Here is a quick fabulous pasta dish to go with a 2010 Eric Ross Pinot. Serve with a California green salad and Vinegar dressing and your guests will not want to leave the table.
Ingredients:
(Serves 4)
12 oz/350 g dried fusilli
3 tbsp olive oil
12 oz/350 g exotic mushroom, sliced
1 garlic clove 14fl oz/400g m/ 1 ¾ cups heavy cream
9oz/250 g gorgonzola
Salt and pepper to taste
2tbsp chopped fresh flat-leaf parsley to garnish
Directions:
Bring a large pan of lightly salted water to boil. Add the Pasta, bring back to boil and cook for 8-10 minutes until tender but still firm to the bite.
Meanwhile, heat the olive oil in a heavy-bottom pan. Add the mushrooms and cookover low heat, stirring frequently, for 5 minutes. Add the garlic and cook for an additional2 minutes.
Add the heavy cream, bring to a slow boil and cook for 1 minute, until slightly thickened.
Stir in the cheese and cook over low heat until it has melted. Do not let the sauce boil once
The cheese has been added. Season to taste with salt and pepper; remove the pan from the heat.
Drain the pasta and pour it into the sauce. Toss well to coat, then serve immediately, garnish with the parsley.
Serve with Eric Ross Pinot Noir.
The complex tasting notes of this wine delivers a gentle roller coaster of spice aromas of black cheery, coffee and ripe Santa Rosa Plums that go magically with the creamy cheese and mushroom flavors of this meal. This is a classic, dress up and serve in February as a prelude to the Valentines Day Dinner you know is coming your way.