Sunday, March 17, 2013

2010 Tormaresco Neprica

Picked up a nice Italian Red this week.  The 2010 version of Tormaresca Neprica, a wine that I had 2 vintages ago.  This vintage is just as tasty and a good bargain at under a tenner.  Nice berry fruits, italian spices and a bit of pepper.  Medium body with a nice warm finish.

Here's a couple of new reviews and a link to the winery - 

This is going great with the Spaghetti Carbonara that I've whipped up tonight.  

Here's the Secret Formula (courtesy of the long-gone Little Joes' on Columbus in SF):

2 tablespoon olive oil
1/2 cup ground or finely diced prosciutto
1 cup sliced mushrooms
1 teaspoon minced garlic
1/4 cup chopped pitted black olives
1/3 cup dry white wine
1/3 cup chicken broth
1 tablespoon chopped parsley
1 egg
6 tablespoons grated Parmesan cheese
1/2 pound spaghetti, cooked
Heat oil in large skillet. Add prosciutto, mushrooms, garlic and olives. Saute until mushrooms are tender. Add wine and broth. Bring to boil. Simmer over high heat until liquid is reduced by half. Add parsley and season to taste with pepper. (Do not add salt.) Break egg into mushroom mixture and stir until egg is cooked. Add Parmesan cheese and mix well. Pour over cooked spaghetti and toss until mixed. Serve at once. Makes 2 to 4 servings.

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