Isabelle's Recipe of the month paired with Barossa Valley Vermentino -

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Isabelle's Recipe of the month paired with Barossa Valley Vermentino - White Wine

January 27, 2022

Vermentino 2021 Tasting notes:

Colour: pale straw with green edges
Nose: Some lovely notes of lemon and mandarins
Taste: Great balance between fruit and floral with a great freshness. The aromatic is similar to the nose with some extra notes of jasmine flower and orange blossom.

Our Wild Rose Vermentino is the perfect wine to enjoy chilled with a seafood platter or a grilled fish.

Wine with the food.

The acidity of the wine cuts through the heat of the tomato sauce and the richness of the pasta by creating another layer of complexity.

Our food and wine match of the month...

Prawns in a spicy tomato sauce with home-made fettuccine

Serves 4/6 people
Pasta dough:
300g baker flour, extra for dusting
3 eggs
2 tablespoon olive oil
A pinch of salt

Prawns in tomato sauce

1 kg green or uncooked whole prawns ( size that i used “21/25”)
7-8 ripe medium tomatoes
1 medium brown onion, finely chopped
5 garlic cloves, crushed
2 cups wine, Vermentino
100g butter
1/2tsp Chilli flakes
2 tablespoons of chopped flat leaf parsley
Salt and Pepper to taste

Make the pasta dough.

In a bench mixer, add all the ingredients with the dough hook and knead until a ball is formed.
Turn the dough onto a big piece of glad wrap and wrap loosely to allow for expansion.
Refrigerate the dough for a minimum of 30 minutes.
After that time, portion the dough in 4.
Work one quarter at the time and make sure that the rest is kept refrigerated.
Make fettuccine with a pasta machine and the attachment for thick pasta.
Alternatively, buy fresh fettuccine from the deli section of your supermarket.

Make the sauce.

Meanwhile, melt butter in a frypan. Add the onion and garlic and saute gently until golden.

Pour the white wine in and bring to the boil 2-3 minutes to evaporate the alcohol.
Cut the tomatoes in quarters and add them to the pan. Add chili flakes, salt and pepper and reduce the heat to medium/ slow to cook slowly the sauce. After 20 minutes the sauce will have thickened, add the whole prawns and cook for a further 5 minutes. Stir through chopped herbs.

Serve hot with the fettuccine. Enjoy!

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