Pasta Salad with Olives & Mozzarella paired with Fumé Blanc
Ingredients:
1 pound dried pasta, of choice
1 (8 ounce) jar oil-packed sun-dried tomatoes, drained
1 tablespoon capers (rinsed and soaked if salt-packed, drained if in brine)
30 grams/1 ounce blanched almonds (about ¼ cup)
1 garlic clove, peeled but whole
40 grams/1 ½ ounces Pecorino Romano cheese, cut into small chunks
¼ cup extra-virgin olive oil, plus more as needed
1 (8 ounce) ball fresh mozzarella, torn by hand
¼ cup pitted olives, for garnish
Fresh basil leaves, for garnish
Bring a large pot of water to a rolling boil over high heat. Season with salt until the water tastes like a seasoned soup. Drop in the pasta and cook until al dente. Meanwhile, in a blender or food processor, combine the sun-dried tomatoes, capers, almonds, garlic, Pecorino Romano and olive oil. Blend until the pesto reaches the consistency you desire, I prefer a smooth texture.
Scrape the prepared pesto into a large serving bowl. Add a splash of the pasta water (about ¼ cup) and stir to combine. Add the al dente pasta, tossing with the passion of an Italian until the pasta is coated generously with pesto, adding more tears of the pasta gods (pasta water) as needed to combine. Tear the fresh mozzarella on top of the pasta, then top with olives and fresh basil.
Pour yourself a glass of Ferrari-Carano Fumé Blanc and toast to the end of summer!
Just Gorgeous!
The Pasta Queen’s
Cream of Shrimp & Lemon Pasta
with Ferrari-Carano’s Pinot Grigio, Italy
Ingredients:
For the Shellfish Broth:
2 tablespoons extra-virgin olive oil
1 carrot, cut into 2-inch pieces
1 celery stalk, cut into 2-inch pieces
1 medium white onion, quartered
8 parsley stems
Shrimp heads and shells (trimmed from about 10 to 12 large shrimp)
Sea salt and freshly ground black pepper, to taste
½ cup Ferrari-Carano Pinot Grigio
For the Pasta:
2 tablespoons extra-virgin olive oil, plus more to taste
1 garlic clove, roughly chopped
10 to 12 shrimp, peeled and deveined, tails removed
1 teaspoon fresh lemon zest, plus more for garnish
½ cup Ferrari-Carano Pinot Grigio
2 tablespoons chopped fresh parsley
1 pound spaghetti
6 cherry tomatoes, halved
Grated Parmesan cheese garnish, if desired
Make the shellfish broth. In a large pot, heat the olive oil over medium-low heat. Add the carrot, celery, onion, and parsley stems. Cook for a few minutes, then increase the heat to medium-high and add the shrimp heads and shells and cook briefly. Season to taste with salt and pepper, then add the wine. Add about 6 cups of water and bring to a boil, then reduce the heat to a simmer and cook, uncovered, for 20 minutes. Strain the broth, discarding the solids, then return to the pot and keep the broth simmering while you start making the pasta.
In a large skillet, heat olive oil and garlic over medium heat. Let sizzle for 1 to 2 minutes, or until fragrant, then add the shrimp. Cook, stirring occasionally for about 1 minute, then add lemon zest and wine. Cook, shaking the pan from time to time, until the shrimp is cooked through and opaque, about 2 minutes. Remove the shrimp from the pan with a slotted spoon, and transfer about 6 to 8 of the shrimp to a high speed blender, along with about ¼ cup of the shrimp cooking liquid. Blend until smooth.
Return the shrimp purée to the skillet and set it over medium-low heat. Add fresh parsley and a drizzle of olive oil, then add the spaghetti. Increase the heat to medium high and add shellfish broth until the spaghetti is just barely submerged, adding more as needed. Let the pasta cook, stirring often so it does not stick, and adding more shellfish broth when the pan looks dry. Cook until al dente, allowing the pasta to completely absorb the liquid. Add ¼ cup shellfish stock at a time as needed to finish cooking the pasta. You will not need all of the broth; excess can be stored in the fridge or freezer for another use. When the pasta is al dente, add the tomatoes and let them cook briefly, about 1 to 2 minutes.
Serve topped with more fresh lemon zest to taste, the reserved whole shrimp, and a bit of grated Parmesan cheese, if desired.
Just Gorgeous!