Dec. 12
No Wine Day
Dec. 13
I received a rare short pasta from a wine friend.
It is a Sicilian pasta called “Casarecce”.
This is my first time cooking.
I tried the Italian macaroni gratin ” Pasticcio “.
I made a richer bechamel sauce than usual.
The ingredients are Maitake-mushrooms and Seafood.
Maitake-mushrooms are unglazed.
Clams, Squid and Scallops were steamed in wine, and shrimp was sauteed with brandy and mixed with bechamel sauce.
Add plenty of boiled Casarecce and mozzarella cheese to al-dente.
18 minutes in the oven at 200 degrees.
It was browned and baked well.
The appetizer is Maguro Carpaccio Salad.
Casarecce is a short pasta with S-shaped grooves, so it blends very well with sauces.
It had a chewy texture and was very delicious.
When I looked up where this Casarecce was sold, I found out that it was sold at a nearby supermarket Maruetsu.
This is an original product of the Maruetsu Group.
Hmm, Maruetsu, it’s awesome.
This Casarecce will become my standard pasta.
Today’s Wine
Pangoline Chardonnay 2024 1,300 yen
To match the rich pasticcio, I opened a South African Pangoline Chardonnay.
This is the right select.
I felt the hearty fruits flavor unique to South Africa, with just the right amount of acidity and outstanding minerality.
It is a fruity wine, but it does not have excessive fruitiness, and it has a smooth and refreshing aftertaste.
It also went very well with the chewiness of the Casarecce.
Today, it was a treat that sent a breath of fresh air to my cooking, which has a sense of rut.
