by Chef Will from Heritage Court, Hamilton Princess Hotel
Servings: 2
Parmigiano-Reggiano – is a hard, granular cheese, cooked but not pressed, produced in Italy in the provinces of Parma, Reggio-Emilia, Modena, and specific regions in the provinces of Bologna and Mantua.
Ingredients:
- 13 oz Italian chickpeas, rinsed and drained (available at Lindo’s)
- ½ cup chicken stock
- 5 tablespoons extra-virgin olive oil
- 4 oz Pinot Grigio
- 2 cloves garlic, thinly sliced
- Pinch chili flakes
- 6 oz cherry tomatoes, sliced
- 8 oz of cooked tomato sauce
- ½ oz chopped basil leaves
- 1 oz chopped Parsley
- Salt to taste
- 1/2 pound whole wheat spaghetti
- 6 oz Grouper
- Freshly grated Parmigiano – Reggiano cheese to taste.
Instructions:
- Chop fresh basil, garlic, and parsley and place aside.
- Next, in a medium sized pan, add water and 3 table spoons of salt and bring to a boil. When boiling point is reached add the pasta. Cook until al dente. Remove pasta from boiling water and place in a pan and drizzle with olive oil to avoid pasta from sticking together.
- In a large frying pan, heat oil and add 2oz of garlic and a pinch of chili flakes and lightly saute until golden brown. Add cherry tomatoes with chickpeas and then deglaze pan with white wine. After the wine has reduced add some parsley, basil, chicken stock and the cooked tomato sauce. Let it reduce until flavors merry, applying a touch of salt and pepper.
- In a small frying pan heat a little olive oil and fry the grouper.
- Finally, add your pasta and toss with sauce in pan. After pasta is placed on a plate add the freshly grated Parmigiano- Reggiano cheese to taste and top with the grouper. Serve immediately.
Gosling’s Wine of the Week
CAVIT PINOT NOIR
Gosling’s recommend Cavit Pinot Noir to accompany Chef Will’s Spaghetti Con Ceci.
It has a soft character and a hint of red berries and cherries. On the palate, a good balance of red fruits, low tannins and acidity. The wine has a silky texture with a long finish with wild game overtones. It’s Americas favourite Italian Pinot Noir.
The retail price is $15.70 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on May 14, 2013
