Smooth wine in food enhances the taste. Sedir Ajeenah’s Instagram profile offers three complete dishes where wine plays the main role.
Chardonnay moules 2.0.0 Update
Recipe for two. It takes about 60 minutes.
you need: 2 nets of fresh blue mussels | 1 large banana leek | 2 garlic cloves | 2 small pcs of strong chili fruit | 4 dl water | 2 cubes of chicken broth | 100 gm butter | 3-4 sprigs of fresh rosemary | 1 teaspoon fennel seeds | 3 Del Chardonnay | 2 dl whipping cream | 1/2 lemon | 1 deciliter of fresh parsley leaves
Rinse the mussels under cold water. Let it drain. Remove the beard and rub any dirt on the peel. Carefully press the open mussels on the kitchen counter and set them aside. Get rid of everyone with a broken shell and those that do not close after a few minutes.
Slice the leeks lengthwise and cut their halves into small, equal-sized slices.
Finely chop the garlic and chop the hot pepper.
Boil the water with the stock cubes in a small saucepan. Whisk to melt the dice.
Melt the butter over medium heat in a large saucepan or cast iron skillet.
Add all the onions, hot pepper and rosemary sprigs. Stir constantly so nothing burns.
7. Drop the fennel seeds while stirring.
After 1-2 minutes, turn up the heat well and carefully put in all the mussels.
9. Immediately turn on the wine and urgently put the lid on so that the mussels are steamed.
10. Remove the lid after 1-2 minutes and make sure the mussels are open. Low to medium heat.
11. Pour the cream, chicken broth and juice of half a lemon. Gently stir until the flavors blend.
12. Put out the fire. Pick up the mussels and put them on a flat serving plate. Remove the top half of the shell from each mussel until the soft flesh is visible.
13. Smoothly blend the creamy white wine with a hand mixer. Taste with salt.
14. Pour a few tablespoons of cloudy white wine over the mussels and into the bottom of the barrel. We finish with parsley leaves. Serves!
“I am a big fan of old Belgian mussels in white wine and cream. But there is a small problem. The flavors are perfect in every respect, but in the dish hide a lot of the good and the beautiful. The cloud remains at the bottom and the beautiful orange flesh of the mussels is hidden in the shell. In this For the recipe, we’re free to tweak a few things. We start with a buttery oak barrel of Chardonnay. But the real hero of the dish is the fennel seeds. Soon you’ll know why.”
macaroni with braised white wine shallot
Recipe for two. It takes about 40 minutes.
You will need: 1 leek | 2 small pcs of strong chili fruit | 2 garlic cloves | 10 grains of black pepper | 1 bunch of fresh rosemary | A handful of fresh thyme | 100 gm butter | 2 del Chardonnay or other buttery white wine | 2 dl water | 200g pappardelle | 100gm of Parmigiano-Reggiano
1. Cut off the roots and green tops of the leeks. Discard the root but keep the tops in the fridge for a broth or slice
Finely in a salad. Divide the white part of the leek lengthwise.
2. Loosen the onion leaves and rinse them with cold water to remove any dirt and grime.
3. Put the shallot leaves in a frying pan.
Slice the chili lengthwise and flatten the garlic cloves on a cutting board with the blade of a knife. Put in the skillet.
5. Put black pepper on the onions along with the rosemary and thyme.
6. Cut the butter into small cubes and put them in the pan.
7. Pour wine and water into the pan and simmer for 20-30 minutes or until the liquid in the onions boils and turns golden brown and caramelized.
Meanwhile, boil salted water in a saucepan.
9. Before the leeks are ready, put the leafy part in boiling water.
10. Pick up the garlic cloves, herb sprigs, black pepper, and cayenne pepper from the pan and stir.
11. When the leafy part is cooked, pour out the water and mix it directly in a pan with the slow-cooked onions. Mix well until the pasta absorbs the flavors.
12. Place on a plate and top with a few slices of Parmesan cheese. Finish with a piece of fine salt. Serves!
Recipe for two. It takes about 60 minutes.
you need: 2 garlic cloves | 2 leek bananas | 8 small cocktail tomatoes with a twig | 3 tablespoons olive oil | 2 teaspoons chili flakes | 400g whole peeled tomatoes | 1 bowl of basil | 2 tablespoons tomato paste | 200 ml dry Prosecco | 200 grams of spaghetti | 25 grams of butter | 100gm of Parmigiano-Reggiano
1. Cut the garlic into thin slices and chop the onion into small pieces.
Carefully remove the tomatoes from the branches and cut the tomatoes in half. Put the twigs aside.
3. Pour the olive oil into a frying pan on the lowest heat. with garlic. Be careful not to discolor the garlic.
4. Pour shallots and chili flakes into a skillet.
5. Lay the tomatoes down with the cut surface facing down.
After a few minutes, we pour the canned tomatoes with accompanying basil leaves and stems, tomato puree and tomato sprigs. Stir with a spoon.
7. Turn up the heat. When the tomatoes begin to fry, pour in the prosecon.
8. Flip a few black pepper mill rolls over the sauce and add two pinch of salt. Then let everything simmer together for 15-20 minutes or until the tomato sauce is stronger.
Boil lightly salted water in a saucepan or pan. I prefer a skillet because the spaghetti is proportional to the length. Add the pasta when the water begins to boil.
10. Turn off the heat for the tomato sauce. Pick up the basil stalks and tomato branches and discard them.
11. Add the butter and grate half the amount of Parmesan cheese. Stir until butter and cheese melt.
12. When the spaghetti is cooked, pour the water and transfer the spaghetti to a pan with tomato sauce and mix.
13. Put it on a serving plate. Pour over the tomato sauce left in the skillet over the pasta. Grate over the rest of the Parmesan cheese and finish with a little salt. serves.
“The roads to the good pomodoro are endless. This relies on three types of tomatoes (fresh, canned and mashed) to create a more luxurious, more complex taste. We also throw in aromatic tomato sprigs for more flavour, but the real hero is something completely different: a small bottle of fruity Prosecco. Dry for sweetness, acidity, and weight.”