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« Adaptation: How Your Body Avoids Sensory Overload | Main | Adaptation 2: An Experiment »

October 21, 2010

Pairing: Green Pea-Parmesan Ravioli and Greco di Tufo

I was trying to capitalize on the umami element of Parmesan in the ravioli (click for the recipe), which I figured would balance the umami of the yeasty lees in Terredora Dipaolo’s Greco di Tufo ($19). It’s a pleasant match and an easy recipe, but try cutting back the black pepper, which dominates the wine. Another (untested) option: browned butter instead of simply melted, for drizzling on the finished dish. If you try it, let the rest of us know what you think.

Ravioli GrecodiTufo


 

Posted at 03:00 PM in Food and Drink |

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Comments

megan

yum.

Posted by: megan | October 22, 2010 at 09:25 AM

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