Wine Parings for Pinot Nori from Talbott Vineyard
I have found a wonderful Pinot Noir I am going to pair with this minestrone. A
friend recently went to tour the vineyard and after raved about it. Well, of course
I had to try it and the suggested meal. Yummy is all I can say!
Ingredients for Roasted Vegetable Minestrone
- 3 inner ribs celery, cut into 2-inch pieces
- 1 Tbs. plus 1 tsp. chopped fresh rosemary
- 28-oz. can whole tomatoes
- 3 Tbs. extra-virgin olive oil
- 2 large carrots, peeled and cut into 1-inch pieces
- 1 large bulb fennel, quartered, cored, and cut into ¾-inch slices
- Kosher salt and freshly ground black pepper
- 1-¼ cups mixed dried cannellini and dried kidney beans, sorted through and rinsed
- ½ cup finely grated Parmigiano Reggiano
- 3 Tbs. chopped fresh flat-leaf parsley
- ¼ lb. dried ditalini (or other small tubular pasta), cooked until tender, rinsed with cold water, and drained
Cook the cannellini and
kidney beans together. Meanwhile, heat the oven to 450°F. In a large
bowl, toss the fennel, celery, and carrots with the oil; season
generously with salt and pepper. Spread on a rimmed baking sheet lined
with foil. Roast, tossing after 10 minutes and every 5 minutes therea...
Read more: http://eat.snooth.com/recipe-pairing-guide/r/roasted-vegetable-minestrone/#ixzz2fUsnSzF4
