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PROSECCO..... Prosit!
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If a wine has the colour of topaz, an intoxicating bouquet, a mischievous sapidity and is already unforgettable after the first taste, one is most surely talking about the Prosecco of Conegliano-Valdobbiadene.
Website: http://www.prosecco.it
Location: Conegliano Veneto / Valdobbiadene, Italy
Members: 1
Created By: Mauro Magnani
Latest Activity: Apr 11
Prosecco e Cartizze in passerella...
Dall'11 al 20 Aprile, S. Giovanni, piccolo centro del Comune di Valdobbiadene (Tv) ospita la Mostra del Prosecco e Cartizze Doc locale, la più giovane tra le mostre della Primavera Prosecco Doc. Occasione per assaggi, acquisti e visite al territorio (info n. 0423976975). Dal 12 al 1 maggio anche la vicina Miane (Tv) partecipa alla "Primavera del Prosecco": in mostra tutta la gamma dei prodotti enologici della pedemontana trevigiana (info 0438893141).
Discussion Forum
Prosecco Fairs 2008...
Started by Mauro Magnani Apr 11.
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1 Comment
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Comment by Mauro Magnani on April 11, 2008 at 10:00pm
- http://video.google.com/videoplay?docid=9181112468074294031
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Nuts sauce
For 6 people you need:
500g of spaghetti
100 gr of shredded walnuts
100 gr of thick cream
5 spoons of bread crumbs
5-6 spoons of extra-vergine olive oil Garda dop
2 cloves of garlic
1 big chili pepper
5-6 spoons of grated parmigiano reggiano
Jamaica's pepper grated at the moment
a pinch of salt
A spoon of minced parsley
Make the spaghetti cook into salted boiling water; meantime heat up into a frying pan the extra-vergine olive oil with the 2 cloves of garlic and the entire chili pepper. When the oil will be tasty and the garlic gilded, add the bread crumbs and brown it for a while; than add the nuts and the cream, mix all together and warm it for a while.
Take away the garlic pieces and the hot pepper, than put aside the sauce; bolt down the spaghettoni 4 minutes before the time indicated on the package and keep the baking water. Put the pasta into a bowl with 3-4 half cups of water and end the cooking on high fire; incorporate the grated parmigiano, the Jamaica's pepper and the parsley. Serve the spaghetti hot.
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