At Santa Margherita, we bring into each new day a passion, obviously for all our wines. But that real love does not end there. Oh no.
For us, finding a food and wine matching that elevates a meal to a “goosebump worthy occasion” is where magic happens. That is where we’ve put the gold standard.
To know how many people TRULY love the best matchings of great foods and wonderful wines, that is what we care about so dearly…
So here is one that will bring out that goosebump.
So take your laptop into the kitchen and let’s get started….
SAFFRON FARFALLE
PAIRS WELL WITH
SANTA MARGHERITA PINOT GRIGIO
1 lb. farfalle pasta (or bow tie shaped pasta)
3 Tbsp. unsalted butter
4 oz. heavy cream
1 ½ tsp. saffron threads
1 ½ Tbsp. veal stock (available online from specialty meat purveyors, or substitute chicken broth)
½ cup grated fresh Parmesan cheese
1 ½ tsp. truffle oil
1 ½ Tbsp. salt freshly ground black pepper
Combine butter and cream in a small pot and heat until melted. Combine veal stock and saffron together and heat until saffron has bloomed (approx. 3 min.).In a large pot bring 3 quarts of water to a rolling boil. Cook farfalle according to the instructions on the box. Drain pasta and place in a warmed serving bowl. Add butter, cream, saffron, veal stock, truffle oil and check seasoning. Toss and cover for 1 minute to let rest. Serve in warm pasta dishes and sprinkle lightly with Parmesan cheese and freshly ground pepper.
Suggested wine pairing: The Pinot Grigio is perfect with this because the subtlety of the wine is enhanced by the fennel and the sweetness of the leeks brings out the brightness of the wine.
Saffron and the Pinot Grigio find each other and the effect is just…well…that moment.
So make sure you give this food and wine matching a go. And be sure to let us know what you think after you have! (We also love the interaction.)
And don’t forget to use this saffron pasta as an inspiration for your entry into The Great Taste Challenge!
Cheers!!!
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