Wednesday, September 1, 2010

Truffle and Wine, So Divine

Sometimes the most memorable meals are those that are most simple: fresh ingredients, an inventive recipe and a little passion go a long way when crafting that special repast.
An impromtu dinner with friends started with sliced Jersey tomatos drizzled with blueberry balsamic vinegar, a dash of salt and pepper and topped with fresh basil and grated Italian truffle cheese.
Their hunger temporarily kept at bay, I turned to creating our main dish as they sipped on a snappy and lemony Pinot Grigio from Contadino.
I seared scallops and shrimp in olive oil and butter, then added garlic, white wine and crushed red pepper. Served over linguini, I topped it all off with that same addictive truffled wonder.
Our wine was an '01 Payva Crianza, a blend of Tempranillo and Graciano grapes. Full of red cherry and cinnamon, it was great match for the earthiness in what has become our favorite cheese. The carmelized flavors of the sea were skillfully extracted by the warm, brandy-like flavors in the wine.
Smiles all around, with a built-in anticipation for our next feast.
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  1. cool pairing. Would write that off as a white-wine dish all the way, but the truffle cheese seems to be the bridge that makes it work!

  2. yeah, I thought so too Joe. Perhaps an Orvieto instead ?But you're right, the truffle cheese made it work!