Our #ItalianFWT (Food Wine Travel) group is talking about the Verdicchio grape this month. Our host, Marcy from The Joy of Wine has given us an excellent overview of this area which you can read here.
I haven't been to Italy, so I do a lot of research for these posts each month. The area of Italy we are in is in the Marche area located on the central west coast on the Adriatic Sea. The map below is wonderful for showing you where in Italy it is located.
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| https://www.wonderfulmarche.com/le-marche-italy-in-one-region/ |
The wines in Central Italy are certainly delicious. The wine we chose, San Rocchetto Verdicchio Jesi certainly was. We noticed a high acidity with a medium body. Lots of citrus flavors and tree fruits. I picked up an earthy tone but I couldn't identify it. This wine was a great value at $13 for a bottle. Speaking of the bottle, it is a beautifully shaped one that will look incredible on your table. We made our dish on a hot August evening, and this wine hit the spot. Refreshing and delicious.
We paired this wine with a scallop dish. We like to purchase our scallops from Aldi, they are large and come frozen, so we can have them whenever we wish. They are quick to thaw and lend themselves to all kinds of creativity, which we enjoy. Bob created this dish below, which was a delightful pairing with this wine.
Yield
4Author
Terri SteffesPrep time
5 MinCook time
15 MinTotal time
20 MinScallops and Pasta with Garlic, Butter and White Wine Sauce
A simple but delicious pasta dish finished with a squeeze of fresh lemon juice.
Ingredients
- 1/4 cup butter + 2 tablespoons
- 2 shallots, minced
- 6 cloves garlic, minced
- 2 tablespoons of olive oil
- 1/3 cup white wine
- 1 teaspoon garlic powder
- 1/3 cup reserved pasta water
- 4 servings pasta
- fresh parsley, chopped
- 1 pound scallops
Instructions
- Make the sauce in a large skillet.
- Melt the 1/4 cup of butter and add the shallots and cook until translucent. Add the garlic and olive oil, and allow garlic to soften.
- Heat for 2 minutes, stirring to be sure the garlic doesn't burn.
- Add the wine, deglaze the pan and cook down for two minutes. Add the garlic powder and turn the heat to low.
- Prepare pasta according to the package directions.
- Melt the 2 tablespoons of butter. Pat the scallops dry and cook in butter. Let the scallops turn golden brown and then turn, and cook the other side. Remove from heat.
- Put the pasta in the pan with the sauce and add the pasta water. Add in parsley and toss to combine.
- Serve immediately.
Cascatelli, a Brand New Pasta Shape, plus Pievalta Verdicchio dei Castelli di Jesi Classico Superiore 2017 / Culinary Adventures with Camilla / http://culinary-adventures-with-cam.blogspot.com/
Querciantica Verdicchio - A Gem from La Marche's Self-Made Wineamaker Angela Piotti Velenosi #ItalianFWT" https://chinesefoodandwinepairing.blogspot.com/
Le Marche Italy - Verdicchio and beyond #ItalianFWT https://www.crushedgrapechronicles.com/
Cantine Belisario Cambrugiano Verdicchio di Matelica Riserva with Brodetto alla Recanatese Somm's Table (sommstable.com)
Verdicchio? Is That A Vegetable? Does It Go With Carbonara?" Gwendolyn Alley http://winepredator.com
This looks amazing! I can't wait to try this combo!
ReplyDeleteThe first time I had Verdicchio I chose to pair them with scallops. Perfect!!
ReplyDeleteThat is a beautiful bottle shape. I wonder if this is typical for the region or just this producer? The scallop dish looks delicious. Michael usually makes the scallops at our house and I think typically does them just in butter. I like the idea of deglazing the pan with wine before cooking the scallops! We will have to try that!
ReplyDeleteJust like my pasta dish last month, I really wanted to crawl through my screen over to that plate! Helps that I totally love scallops! That bottle shape is quintessential Marche to mimic the shape of amphora. When one saw that bottle, it was immediately known that it was Verdicchio.
ReplyDeleteScallops are always a favorite with me, so this pasta looks perfect!
ReplyDelete