*Gourmand World Cook Book Awards – A ‘Best in the World’ award – Food & Wine Matching category
*Foreword Reviews – Finalist – Cookbook of the Year
*Australian Wine Communicator of the Year Awards – Finalist – Best Wine Book of the year
This beautifully presented, full colour recipe book will encourage and support you to experience the pleasure of food and wine pairing for yourself. The first volume showcases sparkling wines of all styles, and challenges usual perceptions by offering sparkling wines with tantalising home-cooked recipes for all courses of a meal, not just with finger food.
with ricotta & sun-dried tomatoes
Large juicy portabello mushrooms stuffed with lush, creamy ricotta cheese, paired with a light, fresh prosecco – it’s an easy and very pleasurable combination. This dish even sports the colours of Italy, as well as a sense of Italian flavours. It’s also an ideal share dish and surprisingly rich too. Usually one large mushroom per person is enough for a satisfying starter.
Suggested match Dry non-vintage prosecco ideally from Veneto, Italy
Pairing style / cleansing
This is a classic example of ‘what grows together goes together’ with the Italian influence of the dish matching nicely with the Italian wine. A light easy-drinking non-vintage prosecco beautifully cleanses the palate after the richness of the ricotta. The potentially strong flavours of the onion, sun-dried tomato and parmesan are pleasantly restrained by the acidity of the wine.
200g (7oz) ricotta cheese,
preferably fresh and full-fat
50g (1¾oz) sun-dried tomatoes,
1 tablespoon fresh flat leaf parsley, finely chopped
4 large portabello mushrooms
½ small red onion, finely diced
1 garlic clove, peeled
salt & pepper
Preheat oven to 190°C/375°F. Mix ricotta, sun-dried tomatoes and finely chopped parsley in a bowl and put to one side.
Remove the stems of the mushrooms and finely chop. Gently fry with onion and garlic until just softened. Allow to cool slightly and then add to ricotta blend and mix fully.
Re-grease the same pan with a little bit of oil, to seal the mushrooms. Put on a high heat, add a few drops of water and place a large saucepan lid propped at an angle over the mushrooms to increase humidity and prevent drying while frying. Fry for about a minute each side.
Once sealed, place mushrooms in an oven dish on a layer of baking paper and heap with ricotta mix, until all mushrooms have a dome of the ricotta blend on top. Sprinkle with some parmesan.
Bake for 20–25 minutes or until tender. Transfer to a wire tray and top with some freshly chopped parsley, salt and pepper and a little bit more parmesan. Serve immediately.