Date: Monday 3rd August
Time: 7pm to 8pm
To register, and be able to ask questions, simply click on the Register Interest button and a member of the Tastings and Events team will be in touch with details of how to log in before the event.
Please note you do not need a Zoom account to attend and all events will be streamed live to our YouTube Channel and will be available to watch at a later time.
In this first of a two-part series, Society buyer Sarah Knowles MW invites you to celebrate our Italian wine offer with a live ‘eat-and-drink-along’. Join her as she pairs two simple but delicious recipes paired with a trio of wines from the offer for each (the first session on white, the second on red).
As somebody who is used to travelling for work and enjoys the amazing London restaurant scene on her doorstep, Sarah has never enjoyed so much home cooking before, and it’s inspired her to get more ‘foodie’ with her online event.
Of course, you don’t need to have the suggested wines and food to enjoy this session, but we do encourage you to at least have a glass of Italian white and a plate of something creamy and delicious.
If you do wish to follow the specific wines and recipe, the details are below:
Trio of White Wines:
The Society's Verdicchio 2019, IT28781
Regaleali Bianco Tasca d'Almerita 2019, IT29731
The Society's Falanghina 2018, IT28641
Recipe: Sage butter and pea pasta
- A few handfuls per person of dried pasta (any shape you choose – I like rigatoni for its pea-holding capabilities, or farfalle or orechiette which act as a great vehicle for the sauce)
- Small bunch of sage
- Generous knob of unsalted butter (about 1 tbsp per person)
- Good quality olive oil (enough for a good swirl)
- A generous grating of Parmesan cheese (or veggie alternative)
- Frozen peas (as many as lockdown or personal preference dictates)
- Boil a pan of well-salted water and add your pasta, cooking for just less than the recommended time on the packet.
- Five minutes before your pasta is ready add the frozen peas to your pasta pan and melt some butter along with a glug of olive oil in another large pan.
- Add the roughly chopped fresh sage (if you don’t have fresh sage, fresh rosemary is also delicious – but dried sage just isn’t the same).
- After a couple of mins as the sage starts to crisp drain the pasta and peas (reserving some cooking water) and add them to the sage butter pan.
- Turn the pasta in the butter, add the parmesan and a spoonful of cooking water if needed to create more of a sauce.
- Season with salt and plenty of pepper to taste and serve with an extra, generous grating of parmesan.
(If you’re not able to cook the above recipe then why not try a classic Carbonara, a creamy spring green risotto or an herbaceous ravioli?)