Welcome to our Home - Part 1
Welcome to our Home Part 1 – Dario Sattui & Irina Yartseva
Castello owner and visionary Dario Sattui and his fiance Irina Yartseva. The video features one of his favorite dishes, Pasta alle Vongole. This Italian dish is very popular throughout Italy, especially in Campania. It is also part of a traditional Neapolitan cuisine. Any great meal, needs a great wine alongside it. The pasta is paired with Pinot Grigio, a lively and crisp dry white wine with zesty citrus and melon aromas, bright acidity, and a refreshing, fruity finish. Drop us a comment below and let us know some of your favorite recipes. We present Pasta alle Vongole by Dario Sattui and Irina Yartzeva.
Recipe Directions:
- 1. Soak clams in water to remove the sand (about 20-30 mins)
- 2. Add 2 TBSP of salt to boiling water for cooking the pasta
- 3. Place ~1/3 cup of olive oil into a large saucepan on medium heat.
- 4. Add diced garlic to the oil and Italian herbs stir for about 1 minute
- 5. Add flakes of peperonchino and continue stirring until garlic starts to brown
- 6. Add 1 cup of Castello di Amorosa Pinot Grigio and the clams to the saucepan.
- 7. Stir then cover the pan and simmer for 15 minutes until all the clams have opened.
- 8. While the clams are simmering, add the pasta to the boiling saltwater and cook until al dente.
- 9. Sprinkle parsley on the clams then remove the clams from the pan and set aside.
- 10. Add the cooked pasta to the large saucepan and stir to coat the pasta in the garlic sauce.
- 11. Place a generous portion of pasta on each plate and cover with clams.
- 12. Serve with a glass of the Castello di Amorosa Pinot Grigio…. and enjoy!!
Pasta Alle Vongole Ingredient List:
4 lbs of small Manila Clams
Salt
Olive Oil
2 cloves of Garlic finely chopped
Italian Herbs- 1 tsp
Peperonchino flakes- a pinch
Parsley- 1 cup-finely chopped
Spaghetti
Winter White
Winter White Wine | Wine for the Season | Castello di Amorosa
While most of us have a go-to favorite wine taking permanent tenancy in the ‘most preferred’ zone, often we explore other varietals– particularly when entertaining or in my case, looking for the just-right pairing. Entertaining and pleasing guests with diverse palates, seasonal influences, even extreme weather can bring wine-drinking-enjoying challenges. When it is 100 degrees and the mercury is soaring it can be a test to feign enthusiasm about a glass of inky rich Cabernet for the thick Porterhouse grilling on the ‘cue. Likewise, when you spy frost on the pavement and the windshield is icy, a chilled crisp white wine may be less than heart-warming. What to do when some of the satisfying hearty wintertime favorites are rich and creamy and just screaming for…. well….not a red wine.
My winter white is Chardonnay. Specifically, Castello di Amorosa Bien Nacido Vineyard Chardonnay. This is not the ‘Castello sommelier’ pontificating on the many virtues of this award winning chardonnay, this is me, the ‘wine drinker’ who is generally not excited about most California chard.
Castello’s Bien Nacido Vineyard Chardonnay is different—this fruit is exceptional. The vineyard is located on the central coast of California and exposed to the Pacific. The coastal morning fog provides cool temperatures early in the day but warm late afternoons drenched in the Pacific sun. This gives the slow ripening grapes longer hang time on the vines while enjoying the real estate and the luxurious coastal influence. The juice shows its mettle when barrel fermented but not over manipulated so the gorgeous bright backbone of zippy acidity shines through. This balanced chard displays a soft nuttiness with fruit and focus. Juicy Comice pear, white peach and light vanilla flavors; full bodied and rounded–perfect for the rich creamy cold-weather foods we crave.
While winter white wine may not conjure up warm cozy images outside–
when you are inside, winter white can be an absolute delight!
Quick and Easy Chicken Fettuccine Alfredo
♦ ½ lb. fettuccine, uncooked
♦ 1lb. boneless skinless chicken breasts, cut into strips
♦ 4tsp. flour
♦ 1-1/4cups chicken broth
♦ 4oz. Mascarpone ( sub cream cheese)
♦ 1/2 cup Grated Parm, divided
♦ ¼ tsp. garlic powder
♦ 1/4tsp. white pepper
Cook pasta to slightly firm. Sautée chicken in large nonstick skillet on medium-high heat 5 to 7 min. or until done, stirring occasionally. Remove from skillet. Mix flour and broth in same skillet with whisk. Stir in Mascarpone, 2 Tbsp. Parm, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly. Stir in chicken. Drain pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parm.
