• Pairing Prosecco with Food

Drinks and food always go together in Italy. It’s a perfect match. It’s like two inseparable lovers: one cannot go without the other. This is what we call the Italian lifestyle.

As Gennaro Contaldo, one of the best Italian chef’s quoted in his book Pasta Perfecto! : “In Italy, pasta is more than just a food – it is a tradition and a way of life, with a long history”. It is the same with Prosecco. It’s the only wine in the world that can be enjoyed throughout the entire day. Whether it be during aperitivo, with fish or meat and even during dessert. JAYA Prosecco is also a perfect ingredient to create some of Italy’s favorite recipes and dishes.

JAYA BRUT DOC

 
JAYA Brut’s character with its fresh aroma and bubbles is perfect with an aperitivo of olives, mortadella, cured meats and fresh focaccia.

JAYA BRUT DOC & PASTA

 

Mezzi rigatoni with Prosecco and ham

Serves 4:

  • 350g mezzi rigatoni
  • butter
  • 150g cooked ham chopped in small squares
  • 250ml cream
  • 1 soup spoon sour cream
  • 7cl JAYA Prosecco
  • sea salt
  • black pepper

Melt the butter in a large frying pan over medium heat. Add the ham and cook for about 2 minutes.

Add JAYA Prosecco and let it reduce for 1-2 minutes and season with salt and black pepper. Stir and add the cream and sour cream.

At this stage, bring a large saucepan of salted water to the boil and cook the pasta until “al dente”.

Add some pasta water to the sauce and stir.

When the pasta is “al dente”*, you can drain the pasta and keep some pasta water on the side for later. Switch off the heat completely then add the pasta to the sauce along with a bit of the pasta water and mix it well on the heat. Stir everything together, adjust the seasoning to taste and serve it.

JAYA DEI COLLI EXTRA DRY DOCG

 

Penne al salmone

There are many ways to cook penne with salmon. But this one, redefines the potential of this delicious dish.

Serves 4:

  • 350g penne
  • 150g smoked salmon filet chopped
  • 250ml cream
  • 2 shallots finely chopped
  • ¼ Red chili, finely chopped
  • 12 cherry tomato chopped in fours
  • 120g sour cream
  • a handful of parsley finely chopped
  • a small handful of fresh Chives finely chopped
  • five branches of fresh Dill chopped
  • two pinches of Espelette pepper
  • black pepper
  • sea salt
  • ½ lemon juice
  • 7cl of JAYA Brut Prosecco

Start with preparing the sour cream mixture: put the sour cream in a bowl, add the chopped parsley, chives, half of the dill and Espelette pepper. Mix-it and set it aside.

Heat the olive oil in a large frying pan over medium heat. Add the shallots and red chili. Make it sweat for 1 minute then add the chopped cherry tomatoes.

After a couple of minutes, when the tomatoes have softened, add the chopped salmon with a splash of JAYA Brut Prosecco and let it reduce for 1-2 minutes. Add the cream and season with a pinch of sea salt, black pepper, the other half of the chopped dill and lemon juice. Stir everything together.

Let the salmon cook until it becomes rosé. Keep on stirring, you don’t want the salmon to burn or dry out. Add some pasta water or just hot salted water from the pot intended to cook the pasta to the salmon and right after, add the sour cream mixture that you have prepared before and stir it. Reduce the salmon sauce heat to minimum as the sauce is now almost ready but continuously stir the sauce. Season to taste.

At this stage, bring a large saucepan of salted water to the boil and cook the pasta until “al dente”.

Add some pasta water to the salmon sauce to make it more liquid. Continue to stir the sauce because you don’t want to burn the cream.

When the pasta is “al dente”*, you can drain the pasta and keep some pasta water on the side for later. Switch off the heat completely then add the pasta to the salmon along with a bit of the pasta water and mix it well on the heat. Stir everything together, add a pinch of lemon juice and serve it.

*Al dente: describes pasta that is cooked to be firm enough to the bite.  In Italy, al dente means to the tooth. Why do you want your pasta al dente? Because you chew longer, and when you chew longer it tastes better and releases more flavor.

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