Snow, ice and freezing rain. . . .

The weather in the Northeastern part of the U. S. thus far this winter has been a dream come true for the Florida Board of Tourism.

For the majority of folks in the ice belt, however, a temporary escape from the clutches of Old Man Winter is not in their plans.

So, after cleaning snow and ice off the car (for the second time in the day) as one starts the ride home from work one’s thoughts turn to a meal and a wine for a winter work night.

Grandmom Julie’s Old World Pasta & Peas is an excellent and easy meal for such a wintry eve. 

With this cold weather recipe we have two “weekday wines” and one “weekend wine” from Tuscany to recommend. 

The 2006 Piccini Chianti DOCG is a blend of 85% Sangiovese, 10% Merlot and 5% Ciliegiolo from wine maker Antonella Conti.  The Piccini family has owned this estate located near the town of Castellina in the Chianti Classico zone since 1882. The family has been a leading advocate of the Sangiovese varietal.

The 2006 Piccini Chianti DOCG is priced at $9 per bottle and is widely available. You will get consistent tasting results from vintage to vintage from this producer at a very affordable price level.

The medium rustic red color is typical of what you expect from Chianti.  A fruit forward aroma is headlined by black cherries. The palate is fresh with firm tannins that make this a very easy drinking wine with our Old World Pasta & Peas.

Castello di Gabbiano is located in San Casciano Val di Pesa in the Chianti Classico zone.  The 2006 Gabbiano Chianti DOCG is primarily Sangiovese with small amounts of Trebbiano, Canaiolo and Malvasia blended with the Sangiovese. 

This wine can be found for $8 at many wine stores.  Again, our tasting results have been reliable from vintage to vintage.

The color is ruby red with blackberry and cherry fruit flavors. The bouquet is slightly fruity with a hint of pepper. Tannins are firm and the wine is a nice match with our Old World Pasta & Peas recipe or, should you make the decision to pick up dinner on the ride home, a pizza with extra cheese and mushrooms.

For a weekend dinner with friends featuring Grandmom Julie’s Old World Pasta & Peas we recommend the 2006 Chianti Classico DOCG from Castello di Bossi.

The 2006 Castello di Bossi Chianti Classico is 100% Sangiovese.

Castello di Bossi is located in the town of Castelnuovo Berardenga and is owned by the Bacci family who has revived this estate to its former glories. 

This wine runs $16 a bottle.  Availability is very good.  The Castello di Bossi Chianti Classico has proven to be of high quality at a very reasonable price for the past four vintages tasted.

The 2006 Castello di Bossi is a darker ruby color.  The bouquet is a blend of dark cherries, a hint of raspberry and a bit of an oak. There is a nice balance between tannins and the smoothness of the wine. 

This wine would be a good buy at $30 a bottle much less at $16 a bottle.

Below is Grandmom Julie’s recipe for Old World Pasta & Peas to warm you up on a cold winter night.

Enjoy!



Grandmom Julie’s Old World Pasta & Peas

Ingredients

2 Tblsp Olive Oil
2 Cloves Garlic, chopped fine
2 Tblsp Onion, chopped fine
1 28 oz Can Crushed Tomatoes
Salt/Pepper to taste
Basil/Parsley to taste
1 Lb Thick Pasta, broken into 2” pieces (Perciatelli)
16 oz Frozen Peas

Heat 1 Tblsp olive oil & add 1 clove garlic & 1 Tblsp onion.  Sauté until garlic & onion are golden brown.

In the meantime, heat tomatoes, basil, parsley, salt & pepper over medium heat until boiling; lower temperature & simmer.  Add peas, continue to simmer for 10 minutes.  When garlic & onion are ready, add to tomato mixture & continue to simmer.

Heat the other tablespoon of olive oil & add the other clove of garlic & other tablespoon of onion until golden brown.

In the meantime, bring 6 quarts of salted water to a boil for the pasta.  Add olive oil, garlic & onion to boiling water & then add broken pasta.  Cook pasta according to directions.  However, when draining pasta, reserve salted water.

Add pasta to tomato mixture along with at least 3 cups of pasta water & continue to simmer for another 15 minutes.  If necessary, add more pasta water.  Consistency should be in between a soup & a stew.

Garnish with grated Parmesan or Locatelli Roman Cheese.

Serve with crusty Italian Bread.