ironchef
Executive Chef
I'm not sure if anyone else has ever tried this, but I've been experimenting with using prosecco in my pomodoro sauce. My standard red sauce is pretty basic: San Marzano tomatoes, onion, garlic, thyme, red chilis, wine, and chicken stock. Although I've been using red wines and occasionally white wines since forever, I decided to try prosecco because I had a feeling that the flavors of the wine would complement those in the tomatoes. The great part about prosecco is that you can get a good bottle for really cheap ($11-13 a bottle). If you haven't tried it, give it a go. You might be pleasantly surprised. Just be sure you get one that's labeled as dry. You don't want it too sweet. Tonight's dinner:
Campanelle with Prosciutto, Swordfish, and Capers, Prosecco-Pomodoro, Extra Virgin Olive Oil
Campanelle with Prosciutto, Swordfish, and Capers, Prosecco-Pomodoro, Extra Virgin Olive Oil
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